iPOPY
Consumer perceptions, practices and learning (WP4)
WP4 will provide new insights into young people’s perceptions and practices related to organic food. Based on relevant cases in DK, FI, IT and NO, WP4 will study how organic ingredients are incorporated into meals and education in the school setting. Organic food is connected to peoples’ conception of sustainability, and WP4 will explore how young people’s understandings of the ecological and social impacts of organic food are influenced by the introduction of organic food and relevant education in public serving outlets for youth.
WP4 will further based on qualitative case studies in Finland and Norway explore perceptions, practices and learning linked to procurement and consumption of organic food amongst young people.
Initial scientific statements
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Selected organic ingredients are incorporated into traditional school meals rather than offering completely organic meals.
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Participation of pupils and stakeholders in the shaping of organic meals increases the acceptance, implementation, consumption and learning potential linked to organic food in the school setting.
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The introduction of organic school meals, accompanied by education, develops conceptions and a positive understanding of sustainability and healthy nutrition.
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The captive catering approach in POP for youth may be an incentive for high quality meals and participatory learning processes, when appropriate external conditions are provided.
Research methods
WP4 will analyse young consumers’ perceptions and practices related to organic food and procurement of organic ingredients for school meals in relevant cases from FI and NO. Data will be collected mainly by qualitative methods, including focus group interviews with young people, interviews with key informants and observations in the school setting.
Leader of WP4
Dr Gun M. Roos
National Institute for Consumer Research (SIFO)
P.O.Box 4682 Nydalen
N-0405 Oslo
Norway
Fax: +47 22 04 35 04