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Landry, Margot LU (2024) IDEM05 20241
Industrial Design
Abstract
Why don't we learn about nutrition and cooking at school? Primary research and interviews conducted at a high school in Lund reveal that parents are the ones cooking (or ordering takeaways) at home, and that students have no understanding of how food is prepared in their school. At university, students are most commonly seen eating frozen meals and pasta for lunch. Yet Swedish students receive food education as part of Home Economics until they are 15. The Swedish National Food Agency promotes a School Meal Model that is tasty, nutritious, safe, pleasant, eco-smart and integrated into education. This thesis investigates students' participation in their school meals at high school level and explores how to establish connections with their... (More)
Why don't we learn about nutrition and cooking at school? Primary research and interviews conducted at a high school in Lund reveal that parents are the ones cooking (or ordering takeaways) at home, and that students have no understanding of how food is prepared in their school. At university, students are most commonly seen eating frozen meals and pasta for lunch. Yet Swedish students receive food education as part of Home Economics until they are 15. The Swedish National Food Agency promotes a School Meal Model that is tasty, nutritious, safe, pleasant, eco-smart and integrated into education. This thesis investigates students' participation in their school meals at high school level and explores how to establish connections with their academic experience. The research consists of a one-week immersion in a school restaurant, observations, interviews and a co-creation process with relevant stakeholders. The findings take into account the perspectives of students, kitchen staff, teachers and other key experts. The proposed strategy and concrete implementation take the form of three turnkey workshop kits designed to support project leaders at different levels within the school to conduct activities that engage students in menu design and the preparation of school lunches. This degree project concludes by inviting students into the kitchen on Burger Friday to bake homemade buns. The enthusiasm demonstrated by the two volunteers and kitchen staff was repeated as early as the following week. (Less)
Please use this url to cite or link to this publication:
author
Landry, Margot LU
supervisor
organization
alternative title
Engaging Students in the School Meal in Sweden
course
IDEM05 20241
year
type
H2 - Master's Degree (Two Years)
subject
keywords
Design, Food, Participation, Co-creation, School Restaurant, Education, High school, Secondary school, Public service, Policy, Strategy, Workshop, Kitchen, Engage
language
English
id
9189437
date added to LUP
2025-06-02 10:42:16
date last changed
2025-06-02 10:42:16
@misc{9189437,
  abstract     = {{Why don't we learn about nutrition and cooking at school? Primary research and interviews conducted at a high school in Lund reveal that parents are the ones cooking (or ordering takeaways) at home, and that students have no understanding of how food is prepared in their school. At university, students are most commonly seen eating frozen meals and pasta for lunch. Yet Swedish students receive food education as part of Home Economics until they are 15. The Swedish National Food Agency promotes a School Meal Model that is tasty, nutritious, safe, pleasant, eco-smart and integrated into education. This thesis investigates students' participation in their school meals at high school level and explores how to establish connections with their academic experience. The research consists of a one-week immersion in a school restaurant, observations, interviews and a co-creation process with relevant stakeholders. The findings take into account the perspectives of students, kitchen staff, teachers and other key experts. The proposed strategy and concrete implementation take the form of three turnkey workshop kits designed to support project leaders at different levels within the school to conduct activities that engage students in menu design and the preparation of school lunches. This degree project concludes by inviting students into the kitchen on Burger Friday to bake homemade buns. The enthusiasm demonstrated by the two volunteers and kitchen staff was repeated as early as the following week.}},
  author       = {{Landry, Margot}},
  language     = {{eng}},
  note         = {{Student Paper}},
  title        = {{À la carte}},
  year         = {{2024}},
}