Dr. Eunice Han and Co-Investigators, Drs. Sarah Small and Papungkorn “Kob” Kitcharoenkarnkul recently awarded grant

School food is an important issue, but most research focuses on the meals themselves, not the people who prepare and serve them. Food service workers play a key role in feeding children every day, yet we know very little about their working conditions. In his recent Ph.D. dissertation from our economics department, Kob showed that when schools spend more on paying and supporting food service workers, students tend to do better in school. Another study by Kob and I found that investing in these workers leads to better student outcomes, especially in lower-income areas. This suggests that how food workers are treated can affect how students feel and perform. Our project looks at the current situation for food service workers in K–12 schools and how their jobs — and school funding — have changed before and after the COVID-19 pandemic.

Like teachers, school food workers play a vital role in caring for students. Their work relies not just on skills and resources, but also on their dedication to student well-being. Research shows that many food workers are deeply committed to serving healthy meals and often take on emotional responsibilities as part of their jobs. Yet, they are paid the lowest wages among school support staff, suggesting that their pay makes up only a small part of school district budgets.

Our project offers a comprehensive overview of national trends and regional differences within the school food workforce. It highlights key factors that influence the occupational well-being of these workers and underscores their critical role in supporting educational quality. We will also analyze how school districts allocate financial resources to the school food workforce, providing valuable insights into institutional investment in this essential sector. To explore the connection between workforce well-being and student outcomes, we will assess the returns on school food worker spending by examining various indicators of student success. Ultimately, our findings aim to guide policymakers, educators, and practitioners in developing effective strategies to enhance labor conditions and support the broader goals of student well-being and academic achievement.

School food service workers are predominantly women, often older, and disproportionately from minority backgrounds. Their roles are further challenged by low wages, limited benefits, and high turnover rates. To fully understand their labor market well-being, our analysis will apply an intersectional lens—considering gender, race, ethnicity, disability, and familial status—an area in which Dr. Small has particular expertise.

By analyzing the relationship between school district spending on food service worker compensation and a range of student outcomes, we aim to assess the returns on investment in the school food workforce and how such investment may impact the academic performance of students across diverse socioeconomic backgrounds.