Sustainability in our club – A guest at BVB

Nachhaltigkeit in unserem Club – Zu Gast beim BVB
Nachhaltigkeit in unserem Club – Zu Gast beim BVB

In keeping with the motto “Sustainability in our club”, the FtK kids from Dortmund visited the big BVB club as part of a stadium tour.

The children from the Anne Frank School in Dortmund explored many questions, focusing in particular on energy-saving measures and possible emission factors. How is waste actually disposed of? What is done with the leftover food? How much electricity is consumed on a match day? And what happens to the used jerseys?

Nachhaltigkeit in unserem Club – Zu Gast beim BVB
Nachhaltigkeit in unserem Club – Zu Gast beim BVB
Nachhaltigkeit in unserem Club – Zu Gast beim BVB
Nachhaltigkeit in unserem Club – Zu Gast beim BVB

In addition, the children were quite surprised at how muchCO2 is consumed on a normal Bundesliga Saturday and what comprehensive sustainability management is needed behind the performance of such a large Bundesliga club in order to keep theCO2 footprintas low as possible.

As a thank you for their active participation and interest, the children were given a BVB jersey set, which they can proudly wear at the big FtK final tournament in Duisburg next month. Last but not least, BVB’s Emma the Bee even dropped in on the group, which naturally aroused great enthusiasm among the children.

Images: LitCam

Penne, pesto and puff pastry

Penne, Pesto und Blätterteig
Penne, Pesto und Blätterteig

True to the motto “healthy eating”, the FtK kids from Anne Frank Comprehensive School in Dortmund experienced a fun and inspiring cooking workshop – and learned how to make a good pesto themselves, among other things.

On January 24, 2023, the Dortmund project group from Anne Frank Comprehensive School welcomed Monika van Leyen from kids Kochstudio. Our 24-strong group stormed into the kitchen with a lot of fun, joy and personal responsibility.

After putting on their chef’s hats and tying their aprons, the pupils were divided into two groups. One group was responsible for the main course, the other for the dessert, with Ms. van der Leyen explaining the procedure in an age-appropriate way. They cooked, baked, set tables, ate and, of course, tidied up together. It was a successful afternoon with penne and homemade green pesto, cucumber salad and puff pastry rolls with vanilla ice cream.

Penne, Pesto und Blätterteig
Penne, Pesto und Blätterteig
Penne, Pesto und Blätterteig
Penne, Pesto und Blätterteig

Cooking studio Monika van Leyen

All in all, the children really enjoyed the cooking course. For many of them, it was the first time they had cooked completely independently in the kitchen. Even if an intermediate step was forgotten, the group was caught in time and worked as a team to find solutions. This noticeably strengthened the group dynamics and sense of community. In addition, the students took on responsibility and mostly mastered their tasks independently. The students’ willingness to help each other was particularly noticeable. At the end of the day, the students thanked Ms. van Leyen and went home feeling very satisfied and inspired.