Teachers’ Perceptions and Educational Practices on Sustainable Nutrition in Cyprus

Maria Neocleous Maliotou and Georgia Liarakou
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Maria Neocleous Maliotou: Maria Neocleous Maliotou, Department of Education, School of Education and Social Sciences, Frederick University, Nicosia, Cyprus.
Georgia Liarakou: Georgia Liarakou, Department of Early Childhood Education, National and Kapodistrian University of Athens, Athens, Greece

Journal of Education for Sustainable Development, 2022, vol. 16, issue 1-2, 61-79

Abstract: Sustainable nutrition, an important aspect of sustainable development, has a number of dimensions in the sustainable food system. Worldwide many schools in the form of gardening activities attempt the incorporation of sustainable nutrition into their educational practices; however, further development of the topic is required. This study carried out in Cyprus aimed to observe how primary school teachers perceived the concept of sustainable nutrition and how they incorporated it into their teaching practice. Twelve primary school teachers with training in education for sustainable development (ESD) were interviewed. Findings show that the interviewed primary school teachers were only partly aware of the multiple dimensions of sustainable nutrition, and that the health component is stronger than the sustainability component in their teaching. Difficulties faced in incorporating sustainable nutrition in the educational process include teachers’ training-knowledge, curriculum, school management and parent support, as well as economic and practical issues.

Keywords: Education for sustainable development; health; sustainability; sustainable nutrition; food systems; perceptions (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:sae:jousus:v:16:y:2022:i:1-2:p:61-79

DOI: 10.1177/09734082221116858

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