Critical Food Pedagogy and Sustainable Development

Edited by Walter Leal, this encyclopedia serves as a tool to support universities across the world to implement sustainable development in higher education in a number of key areas, spread over 5 Sections: 1. Policy-making, visioning, structures, management and strategies 2. Teaching, learning and competencies 3. Research and transformation 4. Campus greening, design, operations and carbon impacts 5. Students and stakeholders´ initiatives and involvement The encyclopedia will be of special interest to administrators and managers at higher education institutions; academic staff (e.g. lecturers, professors, researchers); technical staff and students. Also, other groups working outside higher education, but interested on the theory and practice of sustainable development, will find its contents useful.Food pedagogy is the fusion of food-related content and experiential process as one co-occurrence. Coupled with the critique of, and solutions to food related issues, society forms power relations that serve as the foundational underpinnings of critical theory. The combining of food pedagogy and critical theory equates to critical food pedagogy