Academic Research

ERASMUS

GOODFOOD – Good teaching practices in experiential learning for effective education in embedded food systems

The GOODFOOD project aims to build a network of EU higher education institutions, communities and rural food territories, to develop, test and implement experiential learning activities and outcomes that enable teachers and university students to learn, explore and exchange knowledge about embedded food systems and best practices for their future development and implementation.

 

Preliminary information

SCIENTIFIC MANAGER: Paola Migliorini

OTHER UNISG RESEARCHERS INVOLVED: updating

PARTNERSHIP: Warsaw University of Life Sciences (Poland), Institut Superieur D’agriculture Rhone Alpes (ISARA) – Lyon (France), Münster University of Applied Sciences (Germany), Agricultural University of Plovdiv (Bulgaria), University of Oradea (Romania)

DURATION OF THE PROJECT: 24 months (November 2020 – October 2012)

FUNDING INSTRUMENT: Erasmus+, Cooperation for innovation and the exchange of good practices, Strategic Partnerships (ID: 2020-1-PL01-KA203-082209 [hyperlink: https://ec.europa.eu/programmes/erasmus-plus/projects/eplus-project-details/#project/2020-1-PL01-KA203-082209]).

MAIN INTERDISCIPLINARY RESEARCH AREA IN UNISG: Environment

WEB SITE: updating

 

Description

The GOODFOOD project aims at building a network of EU higher education institutions and rural food communities and territories, to develop, test and implement experiential learning activities and outcomes allowing university teachers and students to learn, explore and exchange knowledge about embedded food systems and best practices of their future development and implementation. It will increase students and teachers skills and capacity to contribute towards the resilience and sustainability of embedded food systems in rural communities and territories. For this not only scientific, but especially local and traditional knowledge of food systems stakeholders plays a crucial role, as an indispensable basis for permanent adaptation of embedded food systems to current global challenges such as improvement of food production and quality, marketing practices, market fluctuations and competition, inclusiveness of stakeholders, consumer choices, food sovereignty, rural development and climate change adaptation. To tackle this, the project envisages development of a broad spectrum of teaching actions and contents with the organization of 2 Intensive Study Programmes ‘Embedded food systems in territories’ where students from 6 EU universities will analyse various aspects of sustainability of the local food systems (in Münsterland and Piedmont regions) and their embeddedness in the territories. The Intensive Study Programmes will be preceded by e-learning modules, to offer students specific background knowledge needed for further embedded food system exploration. The outputs of the project include the analysis of students understanding of Embedded food systems and expectations towards education within this subject area, e-learning courses on ‘Embedded food systems in territories’, syllabus and educational materials for 2 Intensive Study Programmes, collection of embedded food systems case studies from Europe as basis for educational tools, and a catalogue of innovative teaching practices and best teaching tips for embedded food systems education. All outputs will be disseminated during 6 project Multiplier Events and other project dissemination activities.

 

Publications

updating

 

Public announcements

Announcement for selection for the conferment of one coordinated and continuous collaboration contract aimed at research within the research project “Good teaching practices in experiential learning for effective education in embedded food systems (GOODFOOD)”

DEADLINE: 17/05/2021, 18:00.

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