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One Comment

  1. 1

    Dani

    This article, and the accompanying study, do not take into account the cost of labour in the preparation of foods in canteens. Our canteen has one paid worker, and operates 2 days a week. mostly at a loss. The paid worker usually finds herself “donating” a large amount of unpaid time, in order to prepare fresh items that meet the green criteria, as the quicker to prepare mass produced items don’t comply. Volunteers in the canteen are non-existent in our school (despite constant requests), and so the added hands necessary to help with preparation, aren’t there. Time and available hands, are often more of a factor in a canteen’s ability to provide the healthy foods everyone seems to want, but yet nobody orders even when they are available.

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