Abstract:

The goals of the 2030 Agenda for Sustainable Development, the objectives of the “Farm to Fork Strategy” of the European Green Deal, together with the “Four betters” strategy of the FAO Strategic Framework 2022-31 need to be taken into consideration in the education system. In this sense, it is essential to avoid misinformation related to basic concepts and to design workshops for future professionals in tourism and catering fields in Mediterranean touristic areas such as Alicante province. Consumers usually request information related to local food, gastronomy fairs, and traditional food, among others, and it is essential to ensure this knowledge by future professionals. Therefore, a Master Thesis of Master's Degree in Teacher Training for Secondary Education, Vocational Training and Language Teaching from Miguel Hernández University (UMH) was carried out. We study the level of knowledge of the basic concepts of Sustainable and Healthy Food in potential consumers in order to design training proposals that include that terms/concepts/information that consumers do not know. Therefore, we need to assure that the curricula of Tourism and Hospitality professionals’ contains and clarifies such concepts as consumers rely on them as providers of such information. For such purpose, training proposals in terms of Sustainability and Healthy Food were included in this work. Sustainable Development Goals (ODS) were considered in the study to provide an insight on society needs. Based on the results obtained, different activities/actions focused on improved content were proposed to increase knowledge related to sustainable and healthy products. One of the most important contributions of this paper is to provide public materials and inspiration (e-poster) for future projects.

Keywords:

2030 Agenda, basic concepts, learning, sustainability.