À la carte
(2024) IDEM05 20241Industrial 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:
http://lup.lub.lu.se/student-papers/record/9189437
- author
- Landry, Margot LU
- supervisor
-
- Olof Kolte LU
- organization
- alternative title
- Engaging Students in the School Meal in Sweden
- course
- IDEM05 20241
- year
- 2024
- 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}}, }