Research indicates that food insecurity among college students has been on a steady incline. The COVID-19 pandemic has intensified economic vulnerabilities, which has led to increased food insecurity among college students due to the closure of campus resources and high unemployment rates in jobs that college students typically hold. Universities…

Recent studies of school gardens (Simon et al, 2015; Williams and Brown, 2012) and of the National School Lunch Program (Pringle, 2013; Levine, 2008; Ralston et al, 2008) have posed value questions for school leadership and policy, about production and distribution of school food. This review of the new educational studies scholarship on school…

Research on emotions and second language learning has recently expanded to heritage language education contexts. Influenced by a long tradition in psycholinguistics and second language acquisition, research on heritage language emotions has mainly focused on the statistical effects of emotions on language development rather than examining emotions…

This article presents the insights from an evaluation of a transformative policy experiment, in the food domain, conducted at the Swedish Agency of Innovation (Vinnova). To be consistent with the principles and objectives of these policies, it was necessary to implement a formative evaluation approach developed in the Transformative Innovation…

Digital edible literacies (DEL) are a new media phenomenon that has recently surfaced in social media but has not been examined in scholarly literature before. I exemplify the entanglements of food, media, and children's stories in three DEL exemplars shared on a private blog, Instagram, and connected Meta channels. Drawing on a genre analysis, I…

Approximately one in five college students suffers from food insecurity, however, racially/ethnically minoritized students attending urban universities are more likely to experience food insecurity. Although these concerns are well documented, there has been a gap in the theory-driven tools used by higher education professionals to alleviate food…

The binary work/leisure continues to be used to categorize many human activities, but falls short for ways of life in which a particular set of values undergirds all activities. This paper discusses regenerative forms of growing and harvesting food -- in particular, permaculture and natural farming -- as values-based practices that blur the…

Food allergies affect approximately two children per average-sized classroom, and prevalence has increased in recent decades (Gupta et al., 2011; Pawankar et al., 2013). This increase has important implications for school psychologists and counselors because allergies can impact various psychosocial aspects of students' lives (Vale et al., 2015).…

New approaches to microbiology education are needed to ensure equitable representation in microbiology and to build literacy in microbiology and science broadly. To address this goal, we developed a course held at the collegiate level that uniquely integrated microbiology, Indigenous studies, science and technology studies, and arts and…

In many nations today, the quality of children's diets is low, with numerous children rejecting healthy foods. Fortunately, young children can learn to like and consume new and previously rejected foods with experience, as evidenced by extensive experimental research. In this article, we propose integrating research on children's food preference…

Technology is ubiquitous and culturally situated, influencing and impacting lives every second of every day. As humanity emerged, so did technological development. Diverse cultural groups developed technologies, related knowledge, and processes, to meet emerging needs or realise opportunities--such as trade. There is little doubt that some…

Family and consumer sciences (FCS) professionals support individuals in making good decisions about their well-being in order to achieve an optimal quality of life (AAFCS, n.d.). The Body of Knowledge (BoK) includes individual well-being as one of its core concepts and wellness as a cross-cutting theme (McGregor, 2022; Nickols et al., 2009).…

While strategies may differ across geographical regions, FACS Extension professionals work to enhance nutrition education and increase food security in their communities. The four dimensions of food security developed by The Food and Agricultural Organization were reconceptualized to understand food security on an individual or at a community…

In the US curriculum, "The History of Mary Prince" (Prince, 1831) is an under-recognized account of Black enslavement and the salt industry in the 19th century. Mary Prince, a Black enslaved woman and salt laborer, is the author of the earliest known anti-slavery, anti-colonial autobiography written by a self-manumitted Black woman.…

Value-added products can generate farm income and improve community food access, yet lack of available kitchen infrastructure and labor can limit farm production capacity. This project explored how community-based culinary schools might fill the gap. A unique "product share" model was identified and piloted, meeting the collective needs…