2018 Fiscal Year Final Research Report
The school lunches with local agricultural products
Project/Area Number |
17H07007
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Research Category |
Grant-in-Aid for Research Activity Start-up
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Allocation Type | Single-year Grants |
Research Field |
Agricultural science in rural society and development
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Research Institution | Aichi Prefectural University |
Principal Investigator |
YAMADA HIROKO 愛知県立大学, 日本文化学部, 客員共同研究員 (40807872)
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Project Period (FY) |
2017-08-25 – 2019-03-31
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Keywords | 農産物流通 / 地域内流通 / 地産地消 / 学校給食 |
Outline of Final Research Achievements |
Four journal articles (with peer review) have been completed. Two papers were published in the bulletin of Aichi Prefectural University, and six conference presentations were made. The newly clarified contents are: 1) Long-term use of processed products using local ingredients in small-scale school meal cooking areas 2) intermediate support in small-scale school food centers in mountain areas Local food use situation by the support of the organization. The process of about 35 years from the local food introduction in large city suburbs own school cooking method kitchen is divided into five stages, and the inhibition factors and each period How to eliminate it. The difference in the consciousness to the local food of the cook in three school lunch centers where the number of cookings of 1days differs. Problem of local food use in the local government with several large-scale school lunch cooking facilities .
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Free Research Field |
農業経済,農村計画
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Academic Significance and Societal Importance of the Research Achievements |
次のことを明らかにしたため意義があると考えられる。①地場食材を利用した加工品の小規模学校給食調理場での長期利用状況②山間地域小規模学校給食センター(約230食)における中間支援組織の支援による地場食材利用状況。③大都市近郊自校調理方式調理場(児童・生徒数309~795人)での地場食材導入からの約35年間の過程を5つの段階に区分し、各期の阻害要因とその解消方法。④一日の調理数が異なる3つの学校給食センターにおける調理員の地場食材に対する意識の違い。⑤大規模学校給食調理場(一日の調理数が約5,000食/日以上の調理施設)が複数ある自治体における地場食材利用の課題。
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