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Food heritage makes a difference: The importance of cultural knowledge for improving education for sustainable food choices

Kapelari, S; Alexopoulos, G; Moussouri, T; Sagmeister, KJ; Stampfer, F; (2020) Food heritage makes a difference: The importance of cultural knowledge for improving education for sustainable food choices. Sustainability , 12 (4) , Article 1509. 10.3390/su12041509. Green open access

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Abstract

This paper presents findings from a study carried out as part of BigPicnic, a European Commission’s Horizon 2020 project. BigPicnic brought together members of the public, scientists, policy-makers and industry representatives to develop exhibitions and science cafés. Across 12 European and one Ugandan botanic gardens participating in the study, we surveyed 1189 respondents on factors and motives affecting their food choices. The study highlights the importance that cultural knowledge holds for understanding food choices and consumer preferences. The findings of this study are discussed in the wider context of food security issues related to sustainable food choice, and the role of food as a form of cultural heritage. Specifically, the findings underline the importance of the impact of food preferences and choices on achieving sustainability, but also indicate that heritage is a key parameter that has to be more explicitly considered in definitions of food security and relevant policies on a European and global level.

Type: Article
Title: Food heritage makes a difference: The importance of cultural knowledge for improving education for sustainable food choices
Open access status: An open access version is available from UCL Discovery
DOI: 10.3390/su12041509
Publisher version: https://doi.org/10.3390/su12041509
Language: English
Additional information: © 2020 by the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Keywords: food heritage; cultural knowledge; sustainable eating; food choices; food education
UCL classification: UCL
UCL > Provost and Vice Provost Offices > UCL BEAMS
UCL > Provost and Vice Provost Offices > UCL BEAMS > Faculty of the Built Environment
UCL > Provost and Vice Provost Offices > UCL BEAMS > Faculty of the Built Environment > Bartlett School Env, Energy and Resources
UCL > Provost and Vice Provost Offices > UCL SLASH
UCL > Provost and Vice Provost Offices > UCL SLASH > Faculty of S&HS
UCL > Provost and Vice Provost Offices > UCL SLASH > Faculty of S&HS > Institute of Archaeology
UCL > Provost and Vice Provost Offices > UCL SLASH > Faculty of S&HS > Institute of Archaeology > Institute of Archaeology Gordon Square
URI: https://discovery.ucl.ac.uk/id/eprint/10094213
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