Dining Facility Research Articles

An outbreak of Clostridium perfringens infection on a training ship anchored in Busan, Korea.

In September 2023, an outbreak of food-borne disease occurred among students on a training ship docked in Busan. This was an epidemiological investigation with the aim of improving infection prevention activities and group meal service practices on board ships. In this study, a case was defined as an individual who experienced diarrhea more than twice a day during their training period aboard the training ship. A total of 171 exposed individuals including 6 food handlers was well-defined; therefore, a retrospective cohort study was conducted. We administered a questionnaire and conducted laboratory tests including 38 rectal swab samples. Relative risk (95% confidence interval) for each food item was calculated. Of the 165 students and school staff members, 41 met the case definition, resulting in an attack rate of 24.8%; all cases were students. The shape of the epidemic curve was unimodal, with the peak from 0:00 to 06:00 on September 7, 2023. Clostridium perfringens was detected in 9 cases, and no other pathogens were found. Significant relative risk was shown in 11 different food items. Clostridium perfringens was the causative pathogen of this outbreak on the training ship. Due to the lack of preserved food samples, the exact source of infection could not be confirmed. Ships are not classified as collective dining facilities, leaving them in a management blind spot. Therefore, specialized guidelines, voluntary inspections by the operating entities, and continuous education for managers and staff are necessary.

Conceptualizing university students’ food choices based on theory of planned behavior

Background Several students use hostel facilities offered by their colleges and universities while pursuing higher education. A crucial change is witnessed in their food habits during their stay at the campus, which is vastly different from their home experience. Method The study employs the theory of planned behavior to conceptualize and understand the food choices of university students while following the qualitative research methodology and the phenomenological approach. The snowball sampling method is applied to select participants for the study. We selected twenty-six undergraduate and postgraduate students pursuing programs in technical and health science from a private university at Udupi with residence in the university campus for two to four years. Interviews with candidates were conducted online and audio-recorded with participants’ consent. Results The transcribed interviews were coded and categorized to obtain themes, which were then conceptualized to develop the model based on the theory of planned behaviour. The duration of their stay on campus allowed students to gain a perspective on the food events and the food they consumed at the university dining facility (UDF) guided by factors, such as taste, price, availability of time(during academic activity), accessibility to healthy food, academic stress and lack of knowledge on nutrition. Two factors emerged from the interviews, one, there was no display in the dining facility about the nutritional value of the food served; and, second, students preferred to dine out on unhealthy food rather than at the university because food from outside the campus, even though unhealthy, was easier on the pocket. Conclusion The study provides insights into the role of UDF in serving healthy and nutritional food to students for better health and improved academic performance. This work brings to light the relationship between students’ food choices and their impact on academic performance.

Behavioral Design Strategies Improve Healthy Food Sales in a Military Cafeteria.

This study examined the use of behavioral design strategies to improve healthier food sales. A quasi-experimental, one-group, repeated measures design examined changes in food sales following behavioral design adjustments. United States military base hospital dining facility. U.S. military service members, retirees, and civilian employees. Behavioral design changes included placement, layout, messaging, default healthy bundling, a stoplight rating system, strategic positioning of healthy items on menu boards, and an increase in healthier snacks. Food sales were assessed by point-of-sales data. T-tests examined total sales of each food adjusted weekly between baseline and intervention and intervention and post-intervention. 16 food items targeted by the intervention were examined. Weekly food sales were calculated for the 18-week baseline, 18-week intervention, and 9-week post-intervention. Further, analysis estimated negative binomial models for food item sales. The hospital dining facility served 600 to 900 meals per day. Weekly foods sales decreased during the intervention for desserts, cooked starches, hummus, and yogurt (P < 0.01). Sales increased during the intervention for fruit cups, cooked vegetables, vegetable and turkey burgers, grilled chicken, packaged salads, French fries, hamburgers, and hot dogs (P < 0.02). This study demonstrates that a mixture of behavioral design strategies can be operationalized with reasonable fidelity and can lead to increases in the sales of some healthy foods in military worksites.

Spices and Herbs Increase Vegetable Palatability Among Military Service Members.

