Implementing Sustainable Food Preparation and Production Practices: Knowledge and Practices of PVMA Teachers in Malaysia
DOI:
https://doi.org/10.53797/ajvah.v6i2.5.2025Keywords:
sustainability knowledge, sustainable practices, TVET, food preparation, PVMAAbstract
Sustainability in food preparation and production is critical in addressing environmental challenges and supporting the Sustainable Development Goals (SDGs). Within Technical and Vocational Education and Training (TVET), teachers play a vital role in embedding sustainable practices through knowledge and classroom application. This study investigates the relationship between sustainability knowledge and sustainable food preparation and production practices among teachers in the Upper Secondary Vocational Programme (PVMA) in Malaysia. A quantitative survey design was employed, involving 128 teachers selected through stratified random sampling. Data were collected using a structured questionnaire and analysed using SPSS version 30. Descriptive results indicated that both sustainability knowledge (M = 3.89, SD = .26) and practices (M = 4.10, SD = .47) were at a high level. However, Pearson correlation analysis showed a moderate and significant positive relationship between the two variables (r = .493, p < .001), implying that knowledge alone is not sufficient to ensure full implementation of sustainable practices. The study concludes that continuous professional development, sustainability-focused modules and supportive teaching environments are necessary to bridge the knowledge-practice gap in TVET food-related education.
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