Abstract
This article offers an introduction to the literature on convenience foods as a growing phenomenon within contemporary lifestyles and on the emerging interest and practices in sustainable food consumption. Various factors influence the use of convenience foods, including time availability, values related to health and the natural environment, as well as cooking skills. Some of these factors also feature in choices and behaviours related to sustainable food consumption; although other factors such as knowledge, food labelling and belief in ones own potential positive impact also play a role. The importance of education for sustainable food consumption as a key strategy for improving individual and planetary wellbeing is outlined and the link with Home Economics literacy and particularly food literacy is explained. Building on the literature, and the discipline’s aims and practical application, suggestions are presented on how Home Economics educational initiatives can facilitate convenience in food preparation, whilst keeping in mind principles of sustainable consumption.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
