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Exploring Students' Sustainable Behaviors from a Culinary Learning Perspective

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Title: Exploring Students' Sustainable Behaviors from a Culinary Learning Perspective
Language: English
Authors: Min-Yen Lu (ORCID 0009-0007-3898-8455), Wen-Hwa Ko (ORCID 0000-0002-7907-2685), Chih-Hsing Liu, Chih-Ching Teng
Source: Higher Education, Skills and Work-based Learning. 2026 16(3):517-532.
Availability: Emerald 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.emerald.com/insight
Peer Reviewed: Y
Page Count: 16
Publication Date: 2026
Document Type: Journal Articles
Reports - Research
Education Level: Higher Education
Postsecondary Education
Descriptors: Sustainability, Student Behavior, Cooking Instruction, Sustainable Development, Competence, Food, Sanitation, Wastes, Multiple Literacies, Self Efficacy, Intention, Undergraduate Students, Hospitality Occupations, Foods Instruction, Foreign Countries, Student Attitudes
Geographic Terms: Taiwan
DOI: 10.1108/HESWBL-03-2025-0119
ISSN: 2042-3896
Abstract: Purpose: The world is focused on many levels of sustainable development, including food literacy and food waste. Students are the foundation of sustainability and talent education. This study examines how sustainable food literacy, culinary professional competence of surplus food use, culinary learning efficiency and culinary self-efficacy jointly influence students' sustainable behavioral intentions in culinary education. Design/methodology/approach: We used this model to examine students' personal sustainable food literacy, culinary professional competence of surplus food use, culinary learning efficiency, culinary self-efficacy and sustainable behavior intention. This study was conducted using a survey questionnaire, and we adopted partial least squares structural equation modeling (PLS-SEM) to examine the relationships between the dimensions. Findings: According to the PLS-SEM, sustainable food literacy positively affected culinary professional competence of surplus food use and culinary learning efficiency; culinary professional competence of surplus food use positively affected culinary learning efficiency and culinary learning efficiency positively affected culinary self-efficacy and sustainable behavior intention. This study verified that there were significant relationships between the dimensions. The findings indicate that culinary professional competence of surplus food use was a mediator between sustainable food literacy and culinary learning efficiency; cooking self-efficacy was a mediator between culinary learning efficiency and sustainable behavioral intention. Originality/value: The findings of this study provide valuable insights into the factors that influence students' sustainable behaviors from a culinary learning perspective. Specifically, the results suggest that a school's emphasis on and integration of sustainable food literacy can indirectly enhance the effectiveness of culinary education and strengthen students' understanding and practice of sustainable behaviors. Furthermore, the validated framework proposed in this study contributes to the development of sustainability-related competencies in culinary education, supporting global efforts toward achieving the sustainable development goals.
Abstractor: As Provided
Entry Date: 2026
Accession Number: EJ1506121
Database: ERIC
FullText Text:
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  Data: Exploring Students' Sustainable Behaviors from a Culinary Learning Perspective
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  Data: English
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  Data: <searchLink fieldCode="AR" term="%22Min-Yen+Lu%22">Min-Yen Lu</searchLink> (ORCID <externalLink term="https://orcid.org/0009-0007-3898-8455">0009-0007-3898-8455</externalLink>)<br /><searchLink fieldCode="AR" term="%22Wen-Hwa+Ko%22">Wen-Hwa Ko</searchLink> (ORCID <externalLink term="https://orcid.org/0000-0002-7907-2685">0000-0002-7907-2685</externalLink>)<br /><searchLink fieldCode="AR" term="%22Chih-Hsing+Liu%22">Chih-Hsing Liu</searchLink><br /><searchLink fieldCode="AR" term="%22Chih-Ching+Teng%22">Chih-Ching Teng</searchLink>
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  Data: <searchLink fieldCode="SO" term="%22Higher+Education%2C+Skills+and+Work-based+Learning%22"><i>Higher Education, Skills and Work-based Learning</i></searchLink>. 2026 16(3):517-532.
