Project: Food from the ocean
Objectives of the project
The objective of this project was to introduce primary school students to food from the ocean in a fun and interactive way. Students discovered where food from the sea comes from, learned about different types of fish and seafood, and understood why healthy eating and taking good care of the ocean are important.
Activities
The project started with a large opening event in the schoolyard, featuring a market with stalls where various types of fish were tasted. During the following weeks, children attended lessons about different fish species in the sea and what can be eaten.
A chef from a restaurant demonstrated how to fillet fish. A trip to the Rescue Museum was organised. Older students went fishing and learned how to tie nets and use them, while younger students visited a fish shop, Fort Kijkduin, and Neptunus.
Collaborative craft activities were carried out to decorate the school. As a finale to the theme, a drama teacher worked with the children to prepare a play, which they then performed for their parents.
Expected outputs
The project included contributions from professionals such as a fisherman and representatives from a fish shop, who shared insights about their work. Educational materials and lessons were used, including resources available on www.visbureau.nl.
The school also collaborated with De Helderse Vallei and NIOZ, strengthening the educational content and real-world relevance of the project.
Impact
The project built on a theme that had previously been carried out five years earlier and had demonstrated high levels of engagement among children, parents, and teachers.
During this iteration, children were actively involved and participated enthusiastically in all activities, with strong parental involvement. The project increased awareness of ocean-related topics, healthy eating, and responsible use of marine resources within the school community.
We hope that after this project, the children will not only learn a lot about different types of fish and how we eat them, but also gain a greater appreciation for the ocean, healthy eating, and the importance of using marine resources responsibly.
