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Home economics teachers’ perceptions of facilitating and inhibiting factors when teaching sustainable food consumption
University of Gothenburg, Department of Food and Nutrition, and Sport Science, 405 30 Gothenburg, Sweden.
University West, Department of Social and Behavioural Studies, Division for Educational Science and Languages.ORCID iD: 0000-0002-2999-5203
University of Gothenburg, Department of Food and Nutrition, and Sport Science, 405 30 Gothenburg, Sweden.
2018 (English)In: Sustainability, ISSN 2071-1050, E-ISSN 2071-1050, Vol. 10, no 5, article id 1463Article in journal (Refereed) Published
Abstract [en]

The aim of the present study is to explore experienced home economics (HE) teachers’ perceptions of the influencing factors that condition their teaching opportunities regarding the revised mission to implement sustainable development (SD) in food-related education. Five purposefully selected HE teachers participated in individual, semi-structured, in-depth interviews. The recorded interviews were transcribed verbatim and analysed using qualitative thematic analysis. The results show a shared view of in the importance of educating the next generation of sustainable food consumers. Teachers returned to specific influencing factors that conditioned their opportunities to implement a perspective of SD in HE food education. This generated four themes: (1) Unscheduled foodwork in preparing sustainable food education, (2) opportunities to link everyday food choices with larger food system issues, (3) access to sustainable supportive food products and materials, and (4) a school environment in support of food-related teaching. The teachers outlined a number of local and national factors perceived to inhibit access to facilitators and expressed a concern for pupils’ opportunities for quality assurance and goal achievement. The suggested influencing factors could serve as propositions for further investigations in the continued work of both resource reinforcements as well as of developing a SD perspective in food-related HE education. © 2018 by the author.

Place, publisher, year, edition, pages
2018. Vol. 10, no 5, article id 1463
Keywords [en]
education, food consumption, food product, perception, questionnaire survey, sustainable development, teaching
National Category
Pedagogy Learning
Research subject
SOCIAL SCIENCE, Pedagogics
Identifiers
URN: urn:nbn:se:hv:diva-12480DOI: 10.3390/su10051463ISI: 000435587100159Scopus ID: 2-s2.0-85046632425OAI: oai:DiVA.org:hv-12480DiVA, id: diva2:1219172
Funder
Swedish Research Council
Note

Published: 7 May 2018

Available from: 2018-06-15 Created: 2018-06-15 Last updated: 2019-05-24Bibliographically approved

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Wernersson, Inga

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