School districts in the U.S. are concerned that it could get even more expensive to prepare meals under new federal dietary guidelines. In January, the Trump administration overhauled the national dietary guidelines. Health Secretary Robert F. Kennedy Jr. has urged Americans to choose high-quality, nutrient-dense protein and to avoid highly processed foods. These guidelines set federal nutrition standards that schools in federal meal programs must follow. Many districts still depend on processed, premade foods and protein remains the most costly ingredient on the cafeteria plate, school nutrition experts say. The administration has also cut programs that help schools buy food from local farmers.
🍎 The Department of Agriculture is still updating the nutrition standards required for institutions participating in the School Breakfast Program and National School Lunch Program, which fed 30 million children last year.
🍎 Animal protein in school food is one of the most highly processed components, says Mara Fleishman, CEO of the Chef Ann Foundation, which works to help schools cook more meals from scratch. Chicken nuggets, which contain around 35 ingredients, are found in nearly every U.S. school district, she says.
🍎 Districts that want to prepare chicken strips from scratch could make them using six to seven ingredients, but it can be challenging, Fleishman says. They have to consider the financial, labor and waste implications of cooking from scratch.
🍎 Education administrators and child nutrition advocates have said for years that school cafeterias face tight budgets partly due to insufficient federal reimbursements. Reimbursement rates are adjusted annually based on the consumer price index. School nutrition directors say that the increases are not enough and Congress needs to rethink the reimbursement formula as meal program costs rise.
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