Ethics, moral, and moralization: Sustainability in food education

Karen Wistoft

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

Abstract

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 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.

Original languageEnglish
JournalInternational Journal of Food Design
Volume5
Issue1-2
Pages (from-to)149-156
Number of pages8
ISSN2056-6522
DOIs
Publication statusPublished - Dec 2020
EventBæredygtighed i Madkundskabsdidaktik - DPU, København NV, Denmark
Duration: 16 Jan 202016 Jan 2020

Conference

ConferenceBæredygtighed i Madkundskabsdidaktik
LocationDPU
Country/TerritoryDenmark
CityKøbenhavn NV
Period16/01/202016/01/2020

Keywords

  • Critical food choice
  • Ethics
  • Food education
  • Moralization
  • Sustainability
  • Taste competence
  • The moral taste

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