Food Service Providers Research Articles

Food Security Challenges for Hospital Sustainability

Background: Food security and safety are becoming major concerns worldwide. Providing food security and safety in hospitals is particularly challenging since their populations are diverse in dietary and nutritional requirements and more vulnerable to foodborne illnesses. The aim of this research is to promote hospital sustainability by addressing food security and food safety. Method: This study uses a quantitative method with a bibliometric study approach. This research has 212 articles from the Scopus database. All the documents were collected simultaneously in August 2022. The selected article encompassed the years from 2017 to 2021, including document type, publication stage, source type, language, and subject area. The data was analyzed using VOSviewer and NVivo analytical tools. Results: The results of the studies on food security and safety increased from 2017-2022 with current trends in hospital sustainability, food waste, and waste management in food. Our study has identified four clusters: hospital food services, hospital sustainability, nutrition, and food safety. Food security is positively correlated with assessment, challenges, measurement, status, and sustainability (Pearson correlation score is 1). Disease control, proper waste management, and environmental health are all associated with food safety (Pearson correlation score ±0.79-0.64). Conclusion: Food safety and security are critical to achieve hospital sustainability, therefore awareness-raising efforts must continue. It is recommended that hospital stakeholders, food service providers; public and private sectors adopt policies and guidelines to disseminate information on food safety and security concerning hospital sustainability.

Customer Satisfaction Towards Food Delivery Services in Selangor

This study explores the key factors influencing customer satisfaction with food delivery services at UiTM Puncak Alam, Selangor. Despite the rising demand for food delivery services, issues surrounding the quality and accuracy of delivered food remain significant challenges. This study seeks to address these concerns by identifying and analyzing the determinants that shape customer satisfaction with food delivery services in Malaysia, specifically in Puncak Alam. We adopted a quantitative research approach to gain comprehensive insights into these issues. We collected data using judgment sampling, a non-probability sampling technique and used the Statistical Package for Social Sciences (SPSS) to analyze the responses through descriptive statistics and correlational analysis. The study involved a structured survey of 357 respondents, investigating the impact of three key variables—food quality, app ease of use, and food packaging—on customer satisfaction. The findings provide important implications for businesses and institutions looking to enhance the quality of food delivery services and elevate customer satisfaction levels. By identifying these critical factors, the research offers valuable insights that can help food service providers, policymakers, and industry stakeholders refine their strategies. These insights will not only improve the customer experience but also encourage broader adoption of food delivery services within the Malaysian population. Ultimately, the study’s conclusions hold significance for enhancing service quality and fostering customer loyalty in the increasingly competitive food delivery industry.

Patient expectations and understanding of hospital food service provision when declaring a food allergy.

Food allergies are increasingly common and so hospitals must promptly identify and manage these to maintain patient safety. The present study explored patient understanding and expectations of food allergy management in hospital food services. This exploratory descriptive study used mixed methods, including semi-structured interviews and surveys with hospital inpatients declaring food allergies, aiming to explore understanding, expectations and preferences for food allergy management in the hospital setting. Twenty-four participants were interviewed, reporting between one and six food allergies across 25 different allergens. Three main themes were identified: "Shared responsibility for declaring and managing allergens in hospital", "Varied understanding and trust in hospital food service processes" and "Satisfactory hospital food service experience". In the latter, participants identified 13 key factors valued for hospital food, including appearance, food quality and flavour. Remarkably, being "free from" the food allergen was not amongst the most common factors. Generally, participants felt that declaring a food allergy had not negatively impacted their hospital admission, and overall satisfaction with food services did not differ between the food allergic study participants and the general hospital population. Overall, the declaration of a food allergy did not negatively impact on hospital experience. However, further investigations are required to identify the most valued factors for hospital meals, aiming to enable a more targeted approach to better meet patient expectations.

