Throughout the week, participants will enjoy menus prepared with local and seasonal products, characteristic of April, such as chard, spring onions, chickpeas, lettuce, and cabbage. These foods primarily come from Fuenlabrada's Agricultural Park, which reduces the environmental impact associated with transportation and highlights local agricultural production.
“"This initiative aims to make children and their families aware that what we eat every day directly influences the planet and can positively contribute to the fight against climate change."
The action, coinciding with International Earth Day, seeks to raise awareness about the environmental impact of the agri-food system, which is responsible for over 30% of global greenhouse gas emissions. It also aims to foster responsible, healthy, and environmentally friendly consumption habits from an early age.
The Environment department, in coordination with educational centers and collective catering companies, is responsible for facilitating the necessary logistics to ensure the proper development of this activity. In addition to menu preparation, it will provide supporting educational material to work on the relationship between food, environment, and local food systems in the classroom.
