For Native American students planning to attend college or university, an Indigenous-friendly campus environment and robust resources are central for their success as students and community members. But what does this look like? The authors reflect on their own experiences, and set out to answer this question by considering the variety of ways…

A situated learning exercise was employed to teach food safety content in agribusiness management classes at Renmin University in China. Pedagogical objectives included proficiency at identification and assessment of food safety risk factors, source causation factors, and risk mitigation strategies. Identified themes emerging from student ex-post…

Campus surveys consistently demonstrate that roughly 40 percent of students surveyed report some food insecurity. As with the general population, poor students struggle to purchase sufficient and nutritious food. Data also show how family support, while protective against food insecurity, is no guarantee that students will eat well or eat enough.…

Purpose: This study aims to examine Taiwanese hospitality students' self-reported professional competence in surplus food management and assess the usefulness of their university training in this area. Using the importance-performance analysis (IPA) method, it is possible to obtain a clearer understanding of the priority order of the items that…

The education and training of future food and nutrition professionals plays a vital role in preparation for managing complex food and nutrition problems. Within food systems, food???? and nutrition professionals provide nutrition education to individuals and families and work to ensure? ?access???? to nutritious and culturally significant foods.…

The roots of modern hospitality teachings are evident in the beginnings of family and consumer sciences (FCS). Land-grant universities of the Midwest (such as Iowa State University and Kansas State University) did not simply teach cooking and sewing, but they also taught "budgeting, table service ... and the production and marketing of…

Transdisciplinary initiatives offer valuable opportunity for students and faculty members to address community challenges, especially those challenges related to social justice. FUEL NKU is a campus food pantry for students at a metropolitan university, and is uniquely situated to serve the student population while incorporating multifaceted…

Purpose: Food waste represents a major sustainability challenge with environmental, economic, social and health implications. Institutions of higher education contribute to generating food waste while serving as models in championing sustainability solutions. An experiential learning project was implemented as part of two university courses in a…

This publication provides governmental and higher education decision-makers a statewide perspective of Arkansas public higher education finance for the 2021-23 biennium, as well as trends for the past several years. It also contains a detailed financial profile of each institution and presents a basis for comparative assessments of revenue sources…

The article highlights recent food policies in Chicago with the goal of exploring how higher education institutions can contribute to development of sustainable food resources for residents of North American cities. Thousands of Chicago residents face daily challenges accessing fresh food due to income constraints and/or lack of proximity to food…

This publication provides governmental and higher education decision-makers a statewide perspective of Arkansas public higher education finance for the 2019-21 biennium, as well as trends for the past several years. It also contains a detailed financial profile of each institution and presents a basis for comparative assessments of revenue sources…

This article focuses on the collaborations between academics and community-based organizations seeking to fundamentally reorganize the way food is produced, distributed, and consumed as well as valued. The central research question investigates whether and how the growth of community--campus engagement (CCE) can strengthen food movements. Drawing…

In 2008, the Family and Consumer Sciences Department at Bradley University recognized the need to improve the quality of the laboratory experience in foodservice classes. A hands-on, real-world, learning experience was desired. Simultaneously, the university administration wanted to provide an on-campus foodservice for students from 8:00 p.m. to…

The six Land Grant colleges and universities across the upper Midwest (Wisconsin, Minnesota, Nebraska, North Dakota State, South Dakota State, and Iowa State) all faced unprecedented challenges in the 1890s. The economic depression brought on by the Panic of 1893 saw budget cutbacks and lean times, but the "McKinley Prosperity," combined…

As adherents of vegetarianism and veganism form a dedicated minority within the United States and constitute comparatively greater proportions of the populations at U.S. colleges and universities, this qualitative study investigates the unique challenges these communities face in higher education. The exploratory study draws upon two sets of…