Food Safety in Culinary Businesses in Rural and Urban Tourism Villages to Ensure Tourists' Health and Sustainable Tourism

Food is a basic necessity required by tourists during their travels; therefore, food service providers need to pay attention to the food safety of the items they sell to ensure the health and satisfaction of tourists. This research aims to assess the food safety in culinary businesses in both urban and rural tourist areas. The study was conducted in 60 culinary businesses in the West Java Tourism Village for rural areas and 60 culinary businesses in the Tourism Village in DKI Jakarta for urban areas. The method employed is descriptive analysis to illustrate the food safety in tourist areas using a food safety assessment scoring instrument in both regions. Subsequently, a comparative analysis was performed to assess the differences in food safety between the two areas. The research results indicate that the food safety score in the West Java Tourism Village shows that 70% falls into the category of potentially risky but still safe for consumption, while 30% falls into the category of moderate food safety. The food safety score in the Jakarta Tourism Village shows that 38% falls into the category of potentially risky but still safe, 37% falls into the moderate food safety category, and 25% falls into the good food safety category. The comparison of food safety scores in rural and urban areas reveals a significant difference (Sig. 0.003 < 0.005), with the average food safety score in the rural tourism village being 47.77 and in the urban area being 73.23. This means that food safety in the urban tourism village is better compared to the rural area.

Modeling the acceptance of vegetarian diets to promote sustainable food systems.

With increasing concerns about health, animal welfare, and the environment, changes in dietary patterns are emerging, as evidenced by the gradual shift toward plant-rich diets. To appropriately plan vegetarian meals with high consumer satisfaction that would help promote this dietary pattern and ultimately improve the sustainability of food systems, meal acceptability testing would be crucial. The present work aims to investigate the influence of individual food components' acceptability on the overall meal acceptability in vegetarian diets. Over four taste-testing periods, 94 panelists of US nationality recruited from Cornell University staff (47 males and 47 females; 30-50 years of age) were asked to rate the acceptability of 41 vegetarian meals containing various food category items, including a main dish, side dish, appetizer, salad, soup, bread, dessert, beverage, and a control food. Each meal included six menu items to ensure the tested foods resembled a typical meal. Consequently, some meals lacked one or more of the nine total food categories. Participants were asked to rate the acceptability of the six meal items and the overall meal acceptability on a 9-point hedonic scale. Multiple imputation was used to fill in any missing data, and multiple linear regression analysis was then performed. Through this study, a model that predicts the overall meal acceptability of vegetarian diets based on individual meal category components was developed with an R-squared value of .7033, suggesting that around 70.33% of the variation in overall meal acceptability could be explained by the nine food category predictors. The findings also suggested that the most influential food item on overall meal acceptability was the main dish followed by the side dish. For every unit increase in the acceptability score of the main dish on a 9-point hedonic scale, the overall meal acceptability increased by 0.324 points. The positive findings would be beneficial to food service providers in designing a vegetarian meal with high meal acceptability. By focusing on optimizing the acceptability of these two key categories, menu planners can effectively elevate customers' satisfaction of their meals.

UNIVERSITY STUDENTS’ ONLINE FOOD DELIVERY (OFD) USAGE INTENTION: INVESTIGATING THE ROLE OF SENSORY MARKETING AND PERCEIVED BENEFITS

Background and Purpose: The increase of mobile phone usage in Malaysia had contributed to the increasing habit of purchasing food through online food delivery (OFD) service platforms. Sensory marketing is a conceptual strategy that helps to appeal to human five senses. It is utilized as promotion made on social media using ads or attractive photos in order to attract customers to order food through the social media platform. This study aims to investigate the role of sensory marketing (sight and touch) and perceived benefits (convenience and product variety) to predict university students’ online food delivery (OFD) usage intention. Methodology: Structural equation modelling is used to accomplish the objectives of this study with the analyses of 400 university students who were surveyed through Google form application. Findings: The findings concluded that both sensory marketing and perceived benefits influence university students’ OFD usage intention. The strongest predictor of OFD usage intention among students is ‘touch’ element representing sensory marketing followed by convenience (perceived benefits), product variety (perceived benefits) and sight (sensory marketing). Contributions: The findings contribute to the relevant literature by improving the knowledge of online food delivery (OFD) usage intention and it may be beneficial to the foodservice providers for continuous improvement of their business. Keywords: Sensory marketing, perceived benefits, online food delivery app. Cite as: Shun Han, K., Abdul Rais, A. R., Tamby Chik, C., & Jaafar, S. N. (2024). University students’ online food delivery (OFD) usage intention: Investigating the role of sensory marketing and perceived benefits. Journal of Nusantara Studies, 9(2), 297-317. http://dx.doi.org/10.24200/jonus.vol9iss2p297-317

Incremental implementation concept for healthy eating habits in German school with kiosk

