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

本论文将对三个州的餐饮服务业劳动力进行比较研究。定性数据将通过深度、半结构化访谈和参与性观察来收集：(1)路易斯安那州，该州的学校有很强的抓手烹饪传统；(2)罗德岛州，该州几乎完全将其学校食品项目外包给食品服务管理公司；(3)明尼苏达州，最近完成了一个为期两年的全州范围内的项目，对学校食品服务员工进行重新培训和培训，使他们能够采购、烹饪和推广？的食物。根据2010年《健康无饥饿儿童法案》所带来的监管变化，这项研究有可能为当前的学校食品改革提供信息。这项研究的结果将对学校食品专业人士、州和地区规划者、政策分析师、非营利组织、工会和企业有价值，因为他们会对改善学校食品和当地经济的优先事项和策略进行分类。该研究将突出学校食品为当地居民提供高质量工作和为儿童提供高质量食品的实例，同时仍然在NSLP现有的财政和法律限制下运作。

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.