The realization of the project of regional educational systems' modernization was started in 2011. The main goal of the project is to achieve systemic positive changes in the school education, improving of learning conditions, increasing of openness, availability, efficiency of General education, introduction of modern educational technologies. In…

This study examined the effectiveness of a Green Food and Beverage (GFB) blended learning approach. A quasi-experimental research design was employed to verify the learning outcomes of implementing the GFB blended learning. Junior hospitality students were the research subjects. The experimental group participated in an 18-week GFB blended…

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…

As part of a larger study designed to explore the gardening practices and educational needs of North Carolina chefs who cultivate restaurant gardens, the chefs' desired areas of knowledge and preferences for delivery of educational material were identified. As a result, a plan for North Carolina Cooperative Extension to use in developing…

Purpose: Young people drinking to extreme drunkenness is a source of concern for policy makers and health promoters. There are a variety of community groups who appear to respond to the alcohol-related problems. The purpose of this paper is to investigate the working practices and relationships among local community groups as part of the…

Purpose: People engage in green consumption for many reasons, both conscious and unconscious. This paper aims to draw on evolutionary psychology to propose that hard-wired mating strategies encourage both men and women to increase their green consumption in the presence of members of the opposite sex. Design/methodology/approach: Observations were…

Cairns and cares: they sound nearly alike, and at Tommie Kunst Junior High School (Santa Maria, CA), the two words are synonymous. Kim Cairns is a "Pitsco Education" Life Skills lab facilitator who cares deeply about her students--what they do, what they say, how they act, what they learn, and everything in between. Cairns has taken…

Nothing in these past three months was in the training manual. Not in formal education, probably not in lived experience, and certainly not faced by the system as a whole. This document contains the initial fall reopening guidance by the Washington Office of Superintendent of Public Instruction (OSPI). This guidance is grounded first and foremost…

Purpose/Objectives: Fish and other seafood high in omega-3 fats are important components of a healthy diet. The purpose of this study was to explore perceptions regarding serving fish in school meals among nutrition professionals in Alaska. Methods: Interviews with 22 school nutrition professionals in Alaska were conducted to investigate the…

This paper explores the English needs of culinary college students in Korea, asking whether their English needs differ by their desired careers. To this end, we administered a survey to 123 culinary college students and divided them into six groups based on their desired careers. The results show that the type of desired career of the participants…

Sustainable food and dining is a popular topic on college and university campuses. Popular areas of focus include equipment upgrades in the kitchen, installation of campus or community gardens, and streamlining existing campus recycling operations, such as by converting campus vehicles to run on used vegetable oil from the dining hall. Research…

There is growing interest in teaching K-16 students where food comes from and how it is grown, as evidenced by school gardens, farm-to-school programs, majors related to food systems, student farms on college campuses, and campus sustainable food projects. Many of these programs, however, do not necessarily highlight social inequities embedded in…

Background: Obesity continues to be an epidemic in the United States and is associated with multiple chronic diseases. Greater numbers of people eat in restaurants and select high calorie foods. Labeling laws require calorie information on menus in some restaurants. Purpose: The purpose of this study was to determine the predictors of intention to…

Background: Schools of low socioeconomic status (SES) tend to sell fewer healthy competitive foods/beverages. This study examined whether state competitive food laws may reduce such disparities. Methods: School administrators for fifth- and eighth grade reported foods and beverages sold in school. Index measures of the food/beverage environments…

Purpose/Objectives: The purpose of this study was to explore the frequency of usage of the United States Department of Agriculture (USDA) Recipes for Schools and investigate factors influencing their usage. The relationship between these variables and school district size (student enrollment) was also investigated. Methods: An expert panel…