Bringing School Foodservice Staff Back in: Accounting for Changes in Workloads and Mindsets in K-12 Values-Based Procurement-Reference-Cited by-同舟云学术

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Bringing School Foodservice Staff Back in: Accounting for Changes in Workloads and Mindsets in K-12 Values-Based Procurement

Published:2019 Issue: Volume: Page:261-283
ISSN:
Container-title:Institutions as Conscious Food Consumers
language:
Short-container-title:

Author:

Rosenthal Amy,Caruso Christine C.

Publisher

Elsevier

Reference69 articles.

1. Low-Wage America: an overview;Appelbaum,2003

2. Rural school foodservice director perceptions on voluntary school meal reforms;Askelson;J. Agric. Food Syst. Community Dev.,2015

3. Campus sustainable food projects: Critique and engagement;Barlett;Am. Anthropol.,2011

4. Institutions: An emerging market for local and regional Foods;Benson,2017

5. Labor standards and the reorganization of work: Gaps in data and research;Bernhardt,2014

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Values-based institutional food procurement programs: A narrative review;Journal of Agriculture, Food Systems, and Community Development;2023-08-21

2. Motivations of Public Officials as Drivers of Transition to Sustainable School Food Provisioning: Insights from Avignon, France;Journal of Agricultural and Environmental Ethics;2022-04-02

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