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2021 School Of Culinary Arts And Food Technology, Spring Newsletter, Tu Dublin., James Murphy

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The School of Culinary Arts and Food Technology, TU Dublin, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Spring period of 2021. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. In this issue we also fondly remember Cathal Brugha Street, Dublin 2 (as the school now prepares to move to our new campus facilities …

Level 8 Module Food Sector Sustainability, Julie Dunne, Cormac Mcmahon, Catherine Barry-Ryan, Graham O'Neill, Fintan Moran

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Optional Module (Level 8) in Food Sector Sustainabiliyt.

In response to SDG 4.7, this module contributes to the National Strategy on Education for Sustainable Development’s objective of “equipping learners with relevant knowledge, skills and values for becoming informed active citizens who take action for a more sustainable future”.

For food-sector students committed to embedding sustainability in their professional learning and practice, this module explores how we can transform our food systems to be more resilient, ensuring the safe and nutritious food for everyone. It aims to provide authentic and transformative living-lab experiences of sustainable food systems through a community of …

Level 9 Cpd Module Educating For Food Sector Sustainability, Julie Dunne, Cormac Mcmahon, Catherine Barry-Ryan, Graham O'Neill, Fintan Moran

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Module Descriptor for lecturer professional development in Educating for Food Sustainability.

In response to SDG 4.7, which requires learners acquire knowledge and skills for sustainability, this module addresses a gap identified by the National Strategy on Education for Sustainable Development in the ‘preparedness of lecturers to facilitate the type of participatory learning’ associated with balancing social and economic well-being with Earth’s ability to replenish its natural resources.

For food-sector educators committed to embedding sustainability in their academic practice, this module aims to develop a community of practice, comprising faculty, students, industry and community that can support authentic and transformative living-lab …

Food, Household Sustainability And Migration. Practices Of Papua New Guinean Migrants In Australia And Aotearoa New Zealand, Rebecca Suganya Campbell

University of Wollongong Thesis Collection 2017+

Food is central to the global challenge of sustainability and households are positioned as key sites of sustainable action by policymakers in many western neoliberal nations. Thus, ‘household sustainability’ in the Minority World has become the subject of increasing interest in the academic literature. Largely absent from this research are Majority World migrants from diverse ethnic backgrounds who live in the Minority World. The thesis asks, what can we learn from ethnically diverse communities if they are included in debates about household sustainability? To address this question, the empirical focus of the thesis is the everyday food activities of 12 …