Background: Breakfast consumption often decreases as youth get older. The School Breakfast Program (SBP) provides an opportunity to intervene and increase breakfast consumption, especially among high school students. Methods: Project breakFAST implemented an expanded breakfast service at 12 high schools. In this longitudinal evaluation, school…

Staff and management of bars and restaurants are the key players in assuring responsible beverage service (RBS) and preventing the overservice of alcohol to intoxicated patrons. We conducted six focus group discussions (N = 42) with management and staff from bars and restaurants about RBS. We compared findings from these current discussions to…

Teaching chemistry to nonscience majors is challenging because most students come to class with negative beliefs about chemistry. Those mindsets stem from their inaccurate prior knowledge of how chemistry relates to their daily lives. To address the issues and promote students' engagement in chemistry courses, we implemented ubiquitous biodiesel…

Batangas Province is known as one of the most popular tourist destinations in the Philippines. It is home to many beaches, diving spots and varied tourist attractions. This makes Batangas a haven for hotels, restaurant, and tour services as it is frequently visited by local and foreign entities. This also makes the demand for higher quality of…

Inspired initially by Elias's (1994) work on 'civilising processes', this article draws on a project in which an English and a Swedish researcher examines ethnographic data on mealtimes from two of their respective studies undertaken in early childhood settings. Despite the differing contexts, the data show a marked similarity in the way…

This article examines the semiotic landscape of the Chinatown in Incheon, South Korea. Using the geosemiotic framework as a heuristic guide, we analyze how the spectacle of Chinatown is constituted through spatial, linguistic, semiotic, and material resources, and find that the unordinariness of the place is contingent on and emerges through its…

Policy makers in the UK are trying to improve school meals, by focusing on eating well. This article explores the way policies are framed by academic performance and health as a reason for providing school lunches. Using Nussbaum's capability approach we argue that the purpose of schooling should be to provide young people with the ability to lead…

Purpose: The purpose of this paper is to focus on the way to achieve the sustainable development goals (SDGs). Through the introduction and learning of a specific case, this paper summarizes the specific process of green campus's development and construction and directly discusses how to achieve the goal of sustainable development. By analyzing…

As we work with students within teacher education and secondary contexts, we face an ever-growing disconnect over what should be taught or valued in the learning environment: Is it the memorization of content or the acquisition of skills related to being better citizens? As professors of social studies and literacy education and a teacher of…

Background: We gathered baseline data about student need of healthy, free school food, and if current school meal programming serves students in need of healthy free school food, in anticipation of the completion of a district-wide kitchen infrastructure and educational farm project in a high-poverty urban school district. Methods: We used mixed…

Purpose/Objectives: To describe: 1) the implementation of a fruit and vegetable education program developed to improve produce intake among youth and their families in a rural Mississippi school district; and 2) satisfaction data for the program. Methods: A six-week produce education program was implemented in the cafeterias of three (two control…

This study evaluated behavioral skills training (BST), in a multiple baseline across behaviors design, for teaching four job skills to an 18-year-old student diagnosed with autism spectrum disorder. The job skills were taught in the natural environment of a fully functioning restaurant. Following BST the four skills maintained at six months after…

Purpose/Objective: To explore the relationships between grade level and students' in-school meal experiences including school food service outcome measures and satisfaction with food from home. Methods: Outcomes were measured using an online survey conducted within one urban school district. Food selection was self-reported while a 7-point emoji…

In line with the post-Fishmanian turn that contributes to new understandings of social-semiotic practices in different contexts this study is concerned with the language management of 'backstage performers' of a three-star hotel kitchen crew in an Austrian alpine village that economically thrives on tourism, where employers and employees do not…

As interpretations of results from small-scale research sites are incomplete without consideration of the social structures that frame them (Block, in: Gardner, Martin-Jones (eds) "Multilingualism, discourse and ethnography," Routledge, New York, 2012), the current study uses the theoretical lens of agency to examine the language…