Browsing by Author "Lahtinen, Krista"

Goals. In Finland the popular confirmation school provides young people an opportunity to reflect on their values. One of the goals of confirmation work is to equip the young to ethical reflection on themes like sustainability. As a part of sustainability education food-related themes provide an easily approachable way to reflect on the impact of one´s choices on oneself and others. Eating is a complex phenomenon related to many conflicts both at the individual and societal level. The goal of this study is to describe and analyze meals at a confirmation camp from the perspectives of different actors. The purpose is to examine the role of food at a confirmation camp and to look at the practices that are regarded as indicating sustainability at meals. This study also analyzes how sustainability can be improved at confirmation camps. Methods. This study was conducted as an ethnographic case study. The data was collected at a Vantaa parish confirmation camp and consisted of focused interviews of confirmands, young confirmed volunteers, parish workers and food service staff as well as a field diary kept by the researcher. The interviews were carried out individually or in groups with 20 people participating. After being transcribed the data was analyzed using data-driven content analysis. Results and conclusions. Food had a wide range of meanings at the confirmation camp of which the most important seemed to be receiving nutrition and experiencing eating as a so-cial event. The meal times were also moments to share information, they gave a structure to the days and food was seen to affect the atmosphere at camp. Between the shared meals, the young people were constantly snacking sweets and other snacks they had brought to camp. Different actors had different perceptions of the visibility of sustainability in confirma-tion camp meals, but in general it was thought not be visible enough. Among other things increasing the share of vegetarian food and improving recycling opportunities were suggested to promote sustainability. The lack of resources and co-operation and the eating habits of young people were seen as challenges for carrying out the developmental suggestions concerning sustainability.