Submission ID 118349
| Issue/Objective | The global increase in ultra-processed products (UPPs) consumption has sparked a health, environmental, and cultural crisis, weakening food systems and eroding local traditions, particularly in Mexico. Children are especially at risk due to the pervasive marketing of UPPs, which influences their choices and infringes upon their rights. The initiative aims to foster collective reflection and learning on the transformations in food systems driven by social, economic, and environmental changes throughout history, with the goal of revitalizing food culture and advancing food sovereignty. |
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| Methodology/Approach | The initiative was carried out between 2022 and 2024 in a public school located in a highly marginalized and rapidly urbanized area of Mexico City, where traditional food practices have increasingly been supplanted by a growing dependence on UPPs. The strategy was implemented using a participatory approach, placing children in an active, leading role. It aimed to foster critical reflection, knowledge sharing, and collective decision-making. The initiative sought to enhance their observational skills through multisensory experiences, discoveries, and the exchange of knowledge with local groups involved in food culture and production. A variety of resources were employed, including drawings, photographs, stories, cooking sessions, the establishment and maintenance of a vegetable garden, and time for group or small-group discussions. At the end of each cycle, the children shared their learnings and reflections with the broader school community. Recordings were made during educational sessions, and surveys and interviews were conducted with school and community stakeholders to understand the children's broader context and evaluate the potential effects of the implemented strategy. |
| Results | The main outcomes were: 1) Creation in collaboration with the children, of a space dedicated to reflection, knowledge-building, active listening, and the development of skills related to food production and preparation, 2) The children gained meaningful learning experiences on topics covered, 3) An improvement in the children's psychosocial skills, 3) A broadening of the children's food preferences and tastes toward fresh and natural foods. |
| Discussion/Conclusion | Educational strategies based on participatory methodology, aimed at provoking reflection and promoting learning about food, could serve as a complement to public policies designed to improve the food environment (e.g., prohibiting the sale of UPPs in schools). |
| Presenters and affiliations | Florence L. THéodore National Institute of Public Health of Mexico Clara Juárez-Ramírez National Institute of Public Health of Mexico Sandra Rosales-Galindo National Institute of Public Heath of Mexico Diana Reartes-Peñafiel Reartes-Peñafiel National Institute of Public Health Moisés Salazar-Sánchez National Institute of Public Health of Mexico Jerónimo Monroy-Figueroa Exploradores de la Ciudad AC Evelin Santander Daza Exploradores de la Ciudad AC. Angélica Lozano Olalde Exploradores de la Ciudad |
