The U.S. Department of Agriculture (USDA) announced a significant overhaul of the nation’s nutrition standards for school meals on Wednesday. These new standards will be implemented nationwide, affecting the meals served to millions of students across the country.
One of the key changes is the limitation of added sugars in school meals. Sugars and syrups added to foods or beverages during processing or preparation will now be restricted. This is a notable move, as it marks the first time added sugars have been limited in school meals nationwide. The USDA recognizes the importance of providing essential nutrients such as calcium, vitamin D, and potassium. Therefore, flavored milk will still be available to students, but the added sugar content will be limited. Notably, processors representing 90% of the milk supplied to schools have already committed to adhering to these new guidelines.
The new standards also focus on reducing sodium intake in school meals. Sodium will be reduced by 10% for breakfast and 15% for lunch by mid-2027. Additionally, the number of calories from added sugars will be capped at 10% of total calories by the fall of 2027.
Agriculture Secretary Tom Vilsack emphasized the importance of nutritious school meals as an essential part of the school environment, alongside teachers and books. He believes that improving the quality of food served in schools will empower children to achieve greater success both inside and outside the classroom.
The USDA acknowledges that added sugars are prevalent in typical school breakfast items and can contribute to weight gain and heart health issues, particularly for children. The new standards aim to address this concern by reducing sugar intake in school breakfasts.
According to the USDA, nearly 30 million children rely on school meals every school day, with more than half of them receiving their primary nutrition from these meals. Administrator Cindy Long of USDA’s Food and Nutrition Service expressed that the new standards build upon the progress made in school meals and address remaining challenges, including reducing sugar content.
These new guidelines are the result of extensive feedback gathered from public comments and listening sessions with state agencies, school districts, advocacy organizations, food manufacturers, and other stakeholders. The USDA carefully considered the input received before finalizing these important changes.
