Food from the Ocean
Objectives of the project
Food from the Ocean aims to help ISK students understand the importance of a clean sea for food production, ecosystem wellbeing, and sustainable living. The project encourages students to reflect on the human footprint and how daily choices can affect the marine environment.
It also introduces students to different kinds of food from the ocean, connecting Dutch traditions with their own cultural backgrounds. Through tasting, cooking, discussion, and shared activities, students explore how food connects people, cultures, and local environments.
The project also supports Dutch language development by helping students expand their vocabulary in meaningful contexts related to food, nature, technology, and sustainability.
Activities
The project includes a wide range of hands-on and interdisciplinary activities. Students take part in lessons linking science and sustainability, workshops and experiments on food chains and pollution, and an Ocean Food Week with tastings, projects, and guest speakers.
They also join field trips to places such as the Navy Museum, De Helderse Vallei, and local fish stands to gain practical knowledge of maritime topics and sustainable seafood. Through the Vonk technical workshop, students build boats and develop technical, creative, and teamwork skills.
The project also includes online sessions and virtual tours with marine experts, as well as a Float Adoption activity with NIOZ, where students track a scientific float in real time and learn more about ocean data and climate.
Expected outputs
The project will produce a variety of student-made outputs, including creative portfolios, artworks, technical models, posters, multimedia materials, brochures, and informative content.
Students will also create outputs connected to food and culture, such as a tasting event and recipe collection combining local seafood with international cooking traditions.
Other expected outputs include digital logs from the Float Adoption activity, educational materials linking world orientation, nature and technology, and an interactive exhibition for families and project partners.
Impact
The project is expected to strengthen students’ ecological knowledge, practical and technical skills, Dutch vocabulary, cultural awareness, social cohesion, and sense of connection to the ocean and local community.
It also supports 21st-century skills such as collaboration, critical thinking, communication, and responsible citizenship. By involving families, local experts, museums, nature centres, fisheries, and technical professionals, the project helps connect classroom learning with real-world experience.
Food from the Ocean also gives ISK students an active role as young scientists, creators, and citizens, helping them see themselves not only as newcomers, but as contributors to their community and to a more sustainable future.
