1) THE RIGHT TO A HEALTHY MEAL
suitably adapted to children’s physical development, in terms of quality and quantity.


2) THE RIGHT TO A SERENE FAMILY ATMOSPHERE
to be listened to and to participate in family conversation at meal times, with no TV.


3) THE RIGHT TO A WIDE NUTRITIONAL SPECTRUM
and to be guided in the sensory challenge of exploring new foods, free to refuse foods that taste unpleasant.


4) THE RIGHT TO ACCESS  FOOD CULTURE
including the direct experience of cultivation in order to rediscover the pleasure of growing food and understanding what you eat.


5) THE RIGHT TO A SAFE KITCHEN ENVIRONMENT
in terms of furniture, utensils, cooking and food conservation methods


6) THE RIGHT TO LEARN HOW TO COOK
mastering, guided by an adult, the movements, equipment and operations required to prepare a healthy meal, with the necessary health and safety precautions.


7) THE RIGHT TO HAVE A RESPONSIBLE ADULT HELPER
one who takes on the responsibility of food education, consistently teaching and nurturing the child.


8) THE RIGHT TO HAVING DIFFERENCES RESPECTED
so that children with dietary restrictions, requirements or preferences are not ignored and may expect competence and flexibility even from restaurants.


9) THE RIGHT TO CORRECT INFORMATION ON FOOD
both at home and from food producers and distributors.