Concept of Sustainable Nutrition – Implementation via ESD in Munich.

Published on January 21, 2019

The concept of Sustainable Nutrition is an effective communication tool, as it transforms scientific research into ESD (Education for Sustainable Development) practice (examples include the Online-Video-Course, Organic-City Munich). It is based on holistic thinking and considers the multi-dimensional interactions along the food supply chain. ESD is a promising way to raise awareness about sustainable produced foods. It requires the commitment and support of all relevant stakeholders.

The Regional Centre of Expertise on Education for Sustainable Development (RCE) Munich (BenE München e. V.) is in Bavaria, South Germany. As the oldest RCE in Germany, it already has ten years of experience in all fields of Education for Sustainable Development (ESD). The RCE is structured as a network of currently 54 (educational) institutions and 21 individuals. One member of RCE Munich is the “Working Group Sustainable Nutrition”, and has been part of the development of the holistic concept of Sustainable Nutrition since several decades. In March 2017, the Working Group released the Online-Video-Course titled “Sustainability and Nutrition”. Another member is the City of Munich, which through its regional programme “Organic City Munich” seeks to promote sustainable nutrition in Munich, mainly in out-of-home catering, especially within educational institutions. This case study covers the theoretical concept of sustainable nutrition as well as practical experiences with its implementation.