Researchers from the Nordic countries to Oasen school Birkelid to learn

By Mari Degnepoll Kolltveit, educational developer for the Oasen schools

A group of researchers from various universities in Norway, Sweden and Denmark, as well as representatives from the field of practice and young entrepreneurship, recently had the opportunity to visit Oasen skole Birkelid to learn about the school’s work with food production and entrepreneurship. During a few morning hours at Birkelid, the researchers were presented to pupils, teachers, chickens, pigs and plants.

The research group forms the LEARNFOOD network, which has the school meal as its common theme. They have regular meeting points, this time at UiA, and within their various fields of research, all have in one way or another the spotlight on food in schools. Frøydis Nordgård Vik, professor at the Department of Nutrition and Public Health at UiA, says that she wanted to bring her colleagues to Oasen School Birkelid, because they have previously experienced that the school has innovative work related to their subject area:

– We focus on developing and co-creating new knowledge about how to integrate educational approaches to the school meal in Denmark, Norway and Sweden.

2 Tasty

At Birkelid, the guests first got to observe the student company from the eighth grade, 2Tasty, which immediately after the start of school was in full swing producing the lunch that was to be served to the research group. After some information about how the school works with the production of raw materials and their processing, students from 2Tasty served, among other things, wok, with pork from the school’s own pig farm.

Then the trip went to the chickens in the 7th grade, where the students explained how they had made sure that seven chickens were hatched in an incubator. The pupils also showed and explained how they had grown different types of tomatoes in milk cartons on the classroom windowsill.

The pigpen

In the meeting with the pigs, who now have a place of residence at the school, the guests learned that the gang in the pig pen was not affected by the big visit. They gave a good day and behaved just like pigs, but they really appreciated good care and lots of food.

– In the practical work with animal welfare, the students get to feel on their bodies some of what is required for the animals to thrive and feel good. Food and drink must be prepared and brought in to the animals, troughs and bedding cleaned and the area where the pigs sleep replaced with straw. This creates both understanding and respect for the farmer’s work, says teacher and promoter Mikael Jortveit.

Greenhouse

In the school’s greenhouse, Ingrid Isaksen and her students grow a variety of plants. Here, the researchers could see how carrots, rhubarb, onions, tomatoes and many other goodies are brought out with care. Ingrid points out that it is still early in the growing season, but she is looking forward to being able to use the fresh ingredients in food and health when autumn comes.

– Our goal is for the students to see and learn where the food we eat comes from and how much work is required to make this happen. The prize is when, a little after the start of school, we can harvest fruit and vegetables and the pupils are proud of the work they have been involved in, says Ingrid.

Ingrid goes on to say that it is important that the children learn different methods of processing food. They learn how to juice, pickle and preserve fruit and vegetables, as was done in the past.

Frøydis Nordgård Vik is impressed by the school’s work:

– It is very exciting to see how Oasen School Birkelid works actively with student companies, and that the school’s teaching contributes to getting close to the process “from farm to table”. The school plays an important role in educating future generations to produce sustainable raw materials.

Mikael Jortveit confirms that the school wants to contribute to this.

-Perhaps we can also light the spark in some future entrepreneurs in food production, he says.

– In addition, the greenhouse is a great place to have a good chat with the students, adds Ingrid.