Competitive foods grow

Salkin, Stephanie
October 2005
FoodService Director;10/15/2005, Vol. 18 Issue 10, p33
Trade Publication
This article provides information on the availability of competitive foods in schools, according to a report from the U.S. Government Accountability Office. Nearly 30 percent of high schools generating the most revenue from competitive food sales raised more than $125,000 per school during school year 2003-2004, largely through a la carte sales, for use to support overall foodservice operations and student activities.


Related Articles

  • HEALTH GROWS IN SCHOOLS.  // FoodService Director;9/15/2008, Vol. 21 Issue 9, p5 

    The article discusses the 2008 Trends Report on school food service in the U.S. According to the report, school districts continue to make meals healthier for students. Among the steps being taken by schools who responded to the survey are adding more whole grains, reducing trans fats and...

  • Welsh revolting over poor school catering. Riley, Jonathan // Farmers Weekly;8/29/2003, Vol. 139 Issue 9, p7 

    Provides information on the Better Food for Our Children, a campaign formed by parents of children who attend a junior high school in Wales. Reason behind the creation of the initiative; Claims regarding the role of regulations imposed on farmers in making home-produced fresh foods in school...

  • School Meal Programs: Competitive Foods Are Widely Available and Generate Substantial Revenues for Schools: GAO-05-563. Bellis, David D. // GAO Reports;8/8/2005, p1 

    Recent increases in child obesity have sparked concerns about competitive foods--foods sold to students at school that are not part of federally reimbursable school meals. The nutritional value of these foods is largely unregulated, and students can often purchase these foods in addition to or...

  • FOOD SAFETY. SHAH, NIRVI // Education Week;5/18/2011, Vol. 30 Issue 31, p5 

    The article presents a summary of the educational report "School Meal Programs: More Systematic Development of Specifications Could Improve the Safety of Foods Purchased Through USDA's Commodity Program," by the U.S. Government Accountability Office.

  • Most Schools Selling Snacks, Report by GAO Says. Walsh, Mark // Education Week;9/14/2005, Vol. 25 Issue 3, p33 

    The article reports that according to a U.S. Government Accountability Office report released last week, nearly all U.S. public schools sold "competitive" foods, snacks and other foods that aren't part of federal school meals programs, to students in the 2003-04 school year Nearly nine out of 10...

  • The Association of the School Food Environment With Dietary Behaviors of Young Adolescents. Kubik, Martha Y.; Lytle, Leslie A.; Hannan, Peter J.; Perry, Cheryl L.; Story, Mary // American Journal of Public Health;Jul2003, Vol. 93 Issue 7, p1168 

    Objectives. We examined the association between young adolescents' dietary behaviors and school vending machines, à la carte programs, and fried potatoes' being served at school lunch. Methods. Using a cross-sectional study design, we measured à la carte availability and the number of...

  • Keeping Up With the New School.  // Food Management;Feb2004, Vol. 39 Issue 2, p73 

    Features Palm Coast High School Cafeteria at Flagler County Schools in Daytona Beach, Florida. Design elements; Results; Seating; Staff; School enrollment; Average daily reimbursable lunches sold; Average daily a la carte sales; Reimbursable lunch stations; Opening; Cost.

  • SEEKING MORE DINERS: LTC EYES HEART HEALTH.  // FoodService Director;3/15/2004, Vol. 17 Issue 3, p1 

    Reports that an a la carte menu has been launched for independent living residents in Bridgewater, New Jersey. Aim of the action taken by Michael Cooper, director of dining services of CCRC; Food to be included in the menu; Plans of Cooper to accommodate residents and customers.

  • Food Environment in Secondary Schools: À La Carte, Vending Machines, and Food Policies and Practices. French, Simone A.; Story, Mary; Fulkerson, Jayne A.; Gerlach, Anne Faricy // American Journal of Public Health;Jul2003, Vol. 93 Issue 7, p1161 

    Objectives. This study described the food environment in 20 Minnesota secondary schools. Methods. Data were collected on school food policies and the availability and nutritional content of foods in school à la carte (ALC) areas and vending machines (VMs). Results. Approximately 36% and 35%...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics