... the consumption of plant-based foods in educational institutions been conducted? (2) What are the characteristics of the strategies employed in these interventions? (3) How do the intervention outcomes reflect differences across age groups in students' internalization of the value of plant-based foods, and what...

... educational programmes that will more effectively contribute to the safety of food. Originality/value No research thus far has focussed on students being educated as future professional food handlers. Qualified teachers, especially teachers of practical classes in professional vocational schools...