Teaching school children practical and theoretical knowledge of nutrition and cooking founded on Waldorf education and the ideas and ideals of anthroposophical nutrition is a matter of significant importance in contemporary education. The goals and concepts of this subject are not only forward-looking, but are also non-exclusive and therefore suitable for any socially, ecologically, and ethically conscious form of education. The subject of cooking and nutrition offers an ideal framework and a wide range of interdisciplinary content and methods for achieving educational goals that contribute to the development of cooperative and independently thinking, healthy and mature citizens who are essential for building and maintaining a sustainable planet and genuine social democracy. Students learn how to prepare nutritious meals and why this is relevant for themselves, humankind and our planet. In doing so, they acquire a wide variety of soft and hard skills and experience self-efficacy in relation to but not limited to the afore mentioned goals. This paper presents what teaching this subject looks like in practice.
Keywords: Nutrition, sustainable cooking, interdisciplinary teaching, Waldorf/Steiner education, hands-on learning/experiential learning