T.C. Mİllî Eğİtİm BakanlIğI
ADANA / SEYHAN - Adasokağı Anadolu Lisesi

Etwınnıng project 2025

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)

                                  

 

Esen Işık Coşanay

 

Gazi Anatolian High School –Adana –Turkiye (Founder )

Romana Svestkova

ZS A MS School Jistebnice Secondary school Jistebnice

Jistebnice,Czech Republic (Co-founder)

Filiz Taşçı

Tevfik İleri Anatolian High School –Erzurum –Turkiye

Berna Çetin

Arif Nihat Asya Anatolian High School-Adana –Turkiye

Ummuhan Endamlı

Sabahattin Zaim Social Sciences High School-Gaziantep-Turkiye

Michaela Široká

Základní škola a Mateřská škola Jistebnice-Czechia

Maria Bourgou 

Eniaio Eidiko Epaggelmatiko Gymnasio Lykeio I.N.A.A. Pefkon , Thessaloniki –Greece

Grazia Formichetti

Istituto Comprensivo “Valle del Velino “Cittaducale, Rieti, Italia

Serdar Ördem

Adasokağı Anatolian High School – Adana-Turkiye

 

Alessandra Moroni

Istituto Comprensivo “Valle del Velino “Cittaducale, Rieti, Italia

Azime Büyükfidan

Sabancı Vocational and Technical Anatolian high school Adana-Turkiye

Aslı Türkmen 

Karatay Toki Anadolu Lisesi-Konya-Turkiye

Mevlüde Ceran

Şarkışla İsmet Yılmaz Science High School-Sivas -Turkiye

Sonia Riberio

AE Caldas de Vizela, Portugal

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.

 

 

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Yayın: 28.01.2025 - Güncelleme: 28.01.2025 14:27 - Görüntülenme: 56
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