German team on the way to produce an organic product “Fruit leather”
Welcome to our site. This is a European Union Erasmus Plus project site that has been held by a group of schools in Europe. Please explore the site to know more about ow to achieve sustainability in food sector.
The ongoing economic crisis as well as global environmental problems are creating an uncertain future for young Europeans. The core of these problems lies in patterns of behaviour which neglect the aspect of sustainability at the expense of short-term profit. In order to tackle these problems there is a need to promote business models which take into account ethical and social considerations. This in turn makes it necessary to train and educate a young generation who is willing and competent enough to shape a sustainable economy by working for alternative businesses or by starting alternative businesses themselves. We would therefore like to complement traditional business teaching, which still very much revolves around the idea of profit maximization, with practical approaches to alternative business models. Using the example of the food sector, the project will open room for the observation, discussion and appraisal of such models. Moreover, we aim at equipping our students with some of the entrepreneurial skills needed to practically plan and implement a European sustainable business. Last but not least, we would like to develop an awareness for the need to change consumer as well as entrepreneurial patterns of behaviour in order to foster sustainability. About 140 full-time business students aged 16 to 19 and 24 teachers are directly involved in the project activities taking place at the four partner schools in Germany, Turkey, Finland and Italy.
Using a CLIL approach, we will create a setting where the students will engage in business activities with the aim of opening a supermarket chain for fair food products and the creation of their own brand. Throughout the project period, these business-related tasks are prepared and accompanied by visits, workshops and meetings with experts so that students build up more and more knowledge about the European sector for organic food and its differences from the conventional food sector. Students also stage events to present the results of their work, inform their school communities about it and disseminate knowledge about “fair”/organic food initiatives. Moreover, we achieved integrate reflective activities which allows students to think about and discuss developments in the food sector such as the contradiction between the consumers’ wish for fair products and their reluctance to spend a lot of money on food. A lot of the activities we have IT-based and tinvolved the use of the students’ second language, English.
Our cooperation will increase the particpants’ awareness of the need for sustainable thinking and it will build up their skills in acting sustainably in business as well as in private life. We asume this project may lead to fair-food policies being adopted by the partner schools. Through dissemination, it will also have an impact on citizens in our cities and regions and hopefully help spread sustainable business and consumption practices further.