Beyond the menu: how student agency, cultural acceptability, and equity shape realized sustainability in school food environments

Lu Xing, Xueqi Wu

Open source

DOI: 10.3389/fnut.2026.1956116
Published: 2026-09-07
Container: Frontiers in Nutrition
Publisher: Frontiers Media SA
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3389/fnut.2026.1956116,
  title = {Beyond the menu: how student agency, cultural acceptability, and equity shape realized sustainability in school food environments},
  author = {Lu Xing and Xueqi Wu},
  year = {2026},
  journal = {Frontiers in Nutrition},
  doi = {10.3389/fnut.2026.1956116},
  url = {https://doi.org/10.3389/fnut.2026.1956116}
}

RIS

TY  - JOUR
TI  - Beyond the menu: how student agency, cultural acceptability, and equity shape realized sustainability in school food environments
AU  - Lu Xing
AU  - Xueqi Wu
PY  - 2026
JO  - Frontiers in Nutrition
DO  - 10.3389/fnut.2026.1956116
UR  - https://doi.org/10.3389/fnut.2026.1956116
ER  -

APA

Xing, L., & Wu, X. (2026). Beyond the menu: how student agency, cultural acceptability, and equity shape realized sustainability in school food environments. Frontiers in Nutrition. https://doi.org/10.3389/fnut.2026.1956116

Source records

crossref · retrieved 2026-11-10T09:33:14.683Z