Abstract
In 2022, the NEMOS project -A New Educational Model for acquisition of Sustainability Competences through Service-learning- was launched. This EU-funded project has been implemented in collaboration and partnership with five higher education institutions in Austria (TU Graz), Ireland (TU Dublin), Italy (UNIPI), France (ISARA-Lyon) and Spain (UPNA) and aims to take a step forward in the transition towards education for sustainability through practical and innovative educational approaches and interventions.
Within the framework of the project, a collaborative process has been initiated to pool the knowledge and experience of the five higher education institutions working together to implement in practice new educational models to effectively acquire sustainability competences through Service-learning in food-based degrees. Each institution had a different educational food-based program me and started from a different baseline in terms of experience and practice in implementing sustainability through Service-learning.
This handbook is the result of this joint work. It aims to bring together the key lessons learned, and the recommendations gathered throughout the process, with the objective of facilitating decision-making for teachers and higher-level educational institutions that want to start integrating or continuing to integrate and promote sustainability competences in the curricula and classroom daily practice.
Within the framework of the project, a collaborative process has been initiated to pool the knowledge and experience of the five higher education institutions working together to implement in practice new educational models to effectively acquire sustainability competences through Service-learning in food-based degrees. Each institution had a different educational food-based program me and started from a different baseline in terms of experience and practice in implementing sustainability through Service-learning.
This handbook is the result of this joint work. It aims to bring together the key lessons learned, and the recommendations gathered throughout the process, with the objective of facilitating decision-making for teachers and higher-level educational institutions that want to start integrating or continuing to integrate and promote sustainability competences in the curricula and classroom daily practice.
| Original language | English (Ireland) |
|---|---|
| Publisher | Technischen Universität Graz |
| Commissioning body | European Commission |
| Number of pages | 107 |
| ISBN (Electronic) | 978-3-85125-989-6 |
| ISBN (Print) | 978-3-85125-988-9 |
| DOIs | |
| Publication status | Published - 7 Jun 2024 |
Keywords
- Food
- Sustainability
