The following are the objectives achieved by the project.

  • Analysis of the degree of integration of food sustainability concepts and competences in primary and secondary education at a European, Spanish, and Catalan levels.
  • Analysis of the main drivers of the integration of FS concepts and competences in the educational system.
  • Analysis of the regulation and directives regarding the integration of FSE at a European, Spanish, and Catalan levels.
  • Compilation of educational resources related with FSE
  • Identification of relevant related initiatives.

Two Final Degree Projects of the Bachelor's degree in International Business and Marketing (ESCI-UPF) and a Master Thesis of the Master of Science of Sustainability Management (ESCI-UPF and UPF BSM) have developed within the project. Moreover, during the academic year 2023-24 further 2 Master Theses are being developed within the project. 

  1. Food Sustainability and Education in the European Union. State-of-the-art review of European Union’s public policies and degree of incorporation of Food Sustainability to Education.

Final Degree Project of the Bachelors’ degree in International Business and Marketing (ESCI-UPF)

Student: Laia Hoyos; Supervisor: Mercè Roca

Link

2. The influence of primary and secondary education on youngster's knowledge and attitudes towards food sustainability and nutrition habits. Analysis of Catalonia’s educational system.

Final Degree Project of the Bachelors’ degree in International Business and Marketing (ESCI-UPF)

Student: Arnau Hellin; Supervisor: Mercè Roca

Link

3. The true cost of school menus

Final Master Thesis Project of the Master’s in Sustainability Management (ESCI-UPF / UPF BSM)

Student: Ana Maria Espitia; Supervisor: Laura Batlle

Link

 

Resulting from the Foodseed seminal research, several competitive research projects have developed. These can be found in the Related Projects section.

Several interviews to Educational experts have been conducted alongst the project. A list can be found in the Interviews section.

A repository of Food Sustainability Educational resources has been compiled. It can be found in the Teaching Material Section. 

The following are Academic Publications by the team members of the Foodseed project related with the research undertaken:

  1. Optimizing sustainable, affordable and healthy diets and estimating the impact of plant-based substitutes to milk and meat: A case study in Spain. 10.1016/j.jclepro.2023.138775
  2. A critical review of superfoods from a holistic nutritional and environmental approach. 10.1016/j.jclepro.2022.134491
  3. Towards a Water-Energy-Food (WEF) nexus index: A review of nutrient profile models as a fundamental pillar of food and nutrition security. 10.1016/j.scitotenv.2021.147936
  4. Introducing a Degrowth Approach to the Circular Economy Policies of Food Production, and Food Loss and Waste Management: Towards a Circular Bioeconomy. 10.3390/su13063379
  5. An explorative assessment of environmental and nutritional benefits of introducing low-carbon meals to Barcelona schools. 10.1016/j.scitotenv.2020.143879
  6. Multi-Objective Optimization of Nutritional, Environmental and Economic Aspects of Diets Applied to the Spanish Context. 10.3390/foods9111677
  7. Nutritional and environmental co-benefits of shifting to “Planetary Health” Spanish tapas. 10.1016/j.jclepro.2020.122561