The science laboratory is an opportunity to translate knowledge into experiences: with the aim of retracing the stages of the scientific method, as a culmination of classroom lessons, laboratory or outdoor activities are proposed,
chemistry and physics experiments that encourage observation, knowledge, research and support the development of students’ competence. The experience of observing the school’s natural context (the park) is also a laboratory experience.
As a continuation of the Institute project “Micoltivo”, the 2023-2024 school year, the Institute project “NutriMenti” was launched, addressing both food and environmental issues. The idea behind the Project is to create a CONTINUOUS PATHWAY from nursery school to secondary school, in which each child/student becomes aware of the importance of their role for personal and collective well-being. Therefore, projects of various kinds are implemented in the laboratory and outdoors, sometimes vertically, to allow children and students to share their knowledge.
Food Education
Rigola proposes an analysis of one’s eating habits and, through the enhancement of a positive and balanced relationship with food, a correct diet is promoted by emphasizing the important link between nutrition and health.
During the year, themed lunches and workshops are organized both with internal staff and with qualified external staff that allow students to reflect on the indications of a balanced diet, thus raising their awareness on the subject itself in a concrete and fun way. Leftover food is an opportunity to address the issue of waste with the consequences it entails. At this regard, meetings are organized with external organizations (e.g. Food Bank, Caritas) that allow for an in-depth examination of social issues such as food shortage, poverty and food insecurity, and encourage students to identify and/or learn about resolution strategies and recovery initiatives.
In collaboration with the cooks, it is planned to make students aware of the method of choosing and preparing meals. The importance of the quality of the raw material, the preparation and cooking of food are fundamental to ensure hygienic safety, increase digestibility and improve the bioavailability of nutrients.
The canteen becomes a moment of promotion not only of a healthy eating style but also of education in sociability and openness towards others, precisely through the experience of new flavors and colors.
Food thus acquires, in addition to its function of nourishment, also its quality as a cultural and relational value.
Environmental Education
Various activities and experiences are carried out at school or in the field in order to reinforce messages of environmental protection and awareness of personal responsibility in the management of nature, leading children and students to adopt ecologically correct ways of life.
Starting from this school year, a school greenhouse has been built inside which students will be able to grow different types of plants all year round and observe their growth process.
