Alimentar para o futuro: experiências envolvendo horticultura e práticas de alimentação saudável

Abstract

The present work has essential objective, to consolidate practice and experiences of ecological agriculture through horticulture and healthy feeding project, including the practice of educational gardens, experimental production of healthy food in agribusiness and exercise of sustainability. The feeding for the future project aims at attending children range from 10 to 14 years old in weekly meetings of three hours during three months, in total 12. The meetings took place at CEMEAM that offers physical and intellectual support. CEMEAM is a school established on an area of 96.234 square meter, that develops various projects, stimulating environmental awareness in a way that is committed to life, to well being and society. On this place the students have access to open areas and a greenhouse of 600 square meter for the setting of garden – beds. The project classes started with a theoretical – practical training, in which the students received information about anatomy of vegetables, classification of the eatable part, period of the sowing of cultures, time of germination, transplant and plating instruction according to the phases of the moon and production of seedling. The students complement the training regarding the waste destination, learning about the usage of earth – worms and compounding. The horticulture practical work started with the maintenance of the earthworm and compound facility, to the production of manure for the enrichment of the garden- beds. Following with the preparation of the – garden- beds, the carrying out of the weeding, aeration, maturing and a plague preventive biological treatment. The seed, according to its growing habit, were submitted to germination on seedbeds or directly on garden-beds. After the planting stage, the gardens-bed went through manuring cultural treats and biological control of plagues until the plants reached the desirable size. When the vegetables were ready for harvest, recipes according to what was produced were selected the surplus was distributed among the students. The students received a leaflet which contained selected recipes, these were suggested by EMATER and SENAR, or then came from internet researches. They are then, tested regarding the feasibility on the application to the students, the recipes have to be attractive, nutritious and accessible to the students so that they repeat them at home, spreading the recipes among their families.