Students’ knowledge and expectations about sustainable food systems in higher education

Abstract

Purpose To clarify needs and requests of the young generation to the contemporary and future education on food systems, this paper aims to examine the following issues: students’ background knowledge, students’ behaviour as consumers and food citizenship, most interesting topics of SFS for students and students’ preferences and expectations in developing different skills, topics and preferences in teaching/learning methods. Design/methodology/approach This study was performed as an online-survey amongst eight European Universities in seven European Union (EU) countries to which 1,122 students responded. Data was analysed with descriptive and multivariate statistical analyses. Findings Taste and Health are the most important values and motives that influence students’ food buying and consumption decisions, but significant differences were found amongst students from different universities and countries. The most important topics for students for future teaching courses are “organic food”, “fair trade”, “organic agriculture” and most important skills to learn are “ability to make a judgement and justify decisions” and the “ability to create and innovate”. Excursions and field trips as teaching methods was given the highest ranks. Research limitations/implications Different study programmes and cultural backgrounds of the participating students in the different universities could be a limiting factor for the interpretation of some results. Originality/value These results provide a basis for improvement of higher education in the EU towards sustainable food systems based on experiential learning/teaching methods.

What Influences the Sustainable Food Consumption Behaviours of University Students? A Systematic Review

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A literature review on the strategies implemented by higher education institutions from 2010 to 2020 to foster pro-environmental behavior of students

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Communicating the Benefits and Risks of Digital Agriculture Technologies: Perspectives on the Future of Digital Agricultural Education and Training

“…While historically there has been limited emphasis on food systems education programs that focus on complex food-system issues such as food sustainability, security, quality, and justice, more courses and programs have been established in several North American universities in the past decade (Jordan et al, 2014). Food justice and food equity studies have grown with the increased understanding that developing an agri-food system that is sustainable requires a holistic approach that considers environmental, social, and economic considerations (Migliorini et al, 2020). Equity in the food system also entails consideration of intersectionality and anti-oppression, particularly with respect to race, gender, class, and other factors that may result in inequalities (Sbicca, 2012).…”