SDG 17 - Partnerships for the Goals - 2.4. Measure the sustainability literacy of students - Hungarian University of Agriculture and Life Sciences
SDG 17 - Partnerships for the Goals
SDG 17 - Partnerships for the Goals - 2.4. Measure the sustainability literacy of students
Last modified: 09. November 2024
2.4. Measure the sustainability literacy of students
The university assesses the ability of its students to learn and retain key concepts related to sustainability by providing written and oral reports at the end of each course, and by consciously encouraging students to apply the key concepts they have learned in their further studies and work, and taking part in sustainability-related events (e.g. study competitions).
MATE is involved in the following programmes outside the University:
K&H for sustainable agriculture scholarship competition 2023
The K&H Group, together with the K&H Foundation for a Healthy Society, has announced a scholarship competition for undergraduate, master's and PhD students of agricultural universities and colleges in Hungary. The aim of the scholarship was to provide financial support for the study and research of students who are committed to the healthy, sustainable and long-term development of the agricultural sector. A maximum of 8 applications were awarded in three categories. In addition, a special prize was awarded to the university with the highest number of applications and to the subject teacher who helped to nominate the most winning students. The winners of the competition received a one-off cash grant. The competition was open to undergraduate, postgraduate and PhD students from several higher education institutions and faculties.
Highlighting the students' ability to retain and apply sustainability knowledge creatively at E³UDRES² Bootcampers
E³UDRES² BootCamp 2023 evaluated the students' ability to learn and retain key concepts of sustainability through a structured and supportive approach, emphasizing both individual and team-based development. Prior to the event, students participated in an online preparation phase where they attended expert sessions on essential skills such as time management, brainstorming, conflict resolution, and intercultural communication. These sessions equipped students with the tools to address sustainability challenges effectively.
During the BootCamp, students worked in teams to co-create business plans that addressed both business opportunities and the broader impact on society and the environment. The tasks included developing solutions for challenges like reducing food waste through artificial intelligence, creating reusable food packaging, and promoting sustainable consumption through a product sustainability score.
The event’s evaluation focused on how well students could integrate sustainability principles into practical, innovative solutions. The teams were assessed on their ability to collaborate effectively—something facilitated by a talent test algorithm designed to enhance team synergy—and on their capacity to apply sustainability concepts in real-world scenarios. Mentorship from field experts and partnerships with Hungarian stakeholders such as Innomine DIH Nonprofit Ltd. and Lissé Édességgyár Ltd. further ensured that the students were guided in developing solutions with strong environmental and societal considerations.
Ultimately, the event highlighted the students' ability to retain and apply sustainability knowledge creatively, as well as their potential to innovate within the food industry to address pressing global challenges.
Learning, collaborating, and retaining key sustainability principles at E³UDRES² Hackathon
E³UDRES² Hackathon 2022 evaluated the students' ability to learn and retain key concepts of sustainability through a combination of mentorship, collaboration, and competition. During the event, around 150 participants worked on solutions to six international problems, including sustainable food production, which was the focus of the MATE team and its corporate partner Medifood Hungary Kft. The event included continuous mentoring from academic staff, such as those from the Institute of Food Science and Technology, and from industry experts like Dr. Gellért Cseh, Managing Director of Medifood Kft. These mentors provided guidance to the teams, ensuring that students not only understood the sustainability challenges but also developed innovative, real-world solutions.
The final evaluation of the projects was carried out by a jury of six experts, who selected the top solutions based on their relevance and innovation. In particular, the winning team, eFISHient, was recognized for their proposal of a new food product based on alternative proteins, demonstrating their ability to apply sustainability concepts creatively. This process highlighted the students' ability to learn, collaborate, and retain key sustainability principles while addressing real-world challenges.
