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Food professionals are trained to demand and serve sustainable fish

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Food professionals are trained to demand and serve sustainable fish

Researchers from the Department of Communication and Psychology, together with consultants and lecturers at Copenhagen Hospitality College, have contributed to the project "Taste for sustainable fish", which is supported by the Velux Foundation. The purpose of the project has been to enable food professionals to participate in an educated discussion about sustainable fish and to act differently in everyday life. Experience shows that new competencies it required to be able to take the most sustainable decisions for the future.

News

Food professionals are trained to demand and serve sustainable fish

Researchers from the Department of Communication and Psychology, together with consultants and lecturers at Copenhagen Hospitality College, have contributed to the project "Taste for sustainable fish", which is supported by the Velux Foundation. The purpose of the project has been to enable food professionals to participate in an educated discussion about sustainable fish and to act differently in everyday life. Experience shows that new competencies it required to be able to take the most sustainable decisions for the future.

As part of the project, staff and students' culture and habits in relation to sustainable fish were explored, and the researchers identified great interest among both students and staff in working with sustainability, but at the same time only little knowledge to draw on. A few of the school's teachers had both the knowledge and the commitment to share this knowledge, but no established platforms or forums for sharing knowledge at the school.

The study resulted in the development of new teaching materials about sustainable fish. The teaching material includes information about i.e.:

  • fish purchases
  • sustainable certification programs
  • fishing and / or farming methods
  • sustainable fish in season
  • types of sustainable fish.
  • exposure of endangered or vulnerable species.


In addition, exercises, quizzes and models have been developed for the material to ensure that discussions about sustainable fish can be part of the teaching in a meaningful manner. The target group includes all students at the Copenhagen Hospitality College, including chefs, nutrition assistants and waiters, who will thus be to be able to demand and serve sustainable fish in the future. The teaching material is freely available and can be downloaded here:?https://hrs.dk/about/case/smag-for-baeredygtig-fisk/

Furthermore, a competence boost was planned for all teachers at the Copenhagen Hospitality College to prepare the teachers for teaching about sustainable fish.

Overall, the project has made it possible to readjust the Copenhagen Hospitality College to sustainability in a blue perspective, including preparing teachers at the school to support that the students as the food professionals of the future can make reflected and informed sustainable choices.

In the longer term, the goal more generally is to enhance the vocational schools' efforts for sustainability through education. In early 2022, it is expected to offer AMU courses on sustainable fish.

Read more in the report "Mapping barriers and opportunities for sustainability", published by Alice J. Jacobsen, Rikke K. Nielsen and Mikkel F. Eskj?r from the Department of Communication and Psychology, Aalborg University.:

https://vbn.aau.dk/ws/portalfiles/portal/451415305/Kortl_gning_af_barrierer_og_muligheder_om_b_redygtighed.pdf

DNG: 14 (Life below Water) and 4 (Guality Education)