Welcome to the online course
"Nutrition and biodynamic food quality"
Welcome to the online learning platform of the Section of Agriculture. We are pleased that you have decided to discover biodynamic food quality and deepen your knowledge of dynamic nutrition. We have created this platform to give you access to all important information and documents of this course. More information will be provided from the beginning of the course.
If you have any concerns, need help, or would like to share your feedback please do not hesitate to contact us.
Program overview
Contact
Section for Agriculture
Sarah Sommer
sarah.sommer@goetheanum.ch
Telegram group - for an easy in between communication
Zoom link for all live sessions
Meeting-ID: 835 9742 8463
Kenncode: 011038
Library
Contributors
Course leader
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.
Guestspeakers
Petra Essink, nutrition scientist, trainer, co-author of the book «Barstensvol leven. Een pleidooi voor vitale voeding»
Jean-Michel Florin, co-head of the Section for Agriculture, trainer and coordination at MABD, France
Anna O. Perret, eco nutritionist, trainer and consultant in food systems and nutrition
Paul Doesburg, scientist, crystallisation specialist, co-author of the book «Barstensvol leven. Een pleidooi voor vitale voeding»
Introduction in dynamic nutrition and concept of vitality
Zoom live session
Monday, 23.05.22, 13:30-15:30 CEST, UTC+2
Required learning material
- see library
Time schedule
13:30 – 13:40 | Welcome and introduction |
13:40 – 14:05 | Get to know each other WordCloud: What is nutrition for me? |
14:05 – 14:25 | Introduction in dynamic nutrition (Jasmin Peschke) |
14:25 – 14:35 | Break-out session: my burning point |
14:35 – 14:40 | Short break |
14:40 – 15:05 | The concept of vitality (Petra Essink) |
15:05 – 15:20 | Questions&Answers |
| 15:20 – 15:25 | Exercise explanation: |
| 15:25 – 15:30 | Closing and information |
Zoom: Experiencing
Wednesday, 25.03.22, 13:30-14:45 CEST, UTC+2
Time | Theme |
13:30 – 13:35 | Welcome and short introduction |
13:35 – 14:15 | Talking and listening Nutrition biography |
| 14:15 – 14:30 | Meditation with Petra Essink |
14:30 – 14:40 | Insights/Exchange of experience |
14:40 – 14:45 | Closure and information |
Life processes and biodynamic food quality
Zoom live session
Monday, 30.05.22, 13:30-15:30 CEST, UTC+2
Required learning material
- see library
Time schedule
13:30 – 13:35 | Welcome and introduction |
13:35 – 14:05 | How Food Quality is created |
14:05 – 14:15 | Break-out session: my burning point |
14:15 – 14:25 | Sharing insights |
14:25 – 14:35 | Short break |
14:35 – 15:00 | Growing and Maturing Differentiating movement: the two life processes (according to Joke Bloksma) (Jasmin Peschke) |
15:00 – 15:20 | Sharing insights |
| 15:20 – 15:25 | Exercise explanation: |
| 15:25 – 15:30 | Closing and information |
Exercise week 2
check Library
Zoom: Experiencing
Wednesday, 01.06.22, 13:30-14:45 CEST, UTC+2
Time | Theme |
13:30 – 13:35 | Welcome and short introduction |
13:35 – 13:50 | Nutrition diary Exchange of experience, analysis and thoughts, learning |
| 13:50 – 14:00 | Word Cloud |
14:00 – 14:25 | Reflection on quotations of Rudolf Steiner |
| 14:25 – 14:35 | Flash light |
| 14:35 – 14:40 | Group building for exercise: see excel file in the library |
14:40 – 14:45 | Closure and information |
Conscious eating
Zoom live session
Monday, 20.06.22, 13:30-15:30 CEST, UTC+2
Required learning material
- see library
Time schedule
13:30 – 13:35 | Welcome and introduction |
| 13:35 – 13:55 | My impressions and learnings from the last 2 dates |
13:55 – 14:15 | Microbiome and resilience |
14:15 – 14:25 | Break-out session: my burning point |
14:25 – 14:35 | Short break |
14:35 – 14:55 | Mindful eating (Anna O. Perret) |
14:55 – 15:25 | Sharing insights |
| 15:25 – 15:30 | Closing and information |
Zoom: Experiencing
Thursday, 23.06.22, 13:30-14:45 CEST, UTC+2
Time | Theme |
13:30 – 13:35 | Welcome and short introduction |
13:35 – 14:25 | Aroma painting Preparation: Sugar and honey, paper, pastel chalk or wax crayons |
14:25 – 14:40 | Sharing insights |
14:40 – 14:45 | Closure and information |
Food quality investigation
Zoom live session
Monday, 27.06.22, 13:30-15:30 CEST, UTC+2
Required learning material
- see library
Time schedule
13:30 – 13:35 | Welcome and introduction |
| 13:35 – 14:05 | Different methods of quality investigation (Jasmin Peschke) |
14:05 – 14:10 | Short break |
14:10 – 14:40 | Biocrystallisation (Paul Doesburg) |
14:40 – 15:10 | Sharing insights, Q&A |
| 14:10 – 15:20 | Some literature (Jasmin Peschke) |
| 15:20 – 15:30 | Closing and information |
Zoom: Experiencing
Thursday, 30.06.22, 13:30-14:45 CEST, UTC+2
Time | Theme |
13:30 – 13:35 | Welcome and short introduction |
13:35 – 14:15 | Biocrystallisation observing exercises incl Q&A |
14:15 – 14:40 | Feedback round and last questions |
14:40 – 14:45 | Closure and outlook |