| HU.2 | Let’s cook! |
| Partner organization (who designed it) | Trebag Ltd. |
| Overall description (Tell us the story of this activity) | Eating more plant-based meals can be healthier and can be good for the environment. Plant-based means foods from plants and not from animals. These can be for example vegetables, fruits, nuts, seeds and oils, etc. All of us know some local recipes that are not plant-based. Let’s try to make them in a plant-based way! |
| Total Duration: | 4 hours |
| Group size: | 5 |
| List of materials: (from pens to papers to Wi-Fi to an elephant) | Facilitator(s), plant-based ingredients and kitchenware |
| Activity’s objectives: (what do you want to achieve by delivering this activity) | |
| memory archive timeline: information, picture and link. e.g. short story. | 01.11.1994: The first World Vegan Day www.vegansociety.com/get-involved/world-vegan-month  |
| Step-by-Step Description |
| Time: (mins) | Activity Description: Include all the steps needed, Include notes for the facilitation. |
| 5 mins | STEP 1.: The facilitator introduces a short explanation of veganism and the main aim of the activity. |
| 5 mins | STEP 2.: The facilitator divides the participants into groups. |
| 10 mins | STEP 3.: Groups decide which dish they would like to prepare (taking into account the available ingredients) |
| 180 mins | STEP 4. Groups make their own plant-based dish(es). |
| 30 mins | STEP 5: Groups present their dish(es) to each other. The other groups taste them and evaluate. |
| 10 mins | STEP 6: Discussion: Each participant reflects on the exercises (see: Evaluation of the activity) |
| Extra information we need to take into account. Notes for facilitation etc. (if needed) | The ingredients can be expensive. The execution of the task may be accident-prone. Facilitator(s) should know which ingredients are plant-based and which are not. |
| Preparations for the activity: (what do you need to do, who needs to do it, etc.) | Procurement of the plant-based ingredients. Cleaning of the needed kitchenware. |
| 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…) | Questions for the evaluation: On a scale of 1 to 10, how delicious was the meal prepared? On a scale of 1 to 10, how difficult was the meal to prepare? On a scale of 1 to 10, how likely are you to eat more plant-based meal? On a scale of 1 to 10, how much would you like to prepare this kind of food for your family? What would motivate you most to eat more plant-based meal? What is the biggest barrier to eating more plant-based meal? What would you make next as a plant-based meal? |
| Expected Outcomes: What are the expected learning outcomes, social outcomes, or other benefits. Describe how it contributes to collecting and sharing socio-ecological memories. | Quantitative outcomes: number of new plant-based recipesnumber of the participants who are willing to build more plant-based dishes into their meals Learning outcomes and socio-ecological memories: To raise awareness of the participants. They can recognize that eating less meat is an option which can be good for their health and the environment. Participants can collect local recipes and then prepare them in plant-based ways and then “show” the plant-based version of the local meal to the local citizens. |
| Appendices (If relevant – handouts, internet links, etc.) | |
