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ensure accuracy. Nutrition Standards for Foods in Schools:
Leading the Way Toward Healthier Youth Thus à la carte revenues,
which are likely the majority of competitive food revenues (see
discussion above), are mainly devoted to food service
operations. Essentially, they are used to pay off salaries of
food service workers and to obtain food and other supplies. As
indicated in ASFSA (2002), more than 90 percent of à la carte
revenues are used for food service operation costs. Experience
of Schools in Restricting Competitive Foods and Beverages The
committee examined the financial experiences of schools that
have restricted the availability of competitive foods and
beverages to their students. Relatively little information was
available because schools have only recently begun to make this
transition and share their experiences (s