2015 Volume 35 Pages 197-206
We developed and assessed a new educational method to promote sustainable consumption in a university cooking class. In addition to basic cooking skills, students learned local dishes as a representation of life and culture which elevated satisfaction when the meal was finally consumed. Results of a questionnaire survey show that students became more aware of life and culture, and of problems concerning their dietary habits after participating in this program. Furthermore, students began considering their consumer behavior to be an important factor in realizing a sustainable society and creatively developed an environmentally friendly lifestyle. These results indicate that the new educational method had an influence on developing a lifestyle for a sustainable society among university students.