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Biomethane recovery from paper waste (PW) was achieved by mesophilic co-digestion with food waste. The feeding material containing 0%, 20%, 40% and 50% of PW in total solids (TS) were investigated in the long-term continuous operation. The results showed that the biogas production, pH, alkalinity and biodegradation of volatile solids (79.8 ± 3.6%) were stable for PW contents no more than 50%. The PW = 50% condition was considered the critical limit for the reasons of pump clogging, sufficient alkalinity (2.0 ± 0.3 g-CaCO 3 /L) and depletion of ammonia. Prokaryotic diversity indices decreased with the increased PW contents. Great shifts were observed in the prokaryotic communities before and after the PW contents reaches 50% as TS (18.4% as total weights). Biomethane recovery yields were deceasing from 445 to 350 NL-CH 4 /kg-fed-volatile-solids. The PW contents as 40% as TS (13.1% as total weights) obtained the optimal performance among all the feeding conditions., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

Poly (lactic acid) (PLA) and Poly(butylene adipate-co-terephthalate) (PBAT) are two of biodegradable plastics with the highest production capacities in 2021. Bioplastic waste management can be easily integrated with organic waste management, especially when bioplastics are used as food packaging material, since they are potentially biodegradable. The aim of this study was to assess the biodegradability of biodegradable polymer-coated paper (BPCP) and bioplastic bags made from PBAT/PLA blend during mesophilic and thermophilic anaerobic digestion (AD) and to reveal the changes in the physicochemical properties of the bioplastics. BPCP obtained 155 NmL-CH 4 /g VS and 307.3 NmL-CH 4 /g VS under mesophilic and thermophilic conditions, respectively, but left bioplastic film residues. The bioplastic bags did not exhibit significant biodegradation during the AD processes. 1 H NMR results indicated that the ratio of PLA to PBAT decreased significantly after AD of the BPCP film and that PLA monomers were formed from the bioplastic bags, leading to a decrease in the hydrophobicity on the surfaces of the materials. Methanoculleus was found to be enriched on the bioplastic surface after mesophilic AD. From the perspective of coupling bioplastic waste management with the food waste management, the incorporation of BPCP into the AD reactor not only enhances system stability and methane production to a greater extent than biodegradable plastic bags but also raises concerns regarding the residual biofilm when utilizing the digestate for direct land applications., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

In the realm of food waste recycling, industrial suberoligneous by‐products like cork and peels, pose a challenge for value‐added conversion, primarily due to their intricate structures. This study introduces an innovative approach by utilizing recycled cork as a prime example of repurposing food waste to create a reusable and durable packaging paper. Notably, the manufacturing process of this cork‐based paper avoids the generation of waste liquids from lignin removal, effectively alleviating concerns related to liquid waste pollution. The resulting packaging paper demonstrates remarkable printability, readability, and erasability while offering reusability. Its performance can be fine‐tuned through pH value adjustments. Moreover, this packaging paper exhibits outstanding antioxidative properties and barrier properties, seamlessly integrating superb UV‐blocking proficiency and heightened visible transparency, rendering it highly appealing for sustainable food packaging applications. [ABSTRACT FROM AUTHOR]

The aim of this paper is to explore high school students' critical consciousness development in the context of youth participatory action research (YPAR) focused on food security at an alternative school in Alabama. The YPAR project took place in an elective agriscience class with 10 students (Seven Black, two white, one Latino) who were in the 10th to 12th grades. Utilizing data from researcher notes, classroom observations, and archival classroom documents, we present students' YPAR project outcomes to share their research-driven solutions to food insecurity in their community. Vignettes of classroom dialogue are also constructed to illustrate moments of reflection in the YPAR context about food security. We present three "critical moments," or instances of social analysis, to illustrate how students' individual-level attributions occurred alongside teacher dialogue and student-led investigation of structural inequities in the community. Findings illustrate how students' nonlinear critical consciousness development consisted of reliance on individual-level attributions in classroom dialogue co-occurring with systems-thinking activities and other YPAR project outcomes. This paper has implications for research on the imperfect and wavering nature of adolescent critical consciousness development in YPAR.

