The lunch bell finally rings as you race to the already-packed cafeteria, eager to quell your rumbling stomach. Loading up on your favorite items, you make your way to your lunch table. As you are about to take your first bite, dissatisfied remarks arise, jolting you out of your seat. Unhappy voices mar your lunch experience, and you now pick unenthusiastically at your previously anticipated meal.

As a student myself, I can attest that scenes like this are common in the lunchroom; many students critique cafeteria options.

According to the Washington Post, a survey conducted in Fairfax County schools showed 77% of students were unhappy with school food choices.

However, most students are unaware of the regulations that must be adhered to in order to provide adequate, inclusive food for all students.

“If we can get to the point where we’re providing gourmet meals every day that would be great, but there’s a lot of parameters we have to work through,” general manager of MPS food services Justin Wiley said.

As general manager, Wiley is responsible for ensuring meals provided in MPS schools are compatible with USDA regulations.

USDA requires all schools to provide the basic components of My Plate, a graphic designed to help adolescents, like myself, reach all the major food groups in their diet.

Although these standards help me to understand the importance of a well-balanced diet, their regulations cause flavor and appeal to be sacrificed.

But guidelines are necessary for food services to account for students with dietary restrictions–a relevant factor within the district.

As over 99 nationalities are accounted for in MPS school districts, it is imperative that standards are implemented in order to fit every dietary need.

Friends of mine who are vegetarian can opt for a meat alternative as their protein source.  Students who have medical conditions, such as Celiac disease, are able to work with a registered dietitian to come up with an appropriate meal plan.

Wiley also utilizes engagement managers to communicate with the student body on their preferences, which is a crucial component of the meal planning process.

“Their role is to really reach out to the students and understand what’s important to you guys and your generation, and how we incorporate the two things,” Wiley said.

Elementary, middle, and high school menus throughout the district have different lunch options in order to satisfy the palettes of respective age groups. This element creates additional time and preparation for food services.

In general, school menu planning takes place three to six months before the new school year. MPS serves around 18,000 meals a day and spends up to 200,000 dollars in groceries a week.

Many students do not factor in the amount of planning, money, and time that is spent in crafting a school meal, a fact that could give some a new view on the influential role food services have on the student population.

“When we do get student complaints, I always try to find out what they’re basing the complaint off of,” Wiley said.

By using student surveys, production numbers, and social media, food services are able to gauge from the community what is popular in order to adjust menu plans for the future.

Many students, including myself, do not realize the significance we have on what is offered in school. Student satisfaction is a huge part of the planning process of school menus, and could potentially make or break a menu item.

Providing feedback plays an important role in the standard of school lunches but it has to be constructive.

We should be taking into account the variety of factors that dictate a school lunch. Only then would we be able to make sustainable decisions in terms of school lunches.

The food service industry has undertaken an impressive feat, seen every day in the meals you eat at school. So the next time you sit down in the cafeteria, remind yourself of the intricacies taken to create a carefully crafted meal just for you.