A recent survey with University of Malta (UM) students and staff revealed that nearly half of the respondents (46%) were willing to pay more for food products bought on campus which were labelled artisanal or home-made, yet only about one in four (28%) were willing to pay more for fair trade products, and a mere one in five (21%) were willing to pay for products labelled palm oil-free. At the same time, when choosing food in general, two thirds of respondents (67%) bought food which they felt like eating at that moment, and nearly half (44%) said they took price into account and tried to spend as little as possible.
This survey was part of a nation-wide project called Eat Responsibly and led by Nature Trust Malta. This project is mainly being implemented in schools around Malta and Gozo through the Ekoskola network, but this year it was also introduced at the University of Malta via the B.Sc. (Hons) Home Economics (HE) and the B.Ed. (Hons) Nutrition, Family and Consumer Studies (NFCS) students of the Faculty of Education. Over the course of the year, these students participated in and organised multiple activities. First year B.Sc. Home Economics students scripted and recorded public service announcement for Campus FM on the project themes – eating local, seasonal, healthy and minimally processed food, avoiding foods with palm oil, safeguarding biodiversity, promoting fair trade and not wasting food. Second year B.Ed. NFCS students practised making traditional, sustainable dishes and created photo-stories as educational resources. Fourth year B.Ed. NFCS students ran a 10-session mini-course on sustainable consumption for primary school children in one state school Klabb 3-16 after-school programme. Each week the young children cooked a healthy, tasty snack which they were then encouraged to try again at home. The course ended with an open afternoon where parents and guardians could see their children’s work and even taste the Oat and Banana Energy Balls made fresh by their children earlier that day.
The culmination of the Eat Responsibly university-based project was an online survey on eating habits followed by a fun educational event on campus also run by the fourth year B.Ed. NFCS students. The survey had 211 respondents, mainly students, and offered some interesting insights. Just over half the respondents (51%) reported that they kept seasonality in mind when choosing food, yet only 8% bought their vegetables and fruit from farmers markets. One in three respondents (34%) went to fast food outlets once a week and about the same number (34%) admitted to only knowing how to cook a few dishes. Just over a quarter of the respondents (26%) spent between 6-10 Euro weekly on food whilst on campus, but only one in three (33%) would be willing to pay more for food labelled organic or made from free range eggs.
Based on these and other results, an event was organised where the senior NFCS students set up a stand with the theme Nutritious Can Still Be Delicious. The goal was to highlight the value of healthy eating and to explain various food-related sustainability issues. Visitors to the stand could sample a selection of home-made snacks and drinks made with organic, fair trade and less processed ingredients and also collect a pack of recipes to take home. The food was well-liked and many were surprised to learn that the flavoursome fare included some unexpected ingredients, such as Chocolate Brownies made with spinach and carrots and topped with a mascarpone and cauliflower puree frosting.
At one point Pro-Rector Godfrey Baldacchino also dropped by. He chatted with students about the importance of sustainable diets and tasted the food available. Samples of the snacks were also delivered by some of the senior students to the Rector’s office. Prof. Vella used his chemistry expertise to talk about the organoleptic properties of the food items - an experience much appreciated by the students.
Based on these and other results, an event was organised where the senior NFCS students set up a stand with the theme Nutritious Can Still Be Delicious. The goal was to highlight the value of healthy eating and to explain various food-related sustainability issues. Visitors to the stand could sample a selection of home-made snacks and drinks made with organic, fair trade and less processed ingredients and also collect a pack of recipes to take home. The food was well-liked and many were surprised to learn that the flavoursome fare included some unexpected ingredients, such as Chocolate Brownies made with spinach and carrots and topped with a mascarpone and cauliflower puree frosting.
At one point Pro-Rector Godfrey Baldacchino also dropped by. He chatted with students about the importance of sustainable diets and tasted the food available. Samples of the snacks were also delivered by some of the senior students to the Rector’s office. Prof. Vella used his chemistry expertise to talk about the organoleptic properties of the food items - an experience much appreciated by the students.
Plans are under way to follow up on the Eat Responsibly project on campus next academic year. Interested UM staff and entities will be invited to join forces to increase awareness among the University community about sustainable eating whilst promoting a campus setting more conducive to sustainable food choices. For more information about the Eat Responsibly project on campus contact suzanne.piscopo@um.edu.mt. For the campus event recipes access the Nutritious Can Still be Delicious page on facebook.
