Alimentación saludable para gente inteligente. La Gastronomía como elemento que incrementa la resiliencia y la integración.

"<< Background >>This project was developed to address the growing needs of secondary schools in partner countries in combating school dropout and early school leaving. The phenomenon of school dropout, known in community statistics as School Early Leaving, presents various nuances at the continental level. Its prevalence is proportional to socio-economic and demographic indicators, the focus on overal cultural development and lifelong learning, the presence of social workers in the area, the distribution of schools and their connectivity. Additionally, it is closely linked to the overall health of the educational system, which at the continental level suffers from a severe lack of investment, often correlated with dropout rates.In 2010, the European average for school dropouts was 14%. By 2022, the percentage had decreased to 10.2%, approaching the 10% target set by the Europe 2020 strategy. However, some countries still have high dropout rates: Spain (17.3%), Malta (16.7%), and Romania (15.3%). Other member states have also failed to meet the 10% target, including Bulgaria (13.9%), Italy (13.5%), Hungary (11.8%), Portugal (10.6%), and Germany (10.3%).<< Objectives >>The project aims to strengthen the capacity of schools to develop key competences through innovative pedagogical approaches, methods and practices to combat and prevent phenomena of school dropout.The main goal is to reduce the gap between professional training and the needs of gastronomic companies. Healthy food aims to change the mind, motivate students and give them development tools appropriate to the current times. For this we have to improve teaching and bring it closer to the companies and the new reality. It will be implemented with collaborative work with business associations, local entities and volunteers such as recognized chefs and different professionals areas related to the field of New technologies and training, Education, Languages, Sciences, Arts, Sports, Cooking with the use of ICTs to motivate students in the Teaching-Learning process.The strategies to combat school dropout in our project are focused on prevention and educational experimentation to the need to improve the quality and efficiency of education and training: New learning methodologies for socio-labor inclusion applying an holistic approach and flexible pedagogies.<< Implementation >>Partners defined concrete methodological approaches and strategies to identify the most important competencies that teachers need to effectively teach ,subjects in secondary schools, also through innovative pedagogies and technologies . Local networks have been created in coordination with the business world, public institutions, volunteers, educational centers and students. Preliminary studies have been carried out on the socio-labor situation of VET teaching in the member countries of the partnership.Partners defined concrete methodological approaches and strategies to identify the most important competencies that teachers need to effectively teach, subjects in secondary schools, also through innovative pedagogies and technologies .A project's technology HUB is designed. All partners collaborate to design a pedagogical model as well as various inquiry learning tools. All these contents, together with the learning program, have been integrated into the environment of the HUB. Students between 14 and 19 years old have participate in the project, as well as groups of teachers from each school. The work methodology included small ""heterogeneous interactive groups.Studies have been carried out during the execution of the project that will help reduce the deviations of the HUB, and the final study made on the results of the project. All this material, in addition to the pedagogical that has been included in the HUBThe VET centers recruited volunteers, who assisted and supported members participating in local activities .The activities were designed to focus on self-confidence and the acquisition of skills that allow them to more easily access the job market and escape possible failure. In the different activities and workshops, students had to collect data on the culture of their countries: Environment, Traditions, cuisine, companies .In all these activities methodology based on projects and on ""learning by doing"" has been implmented. The whole project consists of getting in touch, learning new skills, sharing experiences and appreciating other realities in Europe. Online activities and networking, face-to-face activities have been carried out. Displacements for the 3 multiplier events, 6 administrative meetings and 4 training activities have been done. Face-to-face contact with partners from other countries give a added value to the project. The face-to-face activities have beene essential for the integration and motivation of the technical staff, local companies, teachers and local entities have echanged cultural and gastronomic knoledges this had a positive impact for the. << Results >>The formulation of the Right to education is found in the United Nations International Covenant on Economic, Social and Cultural Rights, which recognizes “that education must enable all people to participate effectively in a free society, promote Education is development and integration, that is why we create a series of local networks formed by the engines of today's society, that is, public institutions, business organizations, educational institutions, volunteers and of course young students. These local networks are grouped into a network with a transnational dimension, that gives the project a European dimension. On the other hand, an online HUB has been created, filled with innovative pedagogical materials and good practices. A place where knowledge and good practices will be exchanged,and that will motivate the learning of languages, of new technologies in gastronomy, for the exchange of experiences, of networking, that will allow students to broaden their perspectives and contacts. The platform allows teachers to share new and innovative methodological tools, which will increase the quality of teaching. It will allow volunteers to share and acquire knowledge and experiences. Finally, for local entities, the project is a showcase of their places, culture and heritage. The mobilities of the project have been very positive for all persons of interest since strengthen and trust between partners The 4 seminars and the 3 Learning activities have aroused the curiosity and opened the minds of the participants, both teachers and students. For some students it was the first time they had travelled to a foreign country and the themes worked on in the activities have shown them different countries, cultures and cuisines unknown to them. These activities have generated relationships not only between the students but also between the teachers and the chefs who have participated. All these studies and tools that are developed in the project are an open source and free so that other citizens and institutions can consult them, and even participate in the future in the HUB and in the transnational network, since it is not intended that the project dies when the financing period is over. It must be a living project that grows and develops constantly. Sumarising teh ouputs of the project are: The several studies carried out : Initial study, Ex-ante study, Intermediate study and final study . The methological tool kit , the HUb and the training materials ."