Is Lunch Still Gross? A Qualitative Evaluation of a New School Lunch Program

Abstract

Preventing obesity among children and adolescents is especially important because a large portion of obese youths will remain obese into adulthood." Clinical Research Reports

“Can't We Just Have Some Sazón?” Student, Family, and Staff Perspectives on a New School Food Program at a Boston High School

“…The 3 most prominent themes that emerged from the focus group discussions were that students feel that they are not getting enough food, students do not like the taste of the food, and that students and parents do not feel engaged in the school food decision‐making process. Previous qualitative studies have shown that taste is a significant challenge in school food programs, but this is the first qualitative study that exposes stakeholder perceptions of taste, portion size, and engagement since new USDA guidelines went into effect in 2013.…”

Systematic literature review of food waste in educational institutions: setting the research agenda

“…Communication: Interaction among varied stakeholders is essential to reducing food waste (Cohn et al, 2013;Marais et al, 2017;Derqui et al, 2018). Clear and continuous Table 5.…”

“…Within post-consumer waste, the key drivers of wasted, edible food at both the school and university levels are taking a portion size larger than required as per one’s age and satiation level (Thorsen et al , 2015; Huang et al , 2017; Zhao and Manning, 2019a); and the time allowed for eating (i.e. recess; Cohn et al , 2013; Abe and Akamatsu, 2015). Students’ dietary habits (Liu et al , 2016) also influence the amount of food waste generated in the school dining halls.…”

“…The reviewed studies primarily focused on measuring quantities of food waste, but some prior scholars have applied a mixed-method approach by not only quantifying food waste but also collecting qualitative information related to it through a variety of methods and involving a variety of stakeholders (Cohn et al , 2013; Marais et al , 2017; Derqui et al , 2018; Prescott et al , 2019a, 2019b). The discussion under this theme finds its basis on three factors: key methods; type of data collected; and variety of respondents. …”

“…Regarding the variety of respondents, qualitative studies have taken place with many stakeholders, such as kitchen managers, nutrition service directors and sustainability staff (Prescott et al , 2019b), professionals engaged in food recovery (Prescott et al , 2019a), stakeholders along the supply chain (Liu et al , 2016), school head teachers (Derqui et al , 2020), managers and staff in schools and catering firms (Derqui et al , 2018), key informants about stakeholder accountability (Cohn et al , 2013), food service managers, catering personnel, students (Marais et al , 2017), teachers (Prescott et al , 2019a) and parents (Baik and Lee, 2009).…”