LEMOCC-Recommendations: Climate-sensitive learning mobility

Recommendations for a climate-sensitive learning mobility

tunity to observe how landscapes, architecture and people change, or how visible or invisible borders have become. You could stop on the way to learn about the regions you are travelling through. You could invite people to travel with you for a part of the way to learn from and interact with them. There are lots of ways for a longer period of travel to even add to the quality and fun of the activity. Maybe your partner already has a collection of ideas. Some countries have more experience in using travel time because of their geographical settings. → Think about methods. The use of active and crea- tive pedagogical methods such as arts, drama, games and role-play will encourage holistic climate learning in your mobility programmes.

meat. If you think that your target group will not accept only vegetarian and vegan food, provide vegetarian/vegan catering on at least one or two days. Take some effort to provide tasty vegan/ vegetarian food. → Provide as much organic food as possible, but remember that according to recent studies, seasonal and regional produce has a smaller CO 2 footprint than organic food that has come a long way. → Plan the catering in such a way as to avoid left- overs. When self-catering, make a plan what to do with left-overs if there are any. → Provide smaller portions and the possibility for a second helping. This allows you to reuse any unserved, untouched left-overs. The food offered should be labelled to avoid left-overs and prevent food intolerance problems. → Inform your participants if the tap water is potable. If tap water in good quality is available, serve it in jugs and offer soft drinks etc. in returnable bottles. → Encourage your participants to bring a reusable water bottle that can be refilled, rather than drink water from plastic bottles. If the local tap water is non-potable, buy big water containers instead of small bottles. → Only use reusable tableware. Consider label- ling cups/glasses so that only one set is used per person per day.

→ Travelling by coach or train is much more climate- friendly than flying. Avoid flying by using another means of transport whenever possible. This takes longer but participants might be happy to spend more time at the activity if they travel in a climate-sensitive manner. Also, night trains and overnight coaches can be an opportunity to get to one’s destination and have a great travel experi- ence in the process. For bigger groups, renting a coach might be an option, too. → Less CO 2 -emitting means of transport that take longer opens up new possibilities. Consider how to make travel time an integral part of the activity. (For more about this, see the section “Programme” further up.) → If flying is necessary and there are different flight connections, use a CO 2 calculator to identify the connection with the lowest CO 2 emissions. Make it transparent in the invitation why you have chosen which mode of transport.

Travel and transport Even if the young people did not consider mobility to be the dominant problem when it comes to climate change, they were concerned about the carbon footprint of their means of transportation. A vast majority would consider alternatives to flying when travelling. They also were conscious of the issues of local transport.

Food The way we approach food plays a major role in regard to the carbon footprint. Many factors influ - ence the ecological assessment of food (sun-rip- ened tomatoes, for example, have a much smaller carbon footprint than tomatoes that ripen in arti- ficially heated greenhouses although the former travelled a long way).

→ Avoid disposable and single-portion packaging; instead, buy in bulk. Avoid single-use containers.

→ Choose seasonal and regional products.

→ In general, the production of plant-based food has a smaller CO 2 output than the production of animal-based food. So when planning the activity, you should think carefully about your options concerning vegetarian and vegan food and discuss them with your partners. Is it possible to provide only vegetarian and vegan food? Remember that the assessment of what is “good food” can be different for different people. Some people could even consider it disrespectful to guests not to serve



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