Intellectual Outputs (produced during the project):
– Analysis of students’ understanding of the ‚Sustainable food system’ and expectations towards education within this subject area (‚SUSPLUS Survey’)
– Guide/booklet on sustainable food systems
– E-learning module ‚Sustainable Food Systems & Diets’
– Syllabus of the Intensive Study Programme ‘Sustainable Food Systems & Diets’
– Educational materials for the Intensive Study Programme ‘Sustainable Food Systems & Diets’
– Programme of the SUSPLUS Small Research Projects
– Lectures about sustainable food systems to be given by the students in schools
– Analysis: Concept for implementing Sustainable Food System including Sustainable Diet and Organic Food System in curricula and existing study programmes of partner universities
– Reports from all SUSPLUS innovative teaching activities: E-learning module & Intensive Study Programme ‚Sustainable Food Systems & Diets’, Students’ lectures at schools & Small Research Projects.
Not listed in Intellectual Outputs (produced during the project):
– Project website
– E-learning module & Intensive Study Programme ‚Sustainable Food Systems & Diets’
– Facebook profile
– Reports from Transnational Meetings
– Presentations from all SUSPLUS conferences.
INTANGIBLE RESULTS (during the project and on its completion)
Educational activities organised within the project enabled students to gain multidisciplinary, quality knowledge, and enabled lecturers to exchange their experience on teaching contents and new curricula approaches.
– Innovation of educational methods used within partner universities and beyond (Innovative methods were and will be promoted at partner universities and other institutions targeted in the dissemination plan. As majority of the methods and tools tested in the project could be applied to any sector, they may be of interest to the wide range of higher education representatives in Europe).
– Increased skills & knowledge of project participants (Participation in the SUSPLUS activities strengthened students’ team working- and communication skills, ability to adapt to new situations, analytical and problem solving skills and entrepreneurship, and built their confidence in communication in English. Knowledge & skills gained during the project have a potential to increase students’ chances on the labour market. The Small Research Projects carried out within SUSPLUS might have been in addition a beginning of further cooperation between stakeholders and the best students).
– Increased social awareness (project activities aimed also to increase social awareness of the importance of changing the current food systems into more sustainable ones & provided some guidelines on how to do it. This message reached such project participants as students, university lecturers, school pupils, school teachers, stakeholders representing food sector and other direct and indirect target groups of the project).
– Strengthened enterprises representing sustainable food sector in Europe (Stakeholders involved in the project had an opportunity to make direct use of the cooperation with students and university lecturers during the Small Research Projects).
– Increase of the volume of students & staff mobility and improvement of the quality & volume of cooperation between higher education institutions in Europe
– Increase of transparency & compatibility between European universities
– Improvement of the cooperation between universities & enterprises
General results
TANGIBLE RESULTS
Intellectual Outputs (produced during the project):
– Analysis of students’ understanding of the ‚Sustainable food system’ and expectations towards education within this subject area (‚SUSPLUS Survey’)
– Guide/booklet on sustainable food systems
– E-learning module ‚Sustainable Food Systems & Diets’
– Syllabus of the Intensive Study Programme ‘Sustainable Food Systems & Diets’
– Educational materials for the Intensive Study Programme ‘Sustainable Food Systems & Diets’
– Programme of the SUSPLUS Small Research Projects
– Lectures about sustainable food systems to be given by the students in schools
– Analysis: Concept for implementing Sustainable Food System including Sustainable Diet and Organic Food System in curricula and existing study programmes of partner universities
– Reports from all SUSPLUS innovative teaching activities: E-learning module & Intensive Study Programme ‚Sustainable Food Systems & Diets’, Students’ lectures at schools & Small Research Projects.
Not listed in Intellectual Outputs (produced during the project):
– Project website
– E-learning module & Intensive Study Programme ‚Sustainable Food Systems & Diets’
– Facebook profile
– Reports from Transnational Meetings
– Presentations from all SUSPLUS conferences.
INTANGIBLE RESULTS (during the project and on its completion)
Educational activities organised within the project enabled students to gain multidisciplinary, quality knowledge, and enabled lecturers to exchange their experience on teaching contents and new curricula approaches.
– Innovation of educational methods used within partner universities and beyond (Innovative methods were and will be promoted at partner universities and other institutions targeted in the dissemination plan. As majority of the methods and tools tested in the project could be applied to any sector, they may be of interest to the wide range of higher education representatives in Europe).
– Increased skills & knowledge of project participants (Participation in the SUSPLUS activities strengthened students’ team working- and communication skills, ability to adapt to new situations, analytical and problem solving skills and entrepreneurship, and built their confidence in communication in English. Knowledge & skills gained during the project have a potential to increase students’ chances on the labour market. The Small Research Projects carried out within SUSPLUS might have been in addition a beginning of further cooperation between stakeholders and the best students).
– Increased social awareness (project activities aimed also to increase social awareness of the importance of changing the current food systems into more sustainable ones & provided some guidelines on how to do it. This message reached such project participants as students, university lecturers, school pupils, school teachers, stakeholders representing food sector and other direct and indirect target groups of the project).
– Strengthened enterprises representing sustainable food sector in Europe (Stakeholders involved in the project had an opportunity to make direct use of the cooperation with students and university lecturers during the Small Research Projects).
– Increase of the volume of students & staff mobility and improvement of the quality & volume of cooperation between higher education institutions in Europe
– Increase of transparency & compatibility between European universities
– Improvement of the cooperation between universities & enterprises