Enabling the dietary shift towards sustainable food choice decisions (EDSusChoice)

Acquire tools and competences for a sustainable transformation of daily diets

Considering the impact of global food production and consumption on economic, social, health and environmental aspects such as climate change and food security, you may have realized that this requires a transformation of the food system. One lever to achieve this necessary transformation is a "dietary shift", i.e. the change of the individual diet, towards a sustainable diet through choice, preparation and consumption of sustainable food.

Aims

The goal of the international alumni workshop "Enabling the dietary shift towards sustainable food choice decisions (EDSusChoice)" is to network and foster competences of alumni of German institutions of higher education and research, who are interested in the topic of sustainable nutrition. As a future multiplier, you will be equipped with potential solutions and tools for a dietary shift towards a sustainable food system.

Starting with establishing a virtual network, the training mixes online and face-to-face formats, lectures and participatory workshops in our training kitchen. There, you will learn to improve recipes provided by you and other alumni and develop more sustainable variants. Various aspects on the topic of sustainable nutrition as well as tools to achieve the "dietary shift" will be combined into an overall view. Back in your home country, you will take part in further online seminars to deepen the topics, exchange knowledge and keep the network alive.

The workshop will be held in English.

Program

• Jul – Aug 23: Online collaboration: networking tool and preparation

• 10/09/23 (Sun): Arrival in Berlin

• 11/09/23 (Mon): Opening: becoming acquainted and alignment of previous knowledge on sustainable nutrition, food production and consumption

• 12/09/23 (Tue): Tools for choice architecture

• 13/09/23 (Wed): Sustainable sources of protein, cooking workshop

• 14/09/23 (Thu): Food footprints, biodiversity and collaborative tools

• 15/09/23 (Fri): Optimized recipes, cooking workshop, closing / farewell

• 16/09/23 (Sat): Departure

• Oct – Dec 23: Five online seminars to deepen the topics

Participants

Eligible participants are

• alumni of German institutions of higher education and research who

• reside in countries outside Germany and

• are currently working in research, teaching, industry, public administration, NGOs or start-ups and are concerned with the topic of sustainable nutrition in their professional environment.

Terms and conditions

Participation in the workshop is free of charge. Costs for accommodation at our partner hotel will be reimbursed. Participants will also receive funds to at least partially cover their travelling expenses to Berlin, Germany. Participants must be aware of and comply with the regulations covering travellers entering Germany. Participants partially attending the event cannot receive any funding.

We reserve the right to change the workshop format from on-site to online in case of unforeseen pandemic developments.

Application

If you are interested in joining the workshop, please submit a short motivation letter and an updated CV. The motivation letter should demonstrate how your qualifications and experience can contribute and be enhanced by the workshop’s agenda.

The application deadline is 19 March 2023. Incomplete applications will not be considered.

Organizers

This workshop is organized by TU Berlin's Chair of Education for Sustainable Nutrition and Food Science (Prof. Dr. Nina Langen) in cooperation with the university’s Alumni Program.

Funding

The alumni workshop is supported by the German Academic Exchange Service (DAAD) with funds from the Federal Ministry for Economic Cooperation and Development (BMZ) and the Federal Foreign Office (AA).