Valuable insights to rethink a sustainable future for life on the planet.

How did our farming grandparents and great-grandparents live? How did they work the land? Where did their food come from, and where does it come from now? We take a journey into the past while imagining what the future will be like. Through observation and dialogue, we will discover how the land was worked to obtain food throughout the cycle of a year.

We will learn about the work and life of farming families, focusing on three crops: vines, wheat, and olive trees, and we will see the transformation of these raw materials into wine, flour, and oil, central elements of our Mediterranean diet. We will discover what tools and implements farmers used to cultivate the land and produce their food, recovering the essential values that governed their lives and work: effort, saving, foresight, not wasting anything… And, above all, the act of caring for the land, which guaranteed their subsistence.

We will discuss the evolution of agriculture with the Green Revolution, comparing intensive agriculture and agroecology. We will conclude by visiting the museum’s garden, learning firsthand about the principles of organic farming, seasonal products, and discovering, in a fun way, how to apply this knowledge to our daily lives.

Objectives

To understand how the land was cultivated in the past and how flour, oil, and wine were obtained.

To understand the significance of agriculture in human nutrition.

To learn to respect the plants and living beings in the garden.

To raise awareness about future challenges related to sustainable food.

To understand the characteristics of intensive agriculture and agroecology.

To foster critical thinking and cooperative work.