Exploring School Foodservice Directors’ Intentions to Implement Farm-To-School Procurement Methods Considering Food Safety Practices

Sandra C Curwood, Lakshman Rajagopal, Susan W. Arendt, Stephen W. Sapp

Abstract


This study explored the intentions of foodservice directors' (FSD) who oversee Farm-to-School (F2S) programs to implement alternative procurement methods that better account for food safety practices. A web-based questionnaire was distributed to 864 California school FSDs with 136 (15.7%) usable surveys returned. Findings revealed that although FSDs understand the importance of food safety training and have confidence in their ability to manage produce safety practices, they express little intention to change their procurement practices. This finding might indicate a need for more resources and supportive policies.


Full Text:

PDF

References


Ajzen, I. (1985). From intention to actions: A theory of planned behavior. In J. Kuhl & J. Beckmann (Eds.), Action –control: From cognition to behavior (pp.11-39).

Ajzen, I., & Fishbein, M. (1980). Understanding attitudes and predicting social behavior. Englewood Cliffs, NJ; Prentice-Hall.

Bosnjak, M., & Tuten, T. L. (2003). Prepaid and promised incentives in web surveys: An experiment. Social Science Computer Review, 21(2), 208-217. doi:10.1177/0894439303021002006

California Department of Education (2016).Nutrition Services Division. National School Lunch program. Retrieved from: http://www.cde.gov/ls/nu/sn/nslp.asp

Chen, C. J. R., Arendt, S. W., & Gregoire, M. (2010). What sustainable practices exist in college and university dining services? Journal of Foodservice Management & Education, 4(1), 5-10.

Chen, C. R. Gregoire, M. B., Arendt, S., & Shelley, M. C. (2011). College and university dining services administrators’ intention to adopt sustainable practices: Results from US institutions. International Journal of Sustainability in Higher Education, 12(2), 145–162. http://doi.org/10.1108/14676371111118200

Conner, D. S., King, B., Koliba, C., Kolodinsky, J., & Trubek, A. (2011). Mapping farm-to-school networks: Implications for research and practice. Journal of Hunger & Environmental Nutrition, 6(2), 133–152. doi:10.1080/19320248.2011.576206

Deutskens, E., De Ruyter, K., Wetzels, M., & Oosterveld, P. (2004). Response rate and response quality of Internet-based surveys: An experimental study. Marketing Letters, 15(1), 21–36. http://doi.org/10.1023/B:MARK.0000021968.86465.00

DeVellis, R. F. (2012). Scale development: Theory and applications. Los Angeles, CA: Sage publications.

Dillman, D. A., Smyth, J.D., & Christian, L.M. (2009) Internet, mail, and mixed-mode surveys: The tailored design method. Hoboken, NJ: Wiley.

Gregoire, M. B., Arendt, S. W., & Strohbehn, C. H. (2005). Iowa producers’ perceived benefits and obstacles in marketing to local restaurants and institutional foodservice operations. Journal of Extension, 43.

Han, H., Hsu, L. T. J., & Sheu, C. (2010). Application of the theory of planned behavior to green hotel choice: Testing the effect of environmental friendly activities. Tourism Management, 31(3), 325-334. doi:10.1016/j.tourman.2009.03.013

Institute of Child Nutrition [ICN] (2013). Financial analysis and program evaluation. Retrieved from: http://www.nfsmi.org/documentlibraryfiles /PDF/20080225030902.pdf

Izumi, B. T., Rostant, O. S., Moss, M. J., & Hamm, M. W. (2006). Results from the 2004 Michigan Farm-to-School Survey. The Journal of School Health, 76(5), 169–74.

Jalilvand, M. R., & Samiei, N. (2012). The impact of electronic word of mouth on a tourism destination choice: Testing the theory of planned behavior (TPB). Internet Research: Electronic Networking Applications and Policy, 22(5), 591-612. doi.org/10.1108/10662241211271563

Kang, S., & Rajagopal, L. (2014). Perceptions of benefits and challenges of purchasing local foods among hotel industry decision makers. Journal of Foodservice Business Research, 17(4), 301–322. http://doi.org/10.1080/15378020.2014.945889

Kuder, G. F., & Richardson, M. W. (1937). The theory of the estimation of test reliability. Psychometrika, 2(3), 151–160.

