Annisa Nurramadhani, R. Riandi, Anna Permanasari, Irma Rahma Suwarma
Low-carbon food consumption is defined as the selection of a diet that is done by people that aims to reduce greenhouse gas emissions due to excessive energy use. Greenhouse gases are the main cause of climate change. Thus, it is needed mitigation for climate change through education to make changes in mindset and habits. This study aims to investigate students’ sustainability consciousness through low-carbon food consumption by using simple calculation applications. The research used is a research and development method with 53 pre-service teachers. The data collections are analyzed by simple calculation percentages. The results describe that the sustainability consciousness of preservice teachers has already in excellent results either in sustainability knowingness, sustainability attitude, and sustainability consciousness through low-carbon food consumption learning topics using simple calculation applications. it can be interpreted that learning the topic of low-carbon food consumption can lead pre-service teachers to make a change in their lifestyle starting from choosing the menu of their plates to reduce greenhouse gases indirectly as climate change mitigations. It can be concluded that low-carbon food consumption could promote preservice teachers’ sustainable consciousness. This study also supports strategies facing Sustainable Development Goals (SDGs) issues. © 2024 Tim Pengembang Jurnal UPI.
Science Education, Universitas Pendidikan Indonesia, Bandung, Indonesia; Science Education, Universitas Pakuan, Bogor, Indonesia
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