Post on 22-Aug-2014
description
From Consumers into Food Citizensthrough EducationMinna Junttila JAMK University of Applied Sciences
ERIAFF/Sustainable Food SystemsSeinäjoki 11 June 2014
• Located in Central Finland, Jyväskylä
Fields of study:• Business administration• Culture • Health and social services• Natural resources and environment• Technology and transport• Tourism and hospitality management• Vocational teacher education
JAMK University of Applied Sciences
300 PARTNERS IN OVER 50
COUNTRIES
Starting point• National Higher Education reform cut down the amount of students in the field
of Tourism and Hospitality Management in Finland 2013 (appr. 35%, JAMK 38%)
• Currently 5 universities of applied sciences offer Bachelor of HospitalityManagement (210 Cr) studies on food, rather traditional programmes
• In the future all specialisations have to be well profiled, to enhance thegraduates’ employability
Framework• National strategies include sustainability and responsibility issues
• Sustainable development in food is a global issue due to climate change and global warming
• Due to the global environmental developments there is a growing interest towards sustainable food systems, however, this cannot yet be seen much in the curricula
• Consumers have become more conscious and active (alternative food initiatives, community supported agriculture, box schemes, urban farming etc.)
Sustainable Gastronomy
• Looking at the whole food system through the sustainable food lens, enhancing the dialogue between the food system stakeholders and education
• Locality and globality• Holistic view, complexity and system thinking• Graduates grow to become ‘food citizens’
Food Citizen• ”Eating is an agricultural act”,eating responsibly (Wendell Berry,
1989). Food industry: consumers are passive, uncritical, dependent• Slow Food: ’Co-producer’ is a conscious consumer who goes beyond
the passive role of consuming and takes an interest in those who produce our food, how they produce it and the problems they face in doing so.
• ‘Citizen-consumer’, an ethically informed and committed consumer, citizen’s ethical values vs. consumer’s selfish preferences
• ‘Food citizen’, belonging to a place, having duties and rights (Wilkins, 2004)
Practice• Specialisation (116cr out of which 24cr elective)
in the Bachelor of Hospitality Management degree (210cr), starting in autumn 2014
• Experiential learning due to its suitability for the complex multidisciplinary/transdisciplinary nature of food studies
• Internationality through local-global perspective, studies in English, mobility, international cooperation network
By Junttila, M. and Väisänen, K. 2013(adapted fromLieblein et al. 2012 and Kolb 1984)
Learning Process
Learning Cycle in Sustainable Gastronomy
ConcreteExperience
ReflectiveObservation
AbstractConceptualisat
ion
Active Experimentati
on
Life/Work/Study Experience
WHAT IS THERE?A REAL-LIFE EXPERIENCE: Event, Study Tour, Excursion, Producer visit, Food preparation, Gardening & Farming, Foraging, Practical Training…
TOOLS FOR EXPERIENTIAL LEARNING: observation, interviews, group/team work, documentation, reflection…
WHERE DO WE WANT TO GO?
WHAT DOES IT MEAN?
STUDENT’S LEARNING
HOW DO WE GET THERE?
”In what ways can we support students in sustainablegastronomy to become curious, innovative and responsible agents of change in the dynamic contextof food in society?”
minna.junttila@jamk.fi