Marine Educative Area "Generation 4": Working on the sustainablemenu

Today, the 7^ème A students of Fontvieille School continued their preparation work for the sustainable menu that will be offered in the Principality of Monaco's school cafeterias in June.

Prior to this, explanations were provided to help them better understand the link between the increase in CO2 generated by human activities and the rise in the greenhouse effect. This introduction led them to engage in exercises on carbon footprint. They drew parallels between local and exotic fruits and vegetables requiring air transportation and, considering the differences observed, agreed to exclude the latter from their menu.

In a similar approach, the students researched, based on a list of fruits and vegetables, the months of consumption for various products to choose those most suitable for June.

Furthermore, prototypes of their menus created in February were analyzed and discussed to constructively assess mistakes to avoid.

Simultaneously, observing the menus offered at the application restaurant of the Technical and Hotel School of Monaco helped understand how to present dishes in an enticing manner.

These steps culminated in a new group effort, taking into account all feedback, to select the most suitable ingredients and propose new menus.

The progress of the students is remarkable. There is no doubt that they will be very proud, in June, to present the outcome of their hard work.