Description
DECO, with the implementation of Chef Fish Contest aims to overcome the barriers to Good Environmental Status (GES) of the Marine and Coastal Waters, mainly the lack of ocean literacy and sustainable fish consumption associated information. Chef Fish Contest is open to schoolchildren, from schools across the country, from the 1st cycle to the secondary / vocational education. The competition encourages students to develop seafood recipes from a sustainable source and respecting marine resources (strategy used to take students to reflect and acquire skills, attitudes and Ocean Literacy knowledge). The production of at least 50 recipes is expected, by teams of three students, accompanied by their teachers (150 students and 50 teachers) and involving their families (2 elements per household x 150 students = 300 adults). To participate in the contest, students will have to consult the Regulation and the e-book (with information about Ocean Literacy), available in a specific area in the DECOJovem site. More than 20,000 views of this area are expected.
Summary of project results
The Chef Fish Contest, whose objective was to sensitize young consumers towards the adoption of more sustainable behaviors in order to respect and preserve the sea and its resources. This contest invited the educational community, especially students from 6 to 17 years old, to present culinary videos with fish recipes. To produce these revenues, young people should make a careful, diversified and sustainable choice of seafood. The following project objectives were defined: 1) To promote an increase in the level of ocean literacy among young people and indirectly in the community at large; 2) Raise awareness of the importance of changing behaviors in relation to the consumption of fish and derivatives, in a more responsible and sustainable way; 3) Inform about good practices applicable to the marine environment, its natural resources, economic and social potential and also the direct and indirect benefits that the Ocean provides to the country. 4) To motivate consumers to change behavior in the sustainable consumption of marine resources, in particular fish. 5) Motivate consumers to eat healthier food, with correct consumption of seafood, and to know basic rules of food safety and hygiene. The Chef Fish Contest had as a direct target audience the students of the 1st Cycle of Basic Education, the students of the 2nd and 3rd Cycle, the students of the secondary education and students of the vocational and professional routes; the teachers responsible for the teams, as well as the rest of the educational community. As an indirect target audience, the families of the students were identified. 1) Participating students benefited from access to information on Oceans Literacy from the project's E-book and shared articles on the DECOJovem website and FB page; access to information on the Live Science website and participation in the Chef Fish Contest; 2) Teachers benefited from access to information on Oceans Literacy and from the project e-book; participation in the Chef Fish contest; material resources available on the Ciência Viva website; 3) The families benefited from the indirect participation in the Chef Fish contest, supporting the students in the recipe of the recipes. Results achieved: 8 videos from Tier A (1st CEB students); 38 videos of Tier B (2nd and 3rd CEB students and vocational pathways); and 47 videos of Tier C (high school students and vocational and vocational pathways). In all, 280 students from the 40 participating schools, who in the 93 cooking videos, informed consumers about the importance of making sustainable fish choices.
Summary of bilateral results