On Monday we started the day with a world-cafe. The action-research-teams presented their research-approaches and results. Starting from early lunch time, we learned about the water footprint of our food and tried water-sensitive-cooking in two groups.

At the afternoon we stepped into the roles of different characters exploring privileges.

Topics of the day

• World café on action research results
• Water footprint of food + our cooking
• One step forward

Monday, September 25th, 2017

Today we had one of the most useful workshops. We had to implement our theoretical input regarding water footprints by cooking the lunch by ourselves and in the same time calculating the water footprints for every ingredient. The task was very challenging and complex and we had the chance to use the method learning by doing.

First we had to divide our group in three other small groups, each responsible for the entrée, main dish and dessert. In our small groups we tried to decide what to cook, based on water footprints of each ingredient. Also we had one volunteer who was taking notes on each calculation we were doing.

Besides the main goal, which was related to learning an eco-friendy approach in our everyday life, this task was very interesting because of the fact that we had to collaborate with each other. The group dynamic was very good and while cooking we had lot of funny moments as well. We managed to give space for everyone’s ideas and to come up with a delicious international eco-friendly meal.

Personally, I think that using this specific way of practicing what we learn, has helped us to store all this process in our long-term knowledges, which makes it easier for us to share this knowledge in our communities or in our daily work as youth workers.

So, thank you OBUK for the productive and nice time we had cooking all together!