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  2. Life Sciences und Facility Management
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  4. Publikationen Life Sciences und Facility Management
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dc.contributor.authorJaisli, Isabel-
dc.contributor.authorGrüter, Roman-
dc.contributor.authorOehen, Bernadette-
dc.contributor.authorPintar, Marina-
dc.contributor.authorKontrakere Basegowda, Umesh-
dc.date.accessioned2021-05-07T13:15:35Z-
dc.date.available2021-05-07T13:15:35Z-
dc.date.issued2021-
dc.identifier.isbn978-3-030-63398-1de_CH
dc.identifier.isbn978-3-030-63399-8de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/22439-
dc.description.abstractProviding regular access to sufficient, safe and nutritious food for a growing population without depleting natural resources is one of the key challenges of the 21st century. Universities can play an important role in educating future decisions-makers to be able to design sustainable food value chains (FVCs) that contribute to the achievement of the Sustainable Development Goals (SDGs) of the UN Agenda 2030. We present the ‘Geography of Food’ educational programme as an example for sustainability education through intercultural ex-change. The programme not only focusses on knowledge transfer and participatory problem-solving approaches, but also acknowledges the importance of international exchange to facilitate joint learning and experience capitalization. For this purpose, the programme has been realized as a blended learning course including e-learning, individual case studies and an international summer school. Each year, the summer school took place at one of the three participating universities in India, Slovenia and Switzerland and was dedicated to one specific SDG with special relevance to the food system. From 2017 to 2019, a total of 87 students from 20 different countries participated in the programme. The evaluation showed that participants highly appreciated the e-learning course and the programme of the study period. The opportunity for international and intercultural exchange during the study week period was especially highlighted. The blended learning course design therefore proved to be very suitable. However, room for improvement could still be identified. Opportunities may arise from i) a better integration of students’ backgrounds into the programme to benefit more from their interdisciplinarity, ii) more directly addressing cultural differences to improve cross-cultural education and iii) a more methodological problem-solving approach to find more creative and elaborated solutions.de_CH
dc.language.isoende_CH
dc.publisherSpringerde_CH
dc.relation.ispartofUniversities, Sustainability and Society : Supporting the Implementation of the Sustainable Development Goalsde_CH
dc.relation.ispartofseriesWorld Sustainability Seriesde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectSustainability educationde_CH
dc.subjectInternational exchangede_CH
dc.subjectFood value chainsde_CH
dc.subjectAgriculturede_CH
dc.subjectGlobal food systemde_CH
dc.subject.ddc378: Hochschulbildungde_CH
dc.titleGeography of food summer school : international exchange for sustainable food value chainsde_CH
dc.typeBuchbeitragde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Umwelt und Natürliche Ressourcen (IUNR)de_CH
dc.identifier.doi10.1007/978-3-030-63399-8_8de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end122de_CH
zhaw.pages.start107de_CH
zhaw.parentwork.editorLeal Filho, W.-
zhaw.parentwork.editorSalvia, A.L.-
zhaw.parentwork.editorBrandli, L.-
zhaw.parentwork.editorAzeiteiro, U.-
zhaw.parentwork.editorPretorius, R.-
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewEditorial reviewde_CH
zhaw.webfeedGeography of Foodde_CH
zhaw.funding.zhawGeography of Food Summer School & E-learning Coursede_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Jaisli, I., Grüter, R., Oehen, B., Pintar, M., & Kontrakere Basegowda, U. (2021). Geography of food summer school : international exchange for sustainable food value chains. In W. Leal Filho, A. L. Salvia, L. Brandli, U. Azeiteiro, & R. Pretorius (Eds.), Universities, Sustainability and Society : Supporting the Implementation of the Sustainable Development Goals (pp. 107–122). Springer. https://doi.org/10.1007/978-3-030-63399-8_8
Jaisli, I. et al. (2021) ‘Geography of food summer school : international exchange for sustainable food value chains’, in W. Leal Filho et al. (eds) Universities, Sustainability and Society : Supporting the Implementation of the Sustainable Development Goals. Springer, pp. 107–122. Available at: https://doi.org/10.1007/978-3-030-63399-8_8.
I. Jaisli, R. Grüter, B. Oehen, M. Pintar, and U. Kontrakere Basegowda, “Geography of food summer school : international exchange for sustainable food value chains,” in Universities, Sustainability and Society : Supporting the Implementation of the Sustainable Development Goals, W. Leal Filho, A. L. Salvia, L. Brandli, U. Azeiteiro, and R. Pretorius, Eds. Springer, 2021, pp. 107–122. doi: 10.1007/978-3-030-63399-8_8.
JAISLI, Isabel, Roman GRÜTER, Bernadette OEHEN, Marina PINTAR und Umesh KONTRAKERE BASEGOWDA, 2021. Geography of food summer school : international exchange for sustainable food value chains. In: W. LEAL FILHO, A.L. SALVIA, L. BRANDLI, U. AZEITEIRO und R. PRETORIUS (Hrsg.), Universities, Sustainability and Society : Supporting the Implementation of the Sustainable Development Goals. Springer. S. 107–122. ISBN 978-3-030-63398-1
Jaisli, Isabel, Roman Grüter, Bernadette Oehen, Marina Pintar, and Umesh Kontrakere Basegowda. 2021. “Geography of Food Summer School : International Exchange for Sustainable Food Value Chains.” In Universities, Sustainability and Society : Supporting the Implementation of the Sustainable Development Goals, edited by W. Leal Filho, A.L. Salvia, L. Brandli, U. Azeiteiro, and R. Pretorius, 107–22. Springer. https://doi.org/10.1007/978-3-030-63399-8_8.
Jaisli, Isabel, et al. “Geography of Food Summer School : International Exchange for Sustainable Food Value Chains.” Universities, Sustainability and Society : Supporting the Implementation of the Sustainable Development Goals, edited by W. Leal Filho et al., Springer, 2021, pp. 107–22, https://doi.org/10.1007/978-3-030-63399-8_8.


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