The pilot implementation of a programme promoting the Cretan-Mediterranean Diet in primary schools across Crete has been successfully completed through the collaboration of the Region of Crete, the Department of Nutrition and Dietetics of the Hellenic Mediterranean University, and the Environmental Education Centre of Ierapetra-Neapoli.
The project, entitled “Programme for the Promotion of the Cretan-Mediterranean Diet in Primary Schools in Crete,” brings children closer to the Cretan Diet, not only as a model of healthy eating, but also as a way of life connected with culture, the environment, local production and sustainability.
The educational material developed is primarily addressed to pupils in the third and fourth grades of primary school and may be used within the framework of Skills Workshops. It provides teachers with a modern, scientifically documented educational tool, transforming Crete’s dietary tradition from theoretical knowledge into everyday experience.
A central feature of the programme is the “DIATROFIX,” a team of pupil-heroes who help their classmates address everyday challenges through healthy eating, physical activity, cooperation and mutual support.
Through stories, interactive exercises and creative activities, children learn about the importance of a balanced breakfast, the consumption of fruit and vegetables, olive oil, pulses and traditional Cretan products. At the same time, they develop cooperation and acceptance skills and engage with issues such as physical activity and the prevention of verbal bullying.
The initiative places particular emphasis on experiential learning, through activities such as the creation of school vegetable gardens, the preparation of traditional recipes, healthy picnics, and familiarisation with local and seasonal products. It also highlights the relationship between food, the environment, responsible consumption and the reduction of food waste.
The pilot programme was implemented during the 2025–2026 school year in 32 primary schools across Crete, with the support of the Region of Crete. The evaluation conducted before and after the intervention recorded a statistically significant increase in meals containing fruit and vegetables, both at home and at school, as well as a greater variety of such foods in the children’s daily diet.
The Scientific Coordinator of the project is Professor Vassilis Zafeiropoulos. The contribution of the HMU Department of Nutrition and Dietetics was instrumental in the design, development and evaluation of the programme, ensuring its scientific validity and its adaptation to the needs of the school community.
The new educational material is now available to all primary schools in Crete, strengthening the connection between scientific knowledge and educational practice and contributing to the development of healthy and sustainable habits from the earliest school years.
