A new educational model for acquisition of sustainability competences through service learning

In the context of Agenda 2030, sustainability is a key value for society and a crucial competence for graduates. They face challenges such as climate change and food waste. Linking sustainability and food is essential due to their roles in the Sustainable Development Goals (SDG).

Education plays a vital role in achieving these goals by fostering a sustainable mindset and skills. Higher education institutions must integrate sustainability into their curriculums, promoting knowledge and behavioral changes.

The Joint Research Centre (JRC) highlighted the importance of sustainability competences across educational pathways. A previous project, TEFSI, trained higher education teachers in food and gastronomy through experiential learning practices.

The NEMOS project built on these results, focusing on service learning to enhance sustainability competences in students and their communities. Service learning combines community service with experiential learning for both individual and collective benefits.

The project aimed to provide an educational model, complete with a teacher's toolkit, to integrate sustainability competences into Food degree programs. This model was piloted, validated, and made available for other fields.

Sustainable food innovation plays a crucial role in achieving SDG Goal 2 (ending hunger, achieving food security) and Goal 12 (responsible production and consumption). Food production, processing, and distribution strongly connect with environmental and community development, contributing to healthy lifestyles and fair consumption practices.