76,995 research outputs found

    Organic and conventional public food procurement for youth in Finland

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    Public catering in Finland has strong historical roots from the 19th century, connected with the rise of the national state, industrialisation, democracy and modern times in general. The school meal system developed hand in hand with work place meal services, and inherently the aim was to offer lateral support for workers' and pupils' activities by healthy and wholesome nutrition. The public catering had initially a strong label of welfare services and implied economical use of ingredients. Later on, the character of public service of the welfare state was emphasised, as public catering was perceived as a way to promote equality between citizens. The public meal system, and school meal system as part of it, represented not a self-evident and 'natural' developmental path, but can be seen as a result of extensive political, economic and organisational efforts, even fights. Further on, the nutritional and cultural orientations were strengthened when the public school meal system was made a statutory free service for all pupils, first in basic education, and later in secondary education. Today the Finnish welfare state meets the challenge of greying societies and decreasing labour force, and the school meal system, as all public provision systems, in confronted with the trend for increased efficiency and economical operations, including food procurement. Even within these restrictive organisational environments, there is interest in environmentally friendly food and sustainable development by public caterers, municipal officials and politicians of all parties. While the conventional meal system is the prevailing one, there are also movements towards sustainable catering in hundreds of schools around Finland, connected to Education for Sustainable Development (ESD) program. The report is produced within the project “innovative Public Organic food Procurement for Youth”, iPOPY, and will be updated and revised during the project period (2007-2010)

    Organic Food for Youth in Public Settings: Potentials and Challenges. Preliminary Recommendations from a European Study

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    This report contains presentations from the four explorative work packages in iPOPY. The iPOPY project – innovative Public Organic food Procurement for Youth – is one of eight transnational research programs initiated by the 11 European countries participating in the CORE Organic I funding body network. iPOPY aims at increasing the consumption of organic food among young people, especially in school meal settings but also elsewhere, e.g. at music festivals. We work towards this goal by studying how organic food as well as the organic concept in general has been introduced in public food serving settings in various countries, and what may be the most promising approaches. Italy, Finland, Denmark, Norway and Germany are the countries being studied. The iPOPY work packages explore policy issues, supply chain organization and the impact of certification, the users’ perceptions and participation in the food system, and the health impacts of organic food implementation. By June 2010, iPOPY will be completed. Hence, this report is linked to the last iPOPY seminar arranged during the BioFach Trade Fair in Nuremberg, Germany. We arranged similar seminars also in 2008 and 2009. These seminars presented the situation with respect to organic school meals in many different European countries (2008) and in more detail in iPOPY countries as well as some relevant cases (2009). Proceedings are available from the 2009 seminar (Nölting et al 2009), and all presentations from the 2008 seminar are found on the iPOPY website, www.ipopy.coreportal.org. In the seminar in 2010, we will draw a link from iPOPY results to the municipality of Nuremberg, which has ambitious aims as to becoming an Organic Model City (BioModellstadt). This includes far reaching goals for the share of organic and regional food served in public schools and kindergartens. Further, the project results will be linked to the general situation for school meals in Europe. For this presentation, no written paper is available, but we will present the slides on the website. From the project we present preliminary recommendations and conclusions from the four explorative work packages

    Organic school food policies are supportive for healthier eating behaviours – results from an observational study in Danish schools

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    Purpose – The purpose of this study was to examine whether organic food intervention strategies in Danish school meal systems can support the development of healthier eating patterns among pupils. Design/methodology/approach – This paper investigates the interrelation between the two trends: healthy eating and organic consumption. The study was undertaken among school food coordinators through a web-based questionnaire in selected Danish public primary schools. Food strategies of “organic” schools were compared to those of “non organic” schools. The questionnaire explored the attitudes, policies/intentions and actions in relation to organic and healthy foods served in the schools. Findings – Results indicate that organic food intervention strategies can be supportive for strategies to increase the healthiness of school eating patterns. Social implications – The municipalities and other public bodies increasingly recognize their responsibility to support sustainable food production methods, such as organic agriculture, by choosing this kind of foods in public institutions. Originality/value – This paper provides the organic food strategies in schools that may increase the availability of healthier food options and promote healthy eating habits for pupils

    Implementing the free school meals pilot

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    The Impact of a Regulatory Intervention on Resident-Centered Nursing Home Care: Rhode Island's Individualized Care Pilot