PurposeSchool kiosk offerings play a crucial role in the dietary behavior of students. The importance of healthy meals in schools is emphasized again and again, but there is a lack of practical implementation and literature data on kiosk offers and acceptance. This study aimed to analyze the reasons and improve the situation.Design/methodology/approachIndividual nutrition knowledge and behavior as well as purchasing behavior at a typical kiosk scenario at schools were collected. Based on the outcome, a concept for improving the school kiosk offerings according to the quality standard of the German Nutrition Society was developed. Many obstacles and challenges had to be overcome in the transition to healthier offerings and their implementation. In the course of these changes, the creation of a new feel-good cafeteria lounge was deemed necessary and finally realized.FindingsA large percentage of the school kiosk offerings did not meet the desires of the school community. Opportunities to improve the school kiosk service were identified. The skillful planning of structural changes towards healthy food offers and warm meals on two weekdays made it possible to implement the official nutrition standards for healthier meals at school kiosks, despite long-term challenges for food providers.Originality/valueAfter a critical analysis of the reasons for the lack of politically desired standards for healthier meals at school kiosks, a new implementation culture is presented and was successfully applied to overcome barriers and challenges through an incremental-dynamic concept strategy with iterative cooperation between the actors of food service providers, school administration, school management, teachers and students.

Cultivated meat in tourism and hospitality: setting the scene and outlining future research agenda

ABSTRACT The major societal challenges of climate change and animal welfare call for novel solutions to produce food. Cultivated meat may represent one of such solutions and research is emerging to understand its implications for food consumption. However, to date research has excluded the sector of foodservice provision as part of the wider tourism and hospitality industry from analysis. The current conceptual paper addresses this critical gap in knowledge by introducing cultivated meat to the context of food consumption outside the home. The paper elaborates upon the implications of cultivated meat for global foodservice provision and outlines an agenda for future research. This agenda considers the interests of multiple stakeholders, including developers/manufacturers of cultivated meat, foodservice providers, consumers, policymakers, and digital technology providers to highlight research avenues that warrant in-depth empirical investigation.

The role of digital platforms in e-commerce food supply chain resilience under exogenous disruptions

PurposeOperational risks can cause considerable, atypical disturbances and impact food supply chain (SC) resilience. Indicatively, the COVID-19 pandemic caused significant disruptions in the UK food services as nationwide stockouts led to unprecedented discrepancies between retail and home-delivery supply capacity and demand. To this effect, this study aims to examine the emergence of digital platforms as an innovative instrument for food SC resilience in severe market disruptions.Design/methodology/approachAn interpretive multiple case-study approach was used to unravel how different generations of e-commerce food service providers, i.e. established and emergent, responded to the need for more resilient operations during the COVID-19 pandemic.FindingsSC disruption management for high-impact low-frequency events requires analysing four research elements: platformisation, structural variety, process flexibility and system resource efficiency. Established e-commerce food operators use partner onboarding and local waste valorisation to enhance resilience. Instead, emergent e-commerce food providers leverage localised rapid upscaling and product personalisation.Practical implicationsDigital food platforms offer a highly customisable, multisided digital marketplace wherein platform members may aggregate product offerings and customers, thus sharing value throughout the network. Platform-induced disintermediation allows bidirectional flows of data and information among SC partners, ensuring compliance and safety in the food retail sector.Originality/valueThe study contributes to the SC configuration and resilience literature by investigating the interrelationship among platformisation, structural variety, process flexibility and system resource efficiency for safe and resilient food provision within exogenously disrupted environments.

Determinants of Customer Satisfaction and Intention to Reuse Mobile Food Ordering Apps Among Vietnamese Consumers

The article utilizes a quantitative method to study the factors influencing consumer satisfaction and intention to continue using food delivery applications on mobile devices in Vietnam. The research team applies a research model based on the extended Unified Theory of Acceptance and Use of Technology (UTAUT2) and adds four factors to suit the Vietnamese market: Online Reviews, Online Positioning, Perceived Risk, and Innovativeness. The research results show that satisfaction and the intention to continue ordering food via mobile applications are influenced by key factors such as social influence, hedonic motivation, price, online reviews, and online positioning. These findings suggest several important managerial implications for online food service providers.

