"THE OCEAN AT THE TABLE" COMPETITION

REGULATIONS

The contest "The Ocean at the table” is a cooking recipe competition that reveals healthy and sustainable eating habits and choices. Competition recipes must include foods of marine origin and preferably regional foods, such as Mafra bread, lemon, strawberries, pears and fresh cheese.

Context
COMPETITION STEPS

Competition announcement
February 18 to 22, 2019

Delivery of the written recipe (on a printed color sheet) to the PES Coordinator (through the Class Director)
Until March 22, 2019

Selection/Evaluation of recipes by the Jury
From March 25th to April 5th, 2019

Competition Jury
The Competition Jury is made up of a teacher from the PES team; a teacher from the Eco-Escolas project and the nutritionist from the CLDS 3G Mafra CONSIGO team.

The Jury is responsible for evaluating and scoring the recipes, according to the following criteria:
- Respect for healthy eating rules (40%)
- Creativity, innovation and originality (15%)
- Inclusion of foods of marine origin (15%)
- Food reuse (5%)
- Number of regional foods used (maximum 25%):
- 1 food – 5%
- 2 foods – 10%
- 3 foods – 15%
- 4 foods - 20%
- 5 foods – 25%

Disclosure of the 3 winning recipes/class and prize giving
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