Doctoral Dissertation Research: Labor, Technology, and the Remaking of the National School Lunch Program

本论文将对美国三个州的餐饮服务劳动进行比较研究。定性数据将通过深入，半结构化的访谈和参与者观察收集（1）路易斯安那州，其中有一个强大的全州传统的抓烹饪在其学校，（2）罗得岛，其中几乎完全外包其学校食品计划的餐饮服务管理公司，（3）明尼苏达州，该公司最近完成了一项为期两年的全州范围内的项目，旨在重新培训和改造学校餐饮服务员工，使其能够采购、烹饪和推广？真实的？食品这项研究有可能为当前的学校食品改革提供信息，因为2010年的“健康无饥饿儿童法案”带来了监管变化。这项研究的结果将是有价值的学校食品专业人员，国家和地区的规划者，政策分析师，非营利组织，工会和企业，因为他们排序通过优先事项和战略，以改善学校食品和地方经济。这项研究将突出学校食品既为当地居民提供高质量的就业机会，又为儿童提供高质量的食品，同时仍在NSLP现有的财政和法律的限制下运作的情况。

This dissertation research will engage in a comparative study of foodservice labor in three states. Qualitative data will be collected through in-depth, semi-structured interviews and participant observation in (1) Louisiana, which has a strong statewide tradition of scratch cooking in its schools, (2) Rhode Island, which has almost entirely outsourced its school food programs to foodservice management companies, and (3) Minnesota, which has recently completed a two-year state-wide program to reskill and retool school foodservice employees to be able to source, cook, and promote ?real? foods. This study has the potential to inform current school food reforms in light of the regulatory changes ushered in by the Healthy Hunger Free Kids Act of 2010. The results of this study will be of value to school food professionals, state and regional planners, policy analysts, non-profits, labor unions, and businesses as they sort through priorities and strategies for improving both school food and local economies. The study will highlight instances where school food provides both high quality jobs for local residents and high quality food for children, while still operating under the existing financial and legal constraints of the NSLP.