La permacultura, una alternativa en la producción de alimentos desde la escuela y la comunidad

One of the performances high-priority collections in the Calendar 21 are the reorientation of the education toward a sustainable development; he/she intends, in this sense that is helped to the schools to design plans related with the environment very integrated in their study plans. These directive...

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Bibliographic Details
Main Authors: Rodríguez García, Reina María, Hernández Acosta, Rosa, Hernández Martín, Juan Carlos, Pérez Hernández, Cristina
Format: Article
Language:Spanish
Published: 2016
Subjects:
Permacultura
Production
School
Community
Foods
Producción
Escuela
Comunidad
Alimentos
Online Access:https://dialnet.unirioja.es/servlet/oaiart?codigo=5607711
Source:Cooperativismo & Desarrollo, ISSN 2310-340X, Vol. 4, Nº. 1, 2016, pags. 84-94
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La permacultura, una alternativa en la producción de alimentos desde la escuela y la comunidad
Summary: One of the performances high-priority collections in the Calendar 21 are the reorientation of the education toward a sustainable development; he/she intends, in this sense that is helped to the schools to design plans related with the environment very integrated in their study plans. These directive ones serve as mark for contextualizar the present project in the one that, observing the thematic axes of the permacultura and using as central axis that of the production of foods that can be implemented and maintained with minimum resources, and in coordination with the group Ecomujer of Germany, is sought to link the primary school of group with the community to actions of use of the water rain for the production of foods in a school orchard of vegetables, medicinal plants, as well as an area of fruit-bearing in the primary school Eberto Polanco of the Popular Council of New Town of the municipality of Consolation of the South and this way to contribute to the population's alimentary education from the school and the community, being achieved the reorientation of the education toward the sustainable development, by means of the design and execution of plans of actions related with the environment and the alimentary culture and integrated to the effective study plans.

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