Student-led initiative on the platform to impart nutrition knowledge and practical cooking skills
The Nutrition Center Middle Neckar, situated within the administration, is set to initiate an engaging new project focused on educating students about health-promoting and sustainable nutrition. The project, titled 'Heute für Morgen – Ernährungskompetenz und Küchenpraxis für Jugendliche,' is open to schools in the Ludwigsburg district and beyond, with a concentration on students in grades 7 to 9.
The project, spanning two and a half consecutive days, will be executed on a specific platform and necessitates a school-owned kitchen for its successful implementation. A fee of 7 euros per student is required for the food processed in the practical component of the project for the entire 2.5 project days.
Schools within the Ludwigsburg district that possess their own kitchen facilities and whose students encounter transportation challenges reaching the Nutrition Center Middle Neckar by public transport can apply to participate in the project during the 2025/2026 school year. Schools outside the district are also eligible if their students face similar transportation difficulties.
The Nutrition Center Middle Neckar is renowned for its high level of expertise and close integration between theory and practice. Its primary focus is on promoting health, sustainability, and reducing food waste, as well as processing seasonal and (bio-)regional food. The center is an independent information center of the Ministry of Food, Rural Affairs, and Consumer Protection (MLR) and the Ludwigsburg district.
In addition to the project, the Nutrition Center Middle Neckar offers a variety of services, including farm visits, workshops, practical lessons, and online lectures. For more information or to apply for the project, schools, classes, and teachers can visit nutrition@ourwebsite during the 2025/2026 school year. Inquiries can also be made by phone at 07141 144-42841 or by email at Ludmilla.Scheel@ourwebsite.
A domestic manager will oversee the on-site execution of the project, ensuring an interactive, engaging learning experience for all participating students. The project is expected to provide a valuable opportunity for students to learn about the significance of sustainable eating practices and develop practical skills in the kitchen.
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