Immersive cooking workshops for young people of Generation Z (GenZ) at IdeenExpo 2019 - Learning with pleasure and passion
Hanover 15. to 23.6.2019 IdeenExpo 2019, Hall 7
Together with the renowned Institute of Nutritional Psychology of the University of Göttingen, the CookUOS e.V. association is presenting an innovative educational concept in the fields of healthy nutrition, education and MINT for Europe's largest trade fair for career orientation. This fair is attended by around 400,000 young people.
The aim of the project is to inspire visitors to the fair, without raising their finger, to the topic of healthy nutrition through the many exciting interfaces to science and technology. Workshops with scientific cooking experiments for young people will take place on an exposed stand area.
In the hands-on workshops, the topics of health, ecology, food quality, but also the chemistry and physics of cooking and the joy of cooking itself are illustrated. In the workshops, the pupils will learn how exciting it is to cook for yourself, which scientific phenomena can be observed during cooking and how attractive the topic of healthy and sustainable nutrition is. The theme islands are supervised by experienced and trained tutors and specially trained high school students. In dialogue with the stand crew, the topics are communicated in an enjoyable way.
In addition, a scientific cooking show for young people will be presented on 17.6.2019. The protagonists are the 3-star chef Thomas Bühner from Osnabrück and the doctor and nutrition psychologist Thomas Ellrott from Göttingen. The transfer to the general public is outstanding due to this trade fair appearance. The combination of the highly topical topics of education, nutrition, environment and MINT is extraordinarily well visible to the public.
- Fun, joy and enjoyment while cooking!
- Food, cuisine, cooking, food - pioneers in culture, society and science
- Quality of food, avoidance of food waste through education and zero waste Ecology and sustainability Cooking and cooking techniques reflected in natural sciences and medicine Kitchen as a pleasurable motor for cultural and technological transfer into society
- Factual and science-based dialogue on healthy nutrition