This paper presents ethnographic work conducted to investigate how notions of culinary capital have the potential to shape the everyday experiences of children during mealtime in school. Children's early experiences with mealtimes and food are critical determinants for eating behaviour over the life course. The paper presents an account of conceptual debates based on longstanding ethnographic work on school food with a particular focus on a case study of Maple Field Academy to frame the research. Research methods used included semi-structured interviews, fieldnotes and photographs with the aim of capturing a rich picture of the school. This paper introduces Laird's sensory theory to frame the discussion. This research calls for the need to recognise the social good that can be realised from participating in mealtimes and school is a microcosm of society, which means it can function as a driver for social change. The paper calls for more engagement with social theorising on studies which focus on researching food in school.

This paper analyzes the risks to child development and school readiness among children under age 6 in Pakistan. Drawing on a nationally representative telephone survey conducted in the midst of a global pandemic, between December 2021 and February 2022, we present the first nationally representative estimates of child development for children under 3 years of age and school readiness for children 3-6 years of age, using internationally validated instruments. The paper examines how risk factors that were exacerbated due to the COVID-19 pandemic, such as parental distress, lack of psychosocial stimulation, food insecurity, low maternal education, no enrollment in early childhood education, and living in a rural area, are associated with children's outcomes. The data indicate that more than half (57 percent) of parents with children under age 3 were distressed and that 61 percent of households reported cutting down on the size of or skipping meals since the start of the pandemic. The data reveal that over half of parents fail to engage in adequate psychosocial stimulation with their child and enrollment in early childhood education is very low (39 percent). The paper finds that child development outcomes decline rapidly as the number of risks increase. Specifically, for children under 3 years, lack of psychosocial stimulation at home and higher levels of parental distress were most significantly associated with lower child development levels. For a child aged 3-6 years, early childhood education enrollment and the amount of psychosocial stimulation the child received at home had the strongest association with school readiness scores.

Drawing on ethnographic fieldwork, the paper draws on conceptions of culinary capital and socialisation to explore children's experiences of mealtime in one academy school. In this paper, the author argues how 'healthy eating' interventions have led to the neglect of the social significance of dining together. The paper highlights how children's culinary capital is reproduced in schools, whilst recognising the rising tensions between how eating spaces designed for children become consumed by adults. The findings from the study outline the growing power relationships in relation to school food spaces.

Indigenous student completion rates remain very low relative to non-Indigenous students. Some universities have higher Indigenous student completion rates than the national average but research-based evidence of these universities as 'success models' is limited. Drawing on findings from interviews with Indigenous university graduates and staff as part of a National Centre for Student Equity in Higher Education (NCSEHE) funded research project, this paper discusses findings relating to one success factor that supports Indigenous student completions: Indigenous centres/units as key places to build a sense of connection and belonging for Indigenous students. The paper discusses the importance of Indigenous centres/units in providing a space where Indigenous students can connect with each other, with staff, and with their own cultural identities. The paper then discusses the development of strategies that can be adopted by all universities across Australia to strengthen and improve the completion rates of Indigenous students.

Objective: Previous research indicates that head teachers in Sweden frequently fail to see school lunch as part of the educational activities of a school. This study contributes to an understanding of how head teachers in Sweden perceive and experience current national policy intentions related to school lunch. Design: Qualitative inquiry. Setting: Ten municipal state schools in Sweden. Method: Individual semi-structured interviews were conducted with 10 head teachers responsible for the compulsory education of 6- to 15-year-olds in state schools. Data from digitally recorded and transcribed interviews were thematically analysed. Results: Head teachers primarily saw school lunch as a means to ensure pupils were fed and energised. Their focus tended to be on what followed after school lunch in the form of academic performance and mood, rather than the stated intentions of national school meal policy. Head teachers stressed the value of a free and nutritious school lunch for social equality, and the importance of good collaboration with food service managers and school meal personnel, despite the difficulty of achieving this. Conclusion: This paper highlights a gap between head teachers' perspectives with respect to school lunch and official intentions stated in Swedish national school meals policy. The meanings head teachers saw as connected to school lunch were those of social equality and ensuring pupils were fed, rather than the wider potential envisioned by the authorities. This paper identifies factors that affect the possibility of realising national policy intentions for school lunch in Sweden.

