Advisor(s)
Abstract(s)
Já não se pode negar o impacte da ação humana na terra, o que justifica a necessidade de se formarem profissionais capazes de lidar com esta problemática. Neste contexto, a formação superior nas áreas da educação ambiental e da gestão ambiental podem ser consideradas uma mais-valia para a sociedade, devendo preparar os estudantes para lidar com questões do quotidiano que causam grandes impactes no planeta. Realça-se a alimentação como uma das principais causadoras de externalidades, ocasionando problemas como deflorestação, alto consumo de recursos, geração de resíduos, perda de biodiversidade, alterações climáticas, entre outros. Assim, diante da importância do tema justifica-se que a alimentação sustentável seja trabalhada no contexto curricular dos cursos das áreas ambientais. Este estudo, enquadra-se no âmbito do trabalho de conclusão de curso de Tecnologia em Gestão Ambiental, através do programa de mobilidade académica celebrado entre o Instituto Federal de Alagoas (IFAL), Brasil e o Instituto Politécnico de Bragança (IPB), Portugal. Com o trabalho pretendeu-se conhecer as perceções de dois grupos de estudantes da área ambiental acerca de alguns aspetos relacionados com a alimentação sustentável. Participaram no estudo estudantes da Licenciatura em Educação Ambiental (N=23), do IPB e da Tecnologia em Gestão Ambiental (N=34), do IFAL. A metodologia de trabalho consistiu numa revisão de literatura e na recolha de dados através de um questionário baseado numa escala multi-itens. Através de 30 afirmações foi possível conhecer as percepções dos grupos amostrais. As questões concentraram-se em aspetos específicos sobre alimentação sustentável como o consumo de carne, uso de combustíveis fósseis, sazonalidade e plantio em monoculturas, uso de plástico, compostagem, consumo de recursos hídricos conceitos de economia socialmente justa e equidade social, entre outros. Embora, de uma forma geral, os resultados evidenciem que os estudantes são esclarecidos acerca desta temática, ainda é necessário, para que se atinja a literacia ambiental, um aumento do nível de compreensão das inter-relações ambientais relacionadas com a alimentação. Neste sentido, reforça-se a necessidade de investir na educação desses futuros profissionais para que sejam agentes de consciencialização para os impactos ambientais decorrentes da alimentação, pois, dessa forma, estarão a promover conhecimentos, atitudes e comportamentos sobre as inter-relações da alimentação com o ambiente.
It is no longer possible to deny the impact of human action on earth, which justifies the need to train professionals capable of dealing with this problem. In this context, higher education in the areas of environmental education and environmental management can be considered an asset to society and should prepare students to deal with everyday issues that cause great impacts on the planet. Food is highlighted as one of the main causes of externalities, causing problems such as deforestation, high consumption of resources, waste generation, loss of biodiversity, climate change, among others. Thus, given the importance of the theme, it is justified that sustainable food be worked on in the curricular context of courses in environmental areas. This study falls within the scope of the completion of a course in Environmental Management Technology, through the academic mobility program celebrated between the Federal Institute of Alagoas (IFAL), Brazil and the Polytechnic Institute of Bragança (IPB), Portugal. With the work, it was intended to know the perceptions of two groups of students in the environmental area about some aspects related to sustainable food. Students from the Degree in Environmental Education (N=23), IPB and Technology in Environmental Management (N=34), from IFAL participated in the study. The work methodology consisted of a literature review and data collection through a questionnaire based on a multi-item scale. Through 30 statements, it was possible to know the perceptions of the sample groups. The questions focused on specific aspects of sustainable food such as meat consumption, use of fossil fuels, seasonality, planting in monocultures, use of plastic, composting, consumption of water resources, concepts of socially just economy, social equity, among others. Although, in general, the results show that students are informed about this theme, it is still necessary, in order to reach environmental literacy, to increase the level of understanding of the environmental interrelations related to food. In this sense, the need to invest in the education of these future professionals is reinforced so that they are agents of awareness for the environmental impacts of food, as, in this way, they will be promoting knowledge, attitudes and behaviors about the interrelationships of food with the environment
It is no longer possible to deny the impact of human action on earth, which justifies the need to train professionals capable of dealing with this problem. In this context, higher education in the areas of environmental education and environmental management can be considered an asset to society and should prepare students to deal with everyday issues that cause great impacts on the planet. Food is highlighted as one of the main causes of externalities, causing problems such as deforestation, high consumption of resources, waste generation, loss of biodiversity, climate change, among others. Thus, given the importance of the theme, it is justified that sustainable food be worked on in the curricular context of courses in environmental areas. This study falls within the scope of the completion of a course in Environmental Management Technology, through the academic mobility program celebrated between the Federal Institute of Alagoas (IFAL), Brazil and the Polytechnic Institute of Bragança (IPB), Portugal. With the work, it was intended to know the perceptions of two groups of students in the environmental area about some aspects related to sustainable food. Students from the Degree in Environmental Education (N=23), IPB and Technology in Environmental Management (N=34), from IFAL participated in the study. The work methodology consisted of a literature review and data collection through a questionnaire based on a multi-item scale. Through 30 statements, it was possible to know the perceptions of the sample groups. The questions focused on specific aspects of sustainable food such as meat consumption, use of fossil fuels, seasonality, planting in monocultures, use of plastic, composting, consumption of water resources, concepts of socially just economy, social equity, among others. Although, in general, the results show that students are informed about this theme, it is still necessary, in order to reach environmental literacy, to increase the level of understanding of the environmental interrelations related to food. In this sense, the need to invest in the education of these future professionals is reinforced so that they are agents of awareness for the environmental impacts of food, as, in this way, they will be promoting knowledge, attitudes and behaviors about the interrelationships of food with the environment
Description
Keywords
Alimentação sustentável Alterações climáticas Educação ambiental Gestão ambiental Research Subject Categories::SOCIAL SCIENCES::Social sciences::Education
Citation
Publisher
Instituto Politécnico de Bragança