[et_pb_section fb_built=”1″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”1_2″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_image src=”https:\/\/www.nemosproject.com\/wp-content\/uploads\/2024\/03\/NEMOS-News-blog-24-03-28-NEMOSs-Methodological-Handbook-in-Food-Sustainability-through-Service-learning_Small.png” alt=”NEMOS\u2019s Methodological Handbook in Food Sustainability through Service-learning_Small” title_text=”NEMOS\u2019s Methodological Handbook in Food Sustainability through Service-learning_Small” _builder_version=”4.24.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.24.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n
28 March 2024<\/em> – The NEMOS consortium has officially launched its Methodological Handbook in Food Sustainability through Service-learning<\/a>. The result of a two-year collaborative process within the Erasmus+ co-funded project NEMOS \u2013 A new educational model for acquisition of sustainability competences through service-learning<\/em><\/strong>, the Handbook aims to take a step forward in the transition towards education for sustainability, through practical and innovative educational approaches and interventions.<\/p>\n By pooling the knowledge and experience of the five higher education institutions involved in the project – the Public University of Navarre (Spain); Technological University Dublin (Ireland); Technological University Graz (Austria);<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.0″ _module_preset=”default” custom_margin=”-25px||||false|false” custom_padding=”0px||||false|false” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][et_pb_column type=”4_4″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.24.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n Rh\u00f4ne-Alpes Higher Institute of Agriculture (France); University of Pisa (Italy); with the support of the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT – Spain) \u2013 NEMOS\u2019s Handbook proposes possible ways of implementing new educational models to effectively acquire sustainability competences through service-learning in food-based degrees.<\/p>\n Each institution had a different educational food-based programme and started from a different baseline in terms of experience and practice in implementing sustainability through service-learning. As the main outcome of their joint work, the NEMOS\u2019s Methodological Handbook aims to bring together the key lessons learned, and the recommendations gathered throughout the process, hoping to facilitate decision-making for teachers and higher-level educational institutions that want to start or continue integrating and promoting sustainability competences in the curricula and classroom daily practice.<\/p>\n The Methodological Handbook, will soon be available in the rest of the languages of the consortium (French, German, Italian and Spanish) to serve as a reference for further institutions to implement the methodology developed by NEMOS and adapt it to their specific contexts.<\/p>\n