Purpose/Objectives: The purpose of this study was to determine: (1) What foods high school students participating in the National School Lunch Program (NSLP) are discarding the most? (2) How much of these foods they are discarding? and (3) What are their perceptions towards school lunch? Methods: Researchers measured plate waste at two high schools using a previously validated digital photography method. Additionally, students completed a 19-item, multiple-choice lunch program experience survey. Data were analyzed using analysis of variance, Pearson's correlation, and t-tests. Results: Plate waste data were collected from 317 students and surveys from 127. The majority of students had = 10% waste in each food category (Entrée, Fruit, Vegetable, Other, Milk). Vegetables had the highest average percentage of waste (29%), although fewer students selected vegetables (20%) compared to other categories. Entrées had the lowest average percentage of waste (12%). Females discarded significantly more entrée, total fruit, and canned fruit than males (p = 0.05). On a scale from 1 (strongly disagree) to 5 (strongly agree), student means indicate that they feel neutral or slightly disagree that school lunches are healthful (2.6), taste good (2.5), make them full (2.4), and include enough variety (2.3). Applications to Child Nutrition Professionals: Understanding high school students' school lunch choices and consumption patterns guide priorities for menu and policy changes and provide a baseline for comparison. Since vegetable waste was highest in this study, interventions should focus on increasing selection and consumption of vegetables among high school students. Additionally, a more accurate understanding of student attitudes toward school lunch will give school nutrition professionals a foundation from which to design more attractive, healthful meals as perceived by students. Therefore, food service professionals should involve students in the implementation of changes in the school lunch menu and a la carte options, e.g. through surveying students, establishing student advisory groups, and conducting taste tests.