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Reflective and Cooperative Learning for Understanding Sustainability through an Eco-Innovation Strategy in Rural Travel and Hospitality: A STEAM Case Study
Hung, C.-L.; Yu, T.-F.; Lin, Y.-H.; Lin, Y.-C.; Chen, Y.-H.; Lo, W.-S. Reflective and Cooperative Learning for Understanding Sustainability through an Eco-Innovation Strategy in Rural Travel and Hospitality: A STEAM Case Study. Sustainability2023, 15, 13152.
Hung, C.-L.; Yu, T.-F.; Lin, Y.-H.; Lin, Y.-C.; Chen, Y.-H.; Lo, W.-S. Reflective and Cooperative Learning for Understanding Sustainability through an Eco-Innovation Strategy in Rural Travel and Hospitality: A STEAM Case Study. Sustainability 2023, 15, 13152.
Hung, C.-L.; Yu, T.-F.; Lin, Y.-H.; Lin, Y.-C.; Chen, Y.-H.; Lo, W.-S. Reflective and Cooperative Learning for Understanding Sustainability through an Eco-Innovation Strategy in Rural Travel and Hospitality: A STEAM Case Study. Sustainability2023, 15, 13152.
Hung, C.-L.; Yu, T.-F.; Lin, Y.-H.; Lin, Y.-C.; Chen, Y.-H.; Lo, W.-S. Reflective and Cooperative Learning for Understanding Sustainability through an Eco-Innovation Strategy in Rural Travel and Hospitality: A STEAM Case Study. Sustainability 2023, 15, 13152.
Abstract
Eco-innovation denotes developing green practices using environmentally friendly innovative approaches or technologies. Although, eco-innovation has been broadly applied in different in-dustries, such as low-carbon production and manufacturing, how to implement such innovation in education for sustainable development (ESD) has rarely been studied. Therefore, this research considered a reflective and cooperative learning approach to science, technology, engineering, arts, and math (STEAM) education. A case study examined Wanluan Township of Pingtung County in southern Taiwan. Four departments’ students and teachers at Meiho University were involved in situated learning. Students of hospitality management played farm owners who en-gaged in organic agriculture to produce food and beverages. These agricultural products were farm-to-table, cooked and served for customers in a natural dining setting through the students’ teamwork. Students of tourism, sports & leisure management, and food science & nutrition played tourists in a self-guided travel context, who engaged in acts such as visiting buildings to understand heritage while observing that the houses were still in use a dwelling. This encouraged reflection on the importance of cultural preservation. According to the results from the role-play farm owners and tourists, eco-innovation can represent a sustainable marketing strategy for im-proving the local-community economy and can be implemented in a practical situation in STEAM. The goal of ESD for 2030 — societal transformation — is to foster students’ responsible behavior and attitudes in a personally authentic manner, thereby fostering sustainability learning and understanding.
Social Sciences, Tourism, Leisure, Sport and Hospitality
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
