Sustainable Food Chains: Training for VET Teachers and Trainers

Apply design thinking methodology for re-invention in the field of sustainable food systems.

Erasmus+ course summary
The Sustainable Food Chains course in Slovenia focuses on enhancing sustainable food chain practices through interactive workshops, site visits, and design thinking, where participants collaboratively address challenges like zero-kilometer sourcing, urban gardening, and circular food systems, ultimately developing practical solutions and prototypes for sustainable food systems.​

​"The greatest threat to our planet is the belief that someone else will save it." – Robert Swan

full programme

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pricing

faq

Session dates

Ljubljana, SI

7 - 12 July 2025 ​- Confirmed
29 September - 4 October 2025 ​- Confirmed

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Features

Documentation
​Courses Calendar

Related

• ​Circular Economy Course
• Teaching Entrepreneurship

Teach your students how to create food chains that reduce environmental impact.

Strengthen skills to reinvent existing food chains, integrating sustainable practices tailored to local contexts.

Zero-kilometers

Explore local sourcing practices to reduce environmental impact.

Design thinking

Engage in interactive sessions to create innovative solutions for sustainable food chains.

Site visits

Learn from real-world examples of organizations practicing circular food system.

Course Content

Full Programme

OBJECTIVES

The Sustainable Food Chains course in Slovenia is designed to enhance and build upon current practices in creating sustainable food chains. Participants will explore key concepts, with a focus on zero-kilometer sourcing and the challenges faced by both the public and private sectors in establishing sustainable food systems. The training will examine five core areas: zero-kilometer sourcing, urban gardening, circular food systems in the Alpine region, sustainable food production, and sustainable tourism and gastronomy projects. In the second part of the program, participants will apply design thinking methodology to address specific challenges in sustainable food chains. They will deepen their understanding of these challenges, generate collaborative solutions, and develop prototypes to bring their ideas to life. Additionally, the course fosters international collaboration, as participants engage in discussions with peers from different countries, allowing them to adapt and apply new knowledge and experiences to their own professional contexts.

METHODOLOGY

The course methodology begins with an inspiring workshop on circular food systems, exploring both the current landscape and future possibilities. Participants will visit three distinct organizations, each showcasing different sustainable food chain models and practices. These site visits provide a foundation for comparing and benchmarking against participants’ existing practices in their own work contexts. The design thinking workshop is highly interactive, fostering a mentor-like relationship between participants and trainers. It emphasizes a two-way communication approach through discussions, interactive games, group and pair work, presentations, case studies, and individual thinking activities. This experiential learning approach ensures hands-on engagement. By the end of the workshop, participants will develop a prototype for a circular food chain that they can apply to their professional environments. Peer-learning and networking are integral to the course, encouraging collaboration and knowledge sharing among participants.

PROGRAMME DAY-BY-DAY

Training usually takes place between 9:00 am and 14:00 pm, followed by after-class activities, that are optional.

​DAY 1: Circular food system 
Get to know each other, expectations, goals.
Circular food system: current landscape and future possibilities.
VET visit: circular food systems in the Alpine region.
​
DAY 2: Zero-kilometer sourcing
Zero-kilometer sourcing.
Public sector visit: local sourcing system in public sector.
Community project visit: urban gardening and collective sourcing.
 
DAY 3: Sustainability towards a consumer
Sustainable tourism and gastronomy projects.
Company visit: sustainable food production.
Restaurant visit: zero-waste philosophy.
Exploration of the nature in Slovenia.

DAY 4: Design thinking for sustainable food chains
Design thinking workshop.
Re-invention of the existing food chains by integrating sustainable practices.
Exploration of the current problems in food chains.
Idea generation on integrating sustainable practices.
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DAY 5: Prototyping for sustainable food chains
Creating prototypes of sustainable food chains.
Pitching prototypes and collecting feedbacks.
Networking with food chain managers and exchanging their experience.
Evaluation and farewell.

DAY 6
Action planning.​
Evaluation and farewell. 
Documentation and certificates of attendance.

* Some changes in the programme are possible - the content of the course is always adapted to the participants previous knowledge, expectations and requirements. 
​The participants receive the Informational Booklet a few weeks prior to the start of the course. ​

ERASMUS+ COURSES BY PRIMERA

Apply the design thinking methodology to teach about food chains.​

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