Education Commons^™

P.E.A.R Participation, Education, Action, And Resources: Combating Food Insecurity Through Collaboration, Aileen Assumma

West Chester University Master’s Theses

Students have been negatively impacted socially, academically and personally through the inability to provide enough nutritious meals to fuel their bodies. The higher education public system should be seen as a collaborative effort to educate institution employees on the issue of food insecurity as the first step in combating food insecurity among their local community. Creating a group of Community Advocates made up of members across the community will provide the opportunity for institutions to examine the systemic barriers put in place within higher education systems that hinder student ability to have sufficient access to food sources. I will validate …

Egg Awareness, Hailee J. French

Agricultural Education and Communication

In 2008, Proposition 2 passed, forcing all egg producers in California to provide more room inside of cages to their laying hens. The Humane Society of the United States [HSUS] initiated this battle and won but, less than a decade later decided that still wasn’t enough room for the birds. HSUS is now pushing to have a new measure on the ballot in November 2018 forcing all egg producers in California to produce their eggs cage free.

This project will survey the California Polytechnic State University, San Luis Obispo campus to gauge the campus’s understanding of egg production in California. …

Cooking Up A Course: Food Education At Pomona College, Christina A. Cyr

Pomona Senior Theses

Cooking skills are important but declining, with significant health, social, cultural, political, economic, and environmental implications. Food and cooking education can begin to address some of the negative effects of the cooking skills decline. This thesis makes the case for cooking classes in the education system, especially in higher education. The paper begins with a history of cooking education and skills, outlines the implications of the decline in skills, and discusses the potential for cooking education in higher education. The second part consists of a course syllabus, designed for Pomona College. The third section includes a discussion of the implementation …