An Approach to Develop Sustainability in a Subject of Human Nutrition and Dietetics Degree, a Pilot Experience

The present study was aimed to develop the skill of sustainability among students of the subject “Collective Restoration” in Human Nutrition and Dietetics Degree. For that purpose activities that dealed with economic, environmental, sanitary and social sustainability were carried out. After defining the skill and learning results, different activities and evaluation criteria were proposed for their development. The skill was carried out in an active, collaborative and classroom-based way. The 75% of the students that attended classes mentioned concepts related to sustainability in the final exam. Concepts such as an adequate food distribution among people or the reduction of food wastes were considered by the students. In view of the obtained results, the skill of sustainability might be developed coordinately in more subjects of this degree in order to make students be competent in this field for their future profession.