Category: School meals

According to a 2024 report, 72% of Millennials and nearly 70% of Gen Z consumers express interest in plant-based foods, showcasing a significant generational shift towards more sustainable diets. This trend is driving a growing demand for schools to provide nutritious and inclusive vegan options that align with students' values.

For the 2025-2026 school year, the federal maximum a school can charge for a reduced-price lunch is 40 cents, a rate set by the United States Department of Agriculture (USDA). However, eligibility for this program is based on household income relative to the federal poverty line, and many states have taken additional steps to cover the remaining costs.

The National School Lunch Program (NSLP) serves nearly 30 million students every day, which is why understanding what are school lunches made of is a critical topic for many parents and educators. The ingredients are guided by federal regulations but can vary widely based on local resources and specific food service operations.

According to the School Nutrition Association, school meals must adhere to federal nutrition standards that regulate calorie content. The exact number of calories in school potatoes is not a single figure, but rather depends on the preparation method, such as mashed, roasted, or as oven-baked fries.

According to USDA data, flavored milk has historically been a leading source of added sugars in school meals. This statistic is central to understanding why do schools not serve strawberry milk as frequently as in the past, with updated federal guidelines aiming to curb student sugar intake and address long-term health concerns.

Over 90% of school-age children consume excessive sodium, a significant risk factor for high blood pressure and other health problems. In response, the USDA sodium reduction initiative establishes new, phased-in limits for school meals to align with broader public health goals and improve student nutrition.