Clarifying Food Education toward Innovation and Design for the Global Green New Deal

By Angela Turner and Kurt W. Seemann.

Published by Food Studies: An Interdisciplinary Journal

Format Price
Article: Print $US10.00
Article: Electronic $US5.00

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.

Keywords: Food and Beverage Industry, Climate Change, Staff Education, Innovation, Sustainability, Technacy Genre Theory

Food Studies: An Interdisciplinary Journal, Volume 1, Issue 1, pp.45-56. Article: Print (Spiral Bound). Article: Electronic (PDF File; 2.341MB).

Angela Turner

Academic, Centre for Tourism, Leisure and Work Research , School of Tourism and Hospitality Management, Southern Cross University, Coffs Harbour, Australia

Angela’s research interest concerns food education, food sustainability, and food innovation research (regional foods and food education research). Her industry affiliation with the Australian Institute Food Science and Technology Incorporated aligns as a common interest to improve the direction of food technology curriculums in secondary schooling. Her affiliation interest with the Centre for Tourism, Leisure and Work involves regional food sustainability and food innovation research. Her doctoral thesis explores the evolution of food curriculum studies in New South Wales, Australia, and to what extent food technology in education is well placed to meet emerging policy and economic demand for food innovation expertise in the industry. A particular focus involves technacy genre theory as a conceptual tool to identify and measure inter-relationships and subtle differences between typologies of technology practices for food technology.

Prof. Kurt W. Seemann

School Director, Higher Degrees and Research Training, School of Tourism and Hospitality Studies, Swinburne University of Technology, Australia

Dr. Seemann’s research investigates the relationship between people, technology, and the environment as a complex adaptive system. The scale of his research has been focused at two levels: the human scale of holistic technology education and processes of innovation, and the larger societal scale of systems driving and defining the sustainability of human settlements.