Preschool children in Mývatnssveit explore sustainability through cooking and nature activities

In Mývatnssveit, preschool children at the Yl school are currently engaging in activities centered around sustainability and science. Recent projects include making pasta from scratch and baking rye bread using geothermal heat.

During a recent visit, the children were excitedly preparing to check on bread that had been placed in the geothermal oven the previous day. The week prior, they learned about pasta-making by kneading dough and shaping it into pasta forms. Rye bread baking is part of an outdoor education initiative that weaves these fundamental concepts together.

The children also ventured into the marshes to enjoy some berries, showcasing another way to appreciate nature’s offerings. One preschooler, Mikael Þór Júlíusson, aptly summarized their experience by stating, “Bird berries for the birds, and blueberries and crowberries for humans.” This initiative underscores the importance of hands-on learning in fostering an understanding of sustainability among young students, right in the heart of their natural environment.