GastrODS: SDGs, gastronomy and olive oil

Achieving the SDGs undoubtedly depends on education. This education should not focus solely on theoretical aspects related to environmental problems, but should also foster in students ways to commit to and take action to transform the environment and society. We eat every day, and the shopping basket becomes a powerful tool for strengthening eco-social responsibility.

A cultural activity is planned to equip students with the tools to make informed decisions about product consumption, especially regarding locally sourced products such as extra virgin olive oil. To this end, a tasting of extra virgin olive oils from local producers, extracted from olives cultivated using sustainable practices, will be held.

From the palate, the aroma, the appearance and even the texture, the biodiversity of the Manchego olive grove will be appreciated, and one will reflect on the territorial impact of the crops in a territory at risk of depopulation such as Castilla-La Mancha.

It will also be linked to promoting health in our daily lives and at school. It connects to SDGs such as those related to education, health, terrestrial and aquatic ecosystems, and sustainable economic activities and depopulation.

Sensory activities.