Applications are open until January 10, 2024, for the Food (Healthy and) Sustainable Education: A Key Process in Ecosystem Restoration, aimed at recruitment groups 230 and 520.

Main Objectives:

  • Encourage reflection on food education practices in schools within a sustainability education framework, aligned with Essential Learnings and PASEO competencies;
  • Integrate the theme of sustainable food into various topics of the environmental education framework for sustainability and the respective SDGs;
  • Explore activities that support the implementation of these themes;
  • Promote pedagogies based on systems thinking and multi-, inter-, and transdisciplinary approaches, using experimental teaching and participation in collective action projects as effective approaches to educational programs on food systems, aligned with Essential Learnings and PASEO;
  • Develop educational resources that facilitate an approach to food education within the context of sustainability;
  • Empower participants to create projects and educational initiatives that bring students closer to food systems and foster behavioral changes aimed at ecosystem regeneration, with sustainable development as the ultimate goal.

Program Content:

1st Session
Synchronous online session: 2 hours
Presentation:

  • Introduction of participants and trainers;
  • Objectives and methodologies of the training course;
  • Course schedule;
  • Activities to be developed;
  • Evaluation criteria.

2nd Session
Synchronous online session: 2 hours
Theoretical-practical framework:

  • The shift in focus of food education and its relationship with health education;
  • Environmental Education Framework for Sustainability (in the school curriculum);
  • Learning through experimentation: experimental science teaching as a means of enhancing learning recovery and an effective approach in sustainable food education programs;
  • Framing sustainable food within the context of ecosystem recovery and essential learnings (PASEO);
  • Topics in sustainability education through food education:
    • Biodiversity and ecosystem services for food (Millennium Ecosystem Assessment);
    • Education for sustainable food production and consumption (e.g., food waste reduction) within the circular economy context;
    • The impact of food systems on climate change.

Joint definition of the participants' assignments.

3rd Session
In-person joint session: 3 hours
Practical session:

  • Exploration of practical activities supporting food education for sustainability;
  • Proposals and exploration of educational resources on food sustainability and their practical application;
  • Sharing of participants' practices, discussion, and debate on available materials;
  • Support for creating educational resources and assignments to be developed by participants.

4th Session
Asynchronous online session: 2 hours
Participants' independent work on their assigned projects.

5th Session
Synchronous online session: 2 hours
Tutorial guidance for project development.

6th Session
Asynchronous online session: 2 hours
Participants' independent work on their assigned projects.

7th Session
Synchronous online session: 2 hours
Presentation and discussion of participants' projects.
Evaluation of the training course.

For more information and to register, click here.