This book draws together the perceptions and experiences from a range of international professionals with specific reference to food education. It presents a variety of teaching, learning and curriculum design approaches relating to food across primary, secondary and vocational school education, undergraduate initial teacher education programs, and in-service professional development support contexts.  

Contributions from authors of a variety of background and countries offer insight into some of the diverse issues in food education internationally, lessons to be learned from successes and failures, including action points for the future. The book will be both scholarly and useful to teachers in primary and secondary schools.

Foreword; Stephanie Valentine.- Introduction; Marion Rutland and Angela Turner.- Part I: Food Teaching in Primary and Secondary Schools in Different Cultures.- Exploring Food Education in the English Primary Curriculum; Sue Miles-Pearson.- Reducing Challenging Behaviour and Maintaining Aboriginal and Torres Strait Islander (ATSI) and non ATSI Student Retention through Food and Exercise in Primary and Secondary Schools in New South Wales, Australia; Gillian Stuart and Angela Turner.- What is the Current State of Play for Food Education in English Secondary Schools? Ruth Seabrook and Vanessa Grafham.- A Technological Approach to Secondary Food Education in New Zealand; Wendy Slatter.- Developments in Secondary Food Education in England since the 1970s: A Personal Perspective; Angela J. Turner.- Food and Nutrition Education in Malta: a Journey across time and Subject Boundaries; Suzanne Piscopo.-  Home Economics Education in the Secondary School Settings: Lessons from Education Policy on the Island of Ireland; Amanda McCloat and Martin Caraher.- Part II: The Professional Identity of Food Teachers.- Positive Ingredients to Redefine Food Education in Schools in New South Wales, Australia; Donna Owen.- Where will Future Secondary Food Teachers come from in England? Sue Wood-Pearson and Suzanne Lawson.- Changing the Professional Identity of Food Technology Teachers in New South Wales, Australia; Deborah Trevallion.- Qualifications for Working in the Food Industry: Understanding all the Available Options for Students and Educators in Victoria, Australia; Bronwyn Graham.- Continuing Professional Development for Secondary Food Technology teachers in New South Wales (NSW), Australia; Carly Hart.- Food Teaching in Upper Secondary English Schools: Progression into Food Related Undergraduate Courses in Higher Education; Marion Rutland.- Part III: Current Content and Contemporary Issues.- Current Research in Nutrition in the School Curriculum in England; Sue Reeves.- A Curriculum Developer’s Perspective on the Place of Food in the Secondary School in England; David Barlex.- Population Growth and Global Food Supplies; Christopher Ritson.-  Socially Acute Questions: How Biotechnology can Provide Context and Content for Discussion in Food Technology Education; Bev France.-  Teaching Food Technology in a Secondary Technology Education Classroom: Exploring Ideas in Indigenous Contexts; Mishack Gumbo.- Learning Cultural, Ecological and Food Literacies though the Gumbaynggirr Pathway of Knowledge Project; Angela Turner.- A Synoptic View of Sections 1, 2 and 3; Marion Rutland and Angela Turner.