School Nutrition Directors Seek Resources to Reduce Ultra-Processed Foods in Meals
Survey data released by the School Nutrition Association reveals that a majority of school nutrition directors are in need of additional resources such as funding, menu development, culinary training, staffing, and equipment to limit the reliance on ultra-processed foods in school meals.
Key Points:
- Trump administration’s “Make Our Children Healthy Again” strategy report emphasizes the importance of reducing ultra-processed foods in school meals to address childhood chronic disease.
- Schools are encouraged to offer more scratch-prepared meals, with 71% of school nutrition directors already providing scratch-prepared entrees on a daily or weekly basis.
- Concerns over the financial sustainability of school nutrition programs are on the rise, with 95% of directors expressing concerns about the future of their programs.
As federal recommendations aim to limit ultra-processed foods in school meals, school nutrition directors are increasingly worried about the financial sustainability of their programs. The School Nutrition Association anticipates that updates to the Dietary Guidelines for Americans will further restrict the use of ultra-processed foods in school meals.
In response to the push for healthier school meals, schools are urged to serve more nutrient-dense, pre-prepared foods while reducing reliance on ultra-processed foods. However, many schools lack the resources and infrastructure to fully transition to scratch-prepared meals.
California has taken a proactive approach by banning ultra-processed foods in K-12 schools, signaling a shift towards healthier meal options for students. The School Nutrition Association calls on Congress to support legislation that would increase federal reimbursement rates for school meals and fund upgrades in school cafeteria equipment and infrastructure to ensure the sustainability of universal school meal programs.