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…

The COVID-19 outbreak has disrupted undergraduate students' experiments since their access to the laboratory is limited. To address this problem, the bacteria and detergent residues on undergraduate students' dinner plates were investigated by the students in the dormitories. Five different types of dinner plates from 50 students were collected,…

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…

"Farm to campus" is a growing movement to mobilize the influence and power of colleges and universities to shape the food system. Research done before the Covid-19 pandemic shows that New England colleges with dining services served more than 87 million meals and spent nearly $400 million on food and beverage annually. Farm to…

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…

Background: The public health policies and school closures in response to the COVID-19 pandemic have created disruptions in school meal programs. Research is needed to understand the changes in school food service revenue before and during the initial COVID-19-related school shutdowns. Methods: A longitudinal cohort study examining federal and…

The novel coronavirus disease 2019 (COVID-19), caused by Severe Acute Respiratory Syndrome (SARS-CoV-2) (WHO, 2021) disrupted the global health systems and became an unprecedented situation for all industries, including food service when declared a global pandemic in March 2020 (WHO, 2021). Count On Me NC was a training program developed by Safe…

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…

Background: Changes to policies at the federal, state, and local levels over the last decade have influenced the school nutrition environment and services. Methods: This systematic review includes an analysis of individual research articles and government reports published from 2010 to 2021 that examine interventions to improve the school…

BACKGROUND: Participation in the US Department of Agriculture's summer meals program is consistently lower compared to National School Lunch Program (NSLP) participation, even though the programs target the same population of children. The purpose of this study was to elucidate reasons for participation and nonparticipation in the summer meals…

A brief examination of the fashion world reveals a multitude of learning opportunities for the business law curriculum. Fashion Law, a niche legal practice that addresses the broad range of business law concerns facing the fashion industry, has only recently gained a more respected position within legal research, debate, and discourse. This…

Food insecurity is a prevalent issue throughout the United States, the state of Oklahoma, and on Oklahoma State University's (OSU) Stillwater campus. Research has shown that college and university students tend to be more food insecure than national population averages and Stillwater's food insecurity rates have been even higher. Mobile food…

Background: The Summer Food Service Program (SFSP) is a federally funded program that serves free, nutritious meals during the summer months. In 2019, 6 federal waivers that previously helped sponsors serve meals were rescinded. The purpose of this mixed methods study was to assess the impact of the waiver rescission on the experiences of SFSP…