Institut equalita e.V.

Ecology & Organic TradeActual Projects & Referencies


Learning Place BioFarm

On 1 September 2016, the Institute equalita launched another project for learning on a farm. The goal is to develop an e-learning course and an interactive online portal for „Learning place BioFarm" for teachers, farmers, coordinating agencies, NGO employees and all other stakeholders.

Educational visits to organic farms offer an alternative and innovative space that allows a formal and informal learning that takes place outside the conventional learning environment. A special focus is laid on the integration of disadvantaged young people and refugee children and families. The partnership comprises eight institutions from seven countries.
 

Sustainable Food in Kindergartens

Since September 1, 2016, the institute equalita runs a further project on sustainability in nutrition - this time for food in kindergartens. The goal is the development of an e-learning course and an interactive online portal "Sustainable Food in Kindergartens", which provides learning materials and freely available educational resources for educators, kindergarten staff, catering providers and kitchen staff.

In addition to new requirements for educators and staff in kindergartens, nurseries and schools for one-day meals, special emphasis is placed on new challenges for refugee children and families and their eating habits. The partnership comprises eight institutions from seven countries.

 

Sustainability in professional Cooking

Institut equalita has carried out a Leonardo da VInci Project from 2013 to 2015 under the title "Development and transfer of training courses and materials for sustainability in professional cooking" with partners from Austria, Bulgaria, Czech Republic, Germany, Italy, Slovenia and United Kingdom.

The concept of sustainable development is usually specified by the formulation of enviroCooking Surveynmental, economic and social goals. In the field of nutrition the aspect of health has a central importance and is therefore considered a separate fourth dimension. Especially in catering can sustainability be made tangible and concrete to grasp. The implementation of a "sustainable cuisine" places new challenges on cook.....