Exploring the perception of small and medium food enterprises in Lincolnshire, UK on the use of front‐of‐pack nutrition labels by consumers

SummaryThe food and drink industry is the UK's largest manufacturing sector, and small to medium‐sized enterprises (SMEs) play a key role in the UK's food system. This study investigates food‐providing SMEs' knowledge of nutrition labels and perceptions of the use of front‐of‐pack nutrition labels in making informed and healthy food choices by consumers. The SMEs were based in Lincolnshire, UK, and comprised food manufacturers (75%), food retailers (14%) and food service providers (11%) (n = 35). A 25‐item questionnaire was developed and validated to collect responses. The questionnaire link was disseminated by email and completed online. Comparisons were made between competing answers using Cochran's Q tests, each with post‐hoc pairwise McNemar test comparisons. Confidence intervals were computed using ordinal regressions. More than half of the SMEs' products (58%) had UK traffic light (TL) colour‐coded schemes and % Guideline Daily Amounts (GDAs). The SMEs stated that the TL label was the best format that provided ‘at‐a‐glance’ information, and this was significantly higher than %GDA and interpretative text (Ps < 0.003). Nearly 49% of the SMEs were unaware of the front‐of‐pack labels being not mandatory in the United Kingdom. Many (86%) acknowledged that the nutrition information on food products was helpful or very helpful for consumers in making purchasing decisions. The SMEs seemed to place the costs of implementing FOP labels on food products above their helpfulness in making healthier food decisions by consumers. This research is one of the first to investigate the perceptions of SMEs on how consumers utilise nutrition labels when making healthier food choices in the United Kingdom. Government subsidies on the costs incurred by incorporating TL labelling on the products are necessary in order to have front of pack (FOP) labels mandatory in the United Kingdom. Greater food industry involvement in academic and policy‐related research is essential to creating a healthier and more sustainable food environment.

Hospital Inpatient Nutrition Service Errors and Patient Safety Interventions: A Scoping Review.

Food service errors are prevalent in healthcare hospital inpatient settings. Like medication administration errors, these mistakes can result in disastrous consequences. This scoping review aimed to identify the evidence describing hospitals' nutrition department service errors and subsequent patient safety interventions. The review was conducted on four electronic databases, OVID MedlinePlus, PubMed, Scopus, and CINAHL, to search for articles reporting hospital food-related errors. All studies and reports on parenteral nutrition were excluded, and errors reported by departments other than nutrition services were excluded. A total of 245 studies published from 1984 to 2022 were identified. After removing duplicates, 98 abstracts were evaluated, with particular attention given to dietary errors, meal accuracy, and interventions. Twenty-nine articles were selected, and 14 (n = 14) were considered relevant to the review after a full-text review. More than half of the studies (n = 8) were conducted outside the United States. Eight studies (n = 8) were descriptive, retrospective, and observational; 3 were mixed-method studies (n = 3), 2 (n = 2) were quality improvement projects, and 1 was an implementation study (n = 1). Four (n = 4) studies were published before the year 2000. Various types of nutrition service inaccuracies were identified. The severity, causes, and stages of food service provision where errors occur were also documented. These errors were used as the basis for interventions to improve patient safety, justify implementing computerized dietary services systems, or add resources to augment dietary department service offerings. This review also generated valuable recommendations to promote patient safety by mitigating food service errors.

Safe plates in the school space: Investigating compliance of food safety standards among school-based food service providers

Enhancing food safety measures within School-Based Food Service Providers (SBFSPs) is essential to safeguarding the well-being of students and school staff against foodborne risks. This study aims to assess the compliance of SBFSPs in primary and secondary schools with documentation protocols related to Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), Hazard Analysis and Critical Control Points (HACCP), and the necessary operational permits. We conducted a descriptive-correlational study spanning from April 2020 to March 2022, involving 138 public and private elementary and high schools selected through proportional stratified sampling. Each school underwent an audit using standardized checklists for GMP, GHP, and HACCP. Descriptive statistics, Fleiss Kappa, and Pearson chi-square tests were employed for data analysis. The results indicate that the participating schools do not meet the documentation requirements for GMP/GHP (29.7%), HACCP (2.9%), and operational permits (55.1%). Additionally, the schools received a "Very Poor" rating in terms of food safety compliance, with weighted mean rating scores of 2.45 ± 0.73 (GMP/GHP), 0.09 ± 0.02 (HACCP), and 1.69 ± 0.40 (operational permits). Furthermore, a significant relationship was observed between GMP/GHP and HACCP compliance and the characteristics of SBFSPs such as school kinds, types, places, and categories. The school GMP/GHP and HACCP compliance were also associated to the health permit of SBFSP personnel, authority to operate and manage school, and food handlers training. This study emphasizes the enforcement of compliance to food safety regulations, need to provide schools with adequate facilities and infrastructure, to promote a safe food production and consumption environment. It also underscores the importance of establishing partnerships for support and educating school personnel, especially those involved in food production and consumption, about GMP/GHP and HACCP principles to ensure the safety of meals for students, teachers, and other educational stakeholders. The need for certification of food handler in schools are of paramount importance, thereby advocating for increased food safety education.

