This article examines the relationship between Pho, a type of Vietnamese soup, and Vietnamese national identity in the linguistic landscape of Edmonton, Alberta (Canada). The study suggests that Pho has not only been used by Vietnamese restaurants in Edmonton for indexical function but also for symbolic evocation associating with Vietnamese…

Background: Research indicates home-packed school lunches are lower in nutritional value compared with school-provided meals. Due to the lack of a school lunch program, most of what Canadian children consume during the school day is determined by parents and caregivers through packed lunches. Despite this, little research has focused on the school…

Background: Students are key stakeholders in schools, and their participation in the work of health-promoting schools (HPS) is crucial. This study focused on African immigrant students to Canada, who face the unique challenge of navigating unfamiliar school systems. The purpose of the study was to understand how immigrant students imagined, felt…

While service learning platforms hold great potential for adult learners of English as an additional language (EAL), there has been little research to date related to the impact of these programs on adult newcomers' linguistic and social development. The Multicultural Café was a food service learning platform for adult EAL learners operated over a…

Purpose: This paper aims to examine the formal and informal workplace learning of professional chefs. In particular, it considers chefs' learning strategies and outcomes as well as the barriers to and facilitators of their workplace learning. Design/methodology/approach: The methodology is based on in-depth, face-to-face, semi-structured…

Students' perceptions of school safety and experiences with bullying were examined in a large Canadian cohort of 5,493 girls and 5,659 boys in Grades 4 to 12. Results indicate notable differences in when and where students felt safe based on their own perceptions of safety and their own experiences with bullying, particularly across elementary and…

Describes the processes by which two camps constructed new dining halls. Discusses initial information gathering and cost projections, management of planning and finances, building design, contracting, clearing and excavation, foundation work, installation of electrical and other service systems, and landscaping. (SV)

In many middle schools, poor student lunchtime behaviour is an ongoing problem. Such behaviour can have a detrimental effect on a school's climate and culture, which can in turn degrade the quality of learning that occurs in the classroom. As a result, improving students' lunchtime behaviour should be a priority for staff. One solution is to make…

Formative evaluation of a community health project providing and promoting low-fat foods in five restaurants in Montreal (Canada) shows that restaurateurs are willing to collaborate in project implementation but not in training waiters and that the project did not cause an increase in market demand for low-fat menu offerings. (SLD)