Sustainable food education: what food preparation competences are needed to support vegetable consumption?
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13 juillet 2020
- doi: 10.58079/n3uw
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GdL, « Sustainable food education: what food preparation competences are needed to support vegetable consumption? », Économie des conventions, ID : 10.58079/n3uw
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Caroline Huyard (2020) Environmental Education Research. 26(8), pp. 1164-1176 Abstract. Contributing to more sustainable diets is a major challenge for contemporary environmental education. It implies an increase in the share of plant-based foods and of home-cooked meals. Awareness of this is widespread but taking concrete action is not easy. What competences does it call for? To identify them, we proposed an 8-month training course to groups of young adults in France. Their consumpti...