Teaching alternative proteins – A cross-disciplinary approach

Bjørnerud, E; Jones, V; Bear, C; Pilskog, H; Blikstad Halstvedt, C; Helliwell, R; Tomasco, P; Nerby, T

Abstract

This paper examines the role of education in addressing global challenges related to sustainable development through the lens of the agrifood system. We report on the development and testing of a flexible educational approach aimed at engaging primary school pupils in Wales and teacher students in Norway in the complexities of sustainable and ethical food production. Utilizing different protein sources, such as plant-based products, edible insects, and laboratory-grown meat, this study highlights the effectiveness of using specific food items to facilitate the understanding of broader sustainability challenges and demonstrates how such educational methods can foster a sense of agency among young people, enabling them to make informed food choices and engage with ethical dilemmas. The findings suggest that this pedagogical approach can be a viable means to achieve educational goals related to citizenship, participation, and sustainability, while also raising concerns about the normalization of fast-food culture and utilitarian ethics. Further research is recommended to explore the integration of more diverse ethical frameworks and the expansion of the approach to include other food types and educational settings.

• Presentation Conference Type: Edited Proceedings
• Conference Name: Back to the future: Sustainable innovations for ethical food production and consumption
• Start Date: Sep 11, 2024
• Acceptance Date: May 24, 2024
• Deposit Date: May 28, 2024
• Public URL: https://uwe-repository.worktribe.com/output/12012676