Erasmus+ project

“Futuro Sostenible: cómo motivar a los jóvenes a cambiar” (FUSOPA)

“Sustainable future: How to motivate young people to change change”

From September 29 to October 5, 2024, we were able to welcome our project partners to Vienna as part of the ERASMUS+ project FUSOPA. The guests were treated to a lovingly compiled, extensive program on selected sustainability goals. The particular focus of the week in Vienna was on social justice and food security in the context of sustainability.

Monday, 29.9.2024: Introduction to the project and the sustainable goals

To welcome the participants, the partner schools from Iceland, Spain and France each gave presentations on a sustainable project that has already been implemented at the respective school.= Aim of the global partnership to achieve the Sustainable Development Goals (SDG 17)

This was followed by a tour of the school, during which the guests were accompanied in several languages (English, French and Spanish). This linguistic diversity supported the goal of high-quality education (SDG 4), as the pupils were able to improve their foreign language skills through the authentic exchange.

The highlight of the day was the “Sustainable Goals Game“, in which the students were familiarized with the 17 Sustainable Development Goals in a playful way. The added value of this workshop was that the students gained a deeper understanding of the interrelationships and urgency of these global challenges. The interactive approach made the topic of sustainability practically tangible.

In the afternoon, the NGO “Südwind” organized the workshop “Get Active Lab/ Rebels of Change”. This workshop focused on SDG 1 (End Poverty), SDG 5 (Gender Equality) and SDG 13 (Climate Action) and encouraged students to think about social inequality and environmental protection and to develop concrete actions to promote these goals. The workshop strengthened the students’ active participation and encouraged them to see themselves as agents of change who can act in their own environment without relying solely on political actors.

The first day not only promoted awareness of global challenges, but also the students’ ability to critically analyze these problems and develop their own solutions.

Tuesday, 30.9.2024: Water at the heart of sustainability

The day started with a workshop organized by the Generation Blue initiative. This workshop focused on the importance of water, one of the key elements of SDG 6 (clean water and sanitation). The workshop made it clear to the students that water is not only a vital resource, but can also be a symbol of adventure and freedom. However, the dangers associated with water and the need for sustainable water management were also highlighted. The students understood the importance of sustainable water use and protective measures in the face of the growing challenges of climate change.

In the afternoon, the participants visited the waste incineration plant in Spittelau. There they learned how the famous artist Friedensreich Hundertwasser transformed this incineration plant into a work of art and at the same time into a symbol for climate protection (SDG 13) and sustainable cities and communities (SDG 11). The visit to this plant enabled the students to better understand the concept of the circular economy and energy recovery from waste. Vienna as a model for sustainable waste management inspired the students to rethink similar concepts in their home countries.

The city tour and the joint dinner also promoted intercultural exchange and strengthened cohesion among the participants.

Wednesday, 2.10.2024: WKO and creative workshops

The Wednesday of the Erasmus project was dedicated to the topic of “Austria as a sustainable business location” and the creative exploration of the topic of sustainability. The day began with a visit to the Austrian Federal Economic Chamber (WKO), where the students took part in workshops on how companies can make a positive contribution to the Sustainable Development Goals (SDGs) through sustainable change. In the afternoon, creative workshops were held at the school in which the students put the topic of sustainability into practice.

Morning: Visit to the WKO – Austria as a sustainable business location

The visit to the WKO offered the students the opportunity to reflect on the role of business in promoting sustainable development. The focus was on four specific SDGs, which the students put into practice in workshops.

Content of the workshops:

  1. Sustainability in the business sector (SDG 9 – Industry, innovation and infrastructure): The students were given an overview of how Austria implements sustainable innovation strategies as a business location. They discussed how companies can improve their infrastructure in order to reduce their ecological footprint. The students analyzed company structures and made suggestions on how they can become more environmentally friendly and resource-efficient.
  2. Responsible consumption (SDG 12 – Responsible consumption and production): Workshops were held to discuss how companies in Austria are working to make their production more environmentally friendly. Students explored strategies to reduce waste through the circular economy approach to ensure that products last longer and generate less waste.
  3. Measures to combat climate change (SDG 13 – Climate Action): In the context of corporate structures, the students developed measures to reduce CO₂ emissions and implement more environmentally friendly processes in production chains. Ideas were developed on how companies can adapt and actively contribute to the fight against climate change.
  4. Gender equality in the workplace (SDG 5 – Gender Equality): Another focus area was the promotion of gender equality in companies. The students proposed changes to HR policies to promote women’s access to management positions and ensure equality in the workplace.

Afternoon: creative workshops at the school

In the afternoon, the students took part in creative workshops at the school, where they implemented sustainability concepts in a practical and artistic way. They worked on projects aimed at ecological improvement of the school environment and the local community. + The aspect of the consequences of decisions with their central importance for the future can be seen in the example of the flower lettering ‘Future’ = planted in the fall, result visible as a consequence in the spring.

Thursday, October 3, 2024: Visit to AGES and viewing of “The Third Man”.

