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Title

Clarifying food education toward innovation and design for the global green new deal

Author(s)

Turner, Angela;  Seemann, Kurt

Abstract

There is an increasing need for food and beverage industries to develop a culture of innovation and sustainability around food practices. The increase in world population and demands of consumers contribute to the development of a diverse suite of food capabilities, and remains a significant issue in relation to climate change and staff education. For businesses it is important to develop new concepts and processes that combine purpose and contextual factors in association with sustainability knowledge and the choice of food hospitality tools, techniques, and materials for meal design. Technacy genre theory is explored as a framework applicable to the level of kitchen systems and skills that allows for sustainable and effective understandings of technological practice and innovation for a range of green new deal hospitality capabilities.

Publication type

Journal article

Research centre

Swinburne University of Technology

Source

Food Studies: An Interdisciplinary Journal, Vol. 1, no. 1 (2012), pp. 45-56

Publication year

2012

Keyword(s)

Food and Beverage Industry;  Climate Change;  Innovation;  Staff Education;  Sustainability;  Technacy Genre Theory

Publisher

Common Ground Publishing

ISSN

2156-8960

Publisher URL

http://ijo.cgpublisher.com/product/pub.199/prod.8

Copyright

Copyright © 2012 Common Ground, Angela Turner and Kurt Seemann. This article appeared first as: Turner, A. & Seemann, K. (2012). Clarifying food education toward innovation and design for the global green new deal. Food Studies: An Interdisciplinary Journal, 1(1), 45-56. The published version is reproduced with the kind permission of the publisher.

Full text

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