Event submissions
Published
This submission belongs to the session F. Sustainable Food Security and Food Systems of the event The 6th International Electronic Conference on Foods
Published date
27 Oct, 2025
Academic Editor
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Theodoros VarzakasCitation
Yen-Cheng Chen, Pei-Ling Tsui, Bo-Kai Lan, <span>Cooking for Change: Evaluating the Impact of Sustainable Food Education on Eating Behavior</span>, in Proceedings of The 6th International Electronic Conference on Foods, 28 October–30 October 2025, MDPI: Basel, Switzerland
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Cooking for Change: Evaluating the Impact of Sustainable Food Education on Eating Behavior
Yen-Cheng Chen 1
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Pei-Ling Tsui 2
Bo-Kai Lan 3
1. Department of Applied Science of Living, Chinese Culture University, Taipei 11114, Taiwan
2. Department of Hospitality Management, National Taitung Junior College, Taitung 95045, Taiwan
3. Ph. D. Program in Nutrition and Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan
Abstract
Keywords
Sustainable food education
Dietary behavior change
Culinary pedagogy
Environmental sustainability