Unhealthy eating behaviors are adversely impacting the health and performance of the U.S. armed forces. Vegetable intake, in particular, has been shown to be far below recommended levels in active duty military populations. Previous research in other populations has shown that the addition of spices and herbs can help overcome numerous barriers to vegetable intake. The goal of this study was to determine modifiable barriers to vegetable intake among a sample of active duty military service members at Naval Support Activity Bethesda and evaluate whether the addition of spices and herbs can help surmount these barriers. Monadic sensory testing was conducted that compared typical preparation (butter and salt) of 4 vegetables (broccoli, carrots, cauliflower, and kale) vs. otherwise identical preparation with the addition of spices and herbs. The Menu Item Survey, a 9-point hedonic scale utilized throughout the U.S. Military for recipe development, was the primary outcome of the vegetable sensory testing. Questionnaires were administered to assess barriers to military dining facility vegetable intake. Unpaired t-tests were utilized to compare Menu Item Survey ratings of typical vegetables vs. vegetables with spices and herbs. Descriptive statistics were computed to summarize the results of the barriers questionnaires, and qualitative analysis of open-ended questions was conducted to identify perceived areas of improved vegetable intake. A diverse sample of 70 active duty service members participated in the vegetable sensory testing and provided outcome data. The most common barriers to military dining facility vegetable intake were appearance (42.9%), preparation style (41.3%), and taste (39.7%). Sensory testing revealed that vegetables with spices and herbs were preferred over typical preparations in overall appeal, flavor, and aroma (P <.03). The addition of spices and herbs appears to help overcome key sensory-related barriers to military dining facility vegetable intake. Future comparison of vegetable intake with and without spices and herbs when included in a full meal in a military dining setting is warranted in order to better evaluate the effectiveness in increasing vegetable intake under typical dining conditions.

Spatial and temporal variation of cooking-emitted particles in distinct zones using scanning mobility particle sizer and a network of low-cost sensors

Exposure to ambient and household fine-particulate matter is identified as a substantial contributor to premature mortality in India, according to the Global Burden of Disease Studies. This study examines the impacts of typical Indian cooking practices on indoor air quality characteristics by monitoring the evolution of fine and ultrafine particle (UFP) concentration in the dining facility of a residential educational institute in India. The monitoring area was spread across the kitchen (zone 1) and the dining hall (zone 2). A combination of validated low-cost PM sensors (LCS), DustTrak8433, and Scanning Mobility Particle Sizer (SMPS) was utilized for real-time data acquisition while using Liquefied Petroleum Gas (LPG) as the cooking fuel. PM2.5 and UFP concentrations were monitored at 1.3 m and 1.8 m from the floor to assess the vertical variation of pollutants during cooking activities, including breakfast, lunch, and dinner, and processes such as preheating, reheating, stir-frying, and deep-frying. It was found that the prolonged cooking durations involved in high-heat cooking methods like stir-frying and deep-frying resulted in a rise in coarser UFP (300–550 nm) and PM2.5, causing a higher exposure to PM and UFP concentration. PM2.5 levels are higher at upper heights during typical cooking processes because of temperature-driven convection currents and hygroscopic growth of particles due to high humidity levels. Air exchange rates (AER) considerably varied by using chimneys and were low during the controlled (closed doors) compared to mixed ventilation (opened doors) conditions. The maximum AER was obtained during lunch (4.3–9.9 h−1) compared to breakfast (-7.8–6.8 h−1) and dinner (0.55–7.9 h−1). The decrement rate of PM2.5 inside zone 1 was highest during lunch (126 µgm−3 h−1), coinciding with the highest AER during mixed ventilation. It is recommended that improving ventilation and better design of the kitchen can reduce the exposure of PM and UFP in commercial and rural area kitchens.

