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Journal of Hunger & Environmental Nutrition Volume 5, 2010 - Issue 2
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Original Articles

Building Food Service Staff Familiarity With Local Food

Susan DeBlieck Graduate Program in Sustainable Agriculture, Iowa State University, Ames, IowaCorrespondence[email protected]
,
Catherine Hemphill Strohbehn Hospitality Management, Iowa State University, Ames, Iowa
,
Tara Lynne Clapp Community and Regional Planning, Iowa State University, Ames, Iowa
&
Nancy Levandowski ISU Dining, Iowa State University, Ames, Iowa
Pages 191-201 | Published online: 15 Jun 2010

Citations (5)

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Read on this site (3)

Nathan Stokes & Lori Spruance. (2020) Processing and Promoting Local Produce as Part of Farm to School Programs: Perspectives of School Nutrition Staff. Journal of Hunger & Environmental Nutrition 15:6, pages 778-793.
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Nathan Stokes & Susan W. Arendt. (2018) School foodservice employees’ beliefs about local produce use at work and home. Journal of Foodservice Business Research 21:3, pages 329-341.
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Nathan Stokes & Susan W. Arendt. (2017) Identifying Farm to School Barriers and Keys to Success: Perceptions of Hourly Employees. Journal of Hunger & Environmental Nutrition 12:4, pages 495-515.
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Articles from other publishers (2)

Hiran Roy, C. Michael Hall & Paul W. Ballantine. 2019. Case Studies in Food Retailing and Distribution. Case Studies in Food Retailing and Distribution 87 104 .
Amit Sharma, Joonho Moon & Catherine Strohbehn. (2014) Restaurant's decision to purchase local foods: Influence of value chain activities. International Journal of Hospitality Management 39, pages 130-143.
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