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The purpose of this paper is to provide a snapshot of secondary school food policy (SSFP) across the devolved nations (England, Scotland, Wales and Northern Ireland) to offer insights into a growing area of policy concern. The selected context of research is school food policy (SFP), an area of research which has received little attention in terms of policy approaches. The review is focused on 2010 to 2022.

This work combines interdisciplinary perspectives spanning across food policy, public health, psychology, education and sociology. This combination has merit as it offers different perspectives in terms of understanding SFP. The study was conducted between August 2021 and March 2022, using a desk-based review, analysing policies on food in secondary schools. Data collection was conducted through the Web using key search terms. The READ (Read, Extract, Analyse, Distil) approach was used as a systematic procedure to analyse policy and evaluation documents.

To all levels of government, it is recommended that a coherent policymaking approach be used to tackle SSFP improvements, to progress a whole school approach to food, supported by long-term dedicated resources while engaging children in SSFP development. For education departments, it is recommended that a food curriculum review, connected to school meals alongside a refocus on school food standards monitoring and reporting is crucial in serving the future generations. The current economic crisis has had an impact on public spending. Universal Free School Meals has been said to make an enormous difference to well-being.

The current findings suggest that researching SFP across nations has merit. There is a relative lack of focus on secondary schools, in light of England’s focus on the National Food Strategy (focus on children), post-pandemic, economic crisis – together this makes school food and food policy a topic of real urgency and importance. Lessons can both be learned, particularly in promoting healthier and more educationally inclusive school food practices. Research in this area can inform curriculum design and school food environment and system changes from the perspective of learnings around taking a whole school food approach to education.

This qualitative research aims to examine through their voices, why Japanese teachers who invited corporate lessons into their classrooms first became involved with business people and how their perceptions towards business may have changed.

Out of 275 food companies in Japan, three leading companies were selected as cases. Their corporate websites were examined to identify the participating public schools and the teachers who had been recruited to evaluate their experiences with corporate programs.

Teachers learned about corporate programs through governmental sources and direct mailings from the companies. They were motivated to use corporate lessons because of food education, creative experience-based activity, and a newly created school subject termed “integrated study”, which became a great receptor for corporate programs. This study suggested that corporate lessons positively changed the perceptions of teachers toward the business community.

Because this is a case study, the findings may not be generalized to other situations or other countries. Schools that may have corporate programs but refused to be included on company websites were not counted because this research relied on corporate websites to identify participating schools.

More companies should consider public schools for effective CSR communication channels, and more strategic CSR is imperative to capture the battleground of the “integrated study” market.

No previous study has examined food education as social responsibility activity as meeting the emerging educational needs of the society with a focus on “integrated study” as a receptor for corporate food education lessons in Japan.

Food security for students is very important if they are to achieve both quantitative and qualitative success in their education and later career. Consequently, “food for education (FFE)” intervention is provided for poorer students who are in primary school in many developing countries. This has helped to achieve the objective of universal education. In absence of a food security programme from the secondary provision, students from poorer families are forced to discontinue their education. For this reason, the success of FFE intervention has been criticised as unsustainable. This paper aims to explore a food security model that can lead to the sustainable development of education in developing nations.

This qualitative study collected primary data from students who were being educated in Bangladesh and receiving “FFE” intervention. In total, 576 respondents (equal number of boys and girls) were selected from six schools located in urban and rural areas. Secondary data were accessed from the archives of the Bangladesh Bureau of Educational Information and Statistics (BANBEIS) and the World Bank. The paper adopts a descriptive analysis method for primary and secondary sources to report the findings.

Free schooling supported by “FFE” intervention is the key to achieving education for all (EFA) targets. Since its inception, 93% of students who received an FFE intervention have at least completed their primary school education. The success of FFE has encouraged the government to provide a massive intervention strategy which began in 2011. This helped to achieve the EFA target. Despite this success and while nearly 18% of FFE-intervened graduates have completed their secondary education, none went to higher secondary school, let alone tertiary level. The lack of food security was the main reason for youths not continuing with their further education.

The “FFE” programme may work well for children who are being educated since they do not shoulder any family responsibility. In reality, teenagers and adults in emerging nations should devote themselves to ensuring there is enough food for their families. This research presents a new policy option, labelled as “education for food (EFF)”, in order to retain this group in the education system. Being an advocacy model, this may trigger a discourse on how to create a balanced society where both hunger and education are taken care of and problems are solved.

Secondary school food education provides students with opportunities to build lifelong healthy dietary practices. A number of stakeholder groups are important for the success of this form of education. Accordingly, the purpose of this paper is to examine young adults’ and parents’ opinions of secondary school food education.

An online survey was administered to 1,086 respondents drawn from a commercial research panel.

In total, 50-60 per cent of all respondents agreed that food education should be compulsory for years seven to ten and 31-32 per cent of respondents agreed that it should be compulsory for years 11 and 12. Almost 69 per cent suggested one to three hours per week for food education. More than 75 per cent of respondents agreed that there should be a non-compulsory food and nutrition subject for year 11 and 12 students and believed that this subject would help students to develop their food-related knowledge and skills.

There is a gap between parents’ and young adults’ views of school food education and what is actually practiced in Australian secondary schools. Obtaining their opinions in future food-related education and policy reforms could help design and deliver food education to better meet the expectations of its recipients: students and their families.

The examination of large number of young adults’ and parents’ opinions of school food education makes this study unique.

The importance of food education in primary schools has been globally recognised. However, more detailed definitions of its learning objectives are rarely found. The study aimed to define multisectoral themes and learning objectives for food education in primary education in Finland.