Predictive modeling of dining facility waste by material type across time and geography

The increasing rate of global solid waste generation is startling. This is exacerbating the challenge of decreasing solid waste generation to reduce disposal in landfills. U.S. Army installations offer a unique qualitative and quantitative dataset across a span of geographical locations. Modeling prediction capability of dining facility (DFAC) solid waste streams using data from 11 Army installations was investigated to demonstrate aggregate building and material type generation forecasting. Solid waste generation data were collected, quantified, and categorized for diversion potential (e.g., source reduction, reuse, recycling, composting, etc.) of materials currently landfilled. Over one week, samples from one day of DFAC operations were collected for each installation. Materials from the samples were manually separated into 22 categories, weighed, and recorded. Results identified many solid waste stream materials with diversion potential. Five material types were down selected to construct and validate the linear regression model. The material types down selection was based on available data robustness and applicability beyond military contexts. A linear regression model was constructed for five material and building type combinations to avoid multiplication factor errors of coefficients for each independent variable. Results were statistically significant (p-value ≤ 0.05) for four of five modeling combination predictions. These results demonstrate the unique capability of predicting solid waste generation for the four statistically significant model combinations. Each of the four statistically significant model combinations differed in adjusted R2 values, ranging from 0.988 to 0.996. This study provides five linear regression model combinations with predictive power that could reduce the labor- and cost-intensive process of characterizing waste streams while increasing data availability across the continental U.S. to focus targeted source reduction efforts for dining settings.

Ready-to-use-item database to improve nutrition labeling program efficiency

Go for Green® (G4G 2.0) is an evidence-based, comprehensive dining facility nutrition program designed to improve access, availability, and knowledge of nutrient-dense foods for Service Members. A key component assigns codes to recipes and ready-to-use (RTU) foods and beverages to educate diners on performance impact (Green = high, Yellow = moderate, Red = low) and sodium content (Low, Moderate, High). The authors identified a gap in that RTU items were coded repetitively at local levels, which resulted in inefficient use of limited resources and coding inconsistencies. The objective was to create a database of common RTU items on the public G4G 2.0 website to decrease resources spent coding locally and maximize consistency among coded items. The authors compiled RTU items from nutrition colleagues, quality checked G4G 2.0 codes, then created a database. Stakeholders were informed via various communication methods about the database availability. New items can be coded upon request, with the database updated quarterly. The percentage of Green-coded items increased from 14 % to 18 % in one year. A publicly available, pre-coded database of RTU items streamlines G4G coding efforts, enhances coding consistency, showcases high-performance (Green) options, but also indicates the high-prevalence of Red-coded items available in military foodservice venues.

How Does Carbon Footprint Information Affect Consumer Choice? A Field Experiment

ABSTRACTThis paper reports the results of a field experiment investigating how attributes of carbon footprint information affect consumer choice in a large dining facility. Our hypotheses and research methods were preregistered via the Journal of Accounting Research’s registration‐based editorial process. Manipulating the measurement units and visualizations of carbon footprint information on food labels, we quantify effects on consumers’ food choices. Treated consumers choose less carbon‐intensive dishes, reducing their food‐related carbon footprint by up to 9.2%, depending on the treatment. Effects are strongest for carbon footprint information expressed in monetary units (“environmental costs”) and color‐coded in the familiar traffic‐light scheme. A postexperimental survey shows that these effects obtain although few respondents self‐report concern for the environmental footprint of their meal choices. Our study contributes to the accounting literature by using an information‐processing framework to shed light on the information usage and decision‐making processes of an increasingly important user group of accounting information: consumers.

From Foodborne Disease Outbreak (FBDO) to Investigation: The Plant Toxin Trap, Brittany, France, 2018.

On 6 July 2018, the Center for Epidemiology and Public Health of the French Armed Forces was informed of an outbreak of acute gastroenteritis among customers of a dining facility at a military base in Brittany, France. A total of 200 patients were reported out of a population of 1700 (attack rate: 12%). The symptoms were mainly lower digestive tract disorders and occurred rapidly after lunch on 5 July (median incubation period: 3.3 h), suggesting a toxin-like pathogenic process. A case-control survey was carried out (92 cases and 113 controls). Statistical analysis pointed to the chili con carne served at lunch on 5 July as the very likely source of poisoning. Phytohaemagglutinin, a plant lectin, was found in the chili con carne at a concentration above the potentially toxic dose (400 HAU/gram). The raw kidney beans incorporated in the chili con carne presented a high haemagglutination activity (66,667 HAU/gram). They were undercooked, and the phytohaemagglutinin was not completely destroyed. FBDOs due to PHA are poorly documented. This study highlights the need to develop methods for routine testing of plant toxins in food matrices. Improved diagnostic capabilities would likely lead to better documentation, epidemiology, and prevention of food-borne illnesses caused by plant toxins.

