Fermenting food in Scotland’s schools: A design-led dissertation project — Part 1: Introduction

The SchoolKraut service is the outcome of this work (see Part 5)

1. Introduction

While undernutrition is still an important issue in many parts of the world, overnutrition is a major cause of the obesity epidemic that touches mainly high-income countries. In 2015, 19.5% of the adult population across the OECD countries was obese, and “nearly one in six children was overweight or obese” (OECD, 2017). Scotland has some of the highest incidences of obesity among OECD countries (Health Scotland, 2016), with the United Kingdom being the 6th on the OECD’s 2015 ranking (OECD, 2017). In addition to its environmental and social cost, obesity favours the development of diseases like cancer, as well as mental health issues, and is, therefore, an important cause of mortality in these countries (Martin-Jiménez, 2017). While curing these diet-related diseases relies on the mass-production of medicine and dietary supplements, that often initially come from natural ingredients and processes, people continue to eat and produce unhealthy food. This “food-health paradox” can be addressed through this question: what if healthy food was eaten in the first place as a resilient preventative medicine?



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