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  Data: Emerald 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.emerald.com/insight
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  Label: Peer Reviewed
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  Data: Y
– Name: Pages
  Label: Page Count
  Group: Src
  Data: 16
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  Data: 2026
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  Data: Journal Articles<br />Reports - Research
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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="%22Sustainability%22">Sustainability</searchLink><br /><searchLink fieldCode="DE" term="%22Student+Behavior%22">Student Behavior</searchLink><br /><searchLink fieldCode="DE" term="%22Cooking+Instruction%22">Cooking Instruction</searchLink><br /><searchLink fieldCode="DE" term="%22Sustainable+Development%22">Sustainable Development</searchLink><br /><searchLink fieldCode="DE" term="%22Competence%22">Competence</searchLink><br /><searchLink fieldCode="DE" term="%22Food%22">Food</searchLink><br /><searchLink fieldCode="DE" term="%22Sanitation%22">Sanitation</searchLink><br /><searchLink fieldCode="DE" term="%22Wastes%22">Wastes</searchLink><br /><searchLink fieldCode="DE" term="%22Multiple+Literacies%22">Multiple Literacies</searchLink><br /><searchLink fieldCode="DE" term="%22Self+Efficacy%22">Self Efficacy</searchLink><br /><searchLink fieldCode="DE" term="%22Intention%22">Intention</searchLink><br /><searchLink fieldCode="DE" term="%22Undergraduate+Students%22">Undergraduate Students</searchLink><br /><searchLink fieldCode="DE" term="%22Hospitality+Occupations%22">Hospitality Occupations</searchLink><br /><searchLink fieldCode="DE" term="%22Foods+Instruction%22">Foods Instruction</searchLink><br /><searchLink fieldCode="DE" term="%22Foreign+Countries%22">Foreign Countries</searchLink><br /><searchLink fieldCode="DE" term="%22Student+Attitudes%22">Student Attitudes</searchLink>
– Name: Subject
  Label: Geographic Terms
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Taiwan%22">Taiwan</searchLink>
– Name: DOI
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  Data: 10.1108/HESWBL-03-2025-0119
– Name: ISSN
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  Data: 2042-3896
– Name: Abstract
  Label: Abstract
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  Data: Purpose: The world is focused on many levels of sustainable development, including food literacy and food waste. Students are the foundation of sustainability and talent education. This study examines how sustainable food literacy, culinary professional competence of surplus food use, culinary learning efficiency and culinary self-efficacy jointly influence students' sustainable behavioral intentions in culinary education. Design/methodology/approach: We used this model to examine students' personal sustainable food literacy, culinary professional competence of surplus food use, culinary learning efficiency, culinary self-efficacy and sustainable behavior intention. This study was conducted using a survey questionnaire, and we adopted partial least squares structural equation modeling (PLS-SEM) to examine the relationships between the dimensions. Findings: According to the PLS-SEM, sustainable food literacy positively affected culinary professional competence of surplus food use and culinary learning efficiency; culinary professional competence of surplus food use positively affected culinary learning efficiency and culinary learning efficiency positively affected culinary self-efficacy and sustainable behavior intention. This study verified that there were significant relationships between the dimensions. The findings indicate that culinary professional competence of surplus food use was a mediator between sustainable food literacy and culinary learning efficiency; cooking self-efficacy was a mediator between culinary learning efficiency and sustainable behavioral intention. Originality/value: The findings of this study provide valuable insights into the factors that influence students' sustainable behaviors from a culinary learning perspective. Specifically, the results suggest that a school's emphasis on and integration of sustainable food literacy can indirectly enhance the effectiveness of culinary education and strengthen students' understanding and practice of sustainable behaviors. Furthermore, the validated framework proposed in this study contributes to the development of sustainability-related competencies in culinary education, supporting global efforts toward achieving the sustainable development goals.
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  Data: 2026
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  Data: EJ1506121
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      – Type: doi
        Value: 10.1108/HESWBL-03-2025-0119
    Languages:
      – Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 16
        StartPage: 517
    Subjects:
      – SubjectFull: Sustainability
        Type: general
      – SubjectFull: Student Behavior
        Type: general
      – SubjectFull: Cooking Instruction
        Type: general
      – SubjectFull: Sustainable Development
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      – SubjectFull: Competence
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      – SubjectFull: Sanitation
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      – SubjectFull: Multiple Literacies
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      – SubjectFull: Self Efficacy
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      – SubjectFull: Intention
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      – SubjectFull: Undergraduate Students
        Type: general
      – SubjectFull: Hospitality Occupations
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      – SubjectFull: Foods Instruction
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      – SubjectFull: Foreign Countries
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      – SubjectFull: Student Attitudes
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      – SubjectFull: Taiwan
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      – TitleFull: Exploring Students' Sustainable Behaviors from a Culinary Learning Perspective
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              Y: 2026
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