The purpose of this longitudinal case study is to describe the educational trajectories of a sample of 152 young women from urban, low‐income, single‐parent families who participated in the Women in Natural Sciences (WINS) program during high school. Utilizing data drawn from program records, surveys, and interviews, this study also attempts to determine how the program affected the participants' educational and career choices to provide insight into the role informal science education programs play in increasing the participation of women and minorities in science, math, engineering, and technology (SMET)‐related fields. Findings revealed 109 participants (93.16%) enrolled in a college program following high school completion. Careers in medical or health‐related fields followed by careers in SMET emerged as the highest ranking career paths with 24 students (23.76%) and 21 students (20.79%), respectively, employed in or pursuing careers in these areas. The majority of participants perceived having staff to talk to, the job skills learned, and having the museum as a safe place to go as having influenced their educational and career decisions. These findings reflect the need for continued support of informal science education programs for urban girls and at‐risk youth. © 2004 Wiley Periodicals, Inc. J Res Sci Teach 41: 835–860, 2004

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One of the 17 United Nations' Sustainable Development Goals for 2030 is "Responsible Consumption and Production." This goal specifically aims to, "Ensure sustainable consumption and production," (United Nations, 2016). One key factor in successfully moving towards this goal involves better educating people about the issues surrounding food waste. The purpose of this research is to explore the public's knowledge, attitudes, and behaviors surrounding issues related to food waste. Food WasteFood loss is a growing concern both nationally and globally. Increases in world population, decreases in available landfill space, and economic loss are some of the factors contributing to heightened interest in this issue. Americans send excessive amounts of edible food to landfills annually, approximately 21 percent of the total waste stream (U.S. EPA, 2016). In 2010, the U.S. Department of Agriculture (USDA) estimated that 31 percent of all of the food produced in the US never made it into the mouths of consumers (Buzby, Wells, & Hyman, 2014). Beyond the United States other countries face the same problem (Porpino, Parente, & Wansink, 2015). Food loss is defined as "the amount of edible food, postharvest, that is available for human consumption but is not consumed for any reason," while food waste is considered "a component of food loss and occurs when an edible item goes unconsumed, such as discarded by retailers due to blemishes or plate waste discarded by consumers," (Buzby, Wells, & Hyman, 2014, p.1). Food waste may come from a variety of sources including households, restaurants, supermarkets, food processing industries, farms, universities, and other similar facilities.

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