Marine Educative Area "Generation 4": "Fridge bottom" menu

As part of this year's sea action project focused on sustainable consumption, the students of 7^ème A at Fontvieille School worked today on creating a "fridge bottom" menu.

The goal was to encourage them, using a list of predefined ingredients, to integrate both the concept of a balanced diet and the reduction or elimination of waste.

With the support of Mrs. Aurélie Mercier, a dietitian at the Société Monégasque de Restauration, each group proposed a menu consisting of an appetizer, a main course, and a dessert. These menus will be submitted to a jury whose deliberations will lead to awards for the top 3 groups.

A playful way to approach the preservation of the planet differently.

This activity fits perfectly within the framework of the European Week for Waste Reduction, which aims to promote awareness actions for waste reduction, reuse, collection, or recycling.