Abstract Contributing to more sustainable diets is a major challenge for contemporary environmental education. It implies an increase in the share of plant-based foods and of home-cooked meals. Awareness of this is widespread but taking concrete action is not easy. What competences does it call for? To identify them, we proposed an 8-month training course to groups of young adults in France. Their consumption of vegetables and the competences they mobilized were collected at the end of the training and 8 months later. The competences used by the participants with the lowest consumption of vegetables included controlling their food budget, collecting information about processed foods and planning what they would like to eat. The competences used by the participants with the highest consumption included planning meal preparation, being flexible, choosing quality products and mastering the preparation of fresh vegetables. These results are of interest for designing education programmes for sustainable diets.

中文翻译：

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可持续食品教育：支持蔬菜消费需要哪些食品准备能力？

摘要 促进更可持续的饮食是当代环境教育的一项重大挑战。这意味着植物性食品和家常菜的份额增加。人们普遍意识到这一点，但采取具体行动并不容易。它需要什么能力？为了识别他们，我们建议为法国的年轻人群体开设一个为期 8 个月的培训课程。在培训结束时和 8 个月后收集他们的蔬菜消费量和他们调动的能力。蔬菜摄入量最低的参与者使用的能力包括控制他们的食物预算、收集有关加工食品的信息以及计划他们想吃什么。消费量最高的参与者使用的能力包括计划膳食准备、灵活、选择优质产品，掌握新鲜蔬菜的制作。这些结果对设计可持续饮食的教育计划很有意义。