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Enhancing Student Behavior with the Learner-Centered Approach in Sustainable Hospitality Education

Author

Listed:
  • Shang-Yu Liu

    (Department of Hospitality Management, Meiho University, Pingtung 912, Taiwan)

  • Chin-Lien Hung

    (Department of Hospitality Management, Meiho University, Pingtung 912, Taiwan)

  • Chen-Ying Yen

    (Department of Hospitality Management, Meiho University, Pingtung 912, Taiwan)

  • Yen Su

    (Department of Hospitality Management, Meiho University, Pingtung 912, Taiwan)

  • Wei-Shuo Lo

    (Department of Hospitality Management, Meiho University, Pingtung 912, Taiwan)

Abstract

This study aims to implement the concept of education for sustainable development by 2030, which can be applied in the context of hospitality education in the Asia–Pacific region. Specifically, this study focuses on achieving Sustainable Development Goal 12, which pertains to responsible consumption and production, particularly in relation to food. A case study was conducted using a learner-centered approach, wherein students, as active agents, can solve problems using professional skills such as cooking, baking, and beverage preparation. Through participant observations, students learn about sustainability, starting from natural farming and extending to banquet planning and entrepreneurship simulation in a green restaurant. The program was designed as a farm-to-table process for sustainability learning. A conceptual framework of a hospitality–health supply chain was constructed to understand how the program supports the goal of education for sustainable development for 2030—societal transformation. The study has several important implications. Students are trained to be responsible producers in a green dining setting, starting from practical classroom experiences in the kitchen of a green restaurant, which will enhance their becoming the critical human resources in the hospitality industry. This program offers a successful vocational education opportunity, teaching students how to responsibly run an enterprise with low-carbon products and services.

Suggested Citation

  • Shang-Yu Liu & Chin-Lien Hung & Chen-Ying Yen & Yen Su & Wei-Shuo Lo, 2025. "Enhancing Student Behavior with the Learner-Centered Approach in Sustainable Hospitality Education," Sustainability, MDPI, vol. 17(9), pages 1-19, April.
    • Handle: RePEc:gam:jsusta:v:17:y:2025:i:9:p:3821-:d:1641011
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    References listed on IDEAS

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    1. Juta Deksne & Jelena Lonska & Lienite Litavniece & Tatjana Tambovceva, 2025. "Shaping Sustainability Through Food Consumption: A Conceptual Perspective," Sustainability, MDPI, vol. 17(15), pages 1-55, August.

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