One thing I never understood...

Why don't schools utilize Home Economics Class to provide more nutritious (and varied) lunch options? Cafeteria workers could supervise (because obviously kids cannot be trusted not to tamper with the food of their peers - although I think they should make whoever cooked it, eat it - to avoid moral hazard). And while not every dish would turn out edible, I feel like the vast majority would. And the Home Ec class doesn't need to eat an entire German chocolate cake, do they? Anyway, just a thought on improving efficiency - not to mention feeding the dreams of any inspiring chef. Pun intended.