Fermenting food in Scotland’s schools: A design-led dissertation project — Part 2: Background

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1. Scotland’s food and health status quo

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“Industrial society has given us effective medical treatments, but it’s also making us sick. […] As medical treatments become increasingly resource-intensive, the chances grow that the public health damage of a treatment outweighs the individual gain of a patient, especially at old age. […] A health care system that is more focused on preventive medicine, and which operates outside the logic of the market, could reduce emissions without negatively impacting health, maybe even improving it.” (De Decker, 2021)

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2. Previous interventions

3. Discussion about the background

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