We are all concerned with nutrition because we all eat. But what is healthy nutrition and what do we eat?If we look at the world situation, we observe that malnutrition is steadily increasing. Is it enough to see nutrition as the intake of nutrients in the form of food? The essential thing about nutrition is not that the stomach is filled, but that we receive stimulation, says Rudolf Steiner. We want to broaden our view of nutrition together and let this aspect become an experience.
Quality is primarily formed in the field as an alternating relationship between growth and ripening forces. Each plant has its own balance of these forces and forms individual vitality and resistance. Quality depends also on the conditions under which the plant grows and is cultivated. Can nutrition be healthy when the soil on which our food was produced is increasingly losing its fertility? We are exploring which factors are important in the process of creating food so that it promotes our resilience and health.
The online course "Nutrition and Biodynamic Food Quality" is intended as a basic course and developed for all people engaged in the organic and biodynamic agriculture working from farm to fork. It offers insights and experiences of the connections between nutrition, biodynamic quality and a healthy food system. The most important methods and findings in the study of food quality are presented and practiced through different exercises.
We look forward to your participation!
Unfortunately this course is already over. Read a short report about the course here
You are welcome to indicate your interest here without any commitment, and we will be happy to inform you when the course starts again:
Jasmin Peschke holds a PhD in nutrition science and has been concerned with the quality of food for over 30 years. She is a certified trainer in Empathic Food Testing and after working in quality management and quality development for the food and cosmetics industry, she has been working at the Section for Agriculture at the Goetheanum since 2016, where she heads the Nutrition Department. Her central concern is to highlight the complex interrelationships in the food system - in lectures, events and projects as well as in her current book "From the Field to the Plate" (not translated into English yet). She wants to encourage people to cultivate their own self-determined diet and thereby contribute to a healthy future.
Attention: There will be a 2-week live-sessions break between 2.6 - 20.6.22.
The course has a maximum weekly workload of 6h, of which a 3h15min face-to-face in zoom meetings. On Mondays we have input sessions with different contributors followed by discussion, in the second live session on Wednesday/Thursday we will deepen our knowledge in carrying out practical exercises. The course is designed in a way that it can easily be attended on a part-time basis. Self-study and peer group learning accompany and connect the regular live zoom sessions during the four active weeks of the course.
Participation fee: CHF 300
Participation fee for low and lower middle income countries + students: CHF 120
(If you cannot pay the participation fee, please contact us. It is our intention to facilitate the participation for all interested persons.)
to be announced
Desktop, Laptop or Tablet Computer with up-to-date browser and, microphone & video camera
Zoom Application (Zoom Client for Meetings, free download: https://zoom.us/download#client_4meeting)
Telegram app for in-between conversion with other students: https://telegram.org/
The basic courses are intended to appeal to a broad audience, they are developed for all people engaged in organic/biodynamic agriculture working from farm to fork. A basic interest in the anthroposophical background should be present.