An Assessment of Facilities in Public Motor Parks in Obio/Akpor Local Government Area, Rivers State, Nigeria.

This research assesses facilities in public motor parks in Obio/Akpor Local Government Area (LGA), Rivers State, Nigeria. The population consisted of frequent users of public motor parks in Obio/Akpor LGA, and a sample size was determined using the Taro Yamane formula. Participants were selected through purposive sampling. Data were collected through pre-coded questionnaires and oral communication, combining quantitative and qualitative approaches. The assessment findings indicate an overall unsatisfactory state of facilities in public motor parks. These facilities received low ratings, with a substantial percentage of respondents expressing dissatisfaction. Toilet facilities particularly raised concerns regarding hygiene and maintenance, with many considering them to be in poor condition. The canteens and automobile workshops received mixed ratings, suggesting room for improvement in food quality, service, safety standards, and equipment provision. Similarly, the shop outlets and shelters received predominantly negative ratings, indicating the need for improvements in design, infrastructure, and functionality. The study also revealed a lack of awareness among park users regarding the policies governing facility usage. Therefore, it is recommended that proper dissemination and communication of these policies are crucial to ensure effective implementation. Based on the findings, collaboration among relevant authorities, park management, and stakeholders is recommended to address the identified issues. By prioritizing these improvements, public motor parks in Obio/Akpor LGA, Rivers State, can significantly enhance the overall experience and satisfaction of park users, contributing to a more efficient and enjoyable travel experience.

Tracking progress toward a climate-friendly public food service strategy: assessing nutritional quality and carbon footprint changes in childcare centers

BackgroundPublic food procurement and catering are recognized as important leverage points in promoting sustainable and healthy dietary habits. This study aimed to analyze changes in nutritional quality and carbon footprint (CF) of food service in childcare centers in the City of Copenhagen from 2018 to 2022, following a new climate-friendly food strategy in 2019. The strategy has a target of decreasing the CF of municipal food service by 25% before 2025 compared to a 2018 baseline.MethodsKey initiatives in the municipality’s strategy included creating guidelines for food-service providers to reduce their CF while ensuring meal nutritional quality and providing food professionals an advisory process to develop necessary competencies.In this quasi-experimental study, food procurement data from Copenhagen’s childcare centers (n = 356 [2022]) from 2018 and 2022 were combined with CF and nutrient composition data. Dietary CF and food and nutrient content were calculated per 10 MJ of energy and compared to guideline targets. Furthermore, data for 2022 were analyzed separately for institutions that had received an advisory process (n = 87) and those that had not yet (n = 269).ResultsOn average, the CF of the food procurement decreased by 15%, mainly driven by a decrease in ruminant meat purchases (-37%). While the procurement of plant-based protein sources (pulses, nuts, seeds) increased by 25%, it was still considerably below targets. Nutrient content did not substantially change, and recommendations for calcium, iron, vitamin D, sodium, and total and saturated fat were not met in either measurement year. Institutions that had received an advisory process had a 14% lower CF in 2022 than institutions that had not.ConclusionsWith the observed 15% CF reduction, Copenhagen’s childcare centers are on track to reach the 25% reduction goal outlined in the municipality’s food strategy by 2025. Nutritional quality was largely unchanged, but further efforts to increase especially the consumption of plant-based protein sources, while simultaneously reducing meat and animal-based fat, and maintaining sufficient dairy consumption, are needed to improve nutritional quality and reach the target CF reduction in the coming years. Providing training for food professionals could play an important role in seeing the changes through.

Empowering Bangladeshi women entrepreneurs as food service providers: bridging innovation, social capital, knowledge, performance, and sustainable development

Empowering Bangladeshi women entrepreneurs as food service providers: bridging innovation, social capital, knowledge, performance, and sustainable development

УПРАВЛІННЯ ВИРОБНИЧИМ ПОТЕНЦІАЛОМ КОМУНАЛЬНОГО ВИРОБНИЧОГО ПІДПРИЄМСТВА ЩОДО ОРГАНІЗАЦІЇ ХАРЧУВАННЯ У НАВЧАЛЬНИХ ЗАКЛАДАХ ОСВІТИ

