Every week, a large semi-trailer truck stops at the cafeteria buildings of most public schools of America. A driver exits the cab, opens the trailer, extends a ramp, and begins carting boxes of foodstuffs into the school. It’s not a particularly interesting scene, but this truck is the backbone of our current public school food system, one inherently geared toward institutionalization, efficiency, and nutrition—at least so far as it meets federal guidelines. Modern public school food service is full of strict regulations, tight labor costs, federal mandates and monies, and nearly non-existent profit margins. As such, the average school lunch is less concerned with taste, and more concerned with being cheap, highly processed, and highly transportable.