University foodservices' potential for providing environmental education to students (original) (raw)
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BMJ Open, 2019
IntroductionHealthcare services are responsible for 7% of Australia’s carbon emissions, or 35 772 kt per annum, with 44% of these attributed to hospitals and an unknown proportion originating from the kitchen. Carbon emissions contribute to climate change that is predicted to adversely impact health outcomes. Healthcare professionals and institutions have an opportunity to reduce their impact on the climate. Australian dietitians, however, are not required to learn about environmental sustainability during their tertiary education. This scoping review will identify pedagogical frameworks employed by educational institutions and providers of professional development, to describe how foodservice dietitians and dietetic students develop environmental sustainability capabilities.Methods and analysisThe scoping review methodology established by Arksey and O’Malley will be used for this review. Papers will be included if they focus on dietitians or dietetic students learning about environ...
This research was conducted within the context of the food services sector of Higher Education Institution dining halls and in the midst of the rising global call for food resource management and food waste reduction. The main aim of this research therefore was to identify opportunities for learning and change for a more sustainable food economy, contributing to Education for Sustainable Production and Consumption, and by further implication, Education for Sustainable Development. To achieve this aim, I used Cultural Historical Activity Theory as theoretical and methodological framework; drawing on the second and the third generations of this theory. Implicated in the above research approach is the identification of expansive learning opportunities from the surfacing of ‘tensions’ and ‘contradictions’. In this case study of the Rhodes University Campus Food Services, such tensions and contradictions inhibiting a more sustainable food economy, involving food waste production were identified. To narrow the scope of the study, one dining hall formed the focus of the case, with a two phased research approach whereby one research question and three goals were developed for each phase. The former being the exploration phase and the latter being the initial stages of the expansive phase. Methods used in line with the methodological framework included ten individual interviews with food producers (staff members), nine focus group discussions with food consumers (students), observations of the dining hall activities which lasted for over a month and two ‘Change Laboratory Workshops’. Some of the findings of this research are that food wastage cannot be addressed and appropriately curtailed without an intensive consideration of all the stages of food economy. Multiple contradictions and sources of tensions embedded in the Food Services Sector constituted major causes of food waste. Additionally, the lack of substantial food waste related teaching and learning activities, the presence of disputed rules, institutional structure and traditional practices within the Food Services all exacerbated the tensions and contradictions. More so, prioritizing some of this identified contradictions and tensions hindering a more sustainable food economy and relegating some as unimportant or non-urgent is unproductive. Finally, the non-existence of facilitated deliberation, consultation, dialogue, collaboration between food producers and food consumers has been identified as an obstacle to learning and institutional change. ii Recommendations abound in re-orienting, re-educating, and re-informing the constituents of the food economy. Re-visiting and revising of rules and regulations guiding conduct of students and kitchen staff members in the RU dining halls, as well as revision of existing learning support materials and mediating tools in use is needed. Recognition and consideration of the concerns and interests of students and kitchen staff members are also needed. Finally, there is a need to continue to address the tensions and contradictions identified in this case study, to further the Expansive Learning Process if a more sustainable food economy at Rhodes University is to be established.
This chapter presents a novel case study of a diet sustainability model implemented at Medley Hall, an on-campus student accommodation facility at a Victorian university in Australia. A qualitative evaluation of this initiative was conducted during 2016 including interviews with both residents and staff. Results depicted a grass-roots initiative that evolved to become a deeply embedded component of organisational identity. Social marketing strategies were employed at multiple governance levels, including (i) resident, (ii) staff, and (iii) college levels. The evaluation data from this study provides indication of the key drivers of success in motivating consumers (residents) to engage with and embrace diet sustainability interventions and demonstrates the utility of community-based social marketing (CBSM) in informing such initiatives.
