“Kitchen” workshops in middle-school: the key to learning how to consume better?

Ateliers « cuisine » au collège: la clé pour apprendre à mieux consommer ?

Emilie Orliange ()
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Emilie Orliange: CEREGE [Poitiers, La Rochelle] - Centre de recherche en gestion [EA 1722] - UP - Université de Poitiers = University of Poitiers - ULR - La Rochelle Université, Axe 2 (2011-2016) : « Marchés, Cultures de consommation, Autonomie et Migrations » (MSHS Poitiers) - MSHS de Poitiers - Maison des sciences de l'homme et de la société de Poitiers - UP - Université de Poitiers = University of Poitiers - CNRS - Centre National de la Recherche Scientifique

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Abstract: Nutritional education is not enough to transform the eating habits of young people. Focus on the research programme AFCC "Arts de Faire Culinaires au Collège" , which uses hands-on workshops. The object of this article is the transferability of this device and highlights the "right ingredients" to set up this programme in schools and other structures.

Keywords: alimentation; cuisine; pratique culinaire; Arts de Faire; Recherche-intervention; Transférabilité; Facteurs clés de succès (search for similar items in EconPapers)
Date: 2019-02-13
Note: View the original document on HAL open archive server: https://hal.science/hal-02019017v1
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Published in The Conversation France, 2019

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-02019017

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