Hello Kitchen 2017-2020: Evaluering af projektet "En bæredygtig model for Fars Køkkenskole"

Translated title of the contribution: Helle Kitchen 2017-2020: Evaluation of the project "A sustainable model for Fars Køkkenskole"

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Abstract

The “Hello Kitchen 2017-2020” report has been written on the basis of a 3-year collaboration on evaluation between the non-profit organization Hello Kitchen and Aalborg University’s Department for Culture and Learning.

The first part of the report presents the results from a survey of the perceived effects of Hello Kitchen’s nationwide kitchen school initiative, “Fars Køkkenskole” ("Dad’s kitchen school", aimed at fathers and their children), and two newly-developed kitchen school concepts, “Mors Verdenskøkken” (“Mum’s world kitchen”, aimed at mothers and their children based on ethnic diversity), and “Mad i Generationer” (“Generations of food", delivered in primary schools under the Home Economic subject as a meeting between pupils and voluntary seniors from the local area).

The second part of the report, “Målopfyldelse og opmærksomhedspunkter i det forsatte arbejde” (“Goal fulfilment and aspects to be aware of moving forwards”), represents written reporting from the formative evaluation process that was a part of the collaboration.

Apart from a generally wide-ranging perception of learning gained, and considerable satisfaction with the processes, the conclusions of the survey indicate the remarkably high significance that cooking together subsequently achieved for the social relationships between fathers and their children, and the practice-based awareness gained by fathers on how they can involve their children more in cooking at home. Furthermore, we should also mention that fathers found that their children subsequently offered to help in the kitchen, and that they believe that “Fars Køkkenskole” had a positive influence on the understanding of their children on what constitutes healthy food.

Selected conclusions from the report will be incorporated into ongoing research focused on elucidating the potential importance of cooking activities on subsequent changes in everyday food and mealtime habits.
Translated title of the contributionHelle Kitchen 2017-2020: Evaluation of the project "A sustainable model for Fars Køkkenskole"
Original languageDanish
Title of host publicationHello Kitchen 2017-2020
Number of pages68
Publication date19 Oct 2020
Pages1-68
Publication statusPublished - 19 Oct 2020

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