EUKI Community

EUKI project Young Energy Europe is looking back on a year full of successes with over 200 Energy Scouts and nearly 100 projects established.

CSOs participating in the project “Towards a Climate Neutral EU: Efficient Allocation of EU Funds” have created a database of interesting projects – exemplary and avoidable ones alike – to highlight how EU funds can be used effectively to achieve the European climate goals.

Sarah Mewes, member of EUKI project Just Transition in the Car Industry, presented their research findings for “Perspectives on Just Transition” at the Science Po conference in Paris.

The projects’ indoor school lessons on environmental education started again! The focus is on the relevance of soil for the climate protection and humus build-up which is brought closer with a children-friendly presentation created by former student trainees and international volunteers.

Within our humus project, microorganisms are a central element of our research work as they play an important role in the conversion of organic
matter to humus. Together with international volunteers and students, we are experimenting to derive recommendations for action in agriculture and domestic composting.

In various experiments we explore the practicability of Terra Preta as a climate and fertility solution in the smallholder agriculture in Sicily.

The MediterRE3 project promotes the reduction of fire-related GHG emissions in three target landscapes in Greece, Montenegro and France.

As part of the Climate Action to the Table project, partners from Spain and Slovenia have been organising live and virtual events and conferences on the topics of climate friendly and sustainable food.

The project “Humus per la Biosfera” by Manfred-Hermsen-Stiftung and Giacche Verdi Bronte gives another important push for saving an unique ancient oak forest at the Etna volcano. One student conducted a comparative biodiversity study on the topic.

As part of the Climate Action to the Table project, partners from Spain and Slovenia have been organising live and virtual events and conferences on the topics of climate friendly and sustainable food.