The OKKA Foundation is responsible for maintaining and developing the sustainable certification system for educational establishments. It provices supporting material for the sustainable developmental work for educational institutions. Some documents are available in English on the certification website: www.koulujaymparisto.fi
The main aims of the certification system are:
—development of the quality of teaching, learning environment and operation of educational establishments,
— implementation of education for sustainable development in teaching and school culture with a comprehensive approach.
The certificate requires annual sustainability assessment which will identify sustainable development activities. Sustainable developmental themes are always planned for the next school year, including the goals and methods. The planning of sustainable development at Perho is organized by the sustainable development team (KEKE-tiimi), which informs the steps of work for students and staff. Members of the team include both staff and student representatives.
Themes of sustainable development
Study year 2019 – 2020
perho community – #perholainen
Study year 2017 – 2018
Perho Green City Farm
Study year 2017 – 2018
Well-being of the staff and the students
- Personnel and student satisfaction surveys
- Prevention of bullying
- Encouragement of the student union activities
- Common events and activities
- Promotion of equal opportunities, equality and anti-discrimination approaches
Nutrition & Health
- Environmentally friendly meals
- Nutritional food at professional kitchens
- Special diets and vegetarian diets
- Local and regional foods, seasonality and the healthy foods of the lakes and the forests
- Encouragement of outdoor activities & exercise
- Choosing the right type of nutrition helps maintaining your personal health!!
Cultural diversity and internationality
- On-the-job learning periods abroad
- International projects and visits
- Becoming familiar of the cultural events & holidays
- Ethnic food theme days
Study year 2016-2017
Responsible procurement and sustainable consumption
- Nordic Swan Eco-Label for Restaurant Perho
- Sustainable Gastronomy—elective study module
- Vegetarian food offered at the cafeteria Herkku
Recycling and prevention of waste
- Reducing the use of paper
- Improvement of the recycling management
- Reduction of the food waste
- Dismantling of the waste mound– work shop
Other themes of past study years
Cultural environments and traditions
- Getting to know the local historical sites
- Visits to the Hotel and Restaurant museum, business and farms
- Knowing the history of your own school