Hourly Employees’ Perceptions about Farm to School Program Barriers and Keys to Success: Differences by State and Number of Meals Served
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Iowa State University Extension and Outreach helps carry Iowa State’s land-grant mission beyond campus, to be the university that best serves the citizens of Iowa. With Iowa State University, we embrace the land-grant philosophy of:
- access to high-quality education
- research applied to the needs of Iowa, the nation, and world
- extending knowledge to strengthen Iowa’s economy and citizens’ quality of life
The Department of Apparel, Education Studies, and Hospitality Management provides an interdisciplinary look into areas of aesthetics, leadership, event planning, entrepreneurship, and multi-channel retailing. It consists of four majors: Apparel, Merchandising, and Design; Event Management; Family and Consumer Education and Studies; and Hospitality Management.
History
The Department of Apparel, Education Studies, and Hospitality Management was founded in 2001 from the merging of the Department of Family and Consumer Sciences Education and Studies; the Department of Textiles and Clothing, and the Department of Hotel, Restaurant and Institutional Management.
Dates of Existence
2001 - present
Related Units
- College of Human Sciences (parent college)
- Department of Family and Consumer Sciences Education and Studies (predecessor)
- Department of Hotel, Restaurant, and Institutional Management (predecessor)
- Department of Textiles and Clothing (predecessor)
- Trend Magazine (student organization)
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Abstract
Farm to school (FTS) programs are growing in popularity among school districts and provide opportuniƟes for school nutriƟon programs to source ingredients locally. Hourly employees working with FTS programs prepare, promote, and serve local produce to students daily. However, liƩle research has focused on their percepƟons of FTS programs. A quesƟonnaire was used to assess barriers and keys to success when implemenƟng and maintaining FTS programs from perspecƟves of hourly, non‐management school foodservice employees. An examinaƟon of survey responses suggests differences exist between barriers and keys to success by geographic locaƟon and school nutriƟon program parƟcipaƟon rates.
Comments
This article is published as Stokes , N., Arendt, S., and Strohbehn, C. Hourly employees’ perceptions about farm to school program barriers and keys to success: Differences by state and lunch participation rates. Journal of Foodservice Management and Education, 9(1), 1-11. Posted with permission.