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About

From project planning to implementation, staff and students worked together to plan, design and build an on-campus project for food sustainability. 

Studens were mainly drawn from the Sociology undergraduate course, The Social Life of Food.

Participating students benefit from the support of researchers and professionals from the Food Researchers in Edinburgh Network (FRIED), the University of Edinburgh Social Responsibility and Sustainability Office, lecturers and food researchers.

The project uses action research and practice-based learning to support learning for sustainability, in part through involving students in the development of sustainability projects on campus, as well as in the co-design of a new credit-bearing course to be available to students called ‘Practicing Action Research for Sustainability’.

A possible future