Page 141 - Erasmus+ : Food on Europe's Tables
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135 Travel Reports of the Meetings 136
European how to bake the famous Portuguese
Connec- custard pastry Pastéis de nata. Then
tions with our hearts and bellies filled
with joy and sugar we called it a day.
All students had their own private
The day after, March 12, all Eras- times together and teachers shared
mus+-participants were present- the evening meal.
ed with a welcome musical event
by Danish students from Herlev ednesday March 13th start-
Gymnasium, Copenhagen. Stu- Wed early with a bus drive to
dents from this school visit us on have a guided visit in Companhia
a regular yearly basis to exchange das Lezírias - the largest agricul-
good practices. Then, every group of ture, cattle and forest farmstead in
students from the partner countries Portugal. The Lezíria [marshy land]
started to present and share their lies between the Tejo and the Sor-
pre-planned assignments namely: raia Rivers and is divided into north
and south Lezíria. There students
1.PPT / FILMS / PREZI on three learned a lot including about about
food baskets of a typical fami- wine making. The north of Lezíria
ly-Sunday meal consists of about 1,300 hectares
2. PPT – Examples of good practices which are operated indirectly (ten-
reg. sustainability ant farmers).
3. Food on Europe’s tables – A The south Lezíria totals about 5,200
typical family dinner in the future. hectares, of which 3,000 are oper-
(films, role-plays, works of art)
ated indirectly (tenant farmers) and
This same day in the afternoon stu- about 2,000 are used for pastures
dents had to chance to attend a food and fodder production. After the
and drink workshop in the Escola pastures and the fodder production
Profissional de Hotelaria e Turis- area, rice is the predominant crop,
mo do Chiado, where they learned covering an area of 1,100 hectares,
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