This methodological handbook is focused on defining a new educational model in which we have integrated the sustainability competences in an effective way through Service learning (SL), firstly in the Food Related-Degrees field and this could serve as a basis for application in other Degrees.Therefore, student learning from real-world problems and how to solve them in a holistic manner is the focus of this Methodological Handbook, enabling them to anticipate and be prepared for future challenges in sustainability. Education for Sustainable Development in Higher Education requires rethinking learning environments to inspire students to act for sustainability. The implication for students is that they must play a leading role and be responsible for their own learning process from the very beginning, that is, from the first year at University to the last one, to enable them to live sustainable lives and to work in a sustainable economy. Moreover, thanks to the SL methodology, students have developed a sense of social responsibility, civic engagement and connection with society that go further than the inner circle of the university. An ideal Food Sustainability Profile (FSP) for students has been developed, integrating the different skills and technical capacities that define a knowledgeable student in food sustainability. A series of pedagogical interventions (SL included) has been designed and piloted to develop students’ FSPs. Both educators and learners were actively involved in this action-research process with the final set of methodologies (MH) documented as guidelines for adoption and transferability to other disciplines. Assessment tools of FSP and MH have been developed to enhance validity and they have acted as an auditing instrument for evaluating the integration of sustainability through SL within Food related degrees. weiterlesen