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Olsson, V., Höijer, K., Nyberg, M., Rothenberg, E. & Wendin, K. (2021). How are health and sustainability adressed in studies of public meals?. In: Margarida Vieira, Paola Pittia, Cristina L.M. Silva, Florence Dubois-Brissonnet, Rui Costa Foteini Chrysanthopoulou (Ed.), Sustainable development goals in food systems - challenges and opportunities for the future: . Paper presented at 6th International ISEKI-Food Conference, held online, 23 - 25 June, 2021 (pp. 199-199). Wien: ISEKI-Food Association, Article ID 322.
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2021 (English)In: Sustainable development goals in food systems - challenges and opportunities for the future / [ed] Margarida Vieira, Paola Pittia, Cristina L.M. Silva, Florence Dubois-Brissonnet, Rui Costa Foteini Chrysanthopoulou, Wien: ISEKI-Food Association , 2021, p. 199-199, article id 322Conference paper, Poster (with or without abstract) (Other academic)
Abstract [en]

The world is facing a number of challenges related to food consumption. Food conduces to far-reaching health effects as well as environmental impact. System changes are needed tomeet a sustainable, healthy food production and consumption. Public and institutional mealsplay a vital role in promoting health and sustainability. In many countries public meals, in this study defined as meals taking place in institutional settings, constitutes a substantial part offood consumption, and may exert a a normative influence on peoples’ food habits. The aimof this study was to exploratively review how, and if, health and sustainability are addressedin the European scientific literature dealing with public meals. Of >3000 papers, 20 werefound to satisfy the criteria and included in the review. The results showed that schools andhospitals are the most dominant arenas where both health and sustainability have beenaddressed. Three different approaches in combining health and sustainability. In the first“Health as embracing sustainability” health is the point of departure and sustainability isincluded as part of health. This is emphasized in relation to health promotion initiatives andhow these could also be more sustainable, claiming that health should embrace both aspects.In the second, “Sustainability as embracing health” sustainability is in focus and health is seenas part of sustainability. This was for example illustrated when focusing on sustainable foodprocurement which is then also motivated by better nutrition in terms of knowing where thefood comes from and how it is produced. Last, for “Health and sustainability as separateconcepts” the link between heath and sustainability was unspecified or undefined. This couldbe exemplified by the stated, but not inter linked or combined, role of the school meal totackle societal challenges related to health and sustainability. In general, a clear motivationfor addressing both health and sustainability is most often missing. This indicates a need formore research within all public meal arenas regarding issues of health and sustainability, forexample in order to provide a more comprehensive foundation for decision-making.

Place, publisher, year, edition, pages
Wien: ISEKI-Food Association, 2021
Keywords
health, sustainability, public meals, Europe
National Category
Other Social Sciences not elsewhere specified Nutrition and Dietetics
Identifiers
urn:nbn:se:hkr:diva-22389 (URN)978-989-9023-52-9 (ISBN)
Conference
6th International ISEKI-Food Conference, held online, 23 - 25 June, 2021
Note

Övrig titelinformation: Bridging training and research for industry and the wider community.

Publication type: book of abstracts.

Available from: 2021-08-29 Created: 2021-08-29 Last updated: 2021-08-31Bibliographically approved
Höijer, K., Lindö, C., Mustafa, A., Nyberg, M., Olsson, V., Rothenberg, E., . . . Wendin, K. (2020). Health and sustainability in public meals: an explorative review. International Journal of Environmental Research and Public Health, 17(2), Article ID 621.
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2020 (English)In: International Journal of Environmental Research and Public Health, ISSN 1661-7827, Vol. 17, no 2, article id 621Article in journal, Editorial material (Refereed) Published
Abstract [en]

