UPV workshop teaches kids about healthy eating and sustainability
Students at CEIP El Acequión in Torrevieja will take part in the “Cooking with Science” workshop this Friday, 30 May, to mark Spain’s National Nutrition Day. Organised by the Universitat Politècnica de València (UPV), the initiative aims to promote healthy eating and food science among young students.
Nearly 80 sixth-grade pupils will prepare a seasonal and sustainable menu, including a salad with fruits and vegetables, roasted chicken with spiced chickpea couscous, a yoghurt tartlet using leftovers, and a natural juice with mint and cardamom. The event is supported by the Aula UNED Torrevieja and the UPV Childhood and Adolescence Chair, with experts like Vicente Cabedo and Purificación García Segovia sharing practical insights into the Mediterranean Diet and food reuse.
This annual workshop is part of a wider programme across the Valencia region, encouraging children to experiment in the kitchen while learning about food safety, sustainability and nutrition. The project is backed by the Spanish Foundation for Science and Technology (FECYT) under the Ministry of Science, Innovation and Universities.
