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Art with beans.. Unfortunately, their expiration date was passed.

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Art made usind onions

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Art out of vegetable scraps

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Using food scraps to create art

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"Eco-Feast: A Mediterranean Celebration of Food and Art"

2o Esperino EPAL Acharnon participates in the European Week for Waste Reduction (EWWR 2024) with the action

The action "Eco-Feast: A Mediterranean Celebration of Food and Art" was implemented by students of the 2nd Evening Vocational High School of Acharnes, aiming to raise awareness about food waste and promote sustainable resource management through the Mediterranean Diet, as part of the Erasmus+ project "Mediterranean Diet for Overall Health."

From November 16 to 24, we participated in the European Week for Waste Reduction (EWWR) with food recycling workshops, creating artworks and new recipes that promote responsible consumption. At the end, we organized an exhibition to share our creations with the school community.

Workshop 1: "Printing Sustainability: Art from Natural Residues"

Creating natural dyes from spinach, beetroot and turmeric to capture the colors and flavors of the Mediterranean Diet.

Using fruit and vegetable scraps, we created stamped artworks inspired by Mediterranean culture.

Workshop 1: "Printing Sustainability: Art from Natural Residues"

Workshop 1: "Printing Sustainability: Art from Natural Residues"

Workshop 1: "Printing Sustainability: Art from Natural Residues"

Workshop 2: "Colors and Shapes from Legumes: Recycling with Creativity"

Αξιοποιώντας όσπρια και άλλα τρόφιμα μακράς διάρκειας που είχαν ξεπεράσει κατά πολύ την ημερομηνία "Ανάλωση κατά προτίμηση πριν από" δημιουργήσαμε το μωσαϊκό με τίτλο "Ο Κύκλος της Ζωής".

"The Circle of Life" highlights the circular use of resources in Mediterranean culture while also emphasizing the importance of recycling and reusing materials.

Workshop 3: "Recycling Leftovers: Creating New Flavors"

"Alternative stuffed cabbage rolls"

Rice croquettes

Rice pudding

Using food scraps from our household (e.g., rice, potato peels, and vegetables) to create new recipes.

Pickles

Potato peel chips

Workshop 3: "Recycling Leftovers: Creating New Flavors"

Workshop 3: "Recycling Leftovers: Creating New Flavors"

Workshop 3: "Recycling Leftovers: Creating New Flavors"

The Exhibition

The Exhibition

The students of 2o Esperino EPAL Acharnon in Greece responding to the call of the Hellenic Recycling Organization (EOAN) to participate in the European Week for Waste Reduction (EWWR), combined creativity and sustainability by utilizing food scraps. Through these activities, they understood the value of recycling, responsible consumption and the circular economy, which are key principles of the Mediterranean Diet.

The European Commission's support for the production of this presentation does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

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The European Commission's support for the production of this presentation does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

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We used the peels and bio waste from the school canteen

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Artistic moment :)

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Completing the picture

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Creating gastronomy with food leftovers

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pickling vegetables

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Students creating mosaics, using legumes that have long expired.

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Christmas ornaments from dough using espresso coffee grounds

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Me and my aunt made designs of cucumber it took us 15minutes it's easy ,beautiful and if you have guests you can impress them by having something different