Association of a promotional campaign for local dining facilities with the occurrence of COVID-19 in Asahikawa City, Japan, in November 2021

ObjectivesAs social restrictions of COVID-19 are being eased worldwide, preventing SARS-CoV-2 transmission among staff members and customers in dining facilities is essential to continuously running business because restaurants and bars are high-risk locations for COVID-19 outbreaks. In 2021, COVID-19 outbreaks occurred at restaurants or bars in Asahikawa city, Japan two weeks after the launch of a promotional campaign for local dining facilities. We investigated this event to assess the association between the promotional campaign and the occurrence of SARS-CoV-2 infection. Study designCohort study. MethodsWe assessed the association between the occurrence of COVID-19 cases in the restaurants and bars and their participation in the campaign by calculating risk ratio and 95% confidence interval. ResultsCases were identified among workers or customers in 4.0% (4/101) of the participating restaurants or bars and in 1.2% (39/3257) of the non-participating restaurants or bars. The risk ratio was 3.3 (95% confidence interval 1.2–9.0). ConclusionThe association between the occurrence of SARS-CoV-2 infection in the restaurants or bars and participation in the campaign is undeniable. Promotional campaigns to vitalize dining facilities should be accompanied by enhanced infection prevention measures, especially ventilation.

Sports Nutrition in Japan: from the Past to the Future.

The Tokyo 2020 Olympics and Paralympics finished on 5 November 2021. A total of 870,000 meals were provided in the main dining facility during the events. Sports nutrition research in Japan began before the previous Tokyo Olympics, which was held in 1964. A book about sports nutrition in Japan had already been published, in 1949. A number of previous studies have examined nutrition among Olympic athletes, and influential research on sports nutrition in Japan includes a series of studies on sports anemia. This series covered basic research into the mechanisms of sports anemia through to the prevention of sports anemia. However, anemia among athletes remains an important issue. In Japan, an accreditation system for sports dietitians was established in 2007, and a scientific association for sports nutrition was established in 2004. However, the connection between basic research and practice remains a substantial problem.

Conceptualizing university students’ food choices based on theory of planned behavior

Background: Several students use hostel facilities offered by their colleges and universities while pursuing higher education. A crucial change is witnessed in their food habits during their stay at the campus, which is vastly different from their home experience. Method: The study employs the theory of planned behavior to conceptualize and understand food choices of university students, while following the qualitative research methodology and the phenomenological approach. The snowball sampling method is applied to select participants for the study. We selected twenty-six undergraduate and postgraduate students pursuing programs in technical and health science from a private university at Udupi with residence in the university campus for two to four years. Interviews with candidates were conducted online and audio-recorded with participants’ consent. Results: The transcribed interviews were coded and categorized to obtain themes, which were then conceptualized to develop the model based on theory of planned behavior. The duration of their stay in campus allowed students to gain a perspective on the food events and the food they consumed at university dining facility (UDF) guided by factors, such as taste, price, availability of time(during academic activity), accessibility to healthy food, academic stress and lack of knowledge on nutrition. Two factors emerged from the interviews, one, there was no display in the dining facility about the nutritional value of the food served; and, second, students preferred to dine out on unhealthy food rather than at the university because food from outside the campus , even though unhealthy, was easier on the pocket. Conclusion: The study provides insights into the role of UDF in serving healthy and nutritional food to students for better health and improved academic performance. This work brings to light the relationship between students’ food choices and their impact on academic performance.

Nutrition Program Fidelity Assessment tool: a framework for optimising implementation in military dining facilities.

