Tracing Food Education for Sustainable Development in iPOPY countries. Recommendations for learning about sustainability and organic food within educational contexts.

摘要

Food Education for Sustainable Development (FESD) is evolving into a topical entity included in education inudEuropean countries due to the growing focus on environmental and health problems, which cause aud‘sustainability deficit’ within the food system. This paper presents qualitative and exploratory research resultsudfrom iPOPY project, carried out in Denmark, Finland, Italy and Norway regarding FESD and organic food inudpublic food service for young people. The national core curricula in the studied countries seem to allow FESDudalthough it is addressed in school contexts in varying ways through different school subjects; to someudextent, the implementation depends on teachers’ other school activities and school food culture. There areudteachers who engage in innovative FESD with students, creating new connections between conceptual,udpractical and experiential education by networking with other teachers and food system actors. Resultsudsuggest that pupils and students would achieve more profound learning outcomes if a whole schooludapproach with integrative and coherent educational strategies would be applied and school food cultureudwould be considered from the point of view of SD. The school caterers seem not to be too much involved inudFESD but their and their organization’s roles are becoming more important. For successful learning aboutudsustainability and organic food among young people, teachers, caterers, students and school administrationudhave to be included in the process.