Understanding the role of food science education in developing undergraduate students' intentions to implement Good Manufacturing Practices (GMPs) may be a key strategy in developing the workforce's implementation of GMPs and other food safety programs. Previous research has demonstrated the effects of educational interventions on planned food…

The set of tables in this report introduces new data for national and state-level public elementary and secondary revenues and expenditures for fiscal year (FY) 2018. Specifically, this report includes the following school finance data: (1) revenue and expenditure totals; (2) revenues by source; (3) expenditures by function and object; (4) current…

Long-standing systemic health and social inequities have put Latino families, and other racial and ethnic minority groups, at increased risk of contracting COVID-19. The disproportionate impact of COVID-19 on the Latino community threatens to undermine the educational progress of more than 13 million Latino students and five million English…

As districts in Kentucky look forward to the start of the 2020-2021 school year, food service staff need to begin planning for necessary adjustments to food service. Multiple scenarios are being considered for the upcoming school year. There have been many questions about how best to accomplish this amid the COVID-19 pandemic and the unknown…

Background: Salad bars are placed in schools to promote fruit and vegetable consumption among students. This study assessed differences in school nutrition practices and perceptions in schools with and without salad bars. Methods: Cross-sectional surveys were completed by school nutrition managers (N = 648) in Arizona schools participating in the…

This set of tables introduces new data for national and state-level public elementary and secondary revenues and expenditures for fiscal year (FY) 2019. Specifically, this report includes the following school finance data: (1) revenue and expenditure totals; (2) revenues by source; (3) expenditures by function and object; (4) current expenditures;…

The federal child nutrition programs provide assistance to schools and other institutions in the form of cash, commodity food, and administrative support (such as technical assistance and administrative funding) based on the provision of meals and snacks to children. The programs provide financial support and/or foods to the institutions that…

Urban youth participation in agricultural activities has been linked to positive educational outcomes. This article explores the gender and racial differences in perceived knowledge gain and intended behavior change among youths participating in a youth urban agriculture workshop in 2015. Participants were students from underserved areas in…

In recent years, multinational food and drink corporations and their marketing practices have been blamed for the global childhood obesity 'crisis'. Unsurprisingly, these corporations have been quick to refute these claims and now position themselves as 'part of the solution' to childhood obesity. In this paper, I examine how and why corporations…

Is there a need for a set of methods within Design Thinking tailored specifically for the Food Design process? Is there a need for a branch of Design Thinking dedicated to Food Design alone? Chefs are not generally trained in Design or Design Thinking, and we are only just beginning to understand how they ideate and what recourses are available to…

Child care centers, Head Start programs, and family child care providers serving young children--as well as after school programs and homeless shelters that reach older children, adults, and families--are supported in providing healthy meals and snacks by reimbursements through the Child and Adult Care Food Program (CACFP). Administered by the…

The article deals with comparative analysis of conceptual approaches and content of cooks' training in Ukraine, European countries, the USA and Eastern Partnership countries. It has been found out that national vocational education is grounded on education standards and activity-based approach to forming the training content, subject-based…

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…

A request for support (RFS) is a tool that is used to strengthen network capacity by prioritizing needs and optimizing learning opportunities. Within University of Minnesota Extension, we implemented an RFS process through an online survey designed to help leaders of food networks identify and rank learning and capacity-building needs and indicate…

This chapter describes the role small-scale organic farmers are playing as adult educators in alternative food networks and as leaders for food systems transformation. Findings are drawn from a survey of organic farmers in British Columbia, Western Canada.