From the Garden to the School Canteen

Raising awareness among students about the importance of adopting responsible consumption habits, highlighting the value of seasonal products, food traceability, and the need to support local producers. El Limonar International School Villamartín in San Miguel de Salinas hosted an educational day focused on healthy, organic, and local food in celebration of the United Nations World Sustainable Gastronomy Day.

The activity, aimed at primary school students, took place in the school canteen, which was adapted to conduct workshops, talks, and practical demonstrations on the impact of our food choices on health and the environment, as well as to explain some of the initiatives already implemented by the school, framed within the centre's commitment to integrating sustainability into the school environment as part of its educational proposal.

The day featured participation from Camposeven, a company specialising in organic farming in the Vega Baja del Segura, and Freshvana, its online store for organic products. Through dynamic activities, students learned firsthand about the journey food takes from the field to their plate.

Adolfo García, director of Camposeven, explained to the students how organic farming seeks to protect the natural environment without compromising food quality. "It is said that the land gives back what you give it. We opt for crops that respect the environment. This way, we obtain food with more flavour, higher nutritional value, and a positive impact on the environment," he explained. He also highlighted the importance of educating new generations, "Teaching children from a young age about the origin of what they eat is an investment in health and sustainability," he added.

Kiko Robles, commercial manager of the online store freshavana.com, spoke about how new technologies can facilitate access to organic products. "Today, any family or school can receive organic products at home in less than 24 hours. This ensures freshness, traceability, and sustainability by working directly with producers," he stated. Robles also noted that, although Spain is still behind other European countries in organic product consumption, interest is growing, especially in the educational field. "More and more schools and families are opting for a healthy and sustainable diet," he concluded.

During his turn, the school's head chef, Rubén López, explained how the incorporation of organic products has influenced school menus. "Students notice it: there's more flavour, more freshness, and also more awareness. They know that what they eat has a real impact," he indicated. During the warmer months, the menu includes dishes such as salads, cold creams, or gazpachos made with seasonal fruits and vegetables. López emphasized that such days help reinforce practical learning and promote good eating habits among students. "Workshops like today's help to value food more and develop healthy habits from a young age," he assured.

The activity concluded with a healthy tasting and a joint reflection on the role of food education as a tool for social transformation. With this initiative, ELIS Villamartín strengthens its commitment to comprehensive education that incorporates fundamental values such as sustainability, health, and social responsibility, aligned with the sustainable development goals promoted by the United Nations.