The aim was to develop, refine and assess the usefulness of the Go for Green® (G4G) 2.0 Program Fidelity Assessment (PFA) tool. G4G 2.0 is a Department of Defense programme designed to optimise access, availability and knowledge of high-performance nutritious foods in military dining facilities (DFAC). During a multi-site study to evaluate G4G 2.0 on meal quality and diner satisfaction, subject matter experts developed and refined a PFA tool based on eight programme requirements (PR). They identified tasks critical to programme success and corresponding benchmarks, then proposed expansion of several PR and developed a scoring system to assess adherence. Three PFA were conducted (Site 1, Site 2A and Site B). Two DFAC in the USA implementing the G4G 2.0 programme. Military DFAC participating in a G4G 2.0 evaluation study. After G4G 2.0 implementation, Site 1 conducted a PFA and met benchmarks for eight of fifteen sections. At Site 2, a PFA was conducted after G4G 2.0 implementation (Site 2A) and one 3 months later (Site 2B) with twelve of fifteen and ten of fifteen sections meeting benchmarks, respectively. Research highlights the need to maximise implementation quality to ensure interventions are effective, achievable and efficient. Using a PFA tool to objectively assess nutrition interventions can inform programme fidelity, successes and opportunities for improvement. Results identify key areas that require additional training and resources to optimise access to nutrient-dense foods that support nutritional fitness. This feedback is critical for assessing potential programme impact on Service Members.

Body Composition Changes in College Athletes During Holiday Breaks.

Changes in eating and physical activity during the winter holiday season are commonly associated with weight gain in the general population. Concerns around weight and fat gain are also relevant to collegiate athletes who are generally unable to access on-campus dining and exercise facilities during this time. These concerns were exaggerated in 2020 due to changes in the academic and sports calendar as a result of the COVID-19 pandemic that lead to a holiday break that was 3 weeks longer than normal for many college athletes. The purpose of this study was to investigate changes in Body Mass Index (BMI), Fat Mass Index (FMI) and Muscle Mass Index (MMI) among college athletes during an extended and usual holiday break. Fat mass, muscle mass, and weight were measured using bioelectrical impedance analysis as part of routine care in college athletes within two weeks of leaving campus and return to campus during the extended winter break in 2020 (n = 124 athletes) and the usual winter break in 2021 (n = 64 athletes). Change values were calculated for each dependent variable. Differences between extended and normal winter breaks, male and female athletes, and a sex*break interaction were assessed using ANCOVA (BMI and FMI) and Kruskal-Wallis Test (MMI). All analyses were completed using SAS 9.4. A significant sex*break interaction was observed for BMI and FMI. Male athletes gained BMI and FMI during the extended winter break compared to other sex*break conditions. No differences were found for change in MMI across conditions. These results demonstrate potential differences in weight and fat mass changes between male and female athletes during an extended holiday break. Future research should investigate whether body composition changes occur during other breaks athletes experience (e.g., summer break) and determine how weight-impacting behaviors such as diet and physical activity differ when they are on campus versus at home. This research can help athletics staff implement strategies to best help athletes maintain optimal body composition and performance during breaks.

Analysis of a State Police Academy Menu Cycle for Dietary Quality and Performance Nutrition Adequacy

ObjectivesCurrent literature suggests law enforcement officers have high rates of obesity. With diet as a leading risk factor, early career nutrition interventions could be beneficial in establishing long-term healthy eating habits. Thus, the purpose of this study was to determine the diet quality (DQ) and performance nutrition adequacy of a state police academy's dining facility menu.MethodsThis cross-sectional content analysis included six weeks (three daily meals, Monday–Friday) of a state police academy's dining facility menu. Nutrient content was determined by meeting with the dining facility manager, portioning menus, gathering food specifications from purchase orders, and then performing nutrient analysis. DQ was assessed using the Healthy Eating Index-2015 (HEI). Independent t-test and Cohen's d determined differences between menu nutrient content and performance nutrient needs.ResultsThe mean (±SD) total HEI score for the six-week menu was 54 ± 9.55 out of 100. Subcomponent scores of total protein (4.97 out of 5) and whole fruits (4.77 out of 5) indicate adequacy. Total fruit (3.19 out of 5), whole grains (6.10 out of 10), total vegetable (3.77 out of 5), and dark greens and legumes (3.51 out of 5) scores could be improved. Seafood and plant proteins (0.33 out of 5), fatty acid ratio (1.31 out of 5), and dairy (1.59 out of 10) scores were low. The menu met recommended intake for 13 of 19 subcomponents investigated. Subcomponents that did not meet adequacy were calories (% mean difference, needs – menu = 36.7%), carbohydrates (% mean difference = 52.3%), vitamins D (% mean difference = 82.5%) and E (% mean difference = 66.7%), magnesium (% mean difference = 44.1%), and potassium (% mean difference = 41.8%).ConclusionsThe academy menu is adequate in most performance-related nutrients, but also leaves room for improvement in DQ and shortfall nutrients. By focusing on increasing low HEI subcategory scores, overall DQ of the menu will increase and could potentially simultaneously make up for inadequate nutrients. To optimize current and future performance and health, police academies should consider evaluating their menus and ensuring adequacy and high DQ.Funding SourcesNone.

