Background: The university cafeteria is a crucial element in shaping students' dining experiences and their physical well-being. This study was conducted at a public university in Bangladesh. Purpose: This research has a dual purpose: firstly, to assess student satisfaction with the university cafeteria using key indicators and secondly, to…

This study was conducted to see if the engagement variables from the "TummySafe 2022" online course as well as the participants' demographic variables were positively correlated with the "TummySafe" certification exam score. The study examined factors that explained participants' exam performance. The results indicated that…

Objective: The modern Australian diet is largely characterised by too few fruits and vegetables and too many discretionary foods. This is very different to how Indigenous Australians ate prior to colonisation. Native plants and seeds like bush tomatoes, warrigal greens, Kakadu plum and wattleseed are not common features of the contemporary…

The current study investigated the perspectives of auxiliary staff regarding their profession. This study used a holistic multiple-case study design and a qualitative research method. The sample consisted of 45 auxiliary staff who worked in various K12 public schools in the central districts of a city in Turkey and voluntarily participated in the…

Globally, organizations are experiencing workforce and employee shortages that vary from one industry to another, and the hospitality industry is among the worst affected (De Smet et al., 2022). The primary purpose of this study was to identify and explore factors that contribute to turnover and attrition in the foodservice industry so that…

The overarching goal of this impact project is to make mycology accessible to more agriscience educators and students. Lesson plans were prepared to link core competencies and science standards to the Wild-Foraged Mushroom certification. Incorporating mycology into the classroom has many benefits, including discussions on food safety and…

Purpose: Schools have long been perceived as an ideal setting to support the healthy eating behaviours of children. The aim of the study was to examine the views of Australian primary school parents regarding school food and nutrition, including education, practices and policy. Design/methodology/approach: An online survey was conducted among 787…

This qualitative research study explores how recent graduates perceive the influence their on-campus food service job had on their critical thinking development. This study seeks to answer two research questions. The first research question -- "what factors were associated with students choosing to work in food service for multiple…

Methods: The intervention was designed in partnership with a local food service provider in the District of Columbia and took place at two public elementary schools over the course of two years. Each semester, researchers visited schools to conduct a baseline assessment before the intervention was introduced. In two semesters, students were…

This study examines the relationship between sustainability performance and knowledge, as well as between innovation transfer and co-production. It moves away from evaluating processes to exploring impact by investigating how explicit and tacit knowledge archetypes are associated with sustainability performance in the agri-food sector. Applying…

This qualitative descriptive case study documents the experiences of culinary instructors furthering their learning of emotional intelligence fundamentals. Research participants included a total of 6 participants. The study was implemented as a collaborative inquiry project and was guided by the experiential learning cycle. The research questions…

Employing ethnography and the theoretical paradigm of "language ideology" (Silverstein, M. 1979. "Language structure and linguistic ideology." In "The Elements: A Parasession on Linguistic Units and Levels," edited by P. Clyne, W. Hanks, and H. Carol, 193-247. Chicago Linguistic Society), this article examines how…

As the sustainability imperative looms, mainstream educational research in the English-speaking world continues a long tradition of failing to see food as integral to education. Japan's tradition of "Shokuiku" (food education) stands in stark contrast, providing an external reference point to direct critical attention on Anglo-American…

Background: Schools play a key role in children's health. Following COVID-19, programs that promote students' well-being are needed more than ever. This study examines the continuation of a wellness initiative in Anchorage, Alaska, in the 2021-2022 school year. Methods: Interviews were conducted with n = 25 principals and cafeteria managers.…

Objective: Food service employment is associated with substance use, risk of substance use disorders and various negative consequences. Previous research has not examined the substance use patterns of students employed in food service positions. Method: During Fall of 2018, 276 undergraduates completed an anonymous online survey regarding current…