Coastal outdoor life for food education
WHAT IS THE PURPOSE OF THE PROJECT?
The project will strengthen the future food professionals' outdoor life, knowledge and relationship with coastal nature through teaching seaweed harvesting at the coast. At 5 vocational schools across the country, we will move the teaching into nature and create new learning spaces that connect raw materials, sustainability and food skills. The goal is to increase the students' desire for outdoor life and their understanding of nature, well-being and desire to use seaweed responsibly in their future work from coast to kitchen.
WHO IS BEHIND?
Kattegat Center/Algae Center Denmark
ZBC, Nordic Food College, Tech College, Kold College and the Hotel and Restaurant School in Copenhagen.
WHICH COURSES ARE PARTICIPATING?
The following programs from Techcollege participate:
Butcher
Natural sciences (gastronomer, waiter, nutritionist.)
THE PROJECT IN NUMBERS
Total project budget: DKK 1,686,180.
Techcollege's total budget: DKK 33,680.
*Of which self-financing: DKK 0.
Project period: 01.01.2026 – 31.12.2027
WHAT ACTIVITIES ARE PART OF THE PROJECT?
Work package 1 - Development of concepts and materials Output: 1) Teaching courses and materials for use in seaweed education in nature in the gastronomist, waiter and nutrition assistant education. 2) Digitally accessible maps of good seaweed harvesting spots in Denmark.
Work package 2 Establishment of seaweed corps (dissemination corps), Pilot test and adaptation Output: 1) A geographically dispersed dissemination corps of seaweed experts from AlgeCenter Denmark has been established and trained in the new material. In addition, other members of AlgeCenter Denmark participate voluntarily. See appendix 1 (1.81.10) for commitments from the seaweed experts who will be part of the corps, and see appendix 3 for an illustration of the geographical distribution. 2) 2-3 equipment banks have been established and made available for seaweed safaris at various locations in the country. 3) 20 teams (each approx. 25 students) with a total of approximately 500 students and 16 teachers from vocational schools have tested the concept for seaweed education on the coast in collaboration with local seaweed experts. 4) It has been documented what happens when the teaching is moved to the coast, including how the material and concept work in practice and contribute to the students' nature education and desire to use nature in their free time and with their professional skills. 5) The material has been adapted based on insights from the first tests.
Work package 3: skills development and implementation at vocational schools Output: 1) 16 teachers have been trained, introduced to local seaweed spots and ready to make Seaweed from Coast to Kitchen part of their education of future food professionals. 2) Seaweed - from coast to kitchen has been tested in the curriculum and nature experiences at the coast are part of the education of future food professionals at the participating schools.
Work package 4: Dissemination and communication Output: 1) All schools that train food professionals have received a seaweed teaching kit with the material Seaweed from coast to kitchen, a map of local seaweed harvesting spots and contact to their local seaweed expert who can help them get started. 2) Open seaweed harvesting workshop held for food professionals at the Kattegat Center using the project's material and dissemination of the seaweed map. 3) Subpage on Algecenter Denmark's website launched with maps and seaweed harvesting spots, good advice for gentle seaweed harvesting and access to the teaching material Seaweed - from coast to kitchen
WHAT ARE THE EXPECTED RESULTS OF THE PROJECT?
Future food professionals are introduced to outdoor activities and coastal fishing as part of their education and training at a minimum of 5 of the country's vocational schools. Indicators: School schedules for basic course students in the nutrition assistant, gastronome and waiter programs. 500 of the future food professionals become more familiar with nature and experience a greater desire to explore it on their own after teaching at the coast, and in the long term even more are expected. Indicators: Student interviews / surveys. Subject teachers in the food education programs experience increased engagement and enthusiasm in teaching when it takes place in nature, and want to move even more teaching out into nature. Indicators: Subject teacher interviews. New collaborations between members of Algae Center Denmark and the vocational schools have been established and are actively used to ensure sea connections and maintain nature as a learning space for future food professionals.