Enhancing Student Behavior with the Learner-Centered Approach in Sustainable Hospitality Education

Shang-Yu Liu, Chin-Lien Hung, Chen-Ying Yen, Yen Su and Wei-Shuo Lo ()
Additional contact information
Shang-Yu Liu: Department of Hospitality Management, Meiho University, Pingtung 912, Taiwan
Chin-Lien Hung: Department of Hospitality Management, Meiho University, Pingtung 912, Taiwan
Chen-Ying Yen: Department of Hospitality Management, Meiho University, Pingtung 912, Taiwan
Yen Su: Department of Hospitality Management, Meiho University, Pingtung 912, Taiwan
Wei-Shuo Lo: Department of Hospitality Management, Meiho University, Pingtung 912, Taiwan

Sustainability, 2025, vol. 17, issue 9, 1-19

Abstract: This study aims to implement the concept of education for sustainable development by 2030, which can be applied in the context of hospitality education in the Asia–Pacific region. Specifically, this study focuses on achieving Sustainable Development Goal 12, which pertains to responsible consumption and production, particularly in relation to food. A case study was conducted using a learner-centered approach, wherein students, as active agents, can solve problems using professional skills such as cooking, baking, and beverage preparation. Through participant observations, students learn about sustainability, starting from natural farming and extending to banquet planning and entrepreneurship simulation in a green restaurant. The program was designed as a farm-to-table process for sustainability learning. A conceptual framework of a hospitality–health supply chain was constructed to understand how the program supports the goal of education for sustainable development for 2030—societal transformation. The study has several important implications. Students are trained to be responsible producers in a green dining setting, starting from practical classroom experiences in the kitchen of a green restaurant, which will enhance their becoming the critical human resources in the hospitality industry. This program offers a successful vocational education opportunity, teaching students how to responsibly run an enterprise with low-carbon products and services.

Keywords: hospitality education; learner-centered approach; responsible consumption; responsible production; societal transformation (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/17/9/3821/pdf (application/pdf)
https://www.mdpi.com/2071-1050/17/9/3821/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:17:y:2025:i:9:p:3821-:d:1641011

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().