Data on Sustainability Research Described by Researchers at University of Parma (Promoting Nutrition and Food Sustainability Knowledge in Apprentice Chefs: An Intervention Study at The School of Italian Culinary Arts-ALMA).

Researchers at the University of Parma in Italy conducted a study to determine the effectiveness of an educational program designed for apprentice chefs in promoting knowledge about nutrition and food sustainability. The study involved administering questionnaires to apprentice chefs who received lectures on nutrition and food sustainability, as well as a control group. The results showed that the educational intervention was effective in improving knowledge about nutrition and the environmental impact of food production and consumption. The study also developed and validated a food sustainability knowledge questionnaire. The research provides valuable insights for future developments in promoting nutrition and food sustainability knowledge. [Extracted from the article]