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This research argues that architecture knowledge is fragmented between the profession and academia as evidenced by long-standing conflicting opinions regarding desirable graduate attributes. Work-integrated learning (WIL) is one mode of education where these fragments should come together. This research seeks to address a missing part of that WIL model and understand the profession's view of what constitutes quality education as a United Nations (UN) Sustainability Development Goal (SDG).

Utilising a three round Delphi survey of the architecture profession engaged in WIL programs, this study reports on their perspectives of the key benefits and attributes of WIL and the value of WIL experiences as part of a quality higher education system.

The architecture profession confirmed the value of WIL programs as contributing to students developing an understanding of workplace culture and contexts. There was strong agreement that WIL experiences can be a valuable part of a quality education and enhance graduate employability. Challenges for practice included semester-based program timing, the length of engagement with practice and the lack of WIL program guidance by universities to prepare the profession for WIL experiences.

While WIL has been extensively researched over the last decade, it is limited in the architecture discipline. Survey findings address the research gap in understanding the architecture profession's views as a key WIL stakeholder which is important given the rapidly changing practice environments, globalisation and the increasingly transdisciplinary context.

The purpose of this paper is to explore the routine, everyday experiences and attitudes people bring to cooking and eating and aims to compare the significance of such culinary cultures to diets in France and Britain.

The initial phase of this qualitative, comparative research involved in-depth interviews with 13 French and 14 British citizens who were each asked to reflect upon foods eaten in the home, preparation methods and issues surrounding dietary practices and culinary cultures. The next phase of the research asked “experts” working within the field to reflect and elaborate upon the initial findings and in total ten French and nine British “experts” were interviewed.

The results reveal how to a greater extent French respondents relied upon raw ingredients from which they more regularly prepared “traditional”, structured and commensal meal occasions. Such a food model remains a significant part of everyday life and culinary cultures in France support the consumption of a relatively healthy diet unlike in Britain.

This is a small exploratory study based on a limited number of respondents. Further research would benefit from observing what people actually do rather than relying on what people say they do.

Those responsible for promoting healthier diets need to further prioritise the significance of culinary cultures to cooking practices and diet.

While the influence of domestic cooking practices on food intake has received some scholarly attention, this paper presents a more holistic insight into how culinary cultures can play a significant mediating role on diets more generally.

The Milk (Amendment) Order, 1917, which came into force on December 31st, provides that milk shall be sold retail only by Imperial measure; that no colouring matter shall be added to milk or cream intended for sale; that no milk to which any water has been added shall knowingly be sold or offered for sale; that no person may use for the purpose of his trade any milk can or milk bottle which bears the name, trade name, trade mark, or trade device of some person other than himself or his employer, except with the consent of such person. The Order contains a new clause, in substitution for Clauses 4 and 6 of the Milk Order, 1917 (which are revoked), providing that where milk is sold wholesale by or on behalf of any person other than the producer the maximum prices chargeable shall, unless otherwise determined, pursuant to the Order, be as follows:—