On Sunday we put emphasis on the local arch of the training, which is about exploring water & sustainability in Berlin in our small interest-groups of the previous day. The main event was an action research in town.
Topics of the day
After some instructions and get to know each other on Saturday morning we will try out some great teambuilding methods. Later that day, we’ll share our local connections to the water-topic and split up in interest groups.
Topics of the day
The Berlin Cultural and Educational Association Förderverein Offene Bildung Umwelt Kultur e.V. (OBUK) deals with the political and cultural education projects e.g. in the areas of environmental education, anti-racist education, writing workshops on a generations engaged level for eight years.
For two years the association runs the ecological seminar and guest house “tagungswerk” (meeting factory) in the cultural and educational center Raoul Wallenberg in Berlin Weissensee.
Since early 2013 the association has been involved in the transnational educational partnership-project “Theory & Practice: Sustainable Use of Water- An European Challenge”. Under this project the partners are developing different educational methods and practical approaches as part of a comprehensive water strategy. As a result OBUK is evaluating its virtual and direct water consumption and developing a comprehensive package of measures to reduce its own (especially virtual) water consumption.
also visit: http://tagungtest.org/wordpress/?lang=en
Topics of the Day
Summary by the participants
– Introduction of the programme
– Chair-circle game with yes/no
– Presentation about the facility, dividing activities among the participants of the group and establishment of code of conduct.
– Presentation of the training programme key-points: Level of content in Ecological, Social, Economic, Political terms and Level of pedagogy, methodologies and group activities
– Synopsis of the Grundtvig learning partnership: explanation about the partnership and related aims, meetings, working tools, individual agendas, best practice examples, open tasks and dissemination. The last phase (of dissemination) includes writing a guidebook with introduction, theory, agendas, best practices, all pedagogical approaches
– Wish and worries game, about what can participants expect and improve.
– Introducing the cooking team, their activity – not part of the project, just collaborating
– Presentation of project entitled “Water is life”: water availability, clarifying water types (blue water, green water), water use in agriculture (in terms of irrigation, percentage of water used in some countries), industry (cooling towers for energy production), domestic use, sources of water (surface and groundwater), virtual import/export of water between countries, water scarcity and water stress (where do this problems have a significant impact), what major issues affect North and South hemisphere, economic water scarcity (countries with water resources but no infrastructure to manage and distribute water), ending with the relation between water scarcity and climate change (proposed water deficits in 2030 throughout the world).
– Presentation about the topic “Water pollution and ecosystem disruptions”: threats to human water security, safeguarding sustainable access to adequate quantity of water. Among the topics that drew attention were non-native fish and loss of biodiversity.
– The debate about water privatisation started with an innovative method of discussion called “the fishbowl” which proved to be very appreciated by most of the participants bringing some interesting questions for new forward opinion sharing. It involved a real case study about water privatisation in Bolivia, and how the government was obliged to privatize water distribution to benefit from IMF funds, mostly affecting the poor people due to the raise of water prices. The participants played the following roles: the Bolivian Government, Moderator, Poor Inhabitant, Water Companies, Protestors Coordinator and IMF representative (International Monetary Fund).
– “The right to water, the global water industry, and current free trade negotiations”, a presentation lead by Markus Henn (representative from Wasser in Bürgerhand), which taclked the main problems related to water privatisation and how water rights were introduced. It was divided in several parts, the first one embraced the human right to water and its many stages for securing water as a right in UN countries. The access to drinking water in the world (developed countries vs developing countries), “rich” countries water problems (cut-offs in water distribution), access to toilets worldwide (which countries need to improve the access and which to look for know-how) were actively discussed in this first part. The second part focused on the role of the state and companies towards water privatisation, where to choose public or private supply, several cases were introduced, such as parts of a UN special rapporteur (important key dates towards water resources and water supply definition as a public right and the shift in private investment in water supply, clarifying the motives for IMF to recommend privatisation for different countries and their subsequent positive or negative conclusions about the implementation), which are the private global tap water suppliers (Veolia, Suez water, Thames Water and Saur), its failed investment promises, rebound effects, corruption, the increasing awareness of people in defending their rights and changes in water distribution (remunicipalisation in various countries and legislation applied in The Netherlands and Greece). Afterwards, the global bottled water suppliers (Nestlé Water, Coca-Cola and Pepsico) were exposed (which are the most important and negative impacts of groundwater exploitation in India by Coca-Cola) and references in the struggle against the bottle companies (movies and organizations). To complete the presentation, on-going trade negotiations were explained, its principles (most favoured-nation treatment, national treatment, market access and domestic regulations, taking in account the degree of liberalisation). Several trade agreements were discussed (TiSA, TTIP and CETA) regarding the principles stated above.
– The organising team kindly asked our opinion about the day in order to make improvements for the following days receiving generally favourable reviews and underlying issues such as: the many useful information received (sometimes maybe overwhelming) that many participants who are teachers or researchers can use it at their own turn within their work, the positive aspects about the fish-bowl exercise which can also be implemented by the participants in their own working environment.
– Other points mentioned where the utility of creating smaller groups for debates so that more people have the chance to express their opinion and the good support from the organising team who is being there for the participants every step of the way.
Tomato-Basil Noodles
For 10 persons, you need 2,5 kg of noodles, 0,95 kg of tomatoes, 2 bunch of basil, 0,17 kg of sunflower seeds, 1 lemon, 0,17 l of oil, 0,15 kg of tomato paste, 0,5 bulb of garlic, 3 g of oregano, salt and pepper.
