School Nutrition Services (SNS) Research

Publication: Journal of School Health

Date Published: January 2025

Reference:

Zuercher, M. D., Orta-Aleman, D., French, C. D., Cohen, J. F. W., Hecht, C. A., Hecht, K., Chapman, L. E., Read, M., Ohri-Vachaspati, P., Schwartz, M. B., Patel, A. I., Ritchie, L. D., & Gosliner, W. (2025). Factors and outcomes associated with using scratch-cooked, organic, and locally grown foods. Journal of School Health, 95(3), 235–246. https://doi.org/10.1111/josh.13533

Key Takeaways: The study found that culinary training, administrative support, and strong vendor partnerships were key drivers of increased use of scratch-cooked and locally sourced foods in school meal programs. Schools with greater investment in staff training and internal support structures were more likely to implement scratch cooking practices and expand from pre-packaged to minimally processed menu items. In addition, external partnerships with vendors and suppliers facilitated access to local and higher-quality ingredients, further supporting increased use of organic and locally grown foods.