Revista simpozionului Eficiență și calitate în educație - 19 mai 2017 Eficiență și calitate în educație | Page 53

  Evaluation of the students' work Integration of the relevant information concerning the project and the countries of the 5 partner schools in the biology, history, geography and modern languages lesson plans and curricula.  Contact the local media for the spreading of our project's activities  Dissemination of the project's productions on the eTwinning resources base ACTIVITIES INVOLVING BOTH STUDENTS AND STAFF:  Two days out of schools to visit a local food production unit and discover the area where the different partners live and work  Creating brochures and questionnaires about the factories producing local food  Organization of European food buffets Students have greatly benefited from our project and they have formed a better opinion on local/organic food, starting to promote it. They have also understood the links between local food and sustainable development and health. They have discovered a wide range of professions that might have an influence on their careers' plans. They are also more familiar with ICT and modern languages, especially French and English. They are also able to define themselves as European citizens while remaining proud of their national heritages. The recognition and validation of these learning outcomes are materialized by the creation of their European Language Portfolios and the edition of Youthpass Certificates. All our project's outputs can be used and witnessed inside the partner schools in the future, after the project's period, but also outside the schools, by other teachers, representatives of our Local Education Authorities and Local Councils or members from the civil society, such as parents, associations and business managers. For more information, you are kindly invited to visit the blog of the project: http://erasmuspluslocalfoodglobalchange.over-blog.com/ and the school website: http://www.onisifor-ghibu.ro/. Bibliography: Erasmus+ Application Form for Project No. 2014-1-FR01-KA201-008545_2 53