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    Evaluates a pilot project to promote resident-centered care through activities integrated with recertification inspections, including visits from a nonregulatory entity, and its impact on understanding, consideration, and implementation of practices

    Gender and Food Access in Adams County: Food Provisioning, Identity Formation, and Survival

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    This project analyzes food access issues in Adams County, specifically within the setting of South Central Community Action Programs and the Gleaning Project through the collection of individual testimonies. Budget, time, transportation, health, and household composition emerged as common themes that affect food access within this rural community and limit choice and agency, and also serve as a major influence in the process of food provisioning and identity formation, especially in terms of motherhood, parenting, and caregiving. In most cases, due to these systemic shortcomings, individuals and families navigated multiple solutions to these challenges in order to sustain themselves and to be active members of their communities

    The Federal Child Nutrition Commodity Program: A Report on Nutritional Quality

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    Examines the types of food California schools order through the USDA Child Nutrition Commodity Program and how they affect the nutritional value of school meals. Includes policy recommendations for ensuring that meals meet nutritional guidelines

    Organic school meals in three Danish municipalities

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    In order to prevent children and young people from becoming obese, healthier eating patterns are urgent. Organic school meals may be an effective strategy to provide healthy food to children. The purpose of this study was to take a closer look into the current status of organic school meal systems in Denmark, by conducting a case study of three municipalities in the Zealand region that have the most developed models for school meals service in this country. These municipalities have for some years introduced organic food for sale in their primary schools, with three quite different approaches. Copenhagen has established a large central kitchen, producing partly organic food that is heated and sold in tuck shops at the schools. Roskilde cooperates with an organic catering company, delivering food to be sold in school canteens. Gladsaxe has part-time employed staff preparing and selling food at each school, and these people are educated about organic food by a municipal coordinator. Based on interviews with key informants in the three municipalities, the report describes the involved actors, interactions among actors, and barriers and future plans regarding an increased consumption of organic food in school meals. Similarities and differences between the municipalities are discussed. The main challenges for an increased consumption of organic food in schools are related to lack of infrastructure in the schools such as kitchens and dining halls, and that the school meal systems developed so far are not well rooted among the pupils, teachers, other school staff and the parents

    Our Museum Special Initiative: An Evaluation

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    Our Museum: Communities and Museums as Active Partners was a Paul Hamlyn Foundation Special Initiative 2012 – 2016. The overall aim was to influence the museum and gallery sector to:* Place community needs, values and active collaboration at the core of museum and gallery work* Involve communities and individuals in decision-making processes* Ensure that museums and galleries play an effective role in developing community skills and the skills of staff in working with communitiesThis was to be done through facilitation of organisational change in specific museums and galleries already committed to active partnership with communities.Our Museum offered a collaborative learning process through which institutions and communities shared experiences and learned from each other as critical friends. Our Museum took place at a difficult and challenging time for both museums and their community partners. Financial austerity led to major cutbacks in public sector expenditure; a search for new business models; growing competition for funding; and organisational uncertainty and staff volatility. At the same time, the debate at the heart of Our Museum widened and intensified: what should the purpose of longestablished cultural institutions be in the 21st century; how do they maintain relevance and resonance in the contemporary world; how can they best serve their communities; can they, and should they, promote cultural democracy

    Does organic school food service provide more healthy eating environments than their non organic counterparts?

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    Organic food strategies are increasingly developing within European school food services at the same time as these services are being involved in measures aiming at promoting healthy eating at school and counteracting obesity. Schools have an important role to play in teaching children fundamental life skills, including good food habits according to a number of authoritative policy papers from Council of Europe, the WHO and the EU platform. Although there are great national differences, European school food culture seems to be in a transitional state in which both healthy eating as well as sustainable consumption strategies are contributing to shaping the future school food culture. It is therefore imperative to study how these changes in agendas influences each other and to study the associations between healthy eating and organic supply strategies at school. This has been the point of departure for Working Package 5 (WP5): Nutrition and Health. The WP5 study has included Denmark, Norway, Germany, Finland and Italy. The WP has been asking questions about the possible spin offs and ramification on nutrition and health that the emerging public organic food strategies might have had. The WP is a part of the project “innovative Public Organic food Procurement for Youth” (iPOPY) and the WP5 has been carried out by Aalborg University Denmark. The research presented here has been conducted in Germany, Finland, and Italy
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