FOOD SUSTAINABLE EDUCATION: A SYSTEMATIC LITERATURE REVIEW
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Sustainability is a concern that emerges in current political agendas, reflecting on official documents related to the education of children and young people. It is considered that educating children about food sustainability can contribute to the change in society's habits soon. Considering, this concern has conceived the Project "Oleachain: Skills for sustainability and innovation in the value chain of traditional olive groves in the Interior of the North of Portugal", under the responsibility of the Polytechnic Institute of Bragança and developed through its research centres (CeDRI, CIMO, UNIAG, and CIEB), in close liaison with organizations, associations, schools, and producers. This project arose from the need to value traditional olive groves, olive and olive oil and is realized in different dimensions. The Research Center in Basic Education (CIEB) assumes in this project the commitment to work on the concept of sustainability and the STEM approach, relating it to the olive grove line. This research is based on the theme of food sustainability. It aims to collect the state of art on the role of education in the development of food sustainability. It is characterized by a qualitative study, of an interpretative nature. It is supported by a systematic review of the literature for data collection and content analysis for the interpretation and triangulation of data. The investigative process followed the following steps: (i) search databases for the keywords: "sustainable food" and children and education"; (ii) selection of relevant articles; (iii) read the texts, organizing them in a diachronic way; (iv) elaboration of categories of analysis; (v) textual elaboration, performing the intersection between education and food sustainability. The data highlight the importance of promoting reflection with children around pro-environmental social issues in formal and non-formal education contexts. It is concluded that educational contexts that promote reflection and connection with the community may have a greater influence on the promotion of more sustainable food consumption behaviours. However, this seems to be a subject that deserves greater attention from schools and teachers.
This work has been supported by FCT - Fundacao para a Ciencia e Tecnologia within the Project Scope: UIDB/05777/2020. This work was carried out under the Project“OleaChain: Competências para a sustentabilidade e inovação da cadeia de valor do olival tradicional no Norte Interior de Portugal (NORTE-06-3559-FSE-000188), an operation to hire highly qualified human resources, funded by NORTE 2020 through the European Social Fund (ESF).
This work has been supported by FCT - Fundação para a Ciência e Tecnologia within the Project Scope: UIDB/05777/2020. This work was carried out under the Project “OleaChain: Competências para a sustentabilidade e inovação da cadeia de valor do olival tradicional no Norte Interior de Portugal” (NORTE-06-3559-FSE- 000188), an operation to hire highly qualified human resources, funded by NORTE 2020 through the European Social Fund (ESF).
