The ERASMUS+ project comprises a total of six learing-teaching-training activities over 27 months. Students from all three partners meet alternately in Würzburg, Meran or Valdepenas to explore the topic of sustainability in nutrition from a variety of perspectives. They also examine how sustainable behaviour can contribute to the protection of our cultural heritage. In addition, they create a network with contacts to sustainably producing companies and to participants in the three partner regions.
Ten students from two partners travel to the host school with two teachers each. There, all students of the department are involved in the project week so that as many people as possible can benefit from the project.
You can find information about the contents of the individual learning-teaching-training-activities here:
- First learning -teaching-training-activity
Sustainable nutrition and cultural heritage: but why?
- Second learning -teaching-training-activity
An „open school day“: sustainable culinary accompaniment!
- Third learning -teaching-training-activity
Conventional or sustainable: differences in food production
- Fourth learning -teaching-training-activity
Sustainable food: is this possible in canteen kitchens?
- Fifth learning -teaching-training-activity
Sustainable cooking: also for people with special needs?
- Sixth learning -teaching-training-activity
Protecting cultural heritage through sustainable food production: a global task!