Canadian Journal of Environmental Education, 2014
In Canada, there exists a noteworthy educational initiative referred to as Environmental Studies Programs (ESPs). These secondary school programs are interdisciplinary, helping to link subject matter and encouraging student responsibility. This paper will present student reports from five case studies where I investigated how ESP participation impacts secondary students' attitudes about the environment, and their willingness to make pro-environmental and pro-social choices. "Food" emerged as a primary theme, along with several subthemes: Farm School; Food Production; Outcomes of Action; Locavore; and Reports of Limited Behaviour Change. The discussion integrates the study results with relevant literature, provides pedagogical recommendations for teachers, and offers ideas for future research. Résumé Il existe au Canada une initiative en éducation digne de mention dénommée Programmes d'études environnementales. Ces programmes en école secondaire sont interdisciplinaires : ils contribuent à établir un lien avec la matière des cours obligatoires et suscitent le sens des responsabilités des élèves. Le présent article expose des rapports préparés par des élèves dans cinq études de cas où j'ai examiné les effets d'une participation à des programmes d'études environnementales sur les attitudes d'élèves du secondaire par rapport à l'environnement, et sur leur volonté de faire des choix favorables à l'environnement et à la société. La nourriture est un thème qui y a été désigné essentiel, tout comme plusieurs sous-thèmes : la ferme-école, la production alimentaire, les résultats d'un acte, la consommation d'aliments produits localement et les signalements de changement comportemental restreint. La conclusion confronte les résultats de l'étude aux publications pertinentes, présente des recommandations pédagogiques pour les enseignants et suggère des idées en vue de recherches ultérieures.
Marketing an Environmentally Sustainable Catering Model
Advances in Marketing, Customer Relationship Management, and E-Services
This chapter presents a novel case study of a diet sustainability model implemented at Medley Hall, an on-campus student accommodation facility at a university in Victoria, Australia. Diet sustainability refers to measures to minimise adverse environmental impacts attributable to food production. A qualitative evaluation of this initiative was conducted during 2016 including interviews with both residents and staff. The results depict a grass-roots initiative that evolved to become a deeply embedded component of organisational identity. Social marketing strategies were employed at multiple governance levels, including: (i) residents, (ii) staff and (iii) college. The evaluation data from this study provides indication of the key drivers of success in motivating consumers (residents) to engage with and embrace diet sustainability interventions and demonstrates the utility of community-based social marketing (CBSM) in informing such initiatives.
Sustainability, 2013
There is increasing interest in the role that schools can play in promoting education for sustainable development (ESD), and evidence is emerging that schools can be influential in the emerging agenda around the ecological, ethical and social aspects of food, diet and nutrition. With regard to such food sustainability issues, this paper analyses the role of the Food for Life Partnership national programme in supporting garden and farm-based learning activities in 55 primary schools in England, UK. Using a mixed methods approach, the study examined the programme's implementation through staff perceptions and a range of school change indicators. The study found that the programme delivery was associated with widespread institutional reforms. According to staff, implementation of the programme provided a range of opportunities for pupils to learn about food production and sustainability, but addressing these issues was challenging for teachers and raised a number of questions concerned with effective, equitable and ongoing implementation. At a pedagogical level, teachers also reflected on conceptually challenging aspects of food sustainability as a topic for primary school education. The study identified ways that ESD programmes could support schools to think about and implement learning opportunities as well as identifying significant barriers related to resourcing such programmes.
Future of Food: Journal on Food, Agriculture and Society, 2021
Purpose: Public sector catering outlets have been proposed as ideal places to try new sustainable food choice interventions. We report on promotions conducted as part of a “Living Lab” at the University of Sheffield Students Union during 2019. Methodology: Activities include 1) a survey of dietary habits, attitudes and knowledge of staff and students (n=643). 2) A low environmental impact indicator logo was created and implemented in different ways across four food outlets in the Students Union (some outlets also provided information in dining areas). 3) Sales data (intervention period and the same period in the previous year) were analysed. 4) On the day of the global Climate Strikes (20th September 2019), a food outlet introduced additional one-day-only promotions on low impact menu options; sales impact was assessed. Findings: An average of 39.4% of respondents recalled the low environmental impact indicator logo. There was a significant increase in use of oat milk compared to 20...
Sustainability: Nutrition and Dietetic Students’ Perceptions
Sustainability
Opportunities exist for nutrition and dietetic (N&D) professionals to contribute to sustainable development and support actions towards the attainment of the UN’s Sustainable Development Goals (SGD’s). Students undertaking higher education are well-placed to develop skills and capabilities in creative and critical problem solving for sustainability. However, there is limited literature exploring nutrition and dietetic students’ perceptions of sustainability that would help to inform an effective and constructively aligned embedding of sustainability content and active learning opportunities into curriculum. This descriptive cohort study design utilised a 17-question online survey to explore 95 Australian N&D undergraduate students’ self-reported familiarity with and perceived importance of sustainability and related concepts, and view of sustainability for future practice. Participants reported being more familiar with the term environmental sustainability and related concepts than ...