Hourly Employees’ Perceptions about Farm to School Program Barriers and Keys to Success: Differences by State and Number of Meals Served

Date
2015-01-01
Authors
Strohbehn, Catherine
Stokes, Nathan
Arendt, Susan
Strohbehn, Catherine
Arendt, Susan
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Extension and OutreachApparel, Events and Hospitality Management
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.

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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.

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