Purpose: To advance understanding about the way endogenous knowledge on mangrove swamp rice (MSR) farming is transmitted, reinvented and negotiated between generations and highlight the implications this has for R4D. Design/Methodology/Approach: Long-term qualitative research using an ethnographic approach, technography and biographies of farmers. Findings: The endogenous Agricultural Knowledge and Innovation System (AKIS) is dynamic but faces shortcomings owing to socio-environmental changes. This highlights the relevance of knowledge exchanges from multiple sources, eroding the divide between endogenous and exogenous from the farmers' point of view. For positive exogenously induced socio-technical change to occur, external actors must fully understand the conditions under which (a) endogenous knowledge is produced and reinvented and (b) endogenous innovations flow among farmers. This will then allow the co-production of innovations adapted to each specific agro-ecological, cultural and socio-economic context, leaving them to be further transformed and refashioned by smallholders to meet their individual 'dispositions' and generate the roots necessary for a strong AKIS. Practical implications: This paper highlights the importance of locally embedded processes of learning and innovation, the better understanding of which can provide a more solid basis for the co-production of technologies and the establishment of an AKIS. Theoretical implications: This paper improves understanding of socio-technological change in smallholder agriculture by focusing on endogenous processes of learning and innovation. Originality: This paper advances the knowledge on endogenous processes of learning and socio-technical change in smallholder agriculture.

The construction sector has significant impacts on the environment due to the consumption of resources and the production of waste. The implementation of circular economy strategies can improve the environmental performance of the sector, optimising the current production and consumption patterns, slowing and closing material loops, and using waste as a source of raw materials. Biowaste represents a key waste flow at the European scale. However, research on its application in the construction sector is still limited and product-oriented, with little insights into the processes of valorisation undertaken at the company's level. This study presents eleven case studies of Belgian small and medium-sized enterprises involved in biowaste valorisation in the construction sector in order to tackle this research gap in the Belgian context. Semi-structured interviews were conducted to identify the enterprise's business profile and its current marketing practices, as well as to analyse opportunities and barriers for market expansion and highlight current research interests. Results show that the overall picture is extremely heterogeneous in terms of sourcing, production methods, and products, while the barriers and success factors that have been identified are recurrent. This study contributes to the circular economy research in the construction sector by providing insights into innovative waste-based materials and business models., (© 2023. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.)

Super reconstructed foods (SRFs) have characteristics beyond those of real system in terms of nutrition, texture, appearance, and other properties. As 3D/4D food printing technology continues to be improved in recent years, this layered manufacturing/additive manufacturing preparation technology based on food reconstruction has made it possible to continuously develop large-scale manufacture of SRFs. Compared with the traditional reconstructed foods, SRFs prepared using 3D/4D printing technologies are discussed comprehensively in this review. To meet the requirements of customers in terms of nutrition or other characteristics, multi-processing technologies are being combined with 3D/4D printing. Aspects of printing inks, product quality parameters, and recent progress in SRFs based on 3D/4D printing are assessed systematically and discussed critically. The potential for 3D/4D printed SRFs and the need for further research and developments in this area are presented and discussed critically. In addition to the natural materials which were initially suitable for 3D/4D printing, other derivative components have already been applied, which include hydrogels, polysaccharide-based materials, protein-based materials, and smart materials with distinctive characteristics. SRFs based on 3D/4D printing can retain the characteristics of deconstruction and reconstruction while also exhibiting quality parameters beyond those of the original material systems, such as variable rheological properties, on-demand texture, essential printability, improved microstructure, improved nutrition, and more appealing appearance. SRFs with 3D/4D printing are already widely used in foods such as simulated foods, staple foods, fermented foods, foods for people with special dietary needs, and foods made from food processingbyproducts., (© 2024 Institute of Food Technologists®.)

