EAT YOUR CREDITS UNIVERSITY COURSE PLAN
This project was conducted at Linnaeus University in Växjö, Sweden, and the project is based on the idea of food education and sustainability, as education is the first step in creating awareness to the wider issues that surround our modern day food culture. Eat Your Credits is a food and sustainability course that will be proposed and presented to Linnaeus University that involves students harvesting, preparing and cooking meals in a group setting while introducing and learning about the process of harvesting, food preparation and cooking, as well as how to deal with the waste that is associated with food. There are countless social and environmental issues that are associated with food production and these issues are more often than not, out of sight, out of mind. The social implications and benefits from shared cooking classes as they allow an alternative to the typical student life will also be addressed. The meals that are created can be made for cheaper and provide relief for students struggling with maintaining a good physical and psychological health. Moving more towards a knowledge exchange than a “class”, the aim is to build this course based on student interaction and build a community within the classroom to keep students engaged while learning.
This project was conducted at Linnaeus University in Växjö, Sweden, and the project is based on the idea of food education and sustainability, as education is the first step in creating awareness to the wider issues that surround our modern day food culture. Eat Your Credits is a food and sustainability course that will be proposed and presented to Linnaeus University that involves students harvesting, preparing and cooking meals in a group setting while introducing and learning about the process of harvesting, food preparation and cooking, as well as how to deal with the waste that is associated with food. There are countless social and environmental issues that are associated with food production and these issues are more often than not, out of sight, out of mind. The social implications and benefits from shared cooking classes as they allow an alternative to the typical student life will also be addressed. The meals that are created can be made for cheaper and provide relief for students struggling with maintaining a good physical and psychological health. Moving more towards a knowledge exchange than a “class”, the aim is to build this course based on student interaction and build a community within the classroom to keep students engaged while learning.
POSTER DESIGN FOR COURSE MARKETING
