Purpose/Objectives: The purpose of this research was to identify barriers and opportunities associated with the introduction of whole grain foods into school cafeterias. The primary objective was to elicit input from school foodservice personnel (SFP) regarding their experiences in ordering, purchasing, preparing, and serving whole grain foods in the school environment. Methods: Data were collected through four focus groups consisting of 36 foodservice directors and/or managers from urban, suburban, and rural school districts in Minnesota. Focus groups were held during the 2007 Minnesota School Nutrition Association's (MSNA) annual conference in Rochester, MN. Transcripts of the interviews were coded independently by two coders and differences were reconciled. Data were analyzed using a frequency and intensity of response format. Results: Participants had difficulty in defining what constitutes a whole grain product. The current definition for whole grain was viewed as ambiguous and difficult to use. Standards for ordering whole grains were also seen as problematic. The responses indicated a need for greater uniformity in specifications used for ordering and purchasing of whole grain foods in school foodservice. There was also a perceived difference in service and quality from the vendors depending on the size and location of the schools. Finally, there was a clearly expressed need for increased communication between school food service and the food industry. Applications to Child Nutrition Professionals: There is a need to set policy and regulatory guidelines to allow clarification regarding a universal definition of whole grain foods for use in school foodservice. This study has further identified the need for greater communication between schools, vendors, manufacturers and governmental agencies. The goal should be to remove confusion surrounding what definitions to use and which standards to follow when ordering and serving whole grain products in school foodservice. (Contains 2 tables.)