This year, the celebration of World Food Day centered around a powerful theme: the right to food. Organized by the Hassan II International Center for Environmental Training at Al Qods Eco-School, a Green Flag-certified institution, 40 students from four different eco-schools actively participated in a day filled with discovery and learning. The event focused on understanding the importance of biodiversity, sustainable farming, and healthy eating.  

The day began with an introduction to biodiversity and its essential connection to food. Through an interactive quiz, the students learned that protecting biodiversity ensures healthy soils, which in turn support the growth of diverse, high-quality, and nutritious crops. By preserving our environment and ecosystems, we not only secure food for today but also for future generations.  

To reinforce this understanding, the children took part in a harvesting activity in the school’s garden. Guided by a gardener, they picked freshly grown vegetables, experiencing firsthand the impact of sustainable practices on food production. This harvest was just the first step of their journey, followed by a cooking workshop led by professional chefs. Together, they discovered how these responsibly grown vegetables could be transformed into delicious, balanced meals. The chefs not only demonstrated cooking techniques but also emphasized the fundamentals of a healthy diet, highlighting essential hygiene and food safety practices. This segment helped the students understand that healthy eating goes hand in hand with responsible practices, from farm to table.  

The day also featured a sports challenge that combined physical activity with a focus on well-being. This segment reinforced the idea that a healthy mind resides in a healthy body, showcasing the role of a balanced diet in maintaining good health while promoting physical exercise.  

A permaculture-themed educational game rounded off the program. This interactive workshop introduced the children to sustainable farming methods, allowing them to learn in a fun and engaging way how eco-friendly practices support the production of healthy food while preserving biodiversity and natural resources.  

Throughout the day, the students explored and gained a concrete understanding of how protecting biodiversity and adopting sustainable agricultural methods contribute to healthy, sustainable diets. They were actively involved in every step of the process, from soil to plate.