CookUOS Method Manchester2017

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CookUOS
Cooking Courses in Higher Education
World Symposium on Sustainability Science and Research
Manchester, United Kingdom, April 5th – 7th 2017
Session 6: Holistic approaches to sustainable development
Uwe Neumann, Teamleader project CookUOS,
Lecturer and Instructor for Education and Sustainability
©2017 Uwe Neumann, University of Osnabrück, Faculty of Human Sciences, School of Health Sciences

http://cookuos.deCooking Courses in Higher Education
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http://cookuos.deCooking Courses in Higher Education

http://cookuos.deCooking Courses in Higher Education

http://cookuos.deCooking Courses in Higher Education

http://cookuos.deCooking Courses in Higher Education
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http://cookuos.deCooking Courses in Higher Education
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http://cookuos.deCooking Courses in Higher Education

http://cookuos.deCooking Courses in Higher Education

http://cookuos.deCooking Courses in Higher Education

http://cookuos.deCooking Courses in Higher Education
Strength Weakness
Students driven from Bottom Up
Fast response to changing resources
Interdisciplinary Course
Excellent reputation
Important non-material awards
Testimonials proof the concept
Expertise in Nutrition –ESD
Link to society and regional partners
Portfolio of Project
Scientific Advisory Board
No own teaching kitchen
High logistic challenge
No monetary award
No high impact or Excellence Funding
Human Resources need to be increased
Limited time of students
Embedded in a public authority structure
Only few leading characters
Opportunity Threat
Offer Course to external participants
Linking to other universities
Cooperation with stakeholders
Collaboration with NPOs
Activities with UNESCO/UNDP
Getting more scientific reputation
Connection to schools
Funding is substantial for Implementation
Not enough budget for growing
Competition with private hosts
Hierarchies and responsibility
Leading characters leave the project

http://cookuos.deCooking Courses in Higher Education

http://cookuos.deCooking Courses in Higher Education

http://cookuos.deCooking Courses in Higher Education

http://cookuos.deCooking Courses in Higher Education
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Kitchen - Cooking - Competence!
Cooking Courses as Method to foster ESD and promote SDG‘s
Uwe Neumann 
World Symposium on Sustainability
Science and Research
Manchester, United Kingdom, April 5th - 7th 2017
Aims
• Holistic approach to address all SDG‘s
• Identify points of action inter- and transdisciplinary
• Counteract Theory - Practice - Deficiency
• Closing the knowledge gap between production and consumption
• Soil to plate, nose to tail and leaf to root concepts
• Non-missionary-style and non-ideology driven
• Reconstitute nutrition souvereignity and literacy
• Promote
Health Literacy
and healthy lifestyle
• Offer an interleaved portfolio of teaching formats
• Motivation, relevance, meaningfulness, joy, savour
• Empower multipliers and achieve competences
Contact
University of Osnabrueck
School of Human Sciences
Institute of Health Research and Education
Project CookUOS
Barbarastraße 22c
D-49076 Osnabrueck (Germany)
http://cookuos.uni-osnabrueck.de
Setting
• Seven saturdays from 8:30 a.m. to 6:30 p.m.
• Two special event days 10:00 a.m. - 9:00 p.m.
• Interdisciplinary scientific lectures, seminar
and presentations until 12:00 a.m.
• Walk to the farmers market to buy edibles for
receipes corresponding to lectures
• Cooking, dinner, talks and cleaning
• 8 graded ECTS CP
Conclusion
• A seminar accompanying
cooking course is a method to
promote SDG‘s
• Cooking course in higher
education works like situated
learning
• Impulses for new research
opportunities
• Intensify collaboration with
schools, NGO‘s and society
• Improve international co-
operations by e.g. summer
schools at university level
Results
• Excellent acceptance of portfolio
• Course located best at universities
• UNESCO & Federal Ministry Awards
• Overall more than 1.500 participiants
in portfolio whitin the last six years
• Impact on how to save resources, li-
vestyle and communicating SDG‘s
• Impulses for new research opportunities
Discussion
• ESD should be a strategic development ob-
jective in Universities
• Promote all SDG‘s in context of nutrition
• The kitchen and cooking as a space and
method to learn about healthy and susta-
inable lifestyle or social responsibility offer
a wide range for innovative concepts
• Holistic setting and behavioural approach
References
Fardet, A., & Rock, E. (2014). Toward a new philosophy of preventive nutrition: from a reductionist to a holistic paradigm to improve nutritional recommendations. Advances in nutrition
(Bethesda, Md.), 5(4), 430–446. doi:10.3945/an.114.006122
Heindl, I. (2016). Essen ist Kommunikation: Esskultur und Ernährung für eine Welt mit Zukunft (1. Auage). Wissenschaftsforum Kulinaristik. Wiesbaden: Umschau Zeitschriftenverlag.
Methfessel, B. (2005). Fachwissenschaftliche Konzeption: Soziokulturelle Grundlagen der Ernährungsbildung: Verbraucherbildung im Forschungsprojekt Revis - Grundlagen, 7(7).
Neumann, U., Gillen, O. M., & Behrens, S. (2016). Den Wert der Lebensmittel entdecken. Bildung für Nachhaltige Entwicklung (Projekt CookUOS). Bibel und Liturgie : … in kulturellen
Räumen, 89(4), 288–294.
Reisch, L. (2013). Sustainable Food Consumption: An Overview of Contemporary Issues and Policies. Sustainability: Science, Practice & Policy open access e-journal, 9(2).
Rockström, J., & Sukhdev, P. (2016). How food connects all the SDGs: A new way of viewing the Sustainable Development Goals and how they are all linked to food.

http://cookuos.deCooking Courses in Higher Education