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…

Background: This paper presents the process taken by a nonprofit educational organization to create authentic evaluation tools for Food Education in K-12 schools. Development was a collaborative effort between organization staff and teachers during an Evaluation Summit. The program background, development of the Summit, and plans for post-Summit…

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…

A chemical engineering degree offers the possibility of a variety of career paths including food and beverage industry. However, chemical engineering students are rarely exposed to food processing examples during their education. Therefore, a new elective food processing course was developed and offered for the first time in the department of…

"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…

Purpose: Schools have long been perceived as an ideal setting to support the healthy eating behaviours of children. The aim of the study was to examine the views of Australian primary school parents regarding school food and nutrition, including education, practices and policy. Design/methodology/approach: An online survey was conducted among 787…

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…

Outreach activities give high school students an opportunity to better understand the techniques and strategies used by researchers. Here is an experience with high school students designed to familiarize them with genetic methodologies. Students have been challenged to discover whether restaurant beef burgers are made with female or male beef.…

The U.S. Department of Agriculture (USDA) Food and Nutrition Service (FNS) administers the school meal programs that provide nutritious, lowcost meals to about 30 million children each day, according to USDA fiscal year 2019 data. School food authorities participating in the National School Lunch Program or the School Breakfast Program must comply…

Background: Texture-modified foods (TMF) is a common intervention for improving swallowing safety and efficiency for people with dysphagia. Non-standardized texture classification (NSTC) of foods is used worldwide. However, as this study documents, it can introduce a lack of clarity and confusion over definitions that can potentially harm…

This paper presents ethnographic work conducted to investigate how notions of culinary capital have the potential to shape the everyday experiences of children during mealtime in school. Children's early experiences with mealtimes and food are critical determinants for eating behaviour over the life course. The paper presents an account of…

This study examines the relationship between sustainability performance and knowledge, as well as between innovation transfer and co-production. It moves away from evaluating processes to exploring impact by investigating how explicit and tacit knowledge archetypes are associated with sustainability performance in the agri-food sector. Applying…

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…

Students in higher engineering education should develop competencies to be prepared for their future professional careers. However, in the field of food technology it is not clear what set of competencies is most relevant. This paper created a comprehensive list of competencies for food technologists by combining both domain-specific and general…

This paper presents a theoretically influenced discussion of methodological issues in carrying out ethnographic work at "Peartree Academy." Food is central to our sense of identity. It draws on notions of the school "restaurant" and presents an account of the complexities surrounding the disorderliness of fieldwork in…