On Wednesday, U.S. Department of Agriculture Secretary Tom Vilsack updated nutritional standards for school meals. This will impact schools across the country. Changes include requirements to reduce the amount of sugar and sodium in school meals and incorporate more milk, whole grains, and foods that better support students’ dietary preferences. Megan Maloney, campaign manager for the Federal Child Nutrition Program at the Center for Science in the Public Interest, explained that most American students do not consume safe levels of sodium and added sugars. She also said children who don’t receive consistent nutrition are at higher risk of chronic diet-related diseases. These changes will begin to be phased in through the 2025-2026 school year and must be in place by fall 2027. It’s going to be a lot of work,” Maloney said. “The industry will have to reform. Schools will need a lot of support and funding to do this, but that doesn’t mean we shouldn’t try.” There are also limits on the amount of product. The system, available for purchase to school districts, is expected to go into effect in the fall of 2025. Here in Maine, we have already established local food funds and organizations such as the Gulf of Maine Research Institute, the Maine Coastal Fishermen’s Association, the Maine Farm Sea Cooperative, and the Maine His Marinara Initiative. We are working to introduce more locally sourced ingredients into school lunches. USDA says its goal is to continue to provide healthy meals that students want to eat while prioritizing cultural and religious food preferences.
On Wednesday, U.S. Department of Agriculture Secretary Tom Vilsack updated nutritional standards for school meals. This will impact schools across the country.
Changes include requirements to reduce the amount of sugar and sodium in school lunches and incorporate more milk, whole grains, and foods that better support students’ dietary preferences.
Megan Maloney, campaign manager for the Federal Child Nutrition Program at the Center for Science in the Public Interest, explained that most American students do not consume safe levels of sodium and added sugars. She also said children who do not receive consistent nutrition are at higher risk of chronic diet-related diseases.
These changes will begin to be phased in throughout the 2025-2026 school year and must be met by fall 2027.
“It’s going to be a tough job,” Maloney said. She said: “Industry will have to reform and schools will need significant support and funding to do this, but that doesn’t mean we shouldn’t try.”
Additionally, limits on the amount of non-domestic products that school districts can purchase are scheduled to go into effect in the fall of 2025. Here in Maine, the Local Food Fund, the Gulf of Maine Research Institute, the Maine Coast Fishermen’s Association, the Maine Farm and Sea Cooperative and the Maine Marinara Initiative are already working to bring more locally sourced ingredients into school lunches.
USDA says its goal is to continue to provide healthy meals that students want to eat while prioritizing cultural and religious food preferences.
