| dc.contributor | Economy Division | en_US |
| dc.contributor.author | United Nations Environment Programme | en_US |
| dc.coverage.spatial | Global | en_US |
| dc.date.accessioned | 2020-09-30T09:30:36Z | |
| dc.date.available | 2020-09-30T09:30:36Z | |
| dc.date.issued | 2020 | |
| dc.identifier.uri | https://wedocs.unep.org/20.500.11822/33949 | |
| dc.description | Food can be a pathway to our past, our heritage, and our history. One way for us to understand how food can link us to our past is to speak to people who have been around a little longer than we have. The stories, practices, and rituals of our elders can teach us many important lessons. In this lesson, you will explore your kitchen memories of elders and family members that minimized food waste. | en_US |
| dc.format | Text | en_US |
| dc.language | English | en_US |
| dc.rights | Public | en_US |
| dc.subject | FOOD | en_US |
| dc.subject | FOOD PREPARATION | en_US |
| dc.subject | WASTE MANAGEMENT | en_US |
| dc.title | Kitchen Lessons: Food Memories - The Edible Schoolyard Project | en_US |
| dc.type | Manuals, Guides and Toolkits | en_US |
| wd.identifier.sdg | SDG 2 - No Hunger | en_US |
| wd.identifier.sdg | SDG 12 - Responsible Consumption and Production | en_US |
| wd.tags | Food Waste | en_US |
| wd.topics | Education & training | en_US |
| wd.topics | Resource Efficiency | en_US |
| wd.identifier.pagesnumber | 7 pages | en_US |
