scholarly journals The Feasibility of Farmer-Led Cooperatives for Southwest Florida Farm to School Procurement

EDIS ◽  
2021 ◽  
Vol 2021 (2) ◽  
Author(s):  
Jonathan Adam Watson ◽  
Danielle D. Treadwell ◽  
Catherine Campbell ◽  
Ray Bucklin
Keyword(s):  
Feasibility Study ◽  
Fruits And Vegetables ◽  
Food Service ◽  
Farm To School ◽  
Biological Engineering ◽  
Southwest Florida ◽  
K 12 ◽  
Potential Opportunity ◽  
Market Channel

Florida’s K–12 schools provide a potential opportunity to increase market channel options for small- and mid-sized diversified farms, but processing, storage, and distribution resources are extremely limited for smaller producers. This 9-page document serves as a model and case study with steps for producers and other stakeholders to conduct a feasibility study before forming a cooperative to sell local fruits and vegetables to schools and other institutional food-service outlets. Written by Jonathan Adam Watson, Danielle D. Treadwell, Catherine Campbell, and Ray Bucklin, and published by the UF/IFAS Department of Agricultural and Biological Engineering, March 2021.

From Local Fields to School Lunch Lines: Multiple Stakeholders' Experiences with a Farm 2 School Project

2014 ◽  
Vol 36 (1) ◽  
pp. 11-15 ◽  
Author(s):  
Christine Hippert ◽  
Emma Bremer ◽  
Rileigh Van Driessche ◽  
Hana Tanberg ◽  
Mitchell Running ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Food Service ◽  
School Lunch ◽  
Local Fields ◽  
School Age Children ◽  
School Age ◽  
Farm To School ◽  
Multiple Stakeholders ◽  
School Network ◽  
Local Farmers

Throughout the country, farm to school (F2S) programs have emerged to connect schools and local farmers within a web of practices to improve student nutrition and to strengthen local farming economies. To date, 2,571 F2S programs have been implemented in all 50 states in order to strategically link producers, food preparers, and consumers to: • strengthen local farming economies; • provide access to a wider variety of fruits and vegetables in schools; • assist food service personnel as they establish new menus for school-age children; and • support school systems and administrators in their quest to locate area producers and distributors (National Farm to School Network 2012).

Asian American Dropouts: A Case Study of Vietnamese and Chinese High School Students in a New England Urban School District

2009 ◽  
Vol 7 (1) ◽  
pp. 83-104 ◽  
Author(s):  
Phitsamay Uy
Keyword(s):  
High School ◽  
High School Students ◽  
New England ◽  
Asian American ◽  
Dropout Rates ◽  
School Students ◽  
Study Support ◽  
Asian American Student ◽  
K 12

In the world of K–12 education, the growing numbers of dropouts are a major concern. This article examines the dropout rates of Chinese and Vietnamese high school students. Using logistic regression analysis, this article examines the influence of ethnicity, gender, and socioeconomic status (SES) on dropout rates. The distinct contribution of this analysis lies within the intraethnic comparisons within the Asian American student population and its use of longitudinal data. The results of the study support existing research that gender and SES are related to dropout rates. Moreover, an interesting interaction between ethnicity and SES exists.

scholarly journals Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study

2021 ◽  
Vol 13 (1) ◽  
pp. 421
Author(s):  
Marzena Tomaszewska ◽  
Beata Bilska ◽  
Agnieszka Tul-Krzyszczuk ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Negative Impact ◽  
Food Service ◽  
Food Services ◽  
Plate Waste ◽  
Diary Method ◽  
Raising Awareness ◽  
Dining Room

The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes it difficult to reduce it effectively. The study was carried out in four hotels in late 2019 and early 2020. In order to determine the scale of food waste, the diary method was used, which consists of systematically recording, for seven days, in forms prepared for workstations, the weight of all food products and unused food, including the stage of the technological process. In the hotels under study, most food was wasted in the serving department, i.e., in the buffet in the dining room or in the form of plate waste (on average 72.55% of wasted food). After taking into account the number of hotel guests served, it was found that in the investigated facilities, an average of 0.046 kg was wasted from each serving offered to guests in the form of plate waste, which constituted 5.8% of its weight. In sum, it should be stated that in order to reduce food waste, it is necessary to educate both food services staff and consumers. Employees should be trained in the proper handling of food. Consumer education, on the other hand, should be directed toward raising awareness of the negative impact of food waste, such as that on the natural environment. In addition, it should indicate what action everyone can take to limit this negative phenomenon, whether at home, in the workplace, or in a food service establishment.

scholarly journals Students' Use of Evidence-Based Reasoning in K-12 Engineering: A Case Study (Fundamental)

2016 ◽  
Author(s):  
Corey Mathis ◽  
Emilie Siverling ◽  
Aran Glancy ◽  
Siddika Guzey ◽  
Tamara Moore
Keyword(s):  
Evidence Based ◽  
K 12

scholarly journals Simultaneous Parameters Identifiability and Estimation of anE. coliMetabolic Network Model

2015 ◽  
Vol 2015 ◽  
pp. 1-21 ◽  
Author(s):  
Kese Pontes Freitas Alberton ◽  
André Luís Alberton ◽  
Jimena Andrea Di Maggio ◽  
Vanina Gisela Estrada ◽  
María Soledad Díaz ◽  
...  
Keyword(s):  
Experimental Data ◽  
Escherichia Coli ◽  
Metabolic Networks ◽  
Initial Conditions ◽  
Model Fit ◽  
Real Problem ◽  
Kinetic Rates ◽  
K 12 ◽  
Procedure Model

This work proposes a procedure for simultaneous parameters identifiability and estimation in metabolic networks in order to overcome difficulties associated with lack of experimental data and large number of parameters, a common scenario in the modeling of such systems. As case study, the complex real problem of parameters identifiability of theEscherichia coliK-12 W3110 dynamic model was investigated, composed by 18 differential ordinary equations and 35 kinetic rates, containing 125 parameters. With the procedure, model fit was improved for most of the measured metabolites, achieving 58 parameters estimated, including 5 unknown initial conditions. The results indicate that simultaneous parameters identifiability and estimation approach in metabolic networks is appealing, since model fit to the most of measured metabolites was possible even when important measures of intracellular metabolites and good initial estimates of parameters are not available.

The Use of Aluminium for Commercial Vehicle Structures—A Feasibility Study

1978 ◽  
Vol 192 (1) ◽  
pp. 81-92
Author(s):  
B. B. Hundy ◽  
S. Broadstock
Keyword(s):  
Structural Analysis ◽  
Aluminium Alloy ◽  
Feasibility Study ◽  
Commercial Vehicle ◽  
Load Capacity ◽  
Typical Case ◽  
Extra Cost ◽  
Manufacturing Processes ◽  
Structural Components

The use of aluminium alloy instead of steel for the structural components of a 32 ton articulated lorry has been examined. The probable manufacturing difficulties have been assessed and shown to be minimal. The savings in weight possible by using aluminium have been calculated from a structural analysis of the cab, tractor chassis and trailer and from this and an assessment of the manufacturing processes the extra cost of manufacturing in aluminium has been determined. A typical case study shows that this extra cost can be easily recovered by utilising the increased load capacity of the vehicle during the first few years of its life.

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