Goals: The aim of the "NaReLe" project is to develop, test, implement and disseminate sustainability-oriented learning tasks (hereinafter referred to as "resonance rooms") for use in vocational training to become a specialist in food technology in cooperation with companies in the food industry. The resonance rooms address both trainees and company-based vocational training personnel. Through this approach, resonance experiences for sustainability-oriented professional action in the food industry are generated for several groups of company actors.

Approach: Resonance rooms including the necessary materials and didactic-methodical advice are continuously developed and tested together with the vocational training personnel and the trainees of company project partners in the food industry. The resonance rooms will be designed exemplarily according to the regulation on vocational training for food technology specialists. The implementation and dissemination of the resonance rooms will be carried out in a semi-structured procedure in order to enable a dynamic expansion in the structure of the food industry and, if applicable, the food trade. In order to support the implementation and dissemination, the vocational training personnel of the company-based project participants will be given the opportunity for further training, networking and exchange of experience on the company-specific development and testing of the resonance rooms within the framework of domain-specific teaching-learning impulse workshops. The successfully tested resonance rooms are finally published in a manner appropriate to the addressees, in order to enable a transfer to other companies and, if applicable, training professions in the food industry or food trade.

Expected results: As a result of this procedure, resonance rooms are available which, in addition to references to domain-specific materials or techniques, include complete workshop concepts. In addition to cognitive abilities and skills, they also promote motivational, volitional and social readiness and skills for sustainable professional action in the food industry by enabling resonance experiences. In addition, the resonance rooms can be extended horizontally and deepened vertically in order to take individual company-specific requirements into account. Through their preparation in the form of "Open Educational Resources" (OER), the resonance rooms are also barrier-free and allow for change and further development on the basis of free licenses.