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ERIAFF Conference 2014 Seinäjoki, Finland Minna Junttila, International Coordinator JAMK University of Applied Sciences, Finland "From consumers into food citizens through education"
Transcript of Minna Junttila
- From Consumers into Food Citizens through Education Minna Junttila JAMK University of Applied Sciences ERIAFF/Sustainable Food Systems Seinjoki 11 June 2014
- Located in Central Finland, Jyvskyl 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 Hospitality Management (210 Cr) studies on food, rather traditional programmes In the future all specialisations have to be well profiled, to enhance the graduates 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, citizens ethical values vs. consumers 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 Visnen, K. 2013 (adapted from Lieblein et al. 2012 and Kolb 1984) Learning Process
- Learning Cycle in Sustainable Gastronomy Concrete Experience Reflective Observation Abstract Conceptualisat ion Active Experimentati on Life/Work/Stu dy 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? STUDENTS LEARNING HOW DO WE GET THERE?
- In what ways can we support students in sustainable gastronomy to become curious, innovative and responsible agents of change in the dynamic context of food in society? email@example.com