About Johanna Björklund
My research approach is multidisciplinary with the aim of contributing to knowledge for sustainable transformation of the food system. I have worked at both ends of the food system, in participatory research and development projects for sustainable food production, and as researcher performing on-going evaluations projects on sustainable meals in public restaurants.
As a member of the Social Impact Lab at the University, I have had the opportunity to further develop an idea of using the school lunch in learning for sustainable development. Together with pilot schools, I develop a model for action-oriented and reflective learning based on the school meal that can be adapted and used regionally and nationally. This concerns school development and a change in the school's inner way of working. The research will be part of the new research project "The School Meal in Educational Activities" within the university's focus area "Food and Health".
I am the program responsible for the Culinary Art and Ecology Program, run by the School of Science and Technology in collaboration with the School of Hospitality, Culinary Art and Meal Science and I teaches courses in food, environment and sustainability. I am also involved in natural science education for teachers.
The participatory research and development projects I have worked in has had their focuses on sustainable climate friendly food production, biodiversity at farm level, organic ley seed and organic tomato production and the development of Swedish agroforestry. Other research projects I participated in relate to local distribution networks as a driving force for increased sustainability in agriculture, as well as evaluation of sustainable agriculture based on local ecosystem services in different parts of the world.