About the Project

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.

GOODFOOD has a mission to increases 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.

Information

Coordinator: Warsaw University of Life Sciences (WULS), Assoc. Prof. Dominika Średnicka-Tober dominika_srednicka_tober@sggw.edu.pl
Identifier: 2020-1-PL01-KA203-082209
Start Date: 1^st Nov 2020
End Date: 31^st Oct 2023
EC Contribution: 193,088.00 EUR
Programme: Erasmus+
Key Action: Cooperation for innovation and the exchange of good practices
Action Type: Strategic Partnerships for higher education

Project Partners [Consortium]

Warsaw University of Life Sciences SZKOŁA GŁÓWNA GOSPODARSTWA WIEJSKIEGO W WARSZAWIE

The University of Gastronomic Sciences UNIVERSITA DEGLI STUDI DI SCIENZE GASTRONOMICHE

ISARA-Lyon INSTITUT SUPERIEUR D’AGRICULTURE RHONE ALPES I.S.A.R.A

Münster University of Applied Sciences FACHHOCHSCHULE MUNSTER

Agricultural University – Plovdiv AGRAREN UNIVERSITET – PLOVDIV

University of Oradea UNIVERSITATEA DIN ORADEA

What is Erasmus+?

The Erasmus+ programme aims to boost skills and employability, as well as modernise Education, Training, and Youth work. The seven year (2014-2020) programme provides opportunities for over 4 million Europeans to study, train, gain work experience and volunteer abroad.