Go Green

My Green Meal
Part 4
By
Diya Dhanuka
bhavya Biyani
Ayesha Nakhwa
Anwesha Khanted
Peas salad made by Bhavya Biyani Viraj Pathak
 Snapshots
of Our Team
Bhavya Biyani – Writer In Action Viraj Pathak - Photographer

Anwesha Khanted – Editor Diya Dhanuka – Leader Aisha Nakhwa - Interviewer

 Reflection

Corn and spinach fritters made by Diya Dhanuka

 Diya Dhanuka – Group Leader
Our group worked effectively together. We understood and recognized each of our strengths
and bringing them together to create something more powerful than any of us individually.
The main learning point is not to rush into the task and spend some time evaluating the issue
fully. The video conferences with the students of Netherlands went very well. We had a fine
time collaborating with each other. We all got to know about the daily meal plan of
Netherlands people and how they included green vegetables and fruits in their meals. This
was a successful teamwork. Each of us can use this experience for enhancing the
effectiveness of other teams we worked with. Our meetings were extremely productive and
every group member completed their designated task. Another thing we did well was
gathering information. On a personal level, I feel gathering information is actually not more
important than presenting the information. Presenting the information was one thing that
could have gone better. All the group members made this project worthwhile.
 Anwesha Khanted – Group Editor

In this project our group worked efficiently .We all got know each other’s strength
and we worked on our weakness. The conference with Netherlands student went
very. Wegot ample of time to talk and got to know each other. The main thing is that
a green vegetable is very important at least once a day. We all had a great time
working together this made the project a great success. We found joy in working
together, leveraging each other's expertise and perspectives to create a
comprehensive and impactful outcome. Overall, the experience of collaborating on
this project was immensely rewarding, and it reaffirmed the value of teamwork and
cooperation in achieving shared goals.
 Bhavya Biyani – Group Writer

As a participant in the EUMIND "My Green Meal" initiative, I've had the privilege of
witnessing the unwavering dedication and diverse talents of our group members. Our
collective journey commenced with an exhaustive exploration of sustainable culinary practices
within educational institutions across Europe. We meticulously examined a plethora of
strategies, from innovative composting schemes to dynamic farm-to-school collaborations,
aimed at instilling eco-conscious dining habits among students.
Our collaborative efforts were characterized by spirited discussions, where differing
viewpoints and creative ideas converged to enrich our discourse. Despite occasional
divergences, our shared commitment to the project's ethos and the overarching objective of
championing sustainable practices remained unwavering, serving as a beacon guiding our
collective endeavor.
Our collective aim was not only to enlighten but also to ignite inspiration, propelling discourse
and inciting transformative action towards the adoption of greener, healthier school meal
programs throughout Europe.
I am profoundly gratified to have played a part in this profound endeavor.
 Aisha Nakhwa – Group Interviewer

Our group has made tremendous efforts to work in sync with each other’s
jam packed lifestyles.
We all embraced each other’s talents and skills. Hence, everyone got equal
opportunity and chances to showcase their talents. The video conferencing
went great. We got to learn about different cultures and shared facts and
knowledge with the Dutch students. We all worked hard and hand in hand to
make our ideas come to life. We had great exposure and learning experience
while working with the Dutch children. We even exchanged daily routines
and cultural songs. It was my pleasure to work with all my friends and the
new ones I made along the way. The team made it a memorable experience
for me.
 Viraj Pathak – Group Photographer

Our group worked efficiently together, coordinating roles and responsibilities

within the team, ensuring effective communication, and gathering correct
information for our project. Despite these challenges, our collaborative effort
allowed us to overcome all obstacles. We connected with Netherlands
students through a Zoom meeting, which went really well, and we learned
about each other's eating habits and culture. I felt positively engaged with the
Netherlands students. It was a valuable opportunity to exchange ideas, share
perspectives, and collaborate on a global level. The experience of working with
the Netherlands students was enriching. Collaborating across borders provided
a diverse range of insights. Despite the virtual setting, the exchange of ideas
was seamless, enhancing overall learning and collaboration.
 Comparison

Mint and Coriander Mix chutney by Anwesha Khanted

 Comparison

“Working together is success." Henry Ford.

The success of our Project lied in the collaborative and enthusiastic participation of both the
schools RBHS and Gerritsen implement a more eco friendly policy. The citizens of
Netherlands prefer to eat more plant products, like fruit and vegetables, unsalted nuts and
legumes. They buy bread from a local store where it is made and eggs from their own
groomed chickens, e.g. multiple vitamins, iron, carbohydrates and many fibres. We Indians
don’t use bread, we make it ‘at home from whole wheat, bajra and cooked vegetables like
sorghum, rice etc. In some parts of India fermented foods like Idli , dosa, Upma are served
as breakfast. Chapati and sabzi contain many vitamins like iodine, potassium, calcium,
copper and many minerals and salts. EUMIND was a delightful experience for all of us. Our
interaction with the students of Netherlands who by now have turned out our friends was a
knowledge sharing exercise. We exchanged information about our culture, food, weather,
etc. This made us realize the beauty of knowing how different are the living patterns of
people living in two different continents. The diversity in approaches reflects the
adaptability of sustainability initiatives to local contexts.We look forward for such activities
in the future again.
 Project-Activity
•Canteen was organised by the students. They made healthy breakfast
sprout bhel, nachos, mojito,etc.and sold in the school to the staff and
students. This creating awareness about green meal and healthify them.
The task was handled brilliantly by students. The collected amount was
donated to V Maltidevi Age Old Home and Shantidaan, the NGOs, thereby
serving the society at the same time.