ABSTRACT

This book brings together a unique collection of chapters to facilitate a broad discussion on food education that will stimulate readers to think about key policies, recent research, curriculum positions and how to engage with key stakeholders about the future of food.

Food education has gained much attention because the challenges that influence food availability and eating in schools also extend beyond the school gate. Accordingly, this book establishes evidence-based arguments that recognise the many facets of food education, and reveal how learning through a futures' lens and joined-up thinking is critical for shaping intergenerational fairness concerning food futures in education and society. This book is distinctive through its multidisciplinary collection of chapters on food education with a particular focus on the Global North, with case studies from England, Australia, the Republic of Ireland, the United States of America, Canada and Germany. With a focus on three key themes and a rigorous food futures framework, the book is structured into three sections: (i) food education, pedagogy and curriculum (ii) knowledge and skill diversity associated with food and health learning (iii) food education inclusivity, culture and agency. Overall, this volume extends and challenges current research and theory in the area of food education and food pedagogy and offers insight and tangible benefits for the future development of food education policies and curricula.

This book will be of great interest to students, scholars, policymakers and education leaders working on food education and pedagogy, food policy, health and diet and the sociology of food.

PART ONE: OVERVIEW

  1. Introduction: Food futures in education
    Gurpinder Singh Lalli, Angela Turner and Marion Rutland

    2. PART TWO: POLICY, CURRICULUM, AND PEDAGOGY

  2. School mealtime as a pedagogical event
    Kristiina Janhonen and Gurpinder Singh Lalli

  3. Healthy Lifestyles Project: A food programme for primary schools

    4. Suzanne Gomersall

  4. Food technology as a subject to be taught in secondary schools – a discussion of content, relevance, and pedagogy

    5. Hilda Ruth Beaumont

  5. Learning from the True School Food Experts: An Ethnographic Investigation of Middle School Students During School Lunch

    6. Emily Elenio and Morgan Hoke

  6. The role of educational spaces for supporting healthy eating in children and young people

    7. Marie Murphy and Miranda Pallan

  7. Learning from Food Education in Home Economics Policy in Ireland

    8. Amanda McCloat and Martin Caraher

  8. Food Technology and 21st century learning

    9. Deborah Trevallion

    PART THREE: PSYCHOLOGY OF FOOD

  9. Food waste issues of universal infant free school meals in south-east England schools: A cautionary tale

    10. Mark Stein, Vale Penny Beauchamp, Yiannis Polychronakis

  10. Belonging, Identity, Inclusion, and Togetherness: the lesser-known nutritional benefits of food for children and adolescence

    Kelly-Ann Allen, Deana Leahy, Lefteris Patlamazoglou, Clarrie Bristow, Caomhan McGlinchey, Christopher Boyle

  11. Is the ability to cook enough to foster good eating habits in the future? Investigating key influences that impact adolescent food choices

    Donna Owen

    12. PART FOUR: SOCIOLOGY OF FOOD

  12. Dealing with divergent food futures on social media platforms: on the significant role of food and media literacy among adolescent users

    Tina Bartelme

  13. Food Poverty and in how it affects children’s educational attainment

    Ruth Seabrook and Marion Rutland

  14. School food lifeworlds: Children’s relational experience of school food and its importance in their early primary school years

    Marianne O’Kane Boal

  15. Rethinking children’s spatial agency during school mealtime interactions

    Samantha Stone and Kyoko Murakami

  16. Food pathways to community success

    Lynda Korimboccus

  17. Food pathways to community success

    Rounaq Nayak

  18. Health co-benefits pedagogy in school food environments: Tapping on the synergy between nutritious and environmentally friendly food consumption

    Neha Lalchandani, Danielle Proud and Suzanne Suggs

  19. Exploring Intersectional Feminist Food Pedagogies through the Recipe Exchange Project

    Barbara Parker

    20. PART FIVE: CONCLUSION

  20. Conclusion: Food futures in education and society

    Angela Turner, Marion Rutland and Gurpinder Singh Lalli

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