In this chapter authors aim to discuss what a conscious meal represents today and how to broaden the use of the Conscious Meal Model in more disciplines and to new target groups. The chapter examines the use of the updated model in university-level education through a small-scale pilot study conducted on food service manager students. The pedagogical usability of this developed model and its use in the discipline of Culinary Arts and Meal Sciences in presented. The ethical viewpoints in the Conscious Meal Model are raised by applying the Rotating Workstation Method to activate the students when working wiht the model as a tool for highlighting challenges in meal planning. Conclusively, the authors suggest that sustainable meal planning needs to be permeated by ethical perspecives. Furthermore, meal planning needs to be operationalised so that meal makers and students can understand how ethics and sustainabillity are linked to meal production in public and private settings.