From the field to the plate in Thuringia and Slovakia: Innovative school and extracurricular educational concepts for sustainable nutrition

Keywords: nutrition, sustainability, biodiversity, conservation of soil and water resources, sustainable horticulture, organic farming, regionality and seasonality, prevention of food loss, sustainable consumption

Subject and objectives of the project

The aim of the project was to strengthen “sustainable nutrition” as an educational topic in the project regions (Thuringia and Slovakia). The education and sensitization of (new) generations in the area of sustainable nutrition and the sustainable use of food should help to reduce the environmental impact and at the same time secure the life chances of future generations. Together with ten pilot classes and three associated partners, a German-Slovak project was carried out on the topic of “Sustainable nutrition”. The topics covered the entire spectrum of sustainable nutrition. The value chains of selected foods / raw materials (e.g. cereals, potatoes, strawberries) were discussed in terms of sustainability aspects such as regionality and seasonality. Agricultural practices, such as organic farming, and topics such as biodiversity, soil and water resource conservation and the prevention of food loss and waste were the educational content. These activities were supplemented by further training for teachers. The project results were disseminated by directly addressing schools and educational institutions as well as events for multipliers.

The following steps were taken:

1. Establishment of core working groups of teachers
   Two core working groups consisting of teachers / multipliers and project staff (in Thuringia and Slovakia) were set up as part of the project. These groups were involved in the development of content, evaluation of project outputs and as multipliers of the project results throughout the entire duration of the project.
2. Development of the concept and educational material on sustainable nutrition for schools and extracurricular learning venues “From the field to the plate – sustainability now!”
   The educational material incl. Distance learning formats in two languages (German, Slovak) were created in cooperation with the project partners. In seven modules and seven distance learning modules, the guide “From the field to the plate: Sustainability now!” offers process suggestions for various areas along the value chain, methods and materials for practical implementation (classroom, excursion, activation), background texts for teachers and further links and sources. The guide is aimed specifically at multipliers who want to introduce the topic to the target group selected in the project (pupils from the 8. / 9th grade, trainees).
3. Pilot implementation of created educational formats with pilot schools
   Pilot projects were carried out at 10 general education schools and vocational schools (7 in Slovakia, 3 in Thuringia) with a focus on sustainable nutrition and agriculture. Individual modules (Module 0 – Sustainability and nutrition, Module 1 – Sustainable vs. non-sustainable agriculture, Module 2 – Regionality and seasonality, Module 3 – Sustainable consumption, Module 4 – Natural gardens, Module 5 – Resource-conserving home economics, Module 6 – The sustainable plate: health and sustainability on the plate and the educational material were tested at the pilot schools in face-to-face and online pilots in the project regions. A total of around 250 pupils took part in the pilot educational formats.
4. Teachers / multiplier training courses
   The 7 training courses (4 Slovakia, 3 Thuringia) were designed to support teachers in introducing sustainable nutrition as a topic in schools and to familiarize them with background knowledge and methods for teaching sustainable nutrition. A total of 84 teachers took part in the training courses, 43 of whom were German and 41 Slovakian teachers / multipliers.
5. Evaluation of the project results
   The quality assurance of the project results and processes was ensured through various steps and methods. In addition to the continuous technical monitoring of all processes by the core working groups, the project was supported by the evaluation of the educational material by two Slovakian universities and the Research Institute of Organic Agriculture with their technical expertise.

Innovation and exemplary nature of the project

The aim of the project was to help close the educational gaps in the field of sustainable nutrition in Germany and Slovakia and to offer educational guidance in the field of green professions in order to help reduce the burden on the environment. With this aim in mind, a new interdisciplinary educational concept and material on sustainable nutrition was developed and tested for schools and extracurricular learning venues, which continues to be used in both countries.

The model nature of the project means that any interested institution can use the project results. They were also distributed with this aim in mind. In Thuringia, nationwide and in Slovakia, this was ensured by the participation or organization of events for multipliers, workshops and seminars on the project topic by TÖH (Thüringer Ökoherz e.V.) and CEA (Centre for Environmental Activities) and their network partners.

All important information about the project and the project results will be published on the website of Thüringer Ökoherz e. V. and the portal of the organic sector in Thuringia as well as on the website of the Slovakian association Center for Environmental Activities.

A further publication was made in the “Global Learning” portal: From the field to the plate: sustainability now! Educational materials on sustainable nutrition for school and extracurricular learning venues | Global Learning Portal

Special aspects of the project

The project was a response to the current pandemic situation, which lasted for the duration of the project and involved the closure of schools and extensive restrictions on face-to-face teaching. In the project, the educational materials and training formats developed were also supplemented with formats for distance learning in order to respond to the current and future educational situation. The distance learning formats were also tested in pilot lessons in addition to the face-to-face sessions. The training formats for teachers / multipliers were successfully implemented in online format in addition to the face-to-face events and were very well received. As a result, the educational offerings of both cooperation partners were expanded to include face-to-face and online education and training formats beyond the project period.

Funding topic 2: Sustainable nutrition and sustainable food handling

Project implementation:

• Thüringer Ökoherz e. V.
• Association Center for Environmental Activities, Trenčín, Slovakia

Associated partners:

• Research Institute for Organic Agriculture
• Faculty of Natural Sciences of the Philosoph Konstatin University of Nitra
• Faculty of Ecology and Environmental Sciences of the Technical University of Zvolen

Places of work: Thuringia in Germany and Slovakia

Funding period: December 2018 to June 2021

Project costs: total volume: 163,579 euros, funding from DBU: 114,445 euros

DBU-AZ: 34037

Status: 14.05.2024

Cover picture: © Thüringer Ökoherz e. V.