MacCallum, R. C., Browne, M. W., & Sugawara, H. M. (1996). Power analysis and determination of sample size for covariance structure modeling. Psychological methods, 1(2), 130.http://doi.org/10.1111/j.1746-1561.2006.00090.x

Milton, A. C., & Mullan, B. A. (2012). An application of the theory of planned behavior: A randomized controlled food safety pilot intervention for young adults. Health Psychology, 31(2), 250. doi.10.1037/a0025852

National Farm-to-School Network. (2015). Accessed on May 31, 2015 from http://www.farmtoschool.org/

Nunnally, J. C., & Bernstein, I. H. (1994). Psychometric Theory (3rd Ed.). New York, NY: McGraw-Hill

Pilling, V. K., Brannon, L. a, Shanklin, C. W., Howells, A. D., & Roberts, K. R. (2008). Identifying specific beliefs to target to improve restaurant employees’ intentions for performing three important food safety behaviors. Journal of the American Dietetic Association, 108(6), 991–7. doi:10.1016/j.jada.2008.03.014

Redmond, E. C., & Griffith, C. J. (2003). A comparison and evaluation of research methods used in consumer food safety studies. International Journal of Consumer Studies, 27(1), 17-33. doi.10.1046/j.1470-6431.2003.00283.x

Roberts, K. R., & Barrett, B. B. (2011). Restaurant managers’ beliefs about food safety training: An application of the theory of planned behavior. Journal of Foodservice Business Research, 14(3), 206–225. doi:10.1080/15378020.2011.594379

Robinson, R., & Smith, C. (2002). Psychosocial and demographic variables associated with consumer intention to purchase sustainably produced foods as defined by the Midwest Food Alliance. Journal of Nutrition Education and Behavior, 34(6), 316-325.doi:10.1016/S1499-4046(06)60114-0

Schreiber, J., Amaury, N., Stage ,F.K., Barlow, E.A., & King, J. (2006).Confirmatory Factor Analyses and structured equations modeling: An introduction and overview. The Journal of Education Research, 99(6), 323-337.

Stokes, N., Arendt, S. W., & Strohbehn, C. H. (2014). What sustainable practices exist in college and university dining services? Journal of Foodservice Management & Education, 9(1), 1-11.

U.S. Department of Agriculture, Agricultural Marketing Service. (2014). Local food promotion program. Retrieved from: http://www.ams.usda.gov/services/grants/lfpp.

U.S. Department of Agriculture, Food and Nutrition Services. (2016). Farm to school census. Retrieved from: https://farmtoschoolcensus.fns.usda.gov/

U.S. Department of Agriculture, Food and Nutrition Services. (2010). Food safety WIC reauthorization Act of 2004. Retrieved from: https://www.fns.usda.gov/food-safety-wic-reauthorization-act-2004

U.S. Department of Agriculture, Food and Nutrition Services. (2014). Healthy hunger free kids act. Retrieved from: https://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act

U.S. Department of Agriculture, Food and Nutrition Services. (2013). Produce safety university. Retrieved from: https://www.fns.usda.gov/food-safety/produce-safety-university

U. S. Food and Drug Administration. (2014). Foodborne illness and contaminants. Retrieved from: https://www.fda.gov/Food/FoodborneIllnessContaminants/default.htm

Wilde, G. J. S. (1982), Critical Issues in Risk Homeostasis Theory. Risk Analysis, 2: 249–258. doi:10.1111/j.1539-6924.1982.tb01389.x

York, V. K., Brannon, L A., Shanklin, C. W., Roberts, K. R., Howells, A. D., & Barrett, E. B. (2009). Foodservice employees benefit from interventions targeting barriers to food safety. Journal of the American Dietetic Association, 109(9), 1576–81. doi:10.1016/ j.jada.2009.06.370




DOI: https://doi.org/10.5296/jss.v4i1.13250

Refbacks

  • There are currently no refbacks.


Journal of Safety Studies ISSN 2377-3219

Copyright © Macrothink Institute 

To make sure that you can receive messages from us, please add the 'macrothink.org' domains to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', please check your 'spam' or 'junk' folder.