School Nutrition Services (SNS) Research

Publication: Healthy Eating Research

Date Published: January 2025

Reference:

Vaca, M. F., Lyerly, R., Cohen, J. F. W., & Schwartz, M. B. (2025). Ultra-processed foods in school meals: Challenges and opportunities (Research brief). Healthy Eating Research. https://healthyeatingresearch.org/research/upf-in-schools-brief/

Key Takeaways: The brief highlights growing concerns about the high prevalence of ultra-processed foods (UPFs) in school meals and their potential negative effects on children’s health. Despite improvements in nutrition standards since the Healthy, Hunger-Free Kids Act, many school meal offerings remain highly processed. The document defines UPFs, summarizes evidence linking them to adverse health outcomes, and emphasizes the need for schools to shift from heat-and-serve products to more scratch-cooked, minimally processed foods. It outlines the challenges schools face in reducing UPFs—such as cost, staffing, and infrastructure—and offers cross-sector strategies to support a transition toward fresher, healthier meals that align with broader nutrition and wellness goals.

#Ultraprocessedfoods