Ethics, moral, and moralization: Sustainability in food education

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

How do you teach sustainability in food education? By preaching and giving lectures? Or by supporting the reflexive capacities of students? It is the opinion of this article that teaching taste and food design in with regard to sustainability must be ethically reflexive. We should not moralize. Focusing on sustainability as a reflexive concept, students should not only learn to eat what is deemed to be the right things to eat; they must also learn to relate to food and meals in a critical and informed way. The article points out what ‘damage’ moralization can do if food and sustainability are designed or communicated without ethical reflections.
OriginalsprogEngelsk
TidsskriftInternational Journal of Food Design
Vol/bind5
Nummer1-2
Sider (fra-til)149-156
Antal sider8
ISSN2056-6522
DOI
StatusUdgivet - dec. 2020
BegivenhedBæredygtighed i Madkundskabsdidaktik - DPU, København NV, Danmark
Varighed: 16 jan. 202016 jan. 2020

Konference

KonferenceBæredygtighed i Madkundskabsdidaktik
LokationDPU
LandDanmark
ByKøbenhavn NV
Periode16/01/202016/01/2020

Bibliografisk note

Artiklen er udgivet på Madkundskab.nu og efterfølgende oversat til engelsk og udgivet på www.Taste for Life.org

Se relationer på Aarhus Universitet Citationsformater

Aktiviteter

Projekter

ID: 191027489