COUNT
PERCENT
REGION SOUTHEAST
145
10.8%
STATE
Alabama Florida Georgia
1
0.1% 0.3% 5.8% 1.3% 0.1% 0.6% 2.7%
4
78
Kentucky Mississippi
17
1
North Carolina
8
Tennessee
36
REGION SOUTHWEST
261
19.4% 2.6% 0.1% 15.9% 0.8% 3.6% 0.3% 0.5% 0.4% 0.5% 1.9%
STATE
Arizona
35
Arkansas
1
Texas Utah
214
11
REGION NORTHEAST
49
STATE
Connecticut
4 7 6 7
Maine
Massachusetts New Hampshire
New York
25
Survey participants were asked to share their job title or role as a free-text response. Overwhelmingly, 85% of respondents belong to the nutrition and food service job category, which includes titles such as Food Service Director, School Nutrition Director, Cafeteria Manager, and Head Cook. School business roles, such as Finance Director, Operations Manager, and Buyer made up 13% of respondents. Administration roles include Principal and Superintendent. For an expanded list of roles, see Appendix C: Table of Results, Table 11. To determine the size of school districts, we asked respondents to place themselves within one of four categories: 1,000 students or less; 1,001-5,000 students; 5,001-20,000 students; or more than 20,000 students. Almost 75% of respondents came from school districts with fewer than 5,000 students, and more than half of respondents identified their school districts as rural. For reference on how the distribution of SFA sizes in our sample compared to the national profile of SFAs, the study team reviewed the USDA School Food Authority Survey III on Supply Chain Disruption and Student Participation report published by FNS in December 2024 and found that districts with less than 5,000 students make up almost 90% of all school districts in the US. 7
8 Procuring Good Food at School: From Contracts to Lunch Trays |
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