The purpose of this paper sought to develop a collaborative framework that provides wine bottling facilities, wine cellars and their direct supply chain partner guidelines to facilitate a collaborative partnership -- aiming to aid responsive decision making and improve reliability. The framework was developed using a triangulation approach,…

The skills that culinary school graduates gain from the curriculum do not align with the culinary industry requirements for their first position. This problem, if not addressed, will lead to lower enrollment of students and a limited number of employed culinary arts graduates in California. This basic qualitative study aimed to explore California…

Aim: This study aims to evaluate the impact of a novel multicomponent nutrition education program (United for Healthier Kids; U4HK) on the diet consumed during school lunch among preschool children. Methods: The program comprised four tools: hero plates, hero content, hero menus, and hero books and stickers. The program was implemented for 16…

An infosheet series titled "Safe Processing, Safe Food" has been developed and branded. The series is composed of peer-reviewed infosheets depicting conventional and emerging food processing technologies (FPTs) used to make foods safer. The goals of developing the infosheet series were to help Extension educators and, subsequently, the…

One way to serve healthier school meals is by incorporating "scratch-cooking" techniques, whereby many or most of the ingredients are prepared onsite from a raw and/or minimally processed form, into school food service programs. However, the vast majority of public school kitchens across the U.S. and in California are not designed and/or…

Objective: Food insecurity in college students is associated with poor eating habits. The purpose of this project was to increase consumption of fruits and vegetables in college students using a campus food pantry. Participants: Twenty-nine college students completed the study. Methods: Participants viewed weekly food preparation videos…

This qualitative dissertation study took place in the midst of the COVID-19 pandemic. The purpose of this study was to examine the work of school food service professionals as this has implications for all school food service staff. Specifically, this study focused on the role of the cafeteria managers, through their practices, beliefs, the…

The Readiness and Emergency Management for Schools Technical Assistance Center (REMS) has created a list of resources on the role of school nutrition directors in school safety efforts. The list includes the following categories: (1) Food Safety, Food Defense, and Contaminated Food Annexes--Training; (2) Feeding and Food Distribution--Training;…

Purpose/Objectives: This study aimed to describe efforts by Minnesota public School Food Authorities (SFAs) to implement the Smart Snack regulations in secondary schools and challenges associated with implementing these regulations five years after they went into effect. Methods: Public SFAs (n=452) in Minnesota were invited to complete an online…

Purpose: The purpose of this paper asks how workplace learning environments change as firm size increases, and how employees respond to this. In doing so, it looks beyond an exclusive focus on formal training and incorporates more informal, work-based learning processes. Design/methodology/approach: The study uses a comparative, qualitative…

Technical culinary skills are fundamental competencies for professional chefs. Consequently, demonstrating and enhancing these skills pose significant challenges within culinary education. This study aims to develop a virtual reality (VR) system for culinary skill development and assess its effectiveness when integrated into a hospitality…

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…

Historically, there has been conflict in regards to the perceived value of postsecondary culinary education between those who feel culinary school better prepares students to enter the foodservice industry versus those who claim that claim culinary careers can be entered without formal training and everything that needs be known can be learned on…

Over 50 million Americans have a food allergy to one or more foods (Berdanier, 2017). Approximately 1 in 25 school-aged children are diagnosed with food allergies (Sicherer, Mahr, & The Section on Allergy and Immunology, 2010), while 25% of children may not experience a reaction until later in life (Leo & Clark, 2017). A food sensitivity…

The condition of food insecurity and malnutrition for school-aged children and adolescents remains one of the most influential determinants of learning outcomes. Healthy and well-nourished students learn better, have a prodigious opportunity to thrive and fulfil their potential as adults, and increase their earning potential. The purpose of this…