Objective: The purpose of this paper was to examine variables associated with food insecurity among community college caregivers during the COVID-19 pandemic. Methods: We used data from a multi-institutional survey of 15,051 caregivers enrolled at 130 community colleges in 42 states in fall 2020. We used a logistic regression to examine whether demographic, academic, caregiving-related, financial, or COVID-19-related variables were associated with caregivers' food insecurity. Results: Over half (52%) of community college caregivers experienced food insecurity. Transgender caregivers, first-generation caregivers, and caregivers who were divorced or single, had multiple disabilities, were previously in foster care, and had a family that experienced trouble making ends meet growing up had significantly (p < 0.05) higher probabilities of experiencing food insecurity. Community college caregivers who used childcare and those with at least one child up to 12 years old also had increased probabilities of experiencing food insecurity. Moreover, caregivers who felt childcare was not affordable and believed that they did not earn enough money to make employment worthwhile after paying for childcare expenses had higher probabilities of experiencing food insecurity, as did those who experienced housing insecurity and used Pell grants, student loans, and support from friends or family to pay for college. Losing a job, experiencing cuts to work hours or wages, employment as a frontline worker, and contracting COVID were associated with higher probabilities of food insecurity. Contributions: Community college caregivers experienced high rates of food insecurity during the pandemic and some caregivers were at greater risk of exacerbated probabilities of food insecurity. We advocate for targeted interventions, wraparound services, and increased advocacy for legislation to support student caregivers.

A sustainable transdisciplinary research network was established through a research practice partnership (RPP) between an urban farm, faculty and staff from a Historically Black College (HBC), and researchers at a medium-sized private university. We investigate student-worker resilience at this urban farm situated on the HBC campus, drawing on literature that explores tensions between informal learning environments and formal spaces, equitable food systems and farming systems, as well as the resilience of farm work, and which is grounded critical food systems education theory. Utilizing a participatory design approach, we conducted semi-structured interviews and deductively analyzed the data. The research questions guiding this paper are: (1) What topics of discussion are most important to the student-workers and staff working on an urban farm, (2) How do student-workers and college staff members perceive and experience resilience on an urban farm? We found that what participants on an urban farm discuss, relating to their experiences, include (1) how participants were eager to "engage" with the local community, (2) how participants demonstrated "resilience" while working on the urban farm, (3) how "power dynamics" played a pivotal role informing the direction of the urban farm, (4) how participants consider community "access" to healthy foods an important mission for the farm, (5) how the college acted as a power wielding entity, perpetuating its "privilege" over the farmers and the farm operations. These findings have the potential to enable community organizing spaces to promote resilience for their volunteers and workers, and for urban farms top partner with their community to promote the mission of increasing access to healthy and affordable food options.

Reading nutrition facts labels is a competency for which training is given in several nutrition education programs, especially in obesity outreach workshops. The Top Trumps-style card game is commonly used in obesity prevention educational programs to engage participants in reading nutrition facts labels; however, the success of TV cooking shows among children and teenagers has not been explored for educational purposes. This paper is a descriptive study of developing a gamified activity as part of the one-time outreach workshop facilitated by the Obesity and Comorbidities Research Center (OCRC) in Brazil. By playing the MestreChef Nutritional (MCN) game, participants followed similar rules as the corresponding TV cooking show. They were challenged to decide to select food items, calculate dietary food intake, and prepare a recipe to visualize the proportion of macronutrients contained in daily diets. The analysis of the nutritional dietary table completed by participants revealed to be a rich source of information, and we identified in our cohort that selecting an adequate number of food items and making healthy food choices was not concerning. However, their lack of competency in performing mathematical reasoning, particularly in calculating serving sizes and converting grams of macronutrients into calories, was evident. Moreover, facilitators of the workshops agreed that the MCN game presents definitively more didactic effectiveness and playability than the Foods Top Trumps, a former game used in the outreach workshops. The MCN game nourishes the engagement of the participants in learning nutrition-related concepts and may be an efficient didactic resource to improve nutrition knowledge in outreach activities when an alternative method is required to stimulate reading nutrition facts labels.

