Pedagogies That Explore Food Practices: Resetting the Table for Improved Eco-Justice

2015 ◽  
Vol 31 (1) ◽  
pp. 12-33 ◽  
Author(s):  
Carol E. Harris ◽  
Barbara G. Barter
Keyword(s):  
Rural Areas ◽  
Physical Environment ◽  
Food Systems ◽  
Teaching And Learning ◽  
Food Studies ◽  
Classroom Teaching ◽  
Food History ◽  
Food Practices ◽  
Positive Action ◽  
Pedagogical Approaches

AbstractAs health threats appear with increasing regularity in our food systems and other food crises loom worldwide, we look to rural areas to provide local and nutritious foods. Educationally, we seek approaches to food studies that engage students and their communities and, ultimately, lead to positive action. Yet food studies receive only generic coverage and tangential attention within existing curricula. This article, reporting a pilot study located at Canada's geographic and cultural edge, focuses on local knowledge about past and present food practices. Objectives are to test pedagogies that bring all students greater opportunities for engagement and learning about their physical environment and food history, and that can be applied to rural and, with modifications, urban settings. Three critical, place-base pedagogical approaches — experiential, discovery and arts-based — to classroom teaching and learning are discussed, as well as implications for educational leadership, teacher training and curriculum development.

scholarly journals Digesting performance: An embodied-environmental approach to food pedagogy

2021 ◽  
Vol 8 (4) ◽  
Author(s):  
David Szanto
Keyword(s):  
Student Success ◽  
Food Systems ◽  
Food Studies ◽  
Physical Space ◽  
Practical Experience ◽  
Embodied Learning ◽  
Interdisciplinary Learning ◽  
Performance Texts ◽  
And Performance ◽  
Pedagogical Approaches

Food and food systems are distinct from many other areas of study, in part because of the material, experiential, and affective elements they comprise. Teaching about food can therefore benefit from pedagogical approaches that acknowledge, account for, and activate intersubjectivity, emotions, and relationships to both physical space and food matter. A pedagogy of performance responds to these needs with both theoretical and practical tools, as well as an inherently systems-based perspective and opportunities for experiential and interdisciplinary learning. This article presents the processes and observed outcomes of an intensive food and performance course taught at Quest University Canada during the Fall of 2019. [Course Name] brought together critical discussions of food studies and performance texts, analysis of food-related performances and artworks, bodywork and affect exercises, and practical experience in performance creation. The result was an experiment in mixing discursive and embodied learning that raised and examined complex food issues, activated individual investment in these issues, and brought about student success and transformation.

scholarly journals Changes in Consumers’ Food Practices during the COVID-19 Lockdown, Implications for Diet Quality and the Food System: A Cross-Continental Comparison

Nutrients ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 20
Author(s):  
Blain Murphy ◽  
Tony Benson ◽  
Amanda McCloat ◽  
Elaine Mooney ◽  
Chris Elliott ◽  
...  
Keyword(s):  
Diet Quality ◽  
Food Systems ◽  
Online Survey ◽  
Food System ◽  
Vegetable Intake ◽  
Saturated Fat ◽  
Physical And Mental Health ◽  
Cross Sectional ◽  
Food Practices ◽  
The Impact

COVID-19 has led to dramatic societal changes. Differing movement restrictions across countries have affected changes in consumers’ food practices, with a potentially detrimental impact on their health and food systems. To investigate this, this research explored changes in consumers’ food practices during the initial COVID-19 phase and assessed the impact of location on these changes. A sample of 2360 adults from three continents (Island of Ireland (IOI), Great Britain (GB), United States (USA), and New Zealand (NZ)) were recruited for a cross-sectional online survey (May–June 2020). Participants completed questions in relation to their cooking and food practices, diet quality, and COVID-19 food-related practices. Significant changes in consumers’ food practices during the pandemic were seen within and between regions, with fewer cooking practices changes found in the USA. Food practices, which may put added pressure on the food system, such as bulk buying, were seen across all regions. To prevent this, organisational food practices, including planning ahead, should be emphasized. Additionally, while positive cooking-related practices and increases in fruit and vegetable intake were found, an increase in saturated fat intake was also seen. With the additional pressure on individuals’ physical and mental health, the essentiality of maintaining a balanced diet should be promoted.

