This study received the School Nutrition Association Showcase Award for Research in 2010. Y-Pulse tapped 24 leading school foodservice professionals who handle vending operations and over 1,600 elementary school students to explore their attitudes and behaviors related healthy vending in schools.
Foodservice professionals unanimously agreed that product freshness and availability of items was important to their consumers. They also believed that pricing and the method of payment were a top concerns to their students. The appearance of a machine was also important to students' vending choices.
Read this study to find out:
- Which healthy and fresh foods leading school foodservice vending operators felt
- would be most important to their operations
- How important "green" vending strategies are to vending operations in schools
- Which promotion tactics are used to promote healthy vending in schools