The Sustainable Efterskole

1
The Sustainable Efterskole

• A development area on Flakkebjerg Efterskole

2
Flakkebjerg Efterskole
3
Core values

• Extract from our core valuesAt Flakkebjerg
  Efterskole we emphasis sustainability and
  understanding for the interaction between people
  and nature.
• Extract from the schools visionThe operation of
  Flakkebjerg Efterskole build as far as possible
  on sustainable principles with focus on food,
  recycling, water-, heat- and electrical
  consumption.

4
From mission to action
Core values
Mission

• Why and how we do it?
• What do we want?
• How to get there!
• What to do?
• Action

Vision
Strategies
Tactics
Operations
5
Vision
6
Autumn 08

• FE worked on a project with Eco council
• Educational material about climate- and farming
  problems
• Everything we eat comes from agriculture that's
  why it is relevant to work with the above.
• It is currently a part of the kitchen theory

7
Education for sustainable development
8
Pedagogic principles

• The students participation and engagement, -
  ownership
• The students action,- learning- and potential for
  change
• We shall educate and not do missionary work,
  therefore an open formulation of the problem
  which shall include the economical, social and
  environmental dimension of sustainability.

9
Teaching pyramid
Lecture 5
10
Pedagogical principles
11
Education for sustainability and educational
goals

• Academic competenceIn a sustainable
  perspective What is important to know?
• Acting competence In a sustainable perspective
  What to do and how should I act?
• Cooperation competence In a sustainable
  perspective What relations are important and
  how are they challenged?
• Learning competence In a sustainable
  perspective How do I get wiser?
• Communication competence In a sustainable
  perspective How do we spread our thoughts and
  results

12
What is it all about?

• global heating
• FAO says that the global meat production stands
  for 18 of the human related greenhouse effect.
• We would like to find out what food has a high or
  a low impact on the environment.
• Tools to make visible how much greenhouse gas we
  release to the air compared to the food we eat.
• tools to make visible that we can do choices we
  have som acting possibilities.
• Increasening the consciousness and make debate.

13
Foundation and vision. What is it all about?

• The school mostly is based on sustainable
  principles
• Focus on food, recycling, water, heat and
  electricity.
• We like to work for a better world, and a world
  that can stand .
• We like to do well, to be healthy and have lot of
  fun.
• We like to have the pleasure about prepare and
  eat good, healthy and nice tasting food.

14
The kitchen at Flakkebjerg Efterskole

• The foundation
• The way of cooking
• The way of organizing the kitchen

15

• Food consumption is one of the major driving
  forces behind environmental impact and resource
  consumption in Danish households1).
• Life Cycle Assessment (LCA) is a tool for an
  aggregated description of emissions, waste and
  the resource use from soil to kitchen per unit of
  different food items.
• The present site provides LCA data on basic food
  products produced and consumed in Denmark. The
  site covers processes from primary sectors such
  as agriculture and fishery through industrial
  foodprocessing to retail and cooking.

16
lca
Life cyclusanalyse-LCA
17
Thats why

• We must work with happiness, and for good-looking
  and wonderful-tasting food.

18
A very important pointhealthy food has to taste
nice

• Healthy and CO2-correct food can only be healthy
  and CO2-correct when it lies in the stomach,
  never when it lies in the dustbin

19
How?

• Cooperation with the kitchen and the science line
• Food plan for 14 days with very CO2-friendly food
  ( food with an outlet less than 1 kg co2/kg
  food)
• 1. week on pure vegetarian food and with as much
  local foodstuffs as possible
• 2. week with some meat, but still very
  co2-friendly
• Calculation of CO2-outlet from the menu.
• Theoretical education visualizing what kind of
  food that makes the most harm
• Daly visualize our CO2-output

20
What did we accomplish?

• DVD, debate/educational booklet and recipe
  collection
• A very intense social debate
• Increased consciousness
• Desire to experiment with other types of food
• To visualize where our normal food are on the
  scale of CO2 output
• For reflection
• As an example. Vegetable curry with bulgur,
  banana raita and spinach non-meatballs outputs
  approx. 875 g. CO2/kg food
• Vegetable lasagna with red cabbage salad and
  rough bread outputs approx. 900 g. CO2/kg food
• Meat lasagna with the same side dish outputs
  approx. 18 kg. CO2/kg food

21
You can find some more information

• www.flakkebjergefterskole.dk
• www.ecocouncil.dk
• www.Lcafood.dk
• http//www.efterskoleforeningen.dk/Oplysning20om
  20efterskoler/Top20menu//media/grønland20og20U
  K/In_english.ashx