The result of a two-year collaborative process within the Erasmus+ co-funded project NEMOS – A new educational model for acquisition of sustainability competences through service-learning, the Methodological Handbook in Food Sustainability through Service-learning aims to take a step forward in the transition towards education for sustainability, through practical and innovative educational approaches and interventions.

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); Rhône-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) – NEMOS’s Handbook proposes possible ways of implementing new educational models to effectively acquire sustainability competences through service-learning in food-based degrees and beyond.

The NEMOS Methodological Handbook is licensed under the Creative Commons Attribution 4.0 International (CC BY 4.0) license and therefore available for free download and use.

Read full original article NEMOS’s Methodological Handbook in Food Sustainability through Service-learning and at nemosproject.com