▁on ▁a ▁national ▁and ▁international ▁scale ▁in ▁response ▁to ▁growing ▁concerns ▁about ▁the ▁impact ▁of ▁current ▁far ming ▁production ▁methods ▁on ▁the ▁environment , ▁the ▁economy , ▁human ▁health , ▁and ▁animal ▁health ▁combined . ▁ ▁Econom ic ▁Imp act ▁ ▁There ▁is ▁a ▁w ides p read ▁per ception ▁that ▁serving ▁health ier ▁me als ▁in ▁schools ▁and ▁doing ▁away ▁with ▁serving ▁typical ▁v ending ▁food s ▁such ▁as ▁ch ips , ▁sod as , ▁and ▁swe ets ▁will ▁decrease ▁the ▁financial ▁vi ability ▁of ▁the ▁school ▁l unch ▁program ▁( CD C ). ▁ ▁A ▁growing ▁body ▁of ▁evidence ▁indicates ▁that ▁this ▁concern ▁may ▁not ▁be ▁war r anted . ▁ ▁Though ▁there ▁may ▁be ▁an ▁initial ▁decrease ▁in ▁re venue , ▁most ▁schools ▁have ▁reported ▁an ▁increase ▁or ▁no ▁change ▁in ▁re venue ▁after ▁implementing ▁strong ▁nut r ition ▁standards ▁and ▁restrict ing ▁the ▁sale ▁of ▁un he alth y ▁a ▁la ▁carte ▁food s ▁in ▁pilot ▁studies ▁( CD C ). ▁ ▁This ▁seems ▁to ▁be ▁due ▁to ▁an ▁increase ▁in ▁school ▁l unch ▁program ▁participation . ▁ ▁Additionally , ▁v ending ▁contract s ▁are ▁not ▁a ▁significant ▁source ▁of ▁fund ing ▁for ▁most ▁schools ▁and ▁can ▁in ▁most ▁cases ▁be ▁elimin ated ▁without ▁significant ▁financial ▁loss . ▁ ▁A ▁la ▁carte ▁food s ▁from ▁v ending ▁machines ▁may ▁simply ▁comp ete ▁with ▁the ▁school ▁l unch ▁program . ▁ ▁Str ong er ▁restrictions ▁or ▁even ▁elimin ating ▁these ▁compet ing ▁options ▁are ▁most ▁likely ▁to ▁increase ▁participation ▁in