ABSTRACT
Since the vast majority of U.S. children consume a significant portion of their daily food intake at school, the school food environment can have a vital role in improving public health. Beginning in 1970, the federal government allowed school districts to contract with private companies to operate their lunchrooms. Since then, the number of districts contracting with food service management companies has steadily increased. Little empirical work exists on the results of contracting for school food services. To fill this void, we conducted interviews with key school district and food service company managers in Nebraska and Florida to explore the rationale for, as well as the benefits and challenges of, contracting versus internal school food service provision. We found a variety of similarities, as well as some differences, within and across these states. Overall, cost and quality do not appear to be major factors in the decision to contract, and mixed results are seen as to the extent to which contracting results in lower or higher costs and quality.