Background: Consuming texture-modified diets was considered to negatively affect health-related quality of life (HR-QoL). However, the precise relationship between the levels of food texture consumed and HR-QoL remains uncertain. The present study aimed to determine the association between levels of food texture consumed and HR-QoL., Methods: This cross-sectional study included 122 hospitalised patients aged ≥ 65 years (mean ± SD age 78.9 ± 7.9 years; 48.4% female) who required postacute rehabilitation. Consumed food texture levels were classified using the International Dysphagia Diet Standardization Initiative (IDDSI) framework 2.0. HR-QoL was evaluated using the five-level EuroQoL five-dimension (EQ-5D-5L). The association between food texture levels and HR-QoL was analysed using a multivariate linear regression model., Results: The lower food texture levels consumed were associated with significantly lower EQ-5D-5L scores. Consumption of pureed (IDDSI Level 4) and liqudised (IDDSI Level 3) diets were associated with lower EQ-5D-5L scores among older patients undergoing postacute rehabilitation (regression coefficient -0.304; 95% confidence interval = -0.472 to -0.137 and regression coefficient, -0.444, 95% confidence interval = -0.676 to -0.213, respectivly)., Conclusions: The findings suggest a link between the consumption of pureed and liquidised diets and lower HR-QoL scores in older hospitalised patients undergoing rehabilitation. To establish a clearer cause-and-effect relationship, future research should encompass multicentre and longitudinal studies, building upon the insights from the present study., (© 2023 British Dietetic Association.)

Three-dimensional (3D) printing has been applied to produce food products with intricate and fancy shapes. Dimensional quality, such as dimensional stability, surface smoothness, shape fidelity, and resolution, are essential for the attractive appearance of 3D-printed food. Various methods have been extensively studied and proposed to control the dimensional quality of printed foods, but few papers focused on comprehensively and deeply summarizing the key factors of the dimensional quality of printed products at each stage-before, during, and after printing-of the 3D printing process. Therefore, the effects of pretreatment, printing parameters and rheological properties, and cooking and storage on the dimensional quality of the printed foods are summarized, and solutions are also provided for improving the dimensional quality of the printed products at each step. Before printing, incorporating additives or applying physical, chemical, or biological pretreatments can improve the dimensional quality of carbohydrate-based, protein-based, or lipid-based printed food. During printing, controlling the printing parameters and modifying the rheological properties of inks can affect the shape of printed products. Furthermore, post-processing is essential for some printed foods. After printing, changing formulations, incorporating additives, and selecting post-processing methods and conditions may help achieve the desired shape of 3D-printed or 4D-printed products during cooking. Additives help in the storage stability of printed food. Finally, various opportunities have been proposed to regulate the dimensional properties of 3D-printed structures. This review provides detailed guidelines for researchers and users of 3D printers to produce various printed foods with the desired shapes and appearances., (© 2023 Institute of Food Technologists®.)

In recent years, there have been numerous calls for Geographers working in higher education to put into practice anti-racist pedagogies. Less well-developed is scholarship on the approaches which expand students' understanding of race and the socio-spatial and material processes of their own racialization. Within the context of food geographies, visceral pedagogies have been useful for advancing student knowledge on the multi-scalar, dynamic and complex systems of power that influence what we eat. Bringing together insight from critical pedagogy, food geographies, and corporeal feminist understandings of race, in this paper I point to the effectiveness of experimental and embodied pedagogies which expand students' emotional and cognitive learning about the relationship between race and everyday food practices. Drawing from narrative and interview data with primarily white undergraduate students in Colorado, USA, I argue that embodied, critical pedagogies contribute to anti-racist goals by destabilizing whiteness, linking students' theoretical understandings of race to everyday practice, and building empathy for/with others. Furthermore, I point to the effectiveness of a variety of student reflection formats, from narrative writing, to sharing a meal, to empathetic listening, to argue for greater attention to not only "what" we teach in anti-racist pedagogy, but "how" we teach.

Students in higher engineering education should develop competencies to be prepared for their future professional careers. However, in the field of food technology it is not clear what set of competencies is most relevant. This paper created a comprehensive list of competencies for food technologists by combining both domain-specific and general literature (n = 4), and policy documents (n = 6). This list was used to establish the relative importance of its elements and map opportunities for optimal curricular improvement at Wageningen University. Data were collected via a survey and interviews with graduates and professionals. A comparison of the perceived importance of competencies versus the perceived opportunities for learning showed that "analytical thinking, critical thinking, problem solving" and "decision making" needed more attention in the study curriculum. The comprehensiveness of the list was assessed by pilot testing with respondents. The list and method show potential for other disciplines to identify and select important competencies.

