Consortium. Coordinator: Poland; Partners: Denmark, Estonia, Germany, France, Spain
Type of the practice
Educational project
Initiator of the practice
Governmental body
Type of education
Students, pupils in secondary school
Age of participants
N/A
How many participants max can participate
N/A
Education form
Blended
Short description
The SUSPLUS project supported cooperation between eight European universities to develop, implement and widely disseminate innovative educational materials and methods in the field of sustainable food systems, thus providing students with the necessary knowledge, competences and skills to support this important sector, but also to increase their chances for employment. The organic food system was one of the presented models for increasing overall food production and sustainable consumption. High-quality, international, comprehensive knowledge in various areas of sustainable development of food systems, not available in the standard educational program of one university, has been transferred to a wide student community using highly innovative educational tools and methods. The set of methods has been adapted to the expectations of European employers. Development and implementation of innovative teaching approaches adapted to the labor market, aimed at improving the quality of education and, in the future, improving the employability of students.MEASURABLE RESULTS
Guide/booklet on Sustainable Food Systems
E-learning module “Sustainable Food Systems & Diets”
Intensive Study Program “Sustainable Food Systems and Diets”
Educational materials for the intensive study program “Sustainable Food Systems and Diets”
SUSPLUS Small Research Projects Program
Lectures on sustainable food systems given by students in schools
Analysis: The concept of implementing a Sustainable Food System, including a Sustainable Diet and the Organic Food System in the curricula and existing study programs of partner universities
Strengths
Impact: SUSPLUS PROJECT can have a significant impact in promoting sustainable food consumption among students and schoolchildren. By providing educational resources and tools, the project can raise awareness and encourage behavioral changes towards more sustainable food choices.
Reproducibility: The educational materials and tools provided by SUSPLUS PROJECT can be easily replicated and adapted to different contexts and audiences. The emphasis on online and digital resources makes the project accessible to a wide range of people. The project ensures that sustainable eating practices are integrated into school curricula and other forms of education.
Cooperation with other entities ensures that a diverse perspective and knowledge is brought to the project.
Challenges in implementation
SUSPLUS PROJECT – is a new standard of perceiving food, its impact on human health, created with a view to its subsequent use in systemic activities by other non-governmental organizations, central or local institutions, or organized groups of citizens.
Attitudes – changing the perception of healthy food and shaping new habits of young people in terms of safe food and its impact on human health and the natural environment.
Promoting sustainable food consumption and production practices requires behavioral change, which can be difficult to achieve. The project’s educational resources and tools may not be sufficient to overcome ingrained habits and cultural norms related to food choices.
Funding is limited to the duration of the project.
Coordination and Collaboration: Project collaboration with multiple stakeholders can be challenging in terms of coordinating efforts and ensuring effective communication and implementation of sustainable dietary practices.
