每经热评丨如何做好一份“虾仁炒蛋”？吃谁的饭应该是学生说了算！

Core Viewpoint - The incident involving Shanghai Green捷's shrimp and egg dish highlights the need for a comprehensive review of school meal services, emphasizing that student satisfaction should be the primary criterion for evaluating meal quality and service providers [1][5]. Group 1: Incident Overview - On September 15, parents in Shanghai reported that shrimp and egg dishes were abruptly removed from school lunches due to concerns about sand in the shrimp, prompting discussions about food safety [1]. - Shanghai Green捷, the catering provider, stated that not all batches had issues and committed to enhancing food safety oversight [1]. Group 2: Current Challenges - The current bidding process for school meals includes a maximum price of 15 yuan per person, a one-year service term, and a net profit cap of 5%, which may hinder long-term service quality improvements [2]. - Parents have previously expressed dissatisfaction with the quality of meals provided by Shanghai Green捷, leading to calls for a change in catering companies [1][2]. Group 3: Proposed Solutions - Establishing a student evaluation mechanism for meals, where students can score the food and provide feedback to the catering companies, is suggested to improve meal quality [3]. - The proposal includes using food waste data as a performance metric for catering companies, with high waste rates potentially disqualifying them from future bids [3][4]. Group 4: Recommendations for Improvement - It is recommended to adjust the bidding and contract terms to prioritize student satisfaction, including extending contract durations and implementing stricter conditions for termination [4][5]. - A more reasonable meal price standard should be established to ensure that catering companies can maintain quality while remaining affordable for families [4].