A new national survey of school meal program operators reveals that more school cafeterias are utilizing strategies to increase consumption of fruits, vegetables and other healthy choices, while expanding student access to school meals through programs such as the Community Eligibility Provision. The findings are part of School Nutrition Association (SNA)’s School Nutrition Operations Report: The State of School Nutrition 2016, based on survey responses from nearly 1,000 school nutrition directors nationwide.
The survey found that since 2014, when the majority of updated nutrition standards for school meals were in effect, more school meal programs have launched initiatives to market healthier school food choices and increase their appeal among students.
- Nearly 50% of responding districts have implemented Farm to School initiatives (up from 37.5% in the 2014 survey)
- 72.3% employ student taste tests/sampling (up from 64.4%)
- 18.4% have chef partnerships/recipe development (up from 12.3%)
- The survey also revealed these initiatives are being considered or planned in 15 to 24% of additional districts.
School districts are also mixing up the menu, offering a wider variety of choices to appeal to diverse student tastes and dietary needs or preferences. For example:
- 66.5% offer salad or produce bars (up from 62.9% in 2014)
- 57% of districts report offering locally sourced fruits and vegetables (up from 52%)
- 44.5% offer gluten-free food options (up from 37.2%)
Meal programs are making it easier for parents and students to learn about menu options and conveniently manage school meal payments.
- Nearly 82% of districts reported offering online payments
- Nearly 62% notify families of low account balances through automated phone calls, texts or emails
- 45% offer online access to nutrition and allergen information
- Nearly 34% of districts use social media and more than a quarter employ mobile apps to communicate with parents and students
Source: School Nutrition Association