A new free online course is now available on FEE Academy: From Plate to Planet: Making Healthy and Sustainable Food Choices, developed within the framework of the Horizon Europe PLAN’EAT Project.
The course is designed for sustainability professionals, educators, chefs, restaurant managers, canteen staff and, more broadly, for anyone interested in understanding how everyday food choices can contribute to both personal health and a healthier planet.
Adopting a systems-thinking approach, the course invites participants to reflect on the connections between food, health, environmental sustainability and behaviour, while exploring practical ways to support the transition towards healthier and more sustainable food systems.
Five modules to explore food, health and sustainability
The course is divided into five modules and requires approximately 4–5 hours to complete. It is entirely self-paced, allowing participants to follow the learning activities according to their own schedule.
Module 1 introduces the importance of food from both environmental sustainability and health perspectives, including an introduction to the Planetary Health Diet.
Module 2 explores common food myths and misconceptions and presents True Cost Accounting as a tool for understanding the real social, environmental and health costs associated with food.
Module 3 focuses on the main drivers of food-related behaviour and introduces High Impact Behaviours that can help support a shift towards healthier and more sustainable dietary choices.
Module 4 examines how actions at different levels – from individual choices to wider policy interventions – can contribute to healthier and more environmentally sustainable outcomes.
Module 5, which is optional and specifically designed for educators, introduces the principles of behaviour change education and presents PLAN’EAT learning resources that can be used to encourage more sustainable and healthy food behaviours.
Building food literacy through education
The course brings together expertise from different areas of food literacy, sustainability, education and behaviour change. Contributions include insights from Amber Peeters, Erik Mathijs and Paula Burger, while the course content and instructional design were developed with the contribution of Apurva Barve, together with Sarah Wright, Sara Lleo, Martina Tomás Pérez and Jessica Mery.
The visual materials and video editing were developed by Guðmar Johannesson, with review and feedback from Tiana Lightfoot Svendsen.
For the environmental education community, the course represents a useful opportunity to strengthen knowledge and educational practice around one of the most important sustainability challenges of our time: transforming the way we produce, choose and consume food.
Join the course
The course is free of charge and available through FEE Academy.
Join From Plate to Planet: Making Healthy and Sustainable Food Choices
https://lnkd.in/eJftNuJ4
The initiative contributes to the wider international effort to advance education for sustainability and healthier food systems, connecting themes that are central to the work of organisations and networks including the Foundation for Environmental Education, UNESCO, FAO and the wider environmental education community.