Thursday began with a visit to the AGES (Austrian Agency for Health and Food Safety). AGES plays a key role in monitoring and ensuring food and nutrition security in Austria. During the visit, the students were informed about various topics related to the Sustainable Development Goals (SDGs), in particular SDG 3 (Good Health and Well-being) and SDG 12 (Responsible Production and Consumption). AGES’ experience and expertise, especially in the area of food safety monitoring, is crucial to ensure that food production and consumption in Austria is in line with the principles of sustainability.

Workshops at AGES

Several workshops were offered that allowed students to deepen their understanding of specific aspects of sustainability related to food safety and nutrition. The workshops were:

  1. Workshop on the central importance of bees for food safety: The students learned how Austria ensures that food products that reach the market meet the highest safety standards. The importance of consumer protection and monitoring supply chains to promote health and well-being (SDG 3) was emphasized.
  2. A workshop on living organisms in the soil and their contribution to sustainable food production: This workshop dealt with the challenges in food production and how responsible consumption can be promoted (SDG 12). Various methods of resource-conserving and environmentally friendly food production were discussed.
  3. Workshop on the role of water in agriculture: As water is one of the most important resources for food production, this workshop focused on its use in agriculture and the need to avoid wasting it. Students learned about the impact of climate change on water supply and what measures are needed to make agriculture more water conscious (SDG 6: Clean water and sanitation).

The workshops at AGES were of great importance as they showed the students the close connection between food security, nutrition and environmental protection. At the same time, the visit promoted a coherent understanding of sustainability from production to consumption.

Viewing of “The third man

In the afternoon, the students took part in the guided tour “The Third Man”, which was perfectly timed for the program. This tour took them through Vienna’s sewage system, which served as the backdrop for the famous movie “The Third Man”. During the tour, not only the movie history was discussed, but also the topic of water and wastewater management, which is closely linked to SDG 6 (Clean Water and Sanitation).

During the tour, the students learned about Vienna’s wastewater system as part of a comprehensive water management infrastructure that ensures the city is kept clean and safe. The visit provided a practical insight into the importance of an efficient wastewater management system and the challenges that cities like Vienna face if they want to operate their water systems in a sustainable and resource-efficient way. In addition, the tour raised the students’ awareness of the complexity of water treatment and the need to protect and use water sustainably in both urban and rural areas.

Friday, 4.10.2024: Social service and sustainable food

Friday began with a visit to the Vienna Social Market, which is located in the immediate vicinity of the school. The Vienna Social Market offers disadvantaged people the opportunity to buy products at very low prices. This visit focused on SDG 1 (End Poverty) and SDG 2 (Zero Hunger) and showed the students the direct link between social justice and sustainable use of resources.

During the visit, the students gained a realistic insight into the challenges that people in need face in their daily lives and saw how organizations such as the social market actively help these people by providing affordable food. They saw how food waste can be avoided and how products are used efficiently to support those most in need.

Workshops on social initiatives

After visiting the social market, the students organized several workshops on social and sustainable initiatives that focused on reducing food waste and supporting people in need. These workshops gave a detailed insight into the work of the following organizations:

  1. Wiener Gruft: This initiative supports homeless people and is directly linked to SDG 1 (End Poverty) and SDG 10 (Reduce Inequalities). The students learned how the Wiener Gruft works as a homeless shelter and what kind of support it offers, including not only distributing food but also providing a safe space.
  2. Wiener Tafel: This organization rescues surplus food in good condition and distributes it to social institutions, thus contributing to both SDG 2 (Zero Hunger) and SDG 12 (Responsible Production and Consumption). The pupils learned how Wiener Tafel actively reduces food waste.
  3. Too Good To Go: This program, linked to SDG 12, focuses on rescuing surplus food from stores and restaurants to minimize waste. The students learned how this app-based platform works and how they themselves can help conserve resources by buying food that would otherwise be thrown away.
  1. Afreshed: This initiative focuses on utilizing food that does not meet retail aesthetic standards. In conjunction with SDG 12, students learned how food that does not look perfect can be used effectively.
  2. Rescuable: This organization is also committed to recycling food to support people in need. It shows how important it is to ensure that edible food is not thrown away but distributed efficiently.

The workshops, which were led by the students themselves, were not only educational but also an active example of peer-to-peer learning. They helped to raise awareness of how we can all contribute to reducing food waste and support those most in need through small actions.

Cooking workshop at the Hertha Firnberg School

After the workshops, the students made their way to the Hertha Firnberg School to take part in a practical cooking workshop focusing on fermentation and packaging. These techniques are traditional methods of food preservation and contribute to waste reduction, which is directly related to SDG 12 (Responsible Production and Consumption).

The students not only acquired theoretical knowledge, but also put various techniques into practice. They learned how important it is to use resources consciously and treat food sustainably. The cooking workshop was a practical and valuable experience that gave the students an understanding of the importance of responsible food management.

Official project dinner

The day ended with an official project meal, which was prepared jointly by the students of Bernoullig Gymnasium and the cookery students of Hertha-Firnberg-Schule. This meal was not only a culinary highlight, but also a space for social and intercultural exchange. Participants from different countries were able to interact in a relaxed atmosphere, reflect on the results of the workshops and reminisce together about the collaboration of the project week.

The project dinner served as a festive conclusion to the week and strengthened the sense of community between all participants. It offered the opportunity to review the experiences of the week and celebrate the successes together.