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Direct linkPatricia Juárez-Dappe – History Teacher, 2023
During the past decade, interest in chocolate and its history has increased significantly. Following on this trend, a vast number of books dealing with chocolate have appeared in different publishing venues, both academic and nonacademic. Similarly, some instructors have included units that study the commodity or, in some rare instances, have…
Descriptors: Food, Foods Instruction, Cultural Context, Course Descriptions
Blodgett, David M.; Feld, Marjorie N. – International Journal of Sustainability in Higher Education, 2023
Purpose: The sustainability of the global food system hinges on its environmental resiliency and safety, including the health and well-being of its labor force. Single disciplinary courses in liberal arts or science often fail to highlight the overlap between environmental and social vulnerabilities that lead to food insecurity and diminish the…
Descriptors: Sustainable Development, Food, Course Descriptions, Case Studies
Lydia Horne; Amanda Manzanares; Nicholas Babin; Emily A. Royse; Lee Arakawa; Eunice Blavascunas; Lisa Doner; Daniel Druckenbrod; Ennea Fairchild; Meghann Jarchow; Barry R. Muchnick; Prajjwal Panday; Denielle Perry; Rebecca Thomas; Anne Toomey; Brian H. Tucker; Camille Washington-Ottombre; Shirley Vincent; Steven W. Anderson; Chelsie Romulo – Journal of Geoscience Education, 2024
Interdisciplinary environmental and sustainability (IES) programs are different from other fields because they focus on a complex integration of humanities, social, and natural sciences concepts centered on the interactions of coupled human and natural systems. The interdisciplinary nature of IES programs does not lend itself to traditional…
Descriptors: Interdisciplinary Approach, Environmental Education, Sustainability, Higher Education
Ahmed, Selena; Byker Shanks, Carmen; Lewis, Martin; Leitch, Alicia; Spencer, Caitlin; Smith, Erin M.; Hess, Dani – International Journal of Sustainability in Higher Education, 2018
Purpose: Food waste represents a major sustainability challenge with environmental, economic, social and health implications. Institutions of higher education contribute to generating food waste while serving as models in championing sustainability solutions. An experiential learning project was implemented as part of two university courses in a…
Descriptors: Food, Wastes, Sustainability, Higher Education
Download full textLang Bin; Kanokporn Numtong – LEARN Journal: Language Education and Acquisition Research Network, 2024
This research aims to analyze cultural items in the international Chinese education network course resource database found in the "Chinese Bridge" delegation online experience platform. Data were collected from 878 culture-themed courses implemented by 106 schools (including 64 universities, and 39 vocational colleges, 3 high schools)…
Descriptors: Chinese, Second Language Instruction, Second Language Learning, Cultural Awareness
Hamper, Bruce C.; Meisel, Joseph W. – Journal of Chemical Education, 2020
"Beer Brewing: Chemical and Biochemical Principles" is a 15 week laboratory and lecture course specifically designed for nonscience majors as an introduction to science literacy via structured laboratory experiments that encourage student engagement. It provides students with a foundation in chemical and biochemical principles using a…
Descriptors: Biochemistry, Lecture Method, Nonmajors, Scientific Literacy
Raymond, Emilie – History Teacher, 2021
Responding largely to the impact of industrialization and urbanization on American society, educators across the country embraced the "school gardening" and "nature study" movements advocated by Dewey. Promoted in varying degrees as ways to enhance learning, yield food for their schools, build character, and improve…
Descriptors: War, Teaching Methods, History Instruction, Gardening
Safari, Mahsa; Asadi, Somayeh – Advances in Engineering Education, 2022
This paper outlines the result of an innovative program to develop a competency-based curriculum and a work process to engage students in energy assessment of small commercial buildings in their community. Throughout the resulting course, "Leadership in Building Energy Efficiency (LBEE)," students were trained to gather buildings'…
Descriptors: Energy, Energy Conservation, Program Descriptions, Educational Innovation
Alberts, Heike C.; Carlin, Laurence – Geography Teacher, 2021
Students in The Honors College at the University of Wisconsin Oshkosh are required to take a team-taught first-year seminar in their first semester. The seminar is theme-based and taught by two professors from two different disciplines. The theme of the seminar is food, one teacher is a professor of geography and the other a professor of…
Descriptors: Food, Geography Instruction, Honors Curriculum, Team Teaching
Lane, K. Maria D.; Pedrick, Hayley; Mueller, Kristian – Geography Teacher, 2020
The University of New Mexico (UNM) is home to a robust Department of Geography & Environmental Studies (GES). With curricula and research programs that span both environmental studies and geographic information science, the department covers topics of local, regional, hemispheric, and global interest. And yet enrollment is on the decline, as…
Descriptors: Food, Teaching Methods, Geography Instruction, Departments
MacCarty, Nordica; Walkin, Julie – Advances in Engineering Education, 2022
Many of today's engineering students are seeking international, intercultural, and interdisciplinary educational opportunities that involve acquiring real-world project experiences while working toward making a difference in communities. Even as university teaching and learning is tied to terms and learning modules and therefore has certain…
Descriptors: Engineering Education, Foreign Countries, State Universities, College Faculty
Lloro-Bidart, Teresa K.; Sidwell, Casey M. – Journal of Environmental Education, 2020
Environmental education (EE) scholars view intergenerational learning as a means to influence adult understandings of and relationships with the environment. Yet EE researchers have studied intergenerational learning in a limited fashion, with no emphasis on its role in higher education. The purpose of this article is to use feminist posthumanist…
Descriptors: Foods Instruction, Environmental Education, Undergraduate Students, Age Groups
Lloro-Bidart, Teresa – Journal of Environmental Education, 2018
Extending and challenging Arun Appadurai's anthropocentric "scapes," this article converses with feminist posthumanism, ecofeminism, and the political ecology of education to develop a more-than-human ecopedagogy in/for/with animalScapes. After outlining the article's theoretical framework, I briefly discuss the research cases informing…
Descriptors: Environmental Education, Educational Research, Animals, Feminism
Mardiati, Yayuk; Leba, Katarina – Journal of Social Studies Education Research, 2018
The purpose of the study is to employ food bank in civic education as a pedagogical tool in projectbased learning. Two classes of undergraduate students enrolled in required general civic education course in the odd semester of 2017 in the University of Jember participated in food bank project to help tackle impoverished community of Garahan…
Descriptors: Civics, Food Service, Feedback (Response), Student Projects
Boysen, Mikkel Snorre Wilms; Jansen, Lena Højgaard; Knage, Mathilde – Scandinavian Journal of Educational Research, 2020
Within both society and education, economic and social entrepreneurship is considered to be of great importance. However, there appear to exist different and contradictory principles regarding the essence of this entrepreneurship. On the one hand, entrepreneurship is associated with economical concepts like competition, individual achievement and…
Descriptors: Creativity, Entrepreneurship, Teaching Methods, Cooperative Learning