A descriptive three-round Delphi study was conducted with experts in food education in various organisations. In the first questionnaire, the participants were asked to define possible objectives for food education related to general objectives for basic education. Respondents of the first questionnaire formed a research panel (n = 22). These panellists were then invited to complete the second (n = 16) and third questionnaires (n = 12), where the objectives were further modified. Qualitative content analysis and Bloom's taxonomy were applied in the process of creating the learning objectives.

In the iterative process, 42 learning objectives for food education in primary schools were defined. Further, “Sustainability and ethics of food systems” was defined as the cross-cutting theme of food education. In addition, 13 subthemes were defined, which fell into three thematic categories: personal (e.g. feelings), practical (e.g. eating) and intangible (e.g. culture) issues.

The defined learning objectives for a holistic food education may be used in advancing primary school curriculum in Finland and perhaps other countries.

This study explored young males' suggestions for food skills education in three domains: food selection and planning, food preparation and food safety and storage. It also solicited young males' perspectives on mandatory food skills education.

This descriptive qualitative study employed a semi-structured interview guide. A one-page list of food skills was provided to each participant to form a consistent basis for the interviews. Data were analyzed using the constant comparative method.

Forty-four young men aged 17 to 35 participated in the study. Thirty-seven supported mandatory education for food skills. Gender stereotypes around food skills were identified as a barrier to young males enrolling in elective food skills courses. When asked how food skills should be taught, the two main strategies mentioned were “online” and “hands-on.” Most participants identified skills in the food preparation domain as essential to include in the curriculum, although some recognized the importance of incorporating skills from all three domains.

Understanding important characteristics of effective food skills education for young males may increase their participation in school, virtual and community-based food skills education. Curricular content should consider young males' interests and baseline competencies and emphasize practical hands-on skills. Mandatory food skills education in secondary schools for all genders represents a comprehensive solution.

This study is among the first to report young males' opinions on crucial components of, and methods for, effective food skills education for this population.

While the monetary returns to education are well documented in the economics literature, the studies on non-monetary returns to education are scarce. The purpose of this study is to provide new insights into the non-market outcomes by exploring how education influences the food consumption choices of households and how these effects vary across different socio-economic groups using household-level calorie consumption data from Sri Lanka.

This study uses two waves of Household Income and Expenditure Surveys – 2006/2007 and 2016. The methods adopted in analysing the data were descriptive statistics and the OLS regression model.

The empirical results show that educated poor households pay less per calorie compared to non-educated poor households, highlighting the role of education in improving the ability to make better food choices and manage household budgets more economically.

This study informs policy-makers of the importance of education for formulating food and nutritional policies, which aim to raise the standard of living of resource-poor and vulnerable households in Sri Lanka as well as other developing countries with similar socio-economic conditions.

To the best of the authors' knowledge, this study is the first to explore the impact of education on the calorie consumption behaviour of people in the Sri Lankan context using nationwide household surveys.

The peer review history for this article is available at: https://publons.com/publon/10.1108/IJSE-01-2022-0007

Pupils’ perspective should be better taken into account when developing nutrition education at school. The purpose of this paper is to explore Nordic children’s perspectives on the healthiness of meals in the context of school lunches.

In total, 78 focus group discussions were conducted with 10-11-year-old girls and boys (n=457) from schools in Finland, Iceland, Norway and Sweden, which were participating in the Nordic school meal project ProMeal during the school year 2013-2014. A flexible discussion guide and stimulus material in the form of 14 photographs displaying different school lunch contexts were used. The discussions were analyzed using thematic analysis.

These Nordic children seem to share the adult-set aim of healthy eating in the school context as a socio-cultural norm. Although healthy eating was constructed as a rational, normative and acceptable way to eat at school, unhealthy eating was emphasized as negotiably acceptable when eaten occasionally and under certain circumstances (e.g. at special occasions). Unhealthy eating also comprised emotionally laden descriptions such as enjoyment and disgust.

Children’s conceptualizations of healthy eating are connected to nutritional, socio-cultural, emotional and normative dimensions, which should be reflected also when developing nutrition education in school.

The need for research exploring children’s experiences of, and understandings about, school lunch motivated this unique multicenter study with a large number of participating children. In the focus groups a child-oriented, photo-elicitation method was used.

The purpose of this paper is to examine Kikkoman’s corporate social responsibility (CSR) communication with public schools associated with a new food education law in Japan. It describes how an internationally recognized soy sauce maker, Kikkoman, effectively entered a previously untapped market, public schools in Japan, and improved its corporate image using the vehicle of CSR activity.

Three traditional qualitative data sources were utilized: documents, interviews, and observations.

Social, political, economic, and environmental factors pushed Kikkoman to create a soy sauce lesson as a new CSR activity, which created challenges in corporate communication. The company, with the help of government, overcame the difficulties and was able to effectively communicate its CSR and improve its corporate image while promoting its signature product to children. This case presents a successful public relations strategy using a stakeholder approach as a framework.

It is difficult to generalize the findings to CSR communication in Japan because this is a single case study with interviews with one company representative and observations at two schools.

First, collaboration between business people and public schools teachers is on the rise. This may open new opportunities for socially responsible corporations to engage in effective public relations activity through CSR in Japan. Second, human resource development in CSR activities is strategic and employees can play a pivotal role in Japanese CSR.

This paper examines the unique activities of a Japanese food industry leader from multiple data sources including observations of actual corporate behaviors in schools.

Studies have shown that domestic knowledge and practices relating to the prevention of food‐borne disease may be inadequate and that family outbreaks of food poisoning are numerically very important. The use of the mass media can be beneficial in health education and it could provide “cues to action” helping to improve domestic food hygiene. Members of the public were questioned about their desire for information on food hygiene and what sources of information they would use. Different components of the mass media were analysed for the information they provided on food safety and the results indicated they were an underutilized resource for food hygiene education. Provides recommendations that are inexpensive but could prove successful, and gives sources of appropriate advice.