Abstract
The recent discourse on sustainability science calls for interdisciplinary research. The home economics science approach ranges from individual actions to the involvement of communities and societies at large, and thus it can provide important perspectives on cultural sustainability. The aim of the research is to study the linkage between cultural sustainability and service sector education to support the creation of sustainable professions. In the present small-scale empirical study, the food service degree curriculum of a Finnish vocational college and teachers’ group interview data were analyzed to find how cultural sustainability is presented in the curriculum and how it is understood by teachers and integrated into teaching practices. Previous cultural sustainability research identifies four perspectives of cultural sustainability: (1) vitality of cultural traditions; (2) economic starting point; (3) diversity together with maintenance of local culture; and (4) possible influence on the balance between human actions and environment. Findings indicate that sustainability, including cultural sustainability, is integrated in the curriculum and considered important by teachers. Translating these into practice remains a challenge. The balance between human and nature was mostly understood as recycling, use of public transport, sustainable consumption, and taking trips to the nature nearby. Cultural sustainability as a concept is not well known, although themes such as multicultural issues, equality, charity, and environmental responsibility were included in teachers’ practical lessons daily. Feasts and celebrations in learning were opportunities to view cultural sustainability widely. This paper provides a way forward for the teachers to develop further their pedagogical practices.
Highlights
The globally agreed sustainable development goals challenge professional fields to critically reflect and revise current educational programs and practices from a sustainability perspective
We focus on analyzing the curricula for the food service degree and study how teachers understand and integrate cultural sustainability in their teaching
The study aimed to make the cultural elements of sustainable development visible in the context of Finnish vocational education
Summary
The globally agreed sustainable development goals challenge professional fields to critically reflect and revise current educational programs and practices from a sustainability perspective. Sustainability can be considered both as an inherent goal for any professional activity and as means to sustain the viability of professions. This paper analyses the linkage between cultural sustainability and service sector education to support the creation of sustainable professions. We discuss cultural sustainability as a critical aspect of sustainable development and discuss its transformative potential for future professions. This paper analyses cultural sustainability in the context of vocational education, more precisely the food service degree provided in the hotel, restaurant, and catering program in Stadin Ammattiopisto vocational college in Finland. We focus on analyzing the curricula for the food service degree and study how teachers understand and integrate cultural sustainability in their teaching
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