| DEKAPLUS.5 | Food Heritage Workshop – (Soutzoukos) A Sweet Tradition of Sustainability | |
| Partner organization (who designed it) | DEKAPLUS | |
| Overall description (Tell us the story of this activity) | Soutzoukos is a classic Cypriot sweet made from grape must and almonds that is typically served during the grape harvest season. The workshop brings together young people and elders to learn how this unique delicacy is made while also exploring its historical and ecological significance. Elders will relate to stories about how soutzoukos has long been used to reduce food waste by utilising grape must, a byproduct of wine production. Participants see an overview of the step-by-step process of preparing soutzoukos with sustainable methods and locally sourced materials, fostering a connection to Cyprus’ agricultural past | |
| Total Duration: | 2 hours | |
| Group size: | 8-10 | |
| List of materials: (from pens to papers to Wi-Fi to an elephant) | Local ingredients for soutzouko traditional recipe Printed visuals of old photos depicting the making of soutzoukos Recipe sheets and informational handouts on the ecological history of soutzoukos A camera to document the activity (optional). | |
| Activity’s objectives: (what do you want to achieve by delivering this activity) | To teach youth the traditional process of making soutzoukos, emphasizing its historical and cultural significance in Cyprus.To highlight soutzoukos as an example of sustainability by showcasing how grape must, a by-product of winemaking, is repurposed, minimizing food waste. To foster intergenerational learning by having elders share their ecological memories related to grape harvesting and traditional food practices. | |
| memory archive timeline: information, picture and link. e.g. short story. | The Village Grape Harvest and Soutzoukos in 1980s  Short Summary: Elders recount how their families’ repurposed leftover grape must after winemaking to make soutzoukos, creating a treat for the entire community while minimizing waste. Engraving of grape harvest in Cyprus, published in the 1860s | |
| Step-by-Step Description | ||
| Time: (mins) | Activity Description: Include all the steps needed, Include notes for the facilitation. | |
| 20 mins | STEP 1. (Introduction and Storytelling): Learners will travel to a local Soutzoukos workshop. Older members of the group should introduce the historical and ecological importance of soutzoukos and share personal stories. | |
| 60 mins | STEP 2. (Preparing the Grape Syrup and threading the nuts): Workshop staff will demonstrate the steps to make the sweet while youth can take notes/ draw the process. | |
| 20 mins | STEP 3. (Dipping and Drying): Once the syrup is ready, workshop staff dip the threaded nuts into the syrup multiple times to build up layers. After each dip, the sticks are hung to dry. Staff explain the importance of sunlight in the drying process. | |
| 20 mins | STEP 4: (Reflection and Tasting): After completing the process, participants taste pre-made soutzoukos and reflect on the activity. Feedback is gathered on what they found meaningful.. | |
| Extra information we need to take into account. Notes for facilitation etc. (if needed) | -Caution preparation, e.g protection and caution around stoves and heat. | |
| Preparations for the activity: (what do you need to do, who needs to do it, etc.) | Find a venue/house/ traditional factory or restaurant willing to demonstrate the process with us. Have recording devices ready to capture stories and reflections. | |
| Evaluation of the activity: (Describe how you will explore what worked, what did not, what should be changed, what is the impact, was the objective achieved and to what extent…) | Conduct a short survey or group discussion to collect participants’ understanding of soutzoukos-making, its cultural significance, and its role in reducing food waste.Note how well participants understood the connection between soutzoukos-making and sustainability. | |
| Expected Outcomes: What are the expected learning outcomes, social outcomes, or other benefits. Describe how it contributes to collecting and sharing socio-ecological memories. | Participants will learn how soutzoukos is made and understand its historical and ecological significance.Strengthened intergenerational connections through storytelling and hands-on collaboration.The workshop promotes sustainability and highlights the closed-loop natureof traditional Cypriot food practices, where no part of the harvest is wasted, and by-products are repurposed creatively and sustainably. | |
| Appendices (If relevant – handouts, internet links, etc.) | ||
Food Heritage Workshop – (Soutzoukos) A Sweet Tradition of Sustainability