Gurpinder Singh Lalli is Reader in Education for Social Justice and Inclusion at the University of Wolverhampton, UK. He is sole author of Schools, Food and Social Learning (Routledge, 2019), co-editor of School Farms: Feeding and Educating Children (Routledge, 2021) and sole author of Schools, Space and Culinary Capital (Routledge, 2023).Angela Turner is an adjunct senior lecturer in Design and Technology in the Faculty of Education at Southern Cross University, Australia. She is the co-editor of International Perspectives of Food Education in the School Curriculum (2020).Marion Rutland is an honorary research fellow at the University of Roehampton, UK. She is the co-editor of International Perspectives of Food Education in the School Curriculum (2020).

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• PART ONE: OVERVIEW Introduction: Food futures in education PART TWO: POLICY, CURRICULUM, AND PEDAGOGY School mealtime as a pedagogical event Healthy Lifestyles Project: A practical food programme for primary schools Food technology as a subject to be taught in secondary schools: A discussion of content, relevance, and pedagogy Learning from the true school food experts: An ethnographic investigation of middle school students during school lunch The role of schools in supporting healthy eating in children and young people Home economics curriculum policy in Ireland: Lessons for policy development Food Technology and 21st century learningPART THREE: PSYCHOLOGY OF FOOD Food waste issues of universal infant free school meals in south-east England schools: A cautionary tale Belonging, identity, inclusion, and togetherness: The lesser-known social benefits of food for children and young people Is the ability to cook enough to foster good eating habits in the future? Investigating how schools can empower positive food choices in adolescentsPART FOUR: SOCIOLOGY OF FOOD Social media platforms and adolescents' nutritional careers: Upcoming development tasks and required literacies Food poverty and how it affects UK children in the long term School food lifeworlds: Children’s relational experience of school food and its importance in their early primary school years ‘I like it when I can sit with my best friends’: Exploration of children's agency to achieve commensality in school mealtimes Friends, not food: How inclusive is education for young vegans in Scotland? Food pathways to community success A renewed pedagogy for health co-benefit: Combining nutrition and sustainability education in school food learnings and practices Exploring intersectional feminist food pedagogies through the Recipe Exchange ProjectPART FIVE: CONCLUSION Conclusion: Food futures in education

Gurpinder Singh Lalli is Reader in Education for Social Justice and Inclusion at the University of Wolverhampton, UK. He is sole author of Schools, Food and Social Learning (Routledge, 2019), co-editor of School Farms: Feeding and Educating Children (Routledge, 2021) and sole author of Schools, Space and Culinary Capital (Routledge, 2023).Angela Turner is an adjunct senior lecturer in Design and Technology in the Faculty of Education at Southern Cross University, Australia. She is the co-editor of International Perspectives of Food Education in the School Curriculum (2020).Marion Rutland is an honorary research fellow at the University of Roehampton, UK. She is the co-editor of International Perspectives of Food Education in the School Curriculum (2020).

Select Guide Rating

• PART ONE: OVERVIEW Introduction: Food futures in education PART TWO: POLICY, CURRICULUM, AND PEDAGOGY School mealtime as a pedagogical event Healthy Lifestyles Project: A practical food programme for primary schools Food technology as a subject to be taught in secondary schools: A discussion of content, relevance, and pedagogy Learning from the true school food experts: An ethnographic investigation of middle school students during school lunch The role of schools in supporting healthy eating in children and young people Home economics curriculum policy in Ireland: Lessons for policy development Food Technology and 21st century learningPART THREE: PSYCHOLOGY OF FOOD Food waste issues of universal infant free school meals in south-east England schools: A cautionary tale Belonging, identity, inclusion, and togetherness: The lesser-known social benefits of food for children and young people Is the ability to cook enough to foster good eating habits in the future? Investigating how schools can empower positive food choices in adolescentsPART FOUR: SOCIOLOGY OF FOOD Social media platforms and adolescents' nutritional careers: Upcoming development tasks and required literacies Food poverty and how it affects UK children in the long term School food lifeworlds: Children’s relational experience of school food and its importance in their early primary school years ‘I like it when I can sit with my best friends’: Exploration of children's agency to achieve commensality in school mealtimes Friends, not food: How inclusive is education for young vegans in Scotland? Food pathways to community success A renewed pedagogy for health co-benefit: Combining nutrition and sustainability education in school food learnings and practices Exploring intersectional feminist food pedagogies through the Recipe Exchange ProjectPART FIVE: CONCLUSION Conclusion: Food futures in education

Gurpinder Singh Lalli is Reader in Education for Social Justice and Inclusion at the University of Wolverhampton, UK. He is sole author of Schools, Food and Social Learning (Routledge, 2019), co-editor of School Farms: Feeding and Educating Children (Routledge, 2021) and sole author of Schools, Space and Culinary Capital (Routledge, 2023).Angela Turner is an adjunct senior lecturer in Design and Technology in the Faculty of Education at Southern Cross University, Australia. She is the co-editor of International Perspectives of Food Education in the School Curriculum (2020).Marion Rutland is an honorary research fellow at the University of Roehampton, UK. She is the co-editor of International Perspectives of Food Education in the School Curriculum (2020).

Select Guide Rating

• PART ONE: OVERVIEW Introduction: Food futures in education PART TWO: POLICY, CURRICULUM, AND PEDAGOGY School mealtime as a pedagogical event Healthy Lifestyles Project: A practical food programme for primary schools Food technology as a subject to be taught in secondary schools: A discussion of content, relevance, and pedagogy Learning from the true school food experts: An ethnographic investigation of middle school students during school lunch The role of schools in supporting healthy eating in children and young people Home economics curriculum policy in Ireland: Lessons for policy development Food Technology and 21st century learningPART THREE: PSYCHOLOGY OF FOOD Food waste issues of universal infant free school meals in south-east England schools: A cautionary tale Belonging, identity, inclusion, and togetherness: The lesser-known social benefits of food for children and young people Is the ability to cook enough to foster good eating habits in the future? Investigating how schools can empower positive food choices in adolescentsPART FOUR: SOCIOLOGY OF FOOD Social media platforms and adolescents' nutritional careers: Upcoming development tasks and required literacies Food poverty and how it affects UK children in the long term School food lifeworlds: Children’s relational experience of school food and its importance in their early primary school years ‘I like it when I can sit with my best friends’: Exploration of children's agency to achieve commensality in school mealtimes Friends, not food: How inclusive is education for young vegans in Scotland? Food pathways to community success A renewed pedagogy for health co-benefit: Combining nutrition and sustainability education in school food learnings and practices Exploring intersectional feminist food pedagogies through the Recipe Exchange ProjectPART FIVE: CONCLUSION Conclusion: Food futures in education