This report describes and reflects upon an approach to embedding psychological literacy within the core Research Methods curriculum in a small university in the United Kingdom. Psychology students were involved in the 'Living Lab: Feeding the Campus' project, an interdisciplinary network of students and staff aiming to find solutions for local…

This study addresses the complex challenges of childhood obesity, food poverty and environmental degradation by developing a planetary health framework for school food in education. Drawing on Dewey's experiential learning philosophy, it adopts an integrative approach where school meals and food education converge. Rooted in the planetary health…

The COVID-19 pandemic not only affected the health of millions of people across the country, but the accompanying disruption to economic life had impacts on the financial wellbeing of many households. This has been compounded by an ensuing cost of living crisis, with energy bills and food prices rising rapidly. This briefing, analysing survey…

This research project examines the impact of removing post 16 A-level examinations for Home Economics and Food Technology in schools in England from 2016. This research explores teachers' experiences from 2016-2020, specifically their views on the progression pathway for those students who wish to pursue further study and employment opportunities…

The paper is based on a study of apprentices in retail and motor vehicle maintenance in England and Germany, exploring their perceptions of themselves as learners over time and in particular learning environments. The study combines biographical interviews with participant observation in colleges and workplaces. The paper examines the concept of…

The essays in "School Food Politics" explore the intersections of food and politics on all six of the inhabited continents of the world. Including electoral fights over universally free school meals in Korea, nutritional reforms to school dinners in England and canteens in Australia, teachers' and doctors' work on school feeding in…

This study identified the key management issues for senior managers and heads of catering services in higher education in developing and reviewing catering services. The study was conducted with the involvement of 76 universities and colleges with evidence drawn from questionnaires covering the Excellence Model's 9 criteria, an Expert Working…

This article focuses on the origins, evolution, and social roles played by food service at colleges and universities. It emphasizes: (1) the gradual assumption of responsibility for housing and meals by universities during the medieval period; (2) the role of food service in the "collegiate way" philosophy so influential in British and…

Traces the history of two British schools of cooking and domestic science and a university program in domestic science, relating the history of these institutions to the development of technical education by considering the intersection of status and gender. Contemporary parallels with separate space for women in higher education are outlined.…

Study examined responses to cultural diversity at three British primary schools with Muslim students. At two schools, Muslim students received different meals when meat was served. Interviews with personnel, parents, and students uncovered undesirable, covert, stereotyping effects from the effort. Policies to avoid such effects and increase…

This booklet examines the partnerships that two British further education (FE) colleges have formed with private-sector firms since the incorporation of FE colleges in April 1993. Described first is the partnership arrangement between Guildford College and a private-sector catering firm that began with sharing of the costs of renovating and…

The Learning and Skills Development Agency (LSDA), together with the British Council, provides the leadership for the UNEVOC centre in the United Kingdom (UK). LSDA is a strategic national agency whose mission is to improve the quality of post-16 education and training in England, Wales and Northern Ireland. It does this by conducting research to…

This trainer's guide is intended to assist supervisors of work-based career training projects in helping students plan and prepare a practical activity (the example used is catering). The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth with the skills,…

This trainer's guide is intended to assist supervisors of work-based career training projects in helping students understand the effects of various cooking methods on the taste and appearance of food. The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth…

This trainer's guide is intended to assist supervisors of work-based career training projects in helping students understand and control the causes of contamination and food poisoning. The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth with the skills,…