Go for Green® Nutrition Program: Translating Evidence Into Practice.

Go for Green® (G4G) is an evidence-based, multi-component nutrition program for military dining facilities (DFAC) to improve nutritional fitness among Service Members. The program evolved from supporting "fueling" during initial Army training into a robust intervention across all U.S. Military branches. The current G4G program consists of eight program requirements to optimize the nutrition environment, including traffic light labeling, nutritious menus, choice architecture, food promotion, marketing, and staff training. The evolution of the G4G program, development of standardized program requirements, and lessons learned are described. The latest scientific evidence, best practices in health promotion and nutrition education, results and data from G4G implementation in the military community support the current version of G4G. Feedback and observations from program developers, military branch foodservice headquarters, installation leadership, and local G4G DFAC teams provided insight into implementation challenges, successes, facilitators, and barriers. The G4G program has evolved and expanded from its initial inception over 10 years ago to its current version. Research studies, nutrition science, and feedback from military community stakeholders have informed programmatic changes and improvements. G4G 2.0 is a robust, innovative, multi-component, performance nutrition program with clear program element requirements. Value was added to elevate the G4G program by setting program requirements, expanding program components, and establishing a centralized resource hub. Performance nutrition initiatives in local military DFAC for dining facilities, such as G4G 2.0, has great potential to impact the health and well-being of Service Members.

A Food-Based Intervention in a Military Dining Facility Improves Blood Fatty Acid Profile.

Enhancing dietary omega-3 highly unsaturated fatty acids (n-3 HUFA) intake may confer neuroprotection, brain resiliency, improve wound healing and promote cardiovascular health. This study determined the efficacy of substituting a few common foods (chicken meat, chicken sausage, eggs, salad dressings, pasta sauces, cooking oil, mayonnaise, and peanut butter) lower in omega-6 polyunsaturated fatty acids (n-6 PUFA) and higher in n-3 HUFA in a dining facility on blood fatty acid profile. An eight-week prospective, between-subjects (n = 77), repeated measures, parallel-arm trial was conducted. Participants self-selected foods consumed from conventionally produced foods (control), or those lower n-6 PUFA and higher n-3 HUFA versions (intervention). Changes in blood omega-3 index, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), n-6 PUFA, lipid profile, and food satisfaction were main outcomes. Between-group differences over time were assessed using a linear mixed model to measure the effect of diet on blood serum fatty acids and inflammatory markers. The intervention group achieved a higher omega-3 index score (3.66 ± 0.71 vs. 2.95 ± 0.77; p < 0.05), lower total n-6 (10.1 ± 4.6 vs. 15.3 ± 6.7 µg/mL; p < 0.05), and higher serum concentration of EPA (5.0 ± 1.31 vs. 4.05 ± 1.56 µg/mL; p < 0.05) vs. controls. Satisfaction in intervention foods improved or remained consistent. Substitution of commonly eaten dining facility foods with like-items higher in DHA and EPA and lower in n-6 PUFA can favorably impact fatty acid status and the omega-3 index.

Cloud Kitchen: Strategy for Indonesian Culinary Business (SMEs) Growth During and Post Pandemic Era

This study aims to examine cloud kitchens that are widely applied in the world which can be a strategy for developing the culinary business in Indonesia, especially during and post the COVID-19 pandemic. Cloud kitchens are often referred to as satellite kitchens or ghost kitchens. Cloud kitchen is a restaurant with a concept that only offers delivery services and does not provide on-site dining facilities. The method used in this research is literature review of several documents, regulations, and journals, both print and online media which are reduced to a research data that can be presented scientifically. The result is that the cloud kitchen is one of the promising businesses during a pandemic and can be developed after a pandemic. Several delivery services such as Gojek and GoFood in collaboration with the Rebel Food company have succeeded in opening several cloud kitchen locations in Indonesia, especially big cities such as Jakarta, Bandung and Surabaya. As a result, the could kitchen can help SMEs in running a business in the culinary field more effectively and efficiently. However, the problems that arise in some areas, especially marginalized and remote areas are still not reachable, this is certainly a challenge with GoFood and also the government to expand the location to reach many SMEs in Indonesia. This research is expected to contribute to the development of economics as a strategy for community economic recovery.

