Abstract:

The European ERASMUS+ project NEMOS has the aim to implement service-learning as an additional tool to improve the learning outcome in topics of food science related to sustainability. This project started in February 2022 with the coordinator from Public University of Navarra (Spain) and partners from TU Dublin (Ireland), University of Pisa (Italy), IGCAT (Spain), ISARA (France), TU Graz (Austria). The project team has identified the competences that are necessary to meet the sustainable development goals (SDGs) published by the UN, which are related to food.

The main objectives of this project are to define a food sustainability profile through a community building methodology by developing a model of intervention common to all universities involved. It is focused on sustainability and pedagogical practices, included service learning.

Secondly, a methodological handbook for training of sustainability topics through service learning is being developed, as a common framework of activities for acquisition of sustainability competences including its implementation. Tools will be evaluated that allow the assessment and, also, a new educational model suitable for acquisition of sustainability competences through green pedagogies and service learning will be established.

Ideas for community service in the food industry:
• Students might introduce the origin of food to the community
• Support the local food bank by donating time, equipment or food
• Host a healthy eating event at your school, community centre etc. invite a nutritionist as a keynote speaker
• Deliver nutritious, prepared meals to the elderly, disabled or ill community members
• Serve meals at a soup kitchen or homeless shelter
• Bring a variety of fruits and vegetables to an elementary school class.

Maybe explain to the students where the food comes from and what the health benefits are:
• Start a group to harvest unpicked fruits and vegetables from farms and donate them
• Organize a community food drive, focusing on collection items most needed in your area
• Gather ideas for healthy, cheap and sustainable recipes for a cookbook
• Establish a community or school vegetable garden (urban gardening)
• Create a volunteer transportation program to help individuals and families get to and from grocery stores, food banks and soup kitchens.
• Help at your local farmers’ market
• Expanding farm-to-school programs beyond lunch to bring local or regional food products into the School Breakfast program
• Readying producers to participate in school food service by providing training on Good Agricultural Practices (GAP) and other food safety-related topics
• Encouraging increased consumption of fruits and vegetables through promotional activities, taste tests, and other activities
• Inform children in public institutions about traditional and modern food processing
• Get involved in urban gardening or sustainable/resilient food production projects
• Develop sustainable food concepts for the community (short transport, reduce food waste/loss, acquaint local food producers)
• Disseminate knowledge on “sustainable” eating habits (e.g. less meat, more vegetable) in the local community.

Keywords:

Community needs, practical learning, service experiences.