The 3rd Day of the Activity (12/03/2025) started with a study visit to Alea Brewing Co. Microbrewery Alea Brewing Co. Guided by Mr. Thanos Mantas, participants gained firsthand insight into the beer production process and explored the sustainable practices implemented in both production and processing at this local microbrewery.

Next, participants visited Eugenia Estate – Beekeeping Christomelo Μελισσοκομια Χριστομελο in Acharnes, where they explored the integration of sustainable agriculture, traditional livestock farming, and beekeeping from farm to fork. Through outdoor STEM activities and hands-on experiences, they gained insights into food science and technology, as well as both traditional and modern farming methods. They observed beehives, examined the pasteurization process and even crafted white cheese. They analyzed different types of honey using a refractometer to compare sugar content, assessed taste, aroma and color, planted potatoes, collected fresh eggs and harvested homegrown vegetables. The experience concluded with a farm-to-table lunch featuring locally sourced, zero-kilometer ingredients.

At the school, participants attended two webinars via Webex: (a) Environmental Challenges Linked to Food by Vasiliki Sfika, Seconded National Expert at EFSA (European Food Safety Authority), and (b) Crop Landraces and Their Role in Contemporary Agriculture by Professor Penelope Bebeli from the Agricultural University of Athens. Following the sessions, they completed the Final Survey on the Med Diet Score.

After a guided tour of the laboratories at the 5th Laboratory Center of East Attica, led by Headmistress Mrs. Marianthi Mylona Μαριάνθη Μυλωνά, and teamwork on Twinspace students came together to celebrate World Obesity Day 2025. They explored the Mediterranean food pyramid and built a volunteer-based version reflecting their previous day's consumption. Discussions covered body composition (fat percentage, weight), obesity assessment methods and body fat measurement using a skinfold caliper. Students also wrote personal messages of support for individuals struggling with obesity and shared their own dietary improvement goals, placing them on the “Tree of Life.” The event concluded with the awarding of certificates.