Students’ knowledge and expectations about sustainable food systems in higher education
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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Students’ knowledge and expectations about sustainable food systems in higher education. / Migliorini, Paola; Wezel, Alexander; Veromann, Eve; Strassner, Carola; Średnicka-Tober, Dominika; Kahl, Johannes; Bügel, Susanne; Briz, Teresa; Kazimierczak, Renata; Brives, Hélène; Ploeger, Angelika; Gilles, Ute; Lüder, Vanessa; Schleicher-Deis, Olesa; Rastorgueva, Natalia; Tuccillo, Fabio; Talgre, Liina; Kaart, Tanel; Ismael, Diana; Rembiałkowska, Ewa.
I: International Journal of Sustainability in Higher Education, Bind 21, Nr. 6, 2020, s. 1087-1110.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Students’ knowledge and expectations about sustainable food systems in higher education
AU - Migliorini, Paola
AU - Wezel, Alexander
AU - Veromann, Eve
AU - Strassner, Carola
AU - Średnicka-Tober, Dominika
AU - Kahl, Johannes
AU - Bügel, Susanne
AU - Briz, Teresa
AU - Kazimierczak, Renata
AU - Brives, Hélène
AU - Ploeger, Angelika
AU - Gilles, Ute
AU - Lüder, Vanessa
AU - Schleicher-Deis, Olesa
AU - Rastorgueva, Natalia
AU - Tuccillo, Fabio
AU - Talgre, Liina
AU - Kaart, Tanel
AU - Ismael, Diana
AU - Rembiałkowska, Ewa
N1 - CURIS 2020 NEXS 244
PY - 2020
Y1 - 2020
N2 - 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.
AB - 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.
KW - Consumer food choice
KW - Education for sustainable development
KW - Experiential learning
KW - Graduate employability
KW - Sustainability
KW - Teaching methods
UR - http://www.scopus.com/inward/record.url?scp=85088313743&partnerID=8YFLogxK
U2 - 10.1108/IJSHE-12-2019-0356
DO - 10.1108/IJSHE-12-2019-0356
M3 - Journal article
AN - SCOPUS:85088313743
VL - 21
SP - 1087
EP - 1110
JO - International Journal of Sustainability in Higher Education
JF - International Journal of Sustainability in Higher Education
SN - 1467-6370
IS - 6
ER -
ID: 245418419