Background: The university cafeteria is a crucial element in shaping students' dining experiences and their physical well-being. This study was conducted at a public university in Bangladesh. Purpose: This research has a dual purpose: firstly, to assess student satisfaction with the university cafeteria using key indicators and secondly, to identify critical factors influencing this satisfaction through advanced data analysis employing recursive feature elimination (RFE). The ultimate goal is to enhance cafeteria services, align them with student preferences, and boost overall satisfaction. Methods: Data collection involved 150 paper-based questionnaires with mixed data types, including questions based on prior research assessments. The model-building process included the chisquared test and the recursive feature elimination process. Results: The study identifies 12 factors significantly affecting cafeteria food satisfaction, with four factors having a notable impact: meal type and freshness, staff attitude, and wait length. Discussion: This research highlights the interconnectedness of seemingly distinct cafeteria factors and their potential to influence health outcomes. Practical recommendations are made for improving cafeteria efficiency and adapting to changing student needs. Translation to Health Education Practice: Health education interventions aimed at enhancing the cafeteria experience for university students should include a quantitative analysis of factors impacting students' overall cafeteria satisfaction.

After waiting in a long line for your favourite cup of coffee, you finally sit down with your mug and find that the coffee is still scalding hot! How long do you need to wait before you can enjoy it? Once it cools enough, how much time do you have to enjoy it? Are there ways to speed up the process? These questions motivate the presented modelling scenario about tracking the temperature of a cup of coffee as it cools. Students are put in the role of an inquisitive coffee enthusiast who does their due diligence in preventing burns and carefully experimenting on their coffee so that they, and others to come, can enjoy that perfect cup. They identify their assumptions and interventions before developing model differential equations for each case, which force discontinuities on the derivative and even on the solution itself. Being familiar with basic Laplace transforms and learning key properties of the unit step and unit impulse functions, they solve these differential equations and compare the interval of time when the coffee will be at its peak level of enjoyment. This paper includes an implementation guide, grading rubric, example solutions, and example assessment questions.

This paper presents a study which was done to investigate schoolteachers' discourse on morality. The teachers used three dimensions to construct and present their discourse on morality: food, religion and relationship. These teachers were drawn from different types of private and public schools in Delhi, the capital of India. The teachers considered religion as a defining aspect of their lives and associated morality with it in an intricate manner. They taught in schools that did not impart religious education; however, their own religious beliefs formed a strong and reliable reference point for their professional role.

Autobiographical memory supports three functions of remembering past, the self, social, and directive. Previous studies undertaken with adults recalling their play experiences have identified three aspects: the ages between 7 and 12 years are key; there are significant adults involved in the play and location that play talks place. This paper, drawing on an online questionnaire (n = 55), explores adult memories of attending an after-school club as a child between 1990 and 2010. A thematic analysis was undertaken on the responses from the fifty-five participants. The results from this study found adults had predominately positive memories of their time at the after-school club in respect of the activities that were on offer, the supervising adults, the food provided, and friendships made. One negative theme of boredom was identified. This study has implications for professional practice in after-school provision in supporting children's play.

Teachers' self-confidence plays an important role in the successful delivery of school food and nutrition education. Their opinions of ways of improving their teaching confidence provide important insights into improving teacher support systems. This paper presents qualitative data from part of an online survey that explored Australian secondary school teachers' perceptions of their confidence in teaching food and nutrition subjects. The online survey was conducted from May to October 2017. Out of 183 teachers who completed the survey, 165 provided written comments about ways to improve teachers' confidence in teaching food and nutrition subjects. These textual data were uploaded to NVivo data management software and analysed using the template analysis technique. The suggested ways to improve the teachers' confidence included: (i) provision of more professional development opportunities, (ii) ensuring teachers possess adequate food and nutrition-related knowledge and skills, (iii) provision of more resources and time for teaching and learning, (iv) being informed about up-to-date food and nutrition-related trends, and (v) improvements in the status of food and nutrition subjects within schools. Policymakers and school administrators should see how they can facilitate these suggestions to establish more favourable teacher support systems.

