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Polson, Diana; Kovach, Claire – Keystone Research Center, 2023
Meeting students' basic food and nutrition requirements is an essential role of public schools and critical to student learning. Yet as with other support services in schools -- such as transportation and janitorial services -- school boards or school administrators who are worried about the bottom line may turn to outside companies to manage or…
Descriptors: Food, Nutrition, Public Schools, School Districts
Gelles, Auni; Maloney, Beth; Marchetta, Elizabeth; Rosenthal, Anne – Journal of Museum Education, 2022
This article outlines a collaboration between staff from the Baltimore City Public School district Food and Nutrition Services and the Baltimore Museum of Industry. The Food for Thought project honors the frontline food service workers who nourished Baltimore students throughout the pandemic and inspires action to address food insecurity. A…
Descriptors: Food, Museums, Public Schools, Decision Making
Sherry, Jesse; Tivona, Shannon – International Journal of Sustainability in Higher Education, 2022
Purpose: This study aims to use life cycle assessment to determine the environmental impact of food purchases at a small, liberal arts college. The authors also use the results to develop a simple decision-making tool for college and university dining services administrators, attempting to make their food purchases more sustainable.…
Descriptors: Small Colleges, Food Service, Decision Making, Sustainability
Kentucky Department of Education, 2020
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…
Descriptors: COVID-19, Pandemics, School Closing, School Schedules
Rajagopal, Lakshman; Reynolds, Joel; Li, Dawei – Journal of Extension, 2019
This article describes visual-based minimal-text food safety tools developed in Mandarin Chinese to educate Chinese-speaking food service workers about safe food handling practices. Ten posters and one PowerPoint presentation were developed, and their efficacy in conveying critical food safety messages was tested with Chinese-speaking food service…
Descriptors: Mandarin Chinese, Food Service, Food, Safety
Vincent, Jeffrey M.; Gunderson, Ariana; Friedman, Debbie; Brown, Angela McKee; Wilson, Sadie; Gomez, Vanessa – Center for Cities & Schools, 2020
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…
Descriptors: Food Service, Public Schools, Budgets, Financial Support
Canterberry, Melanie; Francois, Samantha; van Hattum, Taslim; Rudov, Lindsey; Carton, Thomas W. – Journal of School Health, 2018
Background: Louisiana has one of the highest rates of overweight and obese children in the United States. The Healthy School Food Collaborative (HSFC) was created to allow New Orleans's schools to select their own healthy school Food Service Provider (FSP) with requirements for higher nutritional standards than traditional options. The goal of…
Descriptors: Lunch Programs, Food, Health Promotion, Food Service
Patten, Emily Vaterlaus; Alcorn, Michelle; Watkins, Tracee; Cole, Kerri; Paez, Paola – Journal of Child Nutrition & Management, 2017
Purpose/Objectives: The purpose of this exploratory, observational study was three-fold: 1) Determine current food safety practices at Summer Food Service Program (SFSP) sites; 2) Identify types of food served at the sites and collect associated temperatures; and 3) Establish recommendations for food safety training in the SFSP.…
Descriptors: Food, Food Standards, Food Service, Summer Programs
Stokes, Nathan; Arendt, Susan W. – Journal of Child Nutrition & Management, 2018
Purpose/Objectives: The purpose of the study was to determine types and frequency of local food products purchased by schools as part of FTS programs and to identify whether differences in purchasing exist relative to school size (number of lunches served). Methods: A valid and reliable questionnaire was developed from qualitative interviews with…
Descriptors: Food Service, Food, Purchasing, School Personnel
Kinkead, Joyce; Curtis, Kynda – Journal of Service-Learning in Higher Education, 2018
The value of service-learning as a high-impact educational practice in college courses is further documented here through client-centered student projects seeking to increase SOLE food-- sustainable, organic, local, and ethically produced--on the Utah State University campus. Honors students enrolled in a Think Tank series of courses in Science,…
Descriptors: Service Learning, Honors Curriculum, Sustainability, Universities
Asada, Yuka; Ziemann, Margaret; Zatz, Lara; Chriqui, Jamie – Journal of School Health, 2017
Background: The Healthy, Hunger-Free Kids Act of 2010 (HHFKA) directed the US Department of Agriculture (USDA) to revise school meal standards to increase healthy food offerings. A critical stakeholder in the implementation of standards is Food Service Directors (FSDs). We sought to examine FSDs' perspectives on revised school meal standards to…
Descriptors: Qualitative Research, Semi Structured Interviews, Food, Grounded Theory
Gaddis, Jennifer E. – Phi Delta Kappan, 2020
Big corporations and food service companies are making millions of dollars from public school meal programs, often to the detriment of students' health. Jennifer Gaddis explains how government policies and funding shortfalls have affected what is served is school cafeterias. Common cost-cutting measures include serving cheap and easy-to-prepare…
Descriptors: Food Service, Lunch Programs, Breakfast Programs, COVID-19
Askelson, Natoshia; Ryan, Grace; Brady, Patrick; Meier, Cristian L.; Delger, Patti; Scheidel, Carrie – Journal of School Nursing, 2022
The National School Lunch Program provides nutritious and inexpensive lunches, but low participation and food waste are challenges in many schools. Interventions aim to improve participation in the program, but little is known about how students' perceptions affect their participation. This study explored how middle school students in a rural…
Descriptors: Middle School Students, Student Attitudes, Dining Facilities, Lunch Programs
Catheryn A. Orihuela; Retta Evans; Sylvie Mrug – Grantee Submission, 2024
Background: Despite the establishment of the Healthy, Hunger-Free Kids Act (HHFKA) in 2010, child nutrition programs continue to experience challenges impacting participation. Prior qualitative studies have explored how to reduce barriers to implementation of these programs in schools, but few studies have examined attitudes held by students, who…
Descriptors: Middle School Students, Child Health, Federal Legislation, Nutrition
Michah W. Rothbart; Amy Ellen Schwartz; Emily Gutierrez – Education Finance and Policy, 2023
The Community Eligibility Provision (CEP) of the Healthy, Hunger-Free Kids Act of 2010 allows school districts to provide free meals to all students if over 40 percent of them are directly certified as free-meal eligible. While emerging evidence documents positive effects on student behavior and academics, critics worry that CEP has unintended…
Descriptors: Nutrition, Child Health, Federal Legislation, Lunch Programs