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["language"]=> string(2) "de" ["date"]=> string(10) "2023-11-23" ["time_start"]=> string(5) "13:00" ["time_end"]=> string(5) "14:00" ["subtitle"]=> string(0) "" ["abstract"]=> string(0) "" ["abbr"]=> string(0) "" ["stage_name"]=> string(0) "" ["presentation_booking_mode"]=> string(8) "optional" ["is_premium"]=> string(1) "0" ["is_top_keynote"]=> string(1) "0" ["preferences"]=> array(0) { } ["image_url"]=> string(0) "" ["image_last_update"]=> string(0) "" ["sold_out"]=> bool(false) ["booked_percent"]=> int(0) } [4]=> array(29) { ["presentation_id"]=> string(4) "3568" ["stage_id"]=> NULL ["event_id"]=> string(9) "821902023" ["event_location"]=> string(11) "Düsseldorf" ["presentation_type_id"]=> string(3) "252" ["presentation_type_name"]=> string(8) "Workshop" ["presentation_type_visible"]=> bool(true) ["main_topic_id"]=> string(3) "352" ["main_topic_name"]=> string(35) "Schulverpflegung und Nachhaltigkeit" ["subevent_id"]=> NULL ["subevent_name"]=> NULL ["topic"]=> string(46) "Klimaschutzprojekt: "Leckeres Essen für alle"" ["language"]=> string(2) "de" ["date"]=> string(10) "2023-11-23" ["time_start"]=> string(5) "13:00" ["time_end"]=> string(5) "14:00" ["subtitle"]=> string(44) "Nachhaltige Schulverpflegung zum Reinbeißen" ["abstract"]=> string(760) "Mit 600 Mio. ausgegebenen Mittagsmahlzeiten/Jahr ist die Schulverpflegung ganz entscheidend als Hebel für eine erfolgreiche Ernährungswende in Deutschland. Welche Auswirkungen haben individuelle wie institutionelle Ernährungsentscheidungen? Wie können Klimaschutz, Nachhaltigkeit, Ernährungsbildung und Genuss trotz Zeit- und Kostendruck im Unterricht und in der Mensa ganz konkret auf den Tisch gebracht und von der Schulgemeinschaft gelebt werden? Was überzeugt Entscheidungsträger:innen, Lehrkräfte, Eltern, Kinder und Caterer davon, mehr guten Geschmack in Grün zu wagen? Welche Praxisbeispiele inspirieren, was funktioniert, wo wird es schwierig? Anke Köllmann-Gutjahr, Projektleitung im Schulprogramm von ProVeg International, verrät es Ihnen." 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