E-TWINNING Project
Type of the Project : eTwinning
The name of the Project : Respect Food and Nature
Coordinator School : Seyhan Gazi Anatolian High School –Adana –Turkiye
Partners of the Project : Turkiye(8), Czechia(2), Italy(2), Portugal(1), Serbia(1), Greece(1)
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Esen Işık Coşanay |
Gazi Anatolian High School –Adana –Turkiye (Founder ) |
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Romana Svestkova |
ZS A MS School Jistebnice Secondary school Jistebnice Jistebnice,Czech Republic (Co-founder) |
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Filiz Taşçı |
Tevfik İleri Anatolian High School –Erzurum –Turkiye |
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Berna Çetin |
Arif Nihat Asya Anatolian High School-Adana –Turkiye |
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Ummuhan Endamlı |
Sabahattin Zaim Social Sciences High School-Gaziantep-Turkiye |
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Michaela Široká |
Základní škola a Mateřská škola Jistebnice-Czechia |
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Maria Bourgou |
Eniaio Eidiko Epaggelmatiko Gymnasio Lykeio I.N.A.A. Pefkon , Thessaloniki –Greece |
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Grazia Formichetti |
Istituto Comprensivo “Valle del Velino “Cittaducale, Rieti, Italia |
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Serdar Ördem |
Adasokağı Anatolian High School – Adana-Turkiye
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Alessandra Moroni |
Istituto Comprensivo “Valle del Velino “Cittaducale, Rieti, Italia |
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Azime Büyükfidan |
Sabancı Vocational and Technical Anatolian high school Adana-Turkiye |
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Aslı Türkmen |
Karatay Toki Anadolu Lisesi-Konya-Turkiye |
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Mevlüde Ceran |
Şarkışla İsmet Yılmaz Science High School-Sivas -Turkiye |
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Sonia Riberio |
AE Caldas de Vizela, Portugal |
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Miroslav Raus (Observer) |
Os "Matija Gubec" Serbia |
Starting Idea of the Project : “Mevlana “Our Inspirator
We are inspired by Mevlana because of his tolerance and respect to everything in the world. By following his Sufi philosophy ,we are aiming at respecting food and nature .
Aims of the Project :
-The participants will learn important issues such as climate-friendly choices (fashion or not) that they should make in their daily lives,awareness of water and food waste and etc... -Participants will improve the climate situation in the world with a greener and 'healthier' kitchen and apply ' Climate-friendly kitchen rules. -Participants will reduce their own climate footprint and gain better knowledge of which area they should focus on and learn more about the wasting food negative effects to our planet, In order to leave as small a footprint as possible when the participants buy food LOCALY, they will gradually adapt shopping and eating habits. -Having learned the connection between sufism, climate-friendly kitchen, sustainable living, participants will be CLIMATE ACTIVIST.
Target Group : 13-17 age
Expected Results : The target group of our project is actually people of all ages so we will carry out this project with more students, parents and teachers at schools. The project team determined that our target group should learn about the link between climate and food. The students are needed to do research collaboratively, help manage the project process, research the people and events they can see in daily life,make applications together in the kitchen,have information about climate-related areements such as the Paris and Kyoto Agreements.With this project, we will highlight the creativity, imagination, cooperation and teamwork of the participants, and we will give them homework for the solutions of the climate crisis, which needs to be solved on its own, as we are aware that problem-solving skills are among the abilities that students should have to solve complex problems both today and in the future. Leadership, on the other hand, will be prioritized in all the activities we will carry out in our project because leadership has been one of the greatest qualities that the participants should have and it is a skill that the participants need in their lives.
