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Home Economics Teachers’ Perceptions of Facilitating and Inhibiting Factors When Teaching Sustainable Food Consumption

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  • Emmalee Gisslevik

    (Department of Food and Nutrition, and Sport Science, University of Gothenburg, 405 30 Gothenburg, Sweden)

  • Inga Wernersson

    (Department of Social and Behavioural Studies, University West, 461 86 Trollhättan, Sweden)

  • Christel Larsson

    (Department of Food and Nutrition, and Sport Science, University of Gothenburg, 405 30 Gothenburg, Sweden)

Abstract

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.

Suggested Citation

  • Emmalee Gisslevik & Inga Wernersson & Christel Larsson, 2018. "Home Economics Teachers’ Perceptions of Facilitating and Inhibiting Factors When Teaching Sustainable Food Consumption," Sustainability, MDPI, vol. 10(5), pages 1-16, May.
    • Handle: RePEc:gam:jsusta:v:10:y:2018:i:5:p:1463-:d:145053
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    References listed on IDEAS

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    1. Emmalee Gisslevik & Inga Wernersson & Helena Ã…berg & Christel Larsson, 2016. "Food in Relation to Sustainable Development Expressed in Swedish Syllabuses of Home and Consumer Studies: At Present and Past," Journal of Education for Sustainable Development, , vol. 10(1), pages 68-87, March.
    2. Mikiko Cars & Emma West, 2015. "Education for sustainable society: attainments and good practices in Sweden during the United Nations Decade for Education for Sustainable Development (UNDESD)," Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, Springer, vol. 17(1), pages 1-21, February.
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