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“Kitchen” workshops in middle-school: the key to learning how to consume better?
[Ateliers « cuisine » au collège : la clé pour apprendre à mieux consommer ?]

Author

Listed:
  • Emilie Orliange

    (CEREGE [Poitiers] - Centre de recherche en gestion [EA 1722] - IAE Poitiers - Institut d'Administration des Entreprises (IAE) - Poitiers - UP - Université de Poitiers = University of Poitiers - UP - Université de Poitiers = University of Poitiers - ULR - La Rochelle Université, Axe 2 (2011-2016) : « Marchés, Cultures de consommation, Autonomie et Migrations » (MSHS Poitiers) - MSHS de Poitiers - Maison des sciences de l'homme et de la société de Poitiers - UP - Université de Poitiers = University of Poitiers - CNRS - Centre National de la Recherche Scientifique)

Abstract

Nutritional education is not enough to transform the eating habits of young people. Focus on the research programme AFCC "Arts de Faire Culinaires au Collège" , which uses hands-on workshops. The object of this article is the transferability of this device and highlights the "right ingredients" to set up this programme in schools and other structures.

Suggested Citation

  • Emilie Orliange, 2019. "“Kitchen” workshops in middle-school: the key to learning how to consume better? [Ateliers « cuisine » au collège : la clé pour apprendre à mieux consommer ?]," Post-Print hal-02019017, HAL.
    • Handle: RePEc:hal:journl:hal-02019017
    Note: View the original document on HAL open archive server: https://hal.science/hal-02019017
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