A consideration on the consciousness of cooking staff of local food for school lunch and a supply system of local food for school lunch: A case study of school lunch in S city of Hyogo Prefecture, a hilly and mountainous area
2019
Yamada, H. (Aichi Prefectural University (Japan))
Since the 1990s, many problems concerning food safety have arisen. More people are interested in locally produced foodstuffs. In this research, we surveyed and analyzed the case of the school lunches in S City of Hyogo Prefecture. It is the outline of the result the questionnaire to the cooking staff in three scales of school lunch kitchens in S City. The cooking staff in the smallest school lunch kitchen accept locally produced agricultural products. But the cooking staff in the largest school lunch kitchen do not have enough time. So they do not want to cook the irregular locally produced agricultural products more than at present.
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