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Safari, Mahsa; Asadi, Somayeh – Advances in Engineering Education, 2022
This paper outlines the result of an innovative program to develop a competency-based curriculum and a work process to engage students in energy assessment of small commercial buildings in their community. Throughout the resulting course, "Leadership in Building Energy Efficiency (LBEE)," students were trained to gather buildings'…
Descriptors: Energy, Energy Conservation, Program Descriptions, Educational Innovation
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Pursehouse, Clive – New Directions for Student Services, 2012
Residential life, housing, and dining operations have the potential to touch all students by integrating sustainability issues into all operations. There are numerous ways that sustainable practices are enacted in campus housing and dining. Although faculty and staff in academic affairs may look strategically at how sustainability can be…
Descriptors: College Housing, Dining Facilities, Sustainability, College Students
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Benson, Matthew C. – Journal of Extension, 2014
The study reported here examined Extension professionals' involvement in farm-to-school program activities. Results of an online survey distributed to eight state Extension systems indicate that on average, Extension professionals are involved with one farm to school program activity, with most supporting school or community garden programs.…
Descriptors: Extension Education, Extension Agents, Online Surveys, School Community Programs
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Donnay, Victor J. – PRIMUS, 2013
We describe a college math course and summer research project in which students used their math skills to analyze sustainability issues on campus and in the wider community and how these projects contributed to bringing about change in the community. Staff members at the college played an important role in developing and supervising the student…
Descriptors: Sustainability, Service Learning, Mathematics Education, Campuses
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Trevino, Roberto P.; Pham, Trang; Mobley, Connie; Hartstein, Jill; El Ghormli, Laure; Songer, Thomas – Journal of School Health, 2012
Background: Food service directors have a concern that federal reimbursement is not meeting the demands of increasing costs of healthier meals. The purpose of this article is to report the food option changes and the annual revenues and expenses of the school food service environment. Methods: The HEALTHY study was a 3-year (2006 to 2009)…
Descriptors: Health Promotion, Nutrition, Dining Facilities, Costs
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Riggs, Ryan – Journal of College Admission, 2009
Is there anything that screams "College!" more than the local pizza joint? As a high school college counselor, the author has been on too many campus tours and sat in on too many information sessions to keep count. Honestly, they all tend to morph together. All good colleges have passionate, engaged students immersed in learning,…
Descriptors: Food, Dining Facilities, College Environment, School Culture
Powers, Thomas F., Ed.; Swinton, John R., Ed. – 1977
This third and final volume of a study on the future of the food service industry contains the technical papers on which the information in the previous two volumes was based. The papers were written by various members of the Pennsylvania State University departments of economics, food science, nutrition, social psychology, and engineering and by…
Descriptors: Consumer Economics, Dining Facilities, Facility Requirements, Food Processing Occupations
Walker, Karen – Education Partnerships, Inc., 2005
Currently, high school students account for 60% of food sold in cafeterias. School lunches should provide 33% of the students' energy intake, however, according to some research, it was found that it tends to only provide 19% because of the sale of "competitive" foods. Research by the U.S. Department of Agriculture found that girls ages…
Descriptors: Food, Eating Habits, Dining Facilities, Obesity