The world is facing a number of challenges related to food consumption. These are, on the one hand, health effects and, on the other hand, the environmental impact of food production. Radical changes are needed to achieve a sustainable and healthy food production and consumption. Public and institutional meals play a vital role in promoting health and sustainability, since they are responsible for a significant part of food consumption, as well as their “normative influence” on peoples’ food habits. The aim of this paper is to provide an explorative review of the scientific literature, focusing on European research including both concepts of health and sustainability in studies of public meals. Of >3000 papers, 20 were found to satisfy these criteria and were thus included in the review. The results showed that schools and hospitals are the most dominant arenas where both health and sustainability have been addressed. Three different approaches in combining health and sustainability have been found, these are: “Health as embracing sustainability”, “Sustainability as embracing health” and “Health and sustainability as separate concepts”. However, a clear motivation for addressing both health and sustainability is most often missing

Keywords
health; sustainability; public meals; Europe
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-20276 (URN)10.3390/ijerph17020621 (DOI)000516827400242 ()
Available from: 2020-01-19 Created: 2020-01-19 Last updated: 2020-10-27Bibliographically approved
Biörklund Helgesson, M., Höijer, K., Olsson, V., Rothenberg, E. & Wendin, K. (2020). Verksamhetsberättelse Mat- och Måltidsvetenskap 2019.
Open this publication in new window or tab >>Verksamhetsberättelse Mat- och Måltidsvetenskap 2019
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2020 (Swedish)Report (Other (popular science, discussion, etc.))
Abstract [sv]

Under året som gått har mycket hänt och vi utvecklas vidare! Denna upplaga av Mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2019. Ett år där alla medarbetare på avdelningen bidragit till att arbeta för visionen att vi ska ha en ledande position för framtidens mat och måltider genom attraktiva utbildningar, framgångsrik forskning och aktiv samverkan.

National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-20524 (URN)978-91-87973-50-5 (ISBN)
Available from: 2020-04-02 Created: 2020-04-02 Last updated: 2020-04-03Bibliographically approved
Hjälmeskog, K. & Höijer, K. (Eds.). (2019). Didaktik för hem- och konsumentkunskap (1ed.). Malmö: Gleerups Utbildning AB
Open this publication in new window or tab >>Didaktik för hem- och konsumentkunskap
2019 (Swedish)Collection (editor) (Other academic)
Place, publisher, year, edition, pages
Malmö: Gleerups Utbildning AB, 2019. p. 183 Edition: 1
National Category
Didactics
Identifiers
urn:nbn:se:hkr:diva-20443 (URN)9789151100463 (ISBN)
Available from: 2020-02-27 Created: 2020-02-27 Last updated: 2020-02-27Bibliographically approved
Höijer, K. (2019). Förnyad undervisning om mattraditioner: en lesson study. In: : . Paper presented at Hem- och konsumentkunskap, Skolporten, 7-8 maj 2019.
Open this publication in new window or tab >>Förnyad undervisning om mattraditioner: en lesson study
2019 (Swedish)Conference paper, Oral presentation only (Other (popular science, discussion, etc.))
National Category
Educational Sciences
Identifiers
urn:nbn:se:hkr:diva-19277 (URN)
Conference
Hem- och konsumentkunskap, Skolporten, 7-8 maj 2019
Note