Predicting locally grown food purchase intention of domestic and international undergraduate hospitality management students at a Canadian University

PurposeThis study aims to investigate how domestic and international undergraduate students from a university in Ontario, Canada, defined locally grown food and examined the factors behind their locally grown food purchase intentions.Design/methodology/approachQuestionnaires were distributed in the School of Hospitality, Food, and Tourism Management undergraduate classes. A total of 196 complete surveys were returned. Using multiple regression analysis and theory of planned behavior (TPB) as a theoretical framework with an additional construct, moral norm, proposed hypotheses were tested.FindingsDomestic students narrowly defined locally grown food based on distance (e.g. food grown/raised within 100 km of where a person lives) compared to international students (e.g. food grown in Canada). The multiple regression analysis revealed that 36% of variance in purchase intention is explained by the four independent variables (i.e. student status, attitude, perceived product availability and moral norm), with perceived product availability as the strongest predictor of intention to purchase locally grown food.Research limitations/implicationsThe convenience sampling method limitations are as follows. First, the sample size was small for international students. Second, there was a possibility of underrepresentation of certain origins of international student populations. Third, the undergraduate respondents were from the School of Hospitality, Food and Tourism. Finally, another limitation is that the four variables in this study (i.e. attitudes, subjective norms, perceived product availability, and moral norm) only explained 36% of the variance of this model.Practical implicationsPerceived product availability, moral norm and attitude constructs positively influenced the locally grown food purchase intention. A perceived product availability construct revealed the strongest influence in locally grown food purchase intention of students. Particularly, five key questions were created based on the major research findings of this study, which can be used as a guideline for locally grown food providers and farmers when promoting locally grown food to students. These questions include: Where can I find it? When can I find it? Who grows it? How can I benefit others? Why is it good for me?Social implicationsThe results of this study shown that which factors influence locally grown food purchase intention of students. Hence, local restaurateurs and university dining facilities may incorporate these factors in their marketing message to serve students population better who might be interested in buying food products using locally grown ingredients. Research results also allow local farmers to communicate and inform their current and potential student consumers about the advantages of locally grown food. Overall, findings can contribute to economy and business of local community.Originality/valueCurrent research findings verified that there is a significant use of a moral norm construct to predict locally grown food purchase intention of students. The moral norm construct positively influenced the locally grown food purchase intention in this study, and this construct seemed useful to predict locally grown food purchase intention of students. Additionally, the research discovered that there were differences in domestic and international undergraduate students' perception in the locally grown food definition.

Batch Anaerobic Co-Digestion and Biochemical Methane Potential Analysis of Goat Manure and Food Waste

The improper management of goat manure from concentrated goat feeding operations and food waste leads to the emission of greenhouse gasses and water pollution in the US. The wastes were collected from the International Goat Research Center and a dining facility at Prairie View A&amp;M University. The biochemical methane potential of these two substrates in mono and co-digestion at varied proportions was determined in triplicates and processes were evaluated using two nonlinear regression models. The experiments were conducted at 36 ± 1 °C with an inoculum to substrate ratio of 2.0. The biomethane was measured by water displacement method (pH 10:30), absorbing carbon dioxide. The cumulative yields in goat manure and food waste mono-digestions were 169.7 and 206.0 mL/gVS, respectively. Among co-digestion, 60% goat manure achieved the highest biomethane yields of 380.5 mL/gVS. The biodegradabilities of 33.5 and 65.7% were observed in goat manure and food waste mono-digestions, while 97.4% were observed in the co-digestion having 60% goat manure. The modified Gompertz model is an excellent fit in simulating the anaerobic digestion of food waste and goat manure substrates. These findings provide useful insights into the co-digestion of these substrates.