How „Shiitake happens“ im Unterricht des Fachbereiches Ernährung an Berufsbildenden Schulen:

ein Pilotprojekt zur Implementierung des Konzepts School Gardening am Beispiel der Kultivierung von Pilzen

Abstract

The development of innovative concepts for sustainable consumption and production
structures of food value chains are anchored in the Sustainable Development Goals.
School gardens, defined as “cultivated areas around schools, which can be used
mainly for learning purposes” may have a positive impact on nutritional education.
Meanwhile, indoor cultivation of edible mushrooms using ready-to-use cultures is
simple and inexpensive and could be designed as an easily accessible “school
farming project”. Mushrooms are ecologically sustainable foods, characterised by a
high nutrient density and a high content of bioactive substances. In the present pilot
study, the feasibility of cultivating of two mushroom varieties in ready-to-use cultures
was investigated within the framework of practical and theoretical nutrition classes
at a vocational secondary school (pupils aged 16–17 years). Insights into
implementation practices, including promoting factors and limitations, were collected
by qualitative interviews with teachers. The project participants involved reported a
positive response. The mushrooms cultivation itself was mentioned as a challenge,
especially to maintain optimal light and temperature conditions and to manage the
regular care in the school’s daily routine. The direct involvement of the pupils in the
mushroom cultivation was limited, but they were actively involved in the processing
of the mushrooms in the kitchen. The challenges require conscious planning and
action, nevertheless it is quite recommendable to integrate and promote the school
farming method in the practical and theoretical nutrition classes.