Bringing School Foodservice Staff Back in: Accounting for Changes in Workloads and Mindsets in K-12 Values-Based Procurement

Motivations of Public Officials as Drivers of Transition to Sustainable School Food Provisioning: Insights from Avignon, France

“…Similar results were obtained in the USA by examining the perspectives of foodservice workers in the context of values-based procurement shifts, specifically to more healthful and regionally-sourced foods (Rosenthal & Caruso, 2019). Based on data from interviews with 21 cafeteria managers and 147 completed staff surveys in 23 schools collected in 2 school years (2016 and 2017), the research concludes that successful values-based procurement changes depend on cafeteria staff recognizing the importance of serving local and healthy foods (Rosenthal & Caruso, 2019). Their motivation to make new initiatives work for the good of the students is key to successful implementation of values-based purchasing initiatives, despite constraints due to the correlated more labor-intensive and complex food preparation techniques.…”

“…Despite the small number of comparable studies, similar findings were obtained, for instance, in a school food reform project in Gloucester, UK: "the staff needs to have "an ownership, a value, an understanding" […] "school food reform primarily became an issue of labour" (Morgan & Sonnino, 2008, 116). Similar results were obtained in the USA by examining the perspectives of foodservice workers in the context of values-based procurement shifts, specifically to more healthful and regionally-sourced foods (Rosenthal & Caruso, 2019). Based on data from interviews with 21 cafeteria managers and 147 completed staff surveys in 23 schools collected in 2 school years (2016 and 2017), the research concludes that successful values-based procurement changes depend on cafeteria staff recognizing the importance of serving local and healthy foods (Rosenthal & Caruso, 2019).…”

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“…Values-based IFP can also encounter resistance from food suppliers or foodservice program operators who may not be accustomed to the requirements of a values-based food procurement program or may be generally resistant to making changes to their operations. Food service staff generally have limited and time resources, which can make them resistant to adopting new practices and procedures (Perline et al, 2015;Rosenthal & Caruso, 2019). It is important to be aware of the impact of workload and other practical limitations on school foodservice staff's ability to implement new policies (Rosenthal & Caruso, 2019).…”

“…Food service staff generally have limited and time resources, which can make them resistant to adopting new practices and procedures (Perline et al, 2015;Rosenthal & Caruso, 2019). It is important to be aware of the impact of workload and other practical limitations on school foodservice staff's ability to implement new policies (Rosenthal & Caruso, 2019). For example, food sourced from small producers may require additional cleaning and processing by foodservice staff compared to food sourced from broadline distributors.…”