Ekološka živila v vzgojno-izobraževalnih zavodih kot podpora trajnostnemu razvoju: potenciali in ovire v osrednji Sloveniji - Škof, Nika (2012)
Delovanje kot podpora trajnostnemu razvoju mora biti zastavljeno celostno in učinkovito od proizvodnje do potrošnje. Pri doseganju ciljev, kot so večja lokalna prehranska samooskrba, okolju prijazno kmetovanje ter aktivno vključevanje posameznikov v reševanje aktualnih težav in spopadanje z novimi izzivi, je bil prepoznan velik potencial vzgoje in izobraževanja. Pri tem je pomembna poučenost vzgojiteljev in vodij šolske prehrane o sami problematiki in načinih delovanja za njihovo izboljšanje. Analiza stanja v osrednji Sloveniji kaže, da so odgovorni za preskrbo vzgojno-izobraževalnih zavodov z živili o tem relativno dobro seznanjeni. Med motivacijskimi dejavniki za uvajanje ekoloških živil izstopata visoko izražena notranja motivacija in instrumentalnost delovanja, dočim so zaznane ovire in rešitve v večji meri zunanje. Anketiranci se čutijo soodgovorne pri naslavljanju okoljskih, zdravstvenih in strateških vidikov hrane, vendar se v luči predvidenih ovir ne čutijo dovolj opolnomočeni. Ob analizi lokalnega stanja z intervjuji in anketami ter primerjavi relevantnih dejavnikov s statističnimi informacijami si lahko pri implementaciji aktivnosti za spodbujanje prehranske varnosti pomagamo tudi s primeri dobrih »top-down« praks iz tujine. Supporting sustainable development through agency requires holistic and effective measures between stages of production and consumption. Recently, a great potential of youth education has been recognized in reaching goals, such as increased local food self-sufficiency, environmentally friendly farming practices and active involvement of individuals in coping with both current problems and new challenges. Educators and procurerers’ knowledge about the issues at hand and ways of bringing about positive change is of great importance. Analysis of the situation in central Slovenia shows that procurers in public nursery schools have relatively good knowledge of relevant topics. Among motivational factors for introducing organic food a highly expressed internal motivation and instrumentality of agency was revealed, whereas perceived obstacles and solutions were found to be more external in nature. Survey respondents do feel co-responsible in addressing environmental, health and strategic aspects of food, but not empowered enough to overcome perceived obstacles. Alongside analyses conducted with interviews and surveys at the local level and comparison of relevant factors based on statistical information, implementation of activities geared towards greater food security can be assisted by examples of cases of successful 'top-down' practices from abroad.