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Food Heritage Makes a Difference: The Importance of Cultural Knowledge for Improving Education for Sustainable Food Choices

Author

Listed:
  • Suzanne Kapelari

    (Department for Subject-Specific Education, University of Innsbruck, 6020 Innsbruck, Austria)

  • Georgios Alexopoulos

    (Department for Subject-Specific Education, University of Innsbruck, 6020 Innsbruck, Austria
    Institute of Archeology, University College London (UCL), London WC1 E, UK)

  • Theano Moussouri

    (Institute of Archeology, University College London (UCL), London WC1 E, UK)

  • Konstantin J. Sagmeister

    (Department for Subject-Specific Education, University of Innsbruck, 6020 Innsbruck, Austria)

  • Florian Stampfer

    (Department for Subject-Specific Education, University of Innsbruck, 6020 Innsbruck, Austria)

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.

Suggested Citation

  • Suzanne Kapelari & Georgios Alexopoulos & Theano Moussouri & Konstantin J. Sagmeister & Florian Stampfer, 2020. "Food Heritage Makes a Difference: The Importance of Cultural Knowledge for Improving Education for Sustainable Food Choices," Sustainability, MDPI, vol. 12(4), pages 1-23, February.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:4:p:1509-:d:322057
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    References listed on IDEAS

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    1. United Nations, 2016. "The Sustainable Development Goals 2016," Working Papers id:11456, eSocialSciences.
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    4. Grunert, Klaus G. & Hieke, Sophie & Wills, Josephine, 2014. "Sustainability labels on food products: Consumer motivation, understanding and use," Food Policy, Elsevier, vol. 44(C), pages 177-189.
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    Cited by:

    1. Krystyna Swiderska & Alejandro Argumedo & Chemuku Wekesa & Leila Ndalilo & Yiching Song & Ajay Rastogi & Philippa Ryan, 2022. "Indigenous Peoples’ Food Systems and Biocultural Heritage: Addressing Indigenous Priorities Using Decolonial and Interdisciplinary Research Approaches," Sustainability, MDPI, vol. 14(18), pages 1-23, September.
    2. Marisa Wilson, 2023. "The Value of Ethnographic Research for Sustainable Diet Interventions: Connecting Old and New Foodways in Trinidad," Sustainability, MDPI, vol. 15(6), pages 1-19, March.
    3. Dauro Mattia Zocchi & Michele Filippo Fontefrancesco & Paolo Corvo & Andrea Pieroni, 2021. "Recognising, Safeguarding, and Promoting Food Heritage: Challenges and Prospects for the Future of Sustainable Food Systems," Sustainability, MDPI, vol. 13(17), pages 1-21, August.
    4. Nicole Plummer & Marisa Wilson & Inna Yaneva-Toraman & Charmaine McKenzie & Sylvia Mitchell & Patricia Northover & Kate Crowley & Thera Edwards & Anthony Richards, 2022. "Recipes for Resilience: Engaging Caribbean Youth in Climate Action and Food Heritage through Stories and Song," Sustainability, MDPI, vol. 14(14), pages 1-19, July.
    5. Fatima Lambarraa-Lehnhardt & Rico Ihle & Khadija Mhaouch, 2021. "Geographical indications for supporting rural development in the context of the Green Morocco Plan: Oasis dates," Agricultural Economics, Czech Academy of Agricultural Sciences, vol. 67(2), pages 70-79.

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