Discovering Food and Nutrition

The workshop began with an engaging educational session led by Ángela Magno (BIOAZUL), who introduced 18 students from the 3rd grade to the basics of nutrition and the importance of making conscious food choices.

Through age-appropriate explanations and interactive dialogue, children learned about:

  • the nutritional role of legumes and their plant-based proteins,
  • the differences between plant and animal proteins, such as those in meat and dairy,
  • the types of fats and sugars, and how to choose healthier options,
  • why fruits and vegetables are essential for a balanced diet and strong bodies.

Students eagerly shared examples of meals they eat at home, comparing ingredients and traditions from their families’ countries of origin. This exchange of experiences enriched the discussion and reflected the project’s commitment to diversity, inclusion, and cultural dialogue around food.

Hands-On Cooking: A Colourful Legume Salad

After the theory session, Chef Cristina led the practical part of the workshop. The first recipe was a colourful legume salad; a simple, healthy, and adaptable dish suitable for different tastes, cultures, and dietary preferences.

The children worked together chopping peppers, olives, and tomatoes, learning to season the dish with olive oil and a pinch of salt. For many of them, it was their first experience preparing a full recipe on their own. The simplicity of the ingredients and the absence of any meat or restricted foods made this dish inclusive for children of all backgrounds and religions, encouraging everyone to participate equally.

Sweet Creativity: No-Bake Cookies

Next came the most anticipated part of the workshop: making no-bake cookies with oats, bananas, and oat flour, lightly sweetened and decorated with chocolate chips.

This activity combined creativity and nutrition: students discovered that healthy snacks can also be fun, delicious, and easy to prepare. They proudly shared their decorated cookies, exchanged ideas about traditional desserts from their countries, and reflected on how small changes in recipes can make them both healthier and more sustainable.

A Day of Inclusion, Learning, and Shared Values

The workshop concluded with laughter, teamwork, and a sense of accomplishment. The 3rd-grade students from CEIP Prácticas Nº1 not only learned about nutrition and healthy cooking but also celebrated the diversity of food traditions that unite families across cultures.

For BIOAZUL, this event demonstrated once again that inclusive food education, where every child can see their culture and preferences reflected in the learning experience—is key to building lifelong healthy and sustainable habits.

This activity is part of Kitchen Adventure’s mission to empower children, families, and schools across Europe to embrace a healthier and more sustainable relationship with food, making learning both meaningful and fun.

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This article was written by the Kitchen Adventure team. Learn more about the project here.