The Sustainability Institute’s Cookbook: Recipes for Food and Community Building
| dc.contributor.advisor | Metelerkamp, Luke | |
| dc.contributor.author | Shimahara, Eduardo | |
| dc.contributor.other | Stellenbosch University. Faculty of Economic and Management Sciences. School of Public Leadership. | en_ZA |
| dc.date.accessioned | 2016-03-09T14:59:20Z | |
| dc.date.available | 2016-03-09T14:59:20Z | |
| dc.date.issued | 2016-03 | |
| dc.description | Thesis (MPA)--Stellenbosch University, 2016. | en_ZA |
| dc.description.abstract | ENGLISH SUMMARY: The Sustainability Institute in Stellenbosch South Africa is an institution dedicated to teach and promote sustainable development through different courses. Postgraduate, Masters and even PhD courses are offered in partnership with Stellenbosch University to students that come from many different countries. This participatory action research (PAR) project aims to investigate the role of food at the Sustainability Institute. Quantitative research and semi- structured interviews are used in order to understand what this institution consumes when it comes to food, and how the decisions about what to buy and/or consume are taken. Then, with the use of a Brazilian methodology (Elos) as a roadmap to PAR, all the staff at the Sustainability Institute are invited to play a game where they cook together and share the food in order to bring about reflection and action on this important theme relating to sustainable development. | en_ZA |
| dc.description.abstract | AFRIKAANS OPSOMMING: “Die Volhoubaarheidsinstituut op Stellenbosch is ’n instelling wat toegewy is aan onderrig oor én die bevordering van volhoubare ontwikkeling deur verskillende kursusse. Nagraadse, magister- en selfs PhD-kursusse word in vennootskap met die Universiteit Stellenbosch aan studente van ’n wye verskeidenheid lande aangebied. Hierdie projek van deelnemende aksienavorsing (PAR) is daarop afgestem om die rol van voedsel in die Volhoubaarheidsinstituut te ondersoek. Kwantitatiewe navorsing en semigestruktureerde onderhoude word gebruik om die instelling se kosverbruik te verstaan, en te begryp hoe besluite oor wat om te koop en/of te verbruik, geneem word. Daarna word ’n Brasiliaanse metodologie (Elos) as roetekaart vir deelnemende aksienavorsing toegepas om alle personeellede van die Volhoubaarheidsinstituut te nooi om aan ’n spel deel te neem waar hulle saam kos voorberei en dit dan deel ten einde besinning en aksie oor hierdie belangrike tema in verband met volhoubare ontwikkeling teweeg te bring.” | af_ZA |
| dc.format.extent | x, 281 pages ; illustrations | en_ZA |
| dc.identifier.uri | http://hdl.handle.net/10019.1/98768 | |
| dc.language.iso | en_ZA | en_ZA |
| dc.publisher | Stellenbosch : Stellenbosch University | en_ZA |
| dc.rights.holder | Stellenbosch University | en_ZA |
| dc.subject | Cooking | en_ZA |
| dc.subject | Sustainable living | en_ZA |
| dc.subject | Sustainability Institute -- South Africa -- Stellenbosch | en_ZA |
| dc.subject | Community building | en_ZA |
| dc.subject | Participatory Action Research (PAR) | en_ZA |
| dc.subject | UCTD | |
| dc.title | The Sustainability Institute’s Cookbook: Recipes for Food and Community Building | en_ZA |
| dc.type | Thesis | en_ZA |