Work

The Food Ethics, Sustainability and Alternatives Course: A Mixed Assessment of University Students’ Readiness for Change

Year: 2026

Type: article

Abstract: Growing interest in food sustainability education aims to increase awareness of food distribution systems, environmental degradation, and the connectivity of sustainable and ethical food practices. However, recent scholarship has questioned whether such pedagogical efforts are meaningfully internalized by students or lead to sustained behavioral change. Prior studies document persistent gaps in students’ understanding of sustainability impacts and the limited effectiveness of existing instructional approaches in promoting transformative engagement. To address these concerns, the Food Ethics, Sustainability and Alternatives (FESA) course was implemented with 21 undergraduate and graduate students at Montclair State University (Montclair, NJ, USA). Course outcomes were evaluated using a mixed-methods design integrating qualitative analysis with quantitative measures informed by the Theory of Planned Behavior, to identify influences on students’ attitudes, and a Transtheoretical Model (TTM) panel survey to address progression from awareness to action, administered pre- and post-semester. Qualitative findings revealed five central themes: increased self-awareness of food system contexts, heightened attention to animal ethics, the importance of structured classroom dialogue, greater recognition of food waste, and increased openness to alternative food sources. TTM results indicated significant reductions in contemplation and preparation stages, suggesting greater readiness for change, though no significant gains were observed in action or maintenance scores. Overall, the findings suggest that while food sustainability education can positively shape student attitudes, the conversion of attitudinal shifts into sustained behavioral change remains limited by external constraints, including time pressures, economic factors, culturally embedded dietary practices, structural tensions within contemporary food systems, and perceptions of limited individual efficacy.

Source: Sustainability

DOI: 10.3390/su18020815

Authors: Charles Feldman, Stephanie Silvera

Institution: Montclair State University

Language: English

Topic: Sustainability in Higher Education

Subfield: Education

Field: Social Sciences

Domain: Social Sciences

SDGs: Quality education, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $2,896