Influence of community satisfaction with individual happiness: comparative study in semi-urban and rural areas of Tikapur, Nepal

2017 ◽  
Vol 25 (3) ◽  
pp. 22-32 ◽  
Author(s):  
Myung-Bae Park ◽  
Chun-Bae Kim ◽  
Chhabi Ranabhat ◽  
Chang-Soo Kim ◽  
Sei-Jin Chang ◽  
...  
Keyword(s):  
Rural Areas ◽  
Physical Environment ◽  
Urban Areas ◽  
Positive Relationship ◽  
National Level ◽  
Medical Services ◽  
Community Satisfaction ◽  
Critical Factors ◽  
Urban And Rural Areas

Happiness is a subjective indicator of overall living conditions and quality of life. Recently, community- and national-level investigations connecting happiness and community satisfaction were conducted. This study investigated the effects of community satisfaction on happiness in Nepal. A factor analysis was employed to examine 24 items that are used to measure community satisfaction, and a multiple regression analysis was conducted to investigate the effects of these factors on happiness. In semi-urban areas, sanitation showed a positive relationship with happiness. In rural areas, edu-medical services were negatively related to happiness, while agriculture was positively related. Gender and perceived health were closely associated with happiness in rural areas. Both happiness and satisfaction are subjective concepts, and are perceived differently depending on the socio-physical environment and personal needs. Sanitation, agriculture (food) and edu-medical services were critical factors that affected happiness; however, the results of this study cannot be generalized to high-income countries.

The flipped classroom: Does viewing the recordings matter?

2017 ◽  
Vol 19 (3) ◽  
pp. 211-223 ◽  
Author(s):  
Thamar Melanie Heijstra ◽  
Margrét Sigrún Sigurðardóttir
Keyword(s):  
Flipped Classroom ◽  
Teaching And Learning ◽  
Classroom Research ◽  
Classroom Teaching ◽  
Older Students ◽  
New Approach ◽  
Final Grade ◽  
Research Results ◽  
Course Grades ◽  
Additional Value

The flipped classroom offers a new approach to student-centred teaching and learning by moving the lecture out of the classroom. Research on the topic reveals that the flexibility of viewing the recorded lectures at a time and speed that is convenient to the student is what students appreciate mostly in the flipped classroom. This article examines the viewing pattern of students regarding recorded lectures in a course that has been flipped. The findings reveal a decline in the number of students who view the recordings over the duration of the course semester. Furthermore, the findings support earlier research results revealing that women and older students rely more on recorded lectures than other students. In addition, the study shows that there is a positive correlation between viewing the recorded material and the final grade of students in the course. It is thus surmised that even if in-class activity is very important for the flipped classroom to work, the recordings do have additional value, which is reflected by higher final course grades for students who view them. The flexibility of viewing recordings more than once and at the most relevant and convenient time seems to increase students’ understanding, and is regarded an important asset of flipped classroom teaching.

scholarly journals Food pedagogy for transformative social change

2021 ◽  
Vol 8 (3) ◽  
Author(s):  
Chelsea Klinke ◽  
Gertrude Korkor Samar
Keyword(s):  
Food Systems ◽  
Large Scale ◽  
Food Studies ◽  
Ways Of Knowing ◽  
Relationship Building ◽  
Small Scale ◽  
Transformative Change ◽  
Urban Farming ◽  
Transformative Engagement ◽  
Small Scale Farmers

The contemporary global agrarian regime has altered the patterns of food production, circulation, and consumption. Its efforts towards food security vis-á-vis capitalist modes of mechanized cultivation have produced large-scale climatic and socioeconomic ramifications, including the dispossession of small-scale farmers from their lands and positions in market value-chains. In an effort to improve the dynamics of contemporary agro-food systems, food practitioners and scholars are engaging in critical analyses of land-grabbing, the feminization of agriculture, extractive-led development, and more. However, we argue that there is a gap between Food Studies scholarship and community-based transformative engagement. To support social justice frameworks, our paper calls for an academic paradigm shift wherein learner-centered experiential classrooms bridge academic-public divides and enhance student learning. Through a case-study of urban farming in Calgary, we also explore topics in place-based learning and participatory approaches that acknowledge and integrate Indigenous ways of knowing, doing, being, and connecting. Our paper provides strategies for supporting local food systems through activist scholarship, capacity building of leadership and technical skills in advanced urban farming, and intercultural relationship building. We conclude by evaluating the success of our approach, presenting potential benefits and challenges, and providing recommendations for best practices in food scholarship to support transformative change.

scholarly journals Wayne Roberts: Food systems thinker, public intellectual, “actionist”

2021 ◽  
Vol 8 (3) ◽  
Author(s):  
Patricia Ballamingie ◽  
Charles Levkoe
Keyword(s):  
Oral History ◽  
Food Systems ◽  
Systems Approach ◽  
Food Studies ◽  
Public Intellectual ◽  
The Gift ◽  
Oral History Interviews

Wayne Roberts (1944–2021) was a food systems thinker, public intellectual, and “actionist.” This text was developed from a series of oral history interviews conducted between December 2020 and January 2021. It touches upon several of the key themes Wayne addressed during the interviews: adopting a food systems approach; employing the power of ideas; identifying solutions and being propositional; acknowledging progress for political credit; enhancing impact through media, old and new; working strategically to “seed” then “tip”; playing ball to influence government; and, forming alliances with academics and other champions. In addition, we provide selected links to additional resources from Wayne himself. In this article, which inaugurates the Interviews section of Canadian Food Studies/La Revue canadienne des études sur l’alimentation, we aim to do justice to the gift of Wayne’s experiences and knowledge by sharing a selection and synthesis of his words.

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