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Students' Knowledge and Expectations about Sustainable Food Systems in Higher Education

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Title: Students' Knowledge and Expectations about Sustainable Food Systems in Higher Education
Language: English
Authors: Migliorini, Paola, Wezel, Alexander, Veromann, Eve, Strassner, Carola, Srednicka-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, Rembialkowska, Ewa
Source: International Journal of Sustainability in Higher Education. Jul 2020 21(6):1087-1110.
Availability: Emerald Group Publishing Limited. Howard House, Wagon Lane, Bingley, West Yorkshire, BD16 1WA, UK. Tel: +44-1274-777700; Fax: +44-1274-785201; e-mail: emerald@emeraldinsight.com; Web site: http://www.emeraldinsight.com
Peer Reviewed: Y
Page Count: 24
Publication Date: 2020
Document Type: Journal Articles
Reports - Research
Education Level: Higher Education
Postsecondary Education
Descriptors: Knowledge Level, Expectation, Sustainable Development, Food, College Students, Student Behavior, Student Motivation, Values, Experiential Learning, Foreign Countries, Teaching Methods, Consumer Economics
Geographic Terms: Estonia, Germany, France, Denmark, Italy, Spain, Poland
DOI: 10.1108/IJSHE-12-2019-0356
ISSN: 1467-6370
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.
Abstractor: As Provided
Entry Date: 2020
Accession Number: EJ1266259
Database: ERIC
FullText Text:
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  Data: Students' Knowledge and Expectations about Sustainable Food Systems in Higher Education
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  Data: English
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  Data: <searchLink fieldCode="AR" term="%22Migliorini%2C+Paola%22">Migliorini, Paola</searchLink><br /><searchLink fieldCode="AR" term="%22Wezel%2C+Alexander%22">Wezel, Alexander</searchLink><br /><searchLink fieldCode="AR" term="%22Veromann%2C+Eve%22">Veromann, Eve</searchLink><br /><searchLink fieldCode="AR" term="%22Strassner%2C+Carola%22">Strassner, Carola</searchLink><br /><searchLink fieldCode="AR" term="%22Srednicka-Tober%2C+Dominika%22">Srednicka-Tober, Dominika</searchLink><br /><searchLink fieldCode="AR" term="%22Kahl%2C+Johannes%22">Kahl, Johannes</searchLink><br /><searchLink fieldCode="AR" term="%22Bügel%2C+Susanne%22">Bügel, Susanne</searchLink><br /><searchLink fieldCode="AR" term="%22Briz%2C+Teresa%22">Briz, Teresa</searchLink><br /><searchLink fieldCode="AR" term="%22Kazimierczak%2C+Renata%22">Kazimierczak, Renata</searchLink><br /><searchLink fieldCode="AR" term="%22Brives%2C+Hélène%22">Brives, Hélène</searchLink><br /><searchLink fieldCode="AR" term="%22Ploeger%2C+Angelika%22">Ploeger, Angelika</searchLink><br /><searchLink fieldCode="AR" term="%22Gilles%2C+Ute%22">Gilles, Ute</searchLink><br /><searchLink fieldCode="AR" term="%22Lüder%2C+Vanessa%22">Lüder, Vanessa</searchLink><br /><searchLink fieldCode="AR" term="%22Schleicher-Deis%2C+Olesa%22">Schleicher-Deis, Olesa</searchLink><br /><searchLink fieldCode="AR" term="%22Rastorgueva%2C+Natalia%22">Rastorgueva, Natalia</searchLink><br /><searchLink fieldCode="AR" term="%22Tuccillo%2C+Fabio%22">Tuccillo, Fabio</searchLink><br /><searchLink fieldCode="AR" term="%22Talgre%2C+Liina%22">Talgre, Liina</searchLink><br /><searchLink fieldCode="AR" term="%22Kaart%2C+Tanel%22">Kaart, Tanel</searchLink><br /><searchLink fieldCode="AR" term="%22Ismael%2C+Diana%22">Ismael, Diana</searchLink><br /><searchLink fieldCode="AR" term="%22Rembialkowska%2C+Ewa%22">Rembialkowska, Ewa</searchLink>
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  Data: <searchLink fieldCode="SO" term="%22International+Journal+of+Sustainability+in+Higher+Education%22"><i>International Journal of Sustainability in Higher Education</i></searchLink>. Jul 2020 21(6):1087-1110.
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  Data: Emerald Group Publishing Limited. Howard House, Wagon Lane, Bingley, West Yorkshire, BD16 1WA, UK. Tel: +44-1274-777700; Fax: +44-1274-785201; e-mail: emerald@emeraldinsight.com; Web site: http://www.emeraldinsight.com
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  Data: 24
– Name: DatePubCY
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– Name: TypeDocument
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  Data: Journal Articles<br />Reports - Research
– Name: Audience
  Label: Education Level
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  Data: <searchLink fieldCode="EL" term="%22Higher+Education%22">Higher Education</searchLink><br /><searchLink fieldCode="EL" term="%22Postsecondary+Education%22">Postsecondary Education</searchLink>
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  Data: <searchLink fieldCode="DE" term="%22Knowledge+Level%22">Knowledge Level</searchLink><br /><searchLink fieldCode="DE" term="%22Expectation%22">Expectation</searchLink><br /><searchLink fieldCode="DE" term="%22Sustainable+Development%22">Sustainable Development</searchLink><br /><searchLink fieldCode="DE" term="%22Food%22">Food</searchLink><br /><searchLink fieldCode="DE" term="%22College+Students%22">College Students</searchLink><br /><searchLink fieldCode="DE" term="%22Student+Behavior%22">Student Behavior</searchLink><br /><searchLink fieldCode="DE" term="%22Student+Motivation%22">Student Motivation</searchLink><br /><searchLink fieldCode="DE" term="%22Values%22">Values</searchLink><br /><searchLink fieldCode="DE" term="%22Experiential+Learning%22">Experiential Learning</searchLink><br /><searchLink fieldCode="DE" term="%22Foreign+Countries%22">Foreign Countries</searchLink><br /><searchLink fieldCode="DE" term="%22Teaching+Methods%22">Teaching Methods</searchLink><br /><searchLink fieldCode="DE" term="%22Consumer+Economics%22">Consumer Economics</searchLink>
– Name: Subject
  Label: Geographic Terms
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Estonia%22">Estonia</searchLink><br /><searchLink fieldCode="DE" term="%22Germany%22">Germany</searchLink><br /><searchLink fieldCode="DE" term="%22France%22">France</searchLink><br /><searchLink fieldCode="DE" term="%22Denmark%22">Denmark</searchLink><br /><searchLink fieldCode="DE" term="%22Italy%22">Italy</searchLink><br /><searchLink fieldCode="DE" term="%22Spain%22">Spain</searchLink><br /><searchLink fieldCode="DE" term="%22Poland%22">Poland</searchLink>
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  Data: 10.1108/IJSHE-12-2019-0356
– Name: ISSN
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  Data: 1467-6370
– Name: Abstract
  Label: Abstract
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  Data: 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.
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PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=eric&AN=EJ1266259
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