How „Shiitake happens“ im Unterricht des Fachbereiches Ernährung an Berufsbildenden Schulen:: ein Pilotprojekt zur Implementierung des Konzepts School Gardening am Beispiel der Kultivierung von Pilzen
Year: 2024
Type: article
Abstract: The development of innovative concepts for sustainable consumption and productionstructures of food value chains are anchored in the Sustainable Development Goals.School gardens, defined as “cultivated areas around schools, which can be usedmainly for learning purposes” may have a positive impact on nutritional education.Meanwhile, indoor cultivation of edible mushrooms using ready-to-use cultures issimple and inexpensive and could be designed as an easily accessible “schoolfarming project”. Mushrooms are ecologically sustainable foods, characterised by ahigh nutrient density and a high content of bioactive substances. In the present pilotstudy, the feasibility of cultivating of two mushroom varieties in ready-to-use cultureswas investigated within the framework of practical and theoretical nutrition classesat a vocational secondary school (pupils aged 16–17 years). Insights intoimplementation practices, including promoting factors and limitations, were collectedby qualitative interviews with teachers. The project participants involved reported apositive response. The mushrooms cultivation itself was mentioned as a challenge,especially to maintain optimal light and temperature conditions and to manage theregular care in the school’s daily routine. The direct involvement of the pupils in themushroom cultivation was limited, but they were actively involved in the processingof the mushrooms in the kitchen. The challenges require conscious planning andaction, nevertheless it is quite recommendable to integrate and promote the schoolfarming method in the practical and theoretical nutrition classes.
Source: Didacticum
Authors: Krausneker, Gundula, Sundl, Isabella
Language: German
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7220135514