Nutrition Standards for Competitive Foods in Schools: Implications for Foodservice Revenues

Source: Joanne Guthrie, Constance Newman, Katherine Ralston, Mark Prell, and Michael Ollinger, United States Department of Agriculture, Economic Research Service, Economic Information Bulletin No. EIB-114, June 2013

From the abstract:
This report examines U.S. students’ competitive food selections, their contribution to school foodservice revenues, and how that contribution might change under more strict nutrition standards.
See also: