Wasting food is something all of us should avoid. It is extremely vital to teach young children the importance of having the privilege of eating all three meals. In order to pass on the same message to his students, a school principal from central China is opting to walk the talk. 

Wang Yongxin, head of a private secondary school in Oiyang, Hunan province is apparently eating students’ leftovers from the school cafeteria to warn them against food waste. 

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NextShark

A video of the incident showed Mr Wang standing near the cafeteria dustbin and stopping students from discarding their meals, and

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DAYTONA BEACH, Fla. – Sierra Epps brought her two sons and her nephew to this food drive outside Mainland High School in Daytona Beach Thursday.

Epps said her oldest, who is going to middle school, got his vaccine just in time for his first day of school on Aug. 16.

“School is getting ready to start and kids get sick all the time so it’s really good to have everyone vaccinated,” Epps said.

Since her son got the vaccine, he also got a “shot” at getting free ham, too.

[TRENDING: Doctor in critical care for COVID | Hospitals run low

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There’s never been a better time to be cooking with Asian ingredients in the United States. After decades of erasure and misrepresentation, American supermarket shelves and digital marketplaces finally look more like the country’s diverse population and palate. This shift is largely thanks to a new wave of first- and second-generation Asian American chefs, food professionals, and entrepreneurs who are not just increasing visibility, but also truly changing the way we talk about Asian food, people, and culture. And our pantries are better for it. 

These days, you can find every manner of regional and hyper-specific Asian ingredient, from an

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In this month’s recap of the Top 5 most popular K-12 Food Management articles, K-12 gets ready for the fall ranked as the week’s top story. Despite general anticipation of a full return to in-person classes, K-12 meal programs will be challenged by labor issues and making up for the financial shortfalls of the past year. One question facing K-12 meal programs is how much customized and higher-end service stations can be maintained this fall given labor and continuing safety issues. Pictured is a make-your-own oatmeal station at the Grant County School District in Kentucky in 2019. Among other stories

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After nearly an hour-long circuit, the VIP tour of the Culinary Institute of the South, set to open this fall, landed back on the first floor in space that will house the future Technical College of the Lowcountry’s Foodseum in Buckwalter Place Commerce Park in Bluffton.

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The exterior of Technical College of the Lowcountry’s Culinary Institute of the South as seen on Thursday, June 3, 2021, in Bluffton. Drew Martin dmartin@islandpacket.com

New drawings showed the basic style of the space, with interactive screens, half walls with quizzes to test people’s food skills, and a large wooden table.

One thing that

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The European Food Safety Authority (EFSA), the University of Parma, the School of Advanced Studies on Food and Nutrition, and the Catholic University of the Sacred Heart are organising a Summer School for early-career researchers to discuss the relevance of food safety and food security in the transformation of food systems.

The increased complexity of food systems requires multi-scale governance mechanisms, which must involve a range of actors from public, private and civil society.

The complex issues and interactions between food systems and outcomes need to be addressed from different non-linear perspectives. Multi-disciplinary and multi-stakeholder approaches, combining resources

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