Purpose: The purpose of this study was to investigate amount of food waste and the number of food packages used in Finnish households with university students. The aim of the paper is to answer the following research questions: How much avoidable food waste is generated in the participating various sized households? How much unavoidable food waste is generated in the participating various sized households? How many food packages are classified as deposit, municipal waste or recycled in the participating various sized households? Design / methodology /approach: The data was collected among the students in Seinäjoki University of Applied Sciences. A total of results from 432 households with 890 persons are presented. The participating households weighed their unavoidable and avoidable food waste and calculated the food packages during one week. The results were analysed in Excel and the statistical significance assessed using a t-test. Findings: The average avoidable and unavoidable food wastages were 498 g/week/person, i.e. 25.9 kg/year/person and 543 g/week/person, i.e. 28.3 kg/year/person, respectively. Single-person households generate more avoidable and unavoidable food waste as well as packages per person than other sized households. The results show that there is no correlation between the amount of avoidable food waste/person, unavoidable food waste/person or packages/person. Originality/value: This kind of research has sparsely been reported. The food and package wastage definitions vary, and thus it is difficult to compare these results with other reported results.

In this paper, drawing on an extensive research project across three countries (VET Africa 4.0 Collective 2023), we produce an emerging argument that it is necessary to rethink and reframe VET logics and approaches in a warming future dominated by informality and mass unemployment. Currently, neither the formal VET college or workplace are adequately set up to provide the type(s) of VET that are in demand or needed for just transitioning and sustainable futures. We acknowledge the importance of political economy accounts in developing a richer understanding of VET, but suggest these are not sufficient for dealing with the existential and practical crisis of the climate emergency. We note that many scholars have sought to address this tension in the academic literature by adopting a political ecology account that reframes the theoretical and political challenge. This leads us to call for a political-economy-ecology account of VET. Although we acknowledge the limited nature of our approach here, we offer some thoughts for VET analysis with reflection on these theoretical issues applied to four cases studies from Uganda and South Africa of VET provisioning in oil, transport, water and food (which materially shape our cases).

Unsustainable palm oil production is having a devastating impact on biodiversity in producing countries in Southeast Asia. Certification schemes for sustainable palm oil have the potential to reduce these impacts. The ubiquity of palm oil in processed foods found in supermarkets is a challenge that requires intervention at the policy level and with consumers through increasing public knowledge of the problem and awareness of sustainable alternatives. Zoos are increasingly demonstrating their role in increasing awareness of multifaceted conservation issues across a range of audiences. This paper describes the evaluation of a repeat-engagement outreach programme on palm oil delivered to 7-11 year old children in UK schools by zoo educators. We conducted a mixed-method study using before-after control-treatment surveys to examine the relationship between programme participation and participants' knowledge of palm oil, sustainability, and awareness of sustainable alternatives. The analysis indicated improvements in participants' understanding of palm oil as a conservation issue, and knowledge of how and where to identify sustainable palm oil in consumer products. The analysis also indicated a smaller improvement in participants' understanding of sustainability. We discuss these findings in the context of zoo-led conservation education, and its potential role in Target-16 of the post-2020 Global Biodiversity Framework.

The topic of keeping livestock is very well suited to addressing the ecological, social, and economic aspects of the sustainable production of our food in school lessons. However, the production of animal-based foods is mainly outside the personal experience of children and young people. To derive relevant implications for teaching, this paper explores the following research question: 'What conceptions do elementary school students have about keeping fattening pigs and dairy cows on farms?' In more detail, this study examines students' conceptions of stock sizes, husbandry practices, and feeding of fattening pigs and dairy cows and how these differ between urban and farm students. For this purpose, six elementary school students (M[subscript Age] = 8.8 years, SD = 0.4 ; 83% female) from Lower Saxony and North Rhine-Westphalia were interviewed. Three of the subjects were growing up on a conventional farm with fattening pigs. The study is informed by the Model of Educational Reconstruction. To elicit students' conceptions, we used semi-structured guided interviews, during which students made a drawing of a farm that they described in detail. The data were evaluated with the help of qualitative content analysis. The study results show a wide range of conceptions, ranging from naive and unbiased conceptions to clear conceptions of modern, conventional livestock farming.