The project is being implemented in the district of Ludwigsburg and is intended to teach pupils in years 7 to 9 the basics of healthy and sustainable nutrition in a close combination of theory and practice over two and a half project days. As the project is to be carried out at schools, a school's own kitchen is required for implementation. Schools located in other communities in the Ludwigsburg district and whose pupils have difficulty reaching the Middle Neckar Nutrition Center by public transport can apply for the project.
Registration and conditions of participation for schools
A home economics manager, who has the necessary know-how, is responsible for the implementation on site. A fee of 7 euros per pupil is payable for the 2.5 project days for the food that is processed in the practical part of the project.
Schools, school classes and teachers who would like to take advantage of the project in the 2025 / 2026 school year can apply to the Middle Neckar Nutrition Center at ernaehrung[at]landkreis-ludwigsburg.de. The number of pupils, type of school, class level, address of the school and details of the school's kitchen equipment are required. When registering, interested parties should bear in mind that the project takes place over two and a half consecutive days.
If you have any questions, please contact the head of the nutrition center, Ludmilla Scheel, by phone or e-mail: Tel: 07141 144-42841, Mail: Ludmilla.Scheel[at]landkreis-ludwigsburg.de
Background: Nutrition Center Mittlerer Neckar
The Nutrition Center Mittlerer Neckar is located in the Ludwigsburg District Office and is an independent information center of the Ministry of Food, Rural Areas and Consumer Protection (MLR) and the Ludwigsburg district. The nutrition center acts as an interface between producers and consumers and offers a wide range of services: from company tours, workshops, action and information stands to online lectures, practical lessons, posts on the district office's social media channels, newspaper articles and further training for multipliers. The focus is always on healthy, sustainable nutrition, the processing of seasonal and (organic) regional food and the prevention of food waste. One of the strengths of the DC is the high level of expertise and the close link between theory and practice, so that health-promoting and sustainable nutrition can be understood and experienced.
