Abstract:

Schools play a key role in society as a place of learning and gathering; as such, they are an ideal place to host food education projects that raise public awareness about food safety, food allergies, and food waste. Starting in childhood, food education is a fundamental tool to inform people with food allergies about how to prevent allergic reactions and manage their symptoms from hives, edema, gastrointestinal disorders to anaphylaxis. Consumer protection in Europe is governed by Food information Regulation No 1169/2011 of the European Parliament, which ensures the consumer's right to information. In tandem with this right is the need to educate children about food safety, food waste, and good eating habits.
With this educational project we wanted to raise awareness and provide children and their teachers with useful information about good eating habits, food safety, food allergies, and food waste. The project was based on an educational development and learning pathway developed in collaboration with the regional administration of Liguria. The target population (n=274, n=44 primary, n=230 secondary) was schoolchildren (age range, 9-13 years) in Liguria (northern Italy) and was carried out from April to May 2023.
The intervention involved classroom lectures and interactive group activities. The lectures were focused on principles of food safety, food labelling, and food allergens according to EU Reg 1169/2011. Packaged food products were distributed, and the students were instructed in how to read and understand the food information on the label, as required in chapter IV, Section 1, article 9 of Food Information Regulation 1169/2011.
The middle school students took part in a simulated laboratory test for the detection of peanut allergen in cookie samples, some of which were spiked with the allergen. To do this, the Rapid Test Agitest Peanut (Kairosafe, Italy) based on a lateral flow assay was used. In addition, a quiz game was created in which the primary school students had to answer multiple-choice questions regarding food allergies, food safety, and food waste.
The activities stimulated interest and curiosity from both students and teachers. They learned the difference between date of minimum durability and expiration date, knowledge of which is essential for food safety and minimizing food waste. In addition, they also learned to identify from the list of ingredients whether the labels declared allergens as required by EU Reg 1169/2011 and other mandatory information, such as name of the food, nutritional value, and special storage conditions.
This school project was a suitable tool to transmit food knowledge to students. In addition, the activities may help to inform consumers with food allergies about how to identify safe foods. Through play, both students and teachers developed interest, curiosity, and a desire for further information. The quiz game and the laboratory activity proved effective as knowledge transmission tools. Through play, the students were able to develop cognitive, social, and emotional skills in a simple way that enabled them to retain what they learned in the classroom.
Project funded by Regional Administration of Liguria DD 4958/2021 and DGR 195/2021.

Keywords:

Food safety, school education project, food labelling.