To reduce hunger and improve nutrition for students, including through the School Meals for All universal meals program, California and its local school districts employ thousands of workers. But many of those workers do not earn enough to afford to live near where they work. Led by Food Insight Group, the authors surveyed 108 school districts and…

Embedded Standard Setting (ESS; Lewis & Cook, 2020) transforms standard setting from a standalone workshop to an active part of the assessment development lifecycle. ESS purports to lower costs by eliminating the standard-setting workshop and enhance the validity argument by maintaining a consistent focus on the evidentiary relationship…

Background: Research on the value of technologically-advanced equipment for school meal practices is limited. This study aimed to investigate whether the use of this equipment is associated with two best practices in school meals--the frequency of scratch cooking and the incorporation of locally-sourced ingredients. Methods: Data were collected…

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…

This case study describes youths' roles in meal packing events and food drives associated with 4-H and FFA organizations in Missouri. Findings suggest the idea of a local event often stemmed from a youth who had participated in a meal packing event on a state or national level. However, youth perceived that once they expressed their idea, 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…

Purpose/Objectives: Explore principal, foodservice staff, and parent perceptions of implementing reusable serviceware in elementary school lunch settings. Methods: Cross-sectional qualitative study conducted May-June 2024 in one California school district which recently transitioned to reusable serviceware. School staff (n=19) participated in…

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…