Ej belagd 2019-05-13

Available from: 2019-05-09 Created: 2019-05-09 Last updated: 2019-05-13Bibliographically approved
Hjälmeskog, K. & Höijer, K. (2019). HK-didaktik på läroplansteoretisk grund. In: Karin Hjälmeskog och Karin Höijer (Ed.), Didaktik för hem- och konsumentkunskap: (pp. 49-68). Malmö: Gleerups Utbildning AB
Open this publication in new window or tab >>HK-didaktik på läroplansteoretisk grund
2019 (Swedish)In: Didaktik för hem- och konsumentkunskap / [ed] Karin Hjälmeskog och Karin Höijer, Malmö: Gleerups Utbildning AB, 2019, p. 49-68-Chapter in book (Other academic)
Place, publisher, year, edition, pages
Malmö: Gleerups Utbildning AB, 2019
National Category
Didactics
Identifiers
urn:nbn:se:hkr:diva-20439 (URN)978-91-511-0046-3 (ISBN)
Available from: 2020-02-27 Created: 2020-02-27 Last updated: 2020-02-27Bibliographically approved
Höijer, K. (2019). How where home economics education takes place matters: didactic perspectives on the classroom. In: NERA2019, Uppsala, March 6-9, 2019: . Paper presented at NERA2019.
Open this publication in new window or tab >>How where home economics education takes place matters: didactic perspectives on the classroom
2019 (English)In: NERA2019, Uppsala, March 6-9, 2019, 2019Conference paper, Oral presentation only (Refereed)
National Category
Didactics
Identifiers
urn:nbn:se:hkr:diva-20442 (URN)
Conference
NERA2019
Available from: 2020-02-27 Created: 2020-02-27 Last updated: 2020-02-27Bibliographically approved
Hjälmeskog, K. & Höijer, K. (2019). Inledning. In: Karin Hjälmeskog och Karin Höijer (Ed.), Didaktik för hem- och konsumentkunskap: (pp. 9-21). Malmö: Gleerups Utbildning AB
Open this publication in new window or tab >>Inledning
2019 (Swedish)In: Didaktik för hem- och konsumentkunskap / [ed] Karin Hjälmeskog och Karin Höijer, Malmö: Gleerups Utbildning AB, 2019, p. 9-21-Chapter in book (Other academic)
Place, publisher, year, edition, pages
Malmö: Gleerups Utbildning AB, 2019
National Category
Didactics
Identifiers
urn:nbn:se:hkr:diva-20438 (URN)978-91-511-0046-3 (ISBN)
Available from: 2020-02-27 Created: 2020-02-27 Last updated: 2020-02-27Bibliographically approved
Biörklund Helgesson, M., Gerberich, J., Höijer, K., Nyberg, M., Olsson, V., Rothenberg, E. & Wendin, K. (2019). Verksamhetsberättelse Mat- och Måltidsvetenskap 2018. Kristianstad: Kristianstad University Press
Open this publication in new window or tab >>Verksamhetsberättelse Mat- och Måltidsvetenskap 2018
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2019 (Swedish)Report (Other (popular science, discussion, etc.))
Abstract [sv]

Året inleddes med en ny organisation för Högskolan Kristianstad och bildandetav fyra nya fakulteter. Avdelningen för Mat- och måltidsvetenskapingår numera i Fakulteten för Naturvetenskap tillsammans med avdelningenför Datavetenskap och avdelningen för Miljö och biologi. Det varinte bara för HKR som det gångna året innebar organisatoriska förändringarutan även för vår avdelning.Bitte Müller Hansen gick i pension efter nästan tio år som programansvarigför Gastronomiprogrammet och avdelningschef. Bitte har betytt oerhörtmycket för utveckling av programmet och har lagt ner stort engagemangi såväl utbildningen, som i sina kontakter med studenter och medarbetsmarknaden.

Place, publisher, year, edition, pages
Kristianstad: Kristianstad University Press, 2019. p. 26
Keywords
verksamhetsberättelse mat måltid 2019
National Category
Food Engineering
Identifiers
urn:nbn:se:hkr:diva-19155 (URN)978-91-87973-38-3 (ISBN)
Available from: 2019-03-13 Created: 2019-03-13 Last updated: 2019-03-15Bibliographically approved
Sepp, H., Höijer, K. & Wendin, K. (2016). Barns matvanor ur ett sensoriskt och pedagogiskt perspektiv. Uppsala
Open this publication in new window or tab >>Barns matvanor ur ett sensoriskt och pedagogiskt perspektiv
2016 (Swedish)Report (Other academic)
Place, publisher, year, edition, pages
Uppsala: , 2016. p. 37
Series
Rapport / Livsmedelsverket ; National Food Administration, ISSN 1104-7089 ; 2016:11
National Category
Social Sciences Interdisciplinary
Identifiers
urn:nbn:se:hkr:diva-15488 (URN)
Available from: 2016-06-08 Created: 2016-06-08 Last updated: 2018-01-10Bibliographically approved
Organisations
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0003-3948-5714

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