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Striving for Sustainability in Educational Institutions: Assessing the Effectiveness of an Intervention Using the ‘Getting Involved in a Change Process (ECP)’ Tool

Author

Listed:
  • Mariusz Jaworski

    (Department of Education and Research in Health Sciences, Faculty of Health Science, Medical University of Warsaw, 00-581 Warsaw, Poland
    StratKIT+ Project Team, 00-412 Warsaw, Poland)

  • Ewa Chojnowska

    (StratKIT+ Project Team, 00-412 Warsaw, Poland)

  • Leena Viitaharju

    (StratKIT+ Project Team, 00-412 Warsaw, Poland
    Faculty of Agriculture and Forestry, University of Helsinki, 00014 Helsinki, Finland)

Abstract

This study aims to evaluate the impact of using the ‘Getting Involved in a Change Process (ECP)’ tool in promoting sustainable eating practices. A total of 16 public educational institutions (5 primary schools and 11 kindergartens) participated, with interventions spanning six months. Methods included regular workshops with kitchen staff. These workshops focused on optimizing food resources, improving meal quality, and promoting environmental awareness. Of the institutions involved, 87.5% (14 out of 16) completed the intervention, and 68% successfully implemented at least one sustainable change, ranging from increasing plant-based options to reducing food waste (Z = −2.971; p = 0.003). The findings suggest that, while the ECP tool is effective in motivating staff and reducing the environmental impact of public meals, full integration requires a supportive organizational structure and continued education. These insights contribute to the growing body of research on sustainable food systems in public institutions and their role in climate change mitigation.

Suggested Citation

  • Mariusz Jaworski & Ewa Chojnowska & Leena Viitaharju, 2024. "Striving for Sustainability in Educational Institutions: Assessing the Effectiveness of an Intervention Using the ‘Getting Involved in a Change Process (ECP)’ Tool," Sustainability, MDPI, vol. 16(24), pages 1-18, December.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:24:p:10804-:d:1540295
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    References listed on IDEAS

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    1. Sandra Caeiro & Leyla Angélica Sandoval Hamón & Rute Martins & Cecilia Elizabeth Bayas Aldaz, 2020. "Sustainability Assessment and Benchmarking in Higher Education Institutions—A Critical Reflection," Sustainability, MDPI, vol. 12(2), pages 1-30, January.
    2. Carolina Feliciana Machado & J. Paulo Davim, 2023. "Sustainability in the Modernization of Higher Education: Curricular Transformation and Sustainable Campus—A Literature Review," Sustainability, MDPI, vol. 15(11), pages 1-28, May.
    3. Carla Gonçalves & Sónia Saraiva & Fernando Nunes & Cristina Saraiva, 2023. "Food Waste in Public Food Service Sector—Surplus and Leftovers," Resources, MDPI, vol. 12(10), pages 1-10, October.
    4. Yao Liu & Shengkui Cheng & Xiaojie Liu & Xiaochang Cao & Li Xue & Gang Liu, 2016. "Plate Waste in School Lunch Programs in Beijing, China," Sustainability, MDPI, vol. 8(12), pages 1-11, December.
    5. Benjamin Hennchen & Martina Schäfer, 2024. "Healthy, Inclusive and Sustainable Catering in Secondary Schools—An Analysis of a Transformation Process with Multiple Tensions," IJERPH, MDPI, vol. 21(3), pages 1-19, March.
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