Preparation: Cook noodles, Cut tomatoes and basil. Roast the sunflower seeds. Fry everything with (olive) oil in a pan.
Wraps:
For 10 persons, you need 0,8 kg of flour, 15 g of turmeric, 10 g of salt, 1,325 l of water, 0,15 l olive oil (to fry).
Fillings:
(bean-spread:) 0,48(=1,2 kg of boiled) white beans, 1/5 bulb of garilc, salt, pepper, one lemon// (vegetables for filling:) 0,2 kg of rucola, 0,4 kg of carrots, 0,4 kg of kohlrabi// (Marinade:) 0,75 kg of smoked tofu, 0,19 kg of peanut butter, 0,19 l of soy sauce, 0,2 l of sunflower oil, bell pepper powder, chili, curry and sugar.
Preparation:
1. Bean Puree: Boil beans one day before (or buy them in a can). Mix the beans with other ingredients and mash it all with an immersion blender.
2. Shred carrots and kolrabi.
3. Marinade: Mix peanut butter, soy sauce, sunflower oil and the spices. Cut tofu and put it into the marinade. Fry it in a pan.
Beetroot Burger
For 10 persons you need 0,3 kg of carrots, 0,7 kg of beetroot, 0,3 kg of celery, 0,2 kg of onions, 0,3 kg of semolina/ maize flour, one bunch of parsley, pepper, salt and stock.
Preparation: Rasp beetroot, celery and carrots. Fry onions and add the rasped vegetables. Fry as long as some water has evaporated, add parsley and spices. Add semolina until you can form a burger out of it. Fry it in a pan.
Soy Bolognese
For 10 persons, you need 1,25 kg of noodles, 0,13 kg of soy granulate, 0,1 kg of onions, 1/4 bulb of garlic, 0,38 kg of sieved tomatoes, 0,2 kg of tomato paste, 0,13 l of olive oil, 0,38 l red wine, 0,13 kg of carrots, 0,13 g of celery, salt, sugar, oregano, thyme, 2 pieces of bay leaves.
Preparation: cook noodles. cover the soy granulate with stuck. Cut onions, garlic and other vegetables and fry them. Add the granulate and also fry it. Add tomato paste, red wine and sived tomatoes and let it simmer. Add spices.
Debesmanna
For 10 persons you need 1 l of blackcurrant juice, 0,1 kg of sugar and 0,1 kg of semolina.
Preparation: Cook the blackcurrant juice and sugar, slowly add semolina while stirring constantly, let it simmer. Cool down. When it is cold, mix it with a hand mixer. Serve it with oat/ soy/ cow milk.
Mashed potatoes
For 10 persons, you need 2,5 kg of potatoes, 0,8 l of (oat/soy)-milk, 0,15 kg of margarine, (onions,) salt, pepper, and 0,13 kg of nutmeg.
Preparations: Cook potatoes, (fry onions in a pot,) fry potatoes in a pot, add milk, mash it all, add margarine and spice it.
Red Cabbage
For 10 persons, you need 2 kg of red cabbage, 0,6 kg of onions, 2 pieces of bay leaves, 2 sticks of cinnamon, 0,3 l of red wine, 12 tablespoons of cider vinegar, 4 pieces of apples, 6 teaspoons of currant jelly and salt.
Preparation: Cut the red cabbage into strips. Fry onions in fat, add red cabbage. Add cinnamon and bay leaves, stir. Add red wine, vinegar and salt. Stir and cover the pot, let it simmer for one hour. Peel apples, cut them, add them to the red cabbage. After 15 minutes: add jelly. Season it with vinegar, salt and sugar.
Mushroom Sauce
For 10 persons, you need 1 kg of mushrooms, 0,7 l of oat drink, 0,3 kg of soy cuisine, 0,3 kg of onions, salt and pepper (and nutmeg).
Preparation: Cut the onions and mushrooms. Fry them in a pot/ oat. Add soy cuisine and oat drink. Let it simmer, season it with salt and pepper (and nutmeg).
Spinach Quiche
Filling
For 10 persons you need 2,9 kg of spinach, 0,15 kg of tofu, 0,2 kg of onions, 1/4 bulb of garlic, pepper and salt.
Dough
For 10 persons, you need 0,4 kg of wheat flour, 0,25 kg of margarine, 0,15 l of water, 0,2 kg of salt.
Carrot Salad
For 10 persons, you need 0,8 kg of carrots, parsley, soy sauce, salt, pepper, vinegar.
Preparation: Cut it, mix it, eat it.
Quinoa Salad
For 10 persons, you need 0,5 kg of Quinoa, dried tomatoes, stock, olive oil, salt, pepper, vinegar.
Preparation: Cook quinoa with stock. Add whatever vegetables, seeds and spices/ herbs you like.
Beetroot-Pear Salad
For 10 persons, you need 0,8 kg of beetroot, 0,4 kg of pears, parsley, olive oil, salt, pepper, vinegar.
Preparation: Cook the beetroot, let them cool down. Cut the beetroot and pears and season it as you like.
Celery “Schnitzel”
For 10 persons, you need 1,5 kg of celery, wheat flour, water, mustard, maize flour, pepper and salt.
Preparation: Peel and slice celery. Mix water, mustard, salt, pepper and wheat flour on a soup plate. Fill another soup plate with maize flour. Put the slices first into the mustard-mixture and then crumb it with the maize flour. Put in the oven for about 30 minutes (200°C).