It was established that for effective management of the enterprise it is important to take into account the factors affecting the formation and development of the enterprise's potential. It was found out that it is necessary to understand the specifics of the activity of each individual utility company in order to draw conclusions about the state and efficiency of the use of its fixed assets. It is important to know the effectiveness of the use of communal property provided to the enterprise for carrying out activities on the basis of operational management or economic management, in order to develop practical recommendations and measures aimed at identifying and reducing non-productive costs caused by deficiencies in the organization of management. It is substantiated that the production potential is an important component of the overall potential of the enterprise, ensuring its stable development and competitiveness. Directions for solving the problems of effective management of a utility enterprise are proposed, including: marketing and partnership; financial aspects; provision of basic means; personnel potential; technologies and processes; quality and safety, logistics and raw materials, etc. It is substantiated that the listed decisions will directly affect the management of the potential of production and working capital. It is proposed to use the factory-kitchen model for the provision of food services in secondary schools. Estimated costs for opening a kitchen factory at the enterprise and a forecast of development indicators after the proposed measures are given. It was established that the proposed measures have a positive effect on indicators that reflect changes in economic activity compared to 2021. The use of the factory-kitchen model has a more effective approach in the implementation of production activities during 2024–2026. The dynamics of profitability shows a significant increase in 2024 and a gradual decrease during 2025–2026, but remains positive. This is due to an increase in the wage fund to motivate the production staff. The company should use the improvement in its financial condition to diversify its activities and increase its own competitive advantages.

Preparations offered to workers in different food services: application of the score for qualitative assessment of preparations.

The quality of preparations offered in the workplace can vary according to the different segments of food services and may impact the health of the workers. This study aimed to qualitatively assess the food preparation offered to workers in from different food services. A total of 384 preparations were offered to workers in Curitiba City, Brazil. The preparations from three different segments of food services were evaluated: commercial (pilot study), non-commercial, and outsourced, selected for convenience. To identify the preparations, the nutritionist was interviewed, and the production process was monitored. The Score for Qualitative Assessment of Preparations (EAQP) was applied to evaluate the preparations, and they were classified according to their quality: high, intermediate, low, and very low quality. The chi-square and Kruskal-Wallis tests with post-hoc Least Significant Difference (LSD) Test were used. Most of the preparations were of high quality (72.9%), using mainly the unprocessed or minimally processed ingredients. The preparations offered by the non-commercial food service provider had a better mean quality score when compared to other food services (p < 0.01). This study outcome is essential to help food service professionals to decide and choose the ingredients used in the preparations.

A qualitative investigation on Indian vegan food service providers' perspective of trends, challenges and the future of vegan consumption

Veganism is the practice of abstaining from food products derived, either entirely or partially, from animals. This qualitative exploratory study aimed to explore the perspectives of Indian vegan food service providers on their motives, vegan consumption trends, challenges, and the future of vegan consumption in India through the lenses of intrinsic and extrinsic motivation theories and sense-making theory. Of the 65 vegan-specific restaurants contacted across India, thirteen service providers gave their consent to participate in the survey. Data were collected through telephone interviews. A content analysis approach was used to analyse the interview transcripts. The results indicate that vegan food service providers face both operational and market-related challenges. COVID-19 pandemic has had both positive and negative impacts on vegan food services. Despite various challenges, suppliers perceive that the demand for vegan food services will progress in India due to increasing interest in veganism by consumers from tier two and three cities, as well as consumers’ increased interest in health and wellbeing. The results of this study have significant implications for vegan food service providers, researchers, and marketers.

CHARACTERISTICS OF THE OFFER OF POLISH EDUCATIONAL FARMS

The article aimed to present the offer of educational farms associated with the National Network of Educational Farms (NNEF), including the number of educational programs and the topics of classes, proposals for the provision of accommodation and food services, and addressees of the educational offer. The analysis was based on the information published on the website www.zagrodaedukacyjna.pl, expertise, and information materials of the Agricultural Advisory Center in Brwinów Branch in Kraków, and scientific literature. The research observation covered 297 entities operating in July 2023 throughout Poland. The conducted research shows that the subject of educational activities carried out in farms associated with NNEF was very diverse. Issues related to nature, agriculture, and farming activities as well as traditional food dominated. Many farms dealt with issues related to the cultural heritage of the region or the development of ecological awareness and sensitivity. The vast majority of educational farms also offered recreational activities. It is worth emphasizing that education carried out in homesteads has many didactic and educational values, and can perfectly complement educational activities in kindergartens and education in primary and secondary schools.