The lecture “Applied Development Research II” was geared towards the organisation and implementation of an international cooking event that was held at BOKU. The course integrated research insights with the ongoing SDGs discourse, especially regarding the question “What makes your food sustainable?”.
The Green Plate Forum explored sustainable food practices from five different countries' perspectives (Bosnia and Herzegovina, Peru, Ethiopia, Cambodia and Columbia). The goal was to inspire and inform about the benefits of sustainable food choices and their positive impact on environment, society and human health. The day of the event (June 20th) also marked the World Refugee Day. Believing that food connects people and cultures, perspectives of people who migrated to Austria and their food choices were included and shared during the discussions.
The event was also part of an interdisciplinary project between the UniNEtZ SDG2 working group at BOKU, CZU (Czech University of Life Sciences Prague) and SLU (Swedish University of Agricultural Sciences) and was presented at the EuroLeague for Life Science (ELLS) Scientific Student Conference which took place on 17./18. of November at the University of Hohenheim in Stuttgart.
A video of the ceremony of the BOKU Sustainability Award is available here [in German]: https://youtu.be/sLbpgoFDS5g?si=Ceps9zsefOybnf8F
Photo: Sigrun Prenner