ok so two things, first off…
no cheese sandwich –> gangs?
I have always been privvy to the cheese sandwich, and I have never been in a gang, thus I can’t deny the validity of this statement 100%, or any % for that matter. But i’m pretty sure kids aren’t joining gangs due to the lack of cheese sandwiches 
secondly,
I completely agree with your ending argument. Being a chef, we learn to use our “leftovers”, called scraps in the industry. Meat scraps are bagged up and frozen or refrigerated, everything has a shelf life, and it’s not one day. Granted the food that is out and presented to students cannot be legally given out again after 4 hours. But most places throw away a ton of food a year, I think the actual stat is like 3 tons (ie. 6000lbs). Which most can be made into soups, appetizers, beef tips… the list goes on. Most places think hiring an actual chef for their measely cafeteria lunch line is a cost that isn’t worth it. While your food cost savings as well as waste and labor are reduced dramatically. A trained chef will cut you costs 15% on food in a general cafeteria setting. Now i’m not talking about eating tuna tartar, and prime rib, it will generally be the same food, just prepared more efficiently, utilizing scraps, and cutting down on waste. Sometimes you gotta spend money to make money…
HIRE MORE CHEFS
*After June I will available as a personal chef, please use my email address in my profile for inquiries