Avery Collins
The US Department of Agriculture (USDA) provides federal guidelines for school lunches and breakfasts. Schools participating in the National School Lunch Program (NSLP) and National School Breakfast Program (NSBP) can choose to use Offer vs Serve (OVS), which allows students to choose from several food offerings to reduce food waste and increase the likelihood that students will eat what they choose. The USDA provides reimbursement for each complete breakfast served to students based on their eligibility for free, reduced-price, and full-price meals. These federal reimbursement rates are adjusted every July for the following school year. The USDA also sets nutrition standards for all foods sold in schools, other than food sold under the lunch and breakfast programs. These standards are consistent with the Dietary Guidelines for Americans, which are updated periodically.
| Characteristics | Values |
|---|---|
| Nutrition Standards | Limit on starchy vegetables, inclusion of non-starchy vegetables, fruits and vegetables offered separately, calorie and sodium limits, no trans fats, low-fat milk/water/100% fruit juice with meals, limit on total sugar content |
| National School Lunch Program (NSLP) and School Breakfast Program (SBP) | Schools can choose to use Offer vs Serve (OVS) to reduce food waste and increase the likelihood that students will eat what they choose. |
| Reimbursement | Schools receive reimbursement for each meal served based on eligibility for free, reduced-price, and full-price meals. Federal reimbursement rates are adjusted every July for the following school year. Schools that qualify for severe need reimbursement receive additional reimbursement. |
| Breakfast After The Bell | Schools with 60% or more students eligible for free or reduced-price meals must implement Breakfast After The Bell programming by Fall 2022. |
| Community Eligibility Provision (CEP) | A federal program that allows higher-need schools to serve free meals to all students without submitting household meal benefit applications. |
| Child Nutrition Reauthorization Act (CNR) | Typically up for reauthorization every five years, the last occurred under the Biden administration. |
| State Reimbursement | Some states, such as New York, add a small amount of money to the reimbursements that schools receive for meals. |
| Nutrition Standards Updates | The USDA proposed changes in 2020 to simplify meal patterns and monitoring requirements, including optional flexibilities, and to increase the variety of vegetables offered. |
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What You'll Learn
Nutrition standards
The Healthy, Hunger-Free Kids Act of 2010 established nutrition standards for all foods sold in schools, including school lunches and breakfasts. These standards were updated in 2012 to align with the 2010 Dietary Guidelines, which categorised vegetables into five subgroups: dark green, red/orange, beans/peas (legumes), starchy, and other. The guidelines recommend eating a variety of vegetables from all five subgroups.
The 2012 updates to the nutrition standards included establishing weekly vegetable subgroup requirements, codifying meal patterns for three distinct age/grade groups (K-5, 6-8, and 9-12), and allowing meats/meat alternates to be offered in place of grains in the School Breakfast Program (SBP), provided that minimum daily grain requirements were met. The amount of fruit offered in the SBP was also increased to one cup for all age/grade groups, and only flavoured and unflavoured fat-free and low-fat milk were permitted.
Additionally, the 2012 updates established calorie and sodium limits and prohibited trans fats in both the National School Lunch Program (NSLP) and the SBP. The frequency of state agency administrative reviews of school food was also increased. The USDA received public comments on the proposed updates and considered them in preparing the final rule.
The nutrition standards also address sugar content, requiring that the total sugar content of a competitive food must not be more than 35% of its weight per item as packaged or served. The USDA anticipates updates to program regulations and guidance regarding the sugar standard, particularly for added sugars in competitive foods sold to students during the school day.
Schools participating in the NSLP and SBP can choose to use Offer vs Serve (OVS), which allows students to choose from various food offerings to reduce waste and increase the likelihood of consumption. High schools are mandated to follow OVS, and under this program, students must select a fruit or vegetable at each meal and take at least three items for the meal to qualify as reimbursable.
The USDA provides reimbursement for each complete breakfast served to students based on their eligibility for free, reduced-price, or full-price meals. These reimbursement rates are adjusted annually in July. Schools serving a high percentage of free or reduced-price meals may receive additional reimbursement from federal, state, or local sources.
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Federal reimbursement
The National School Lunch Program (NSLP) and the National School Breakfast Program (NSBP) are the primary federal initiatives providing reimbursement for school meals. Schools participating in these programs can receive federal and state reimbursements for each meal served, with higher participation rates in breakfast programs resulting in increased federal and state funding. The reimbursement rates vary based on eligibility for free, reduced-price, or full-price meals, with schools serving a significant proportion of free or reduced-price meals receiving additional funding.
The Community Eligibility Provision (CEP) is another crucial federal mechanism that enables schools with at least 25% of directly certified enrolled students to serve free meals to all students without requiring individual applications. This provision streamlines the process, reduces administrative burdens, and maximises federal reimbursements for schools.
The Healthy, Hunger-Free Kids Act of 2010 established nutrition standards for all foods sold in schools, impacting the NSLP and NSBP. These standards are regularly reviewed and updated, with the most recent adjustments proposed in 2020, focusing on simplifying meal patterns and monitoring requirements.
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School meal programs
The Healthy, Hunger-Free Kids Act of 2010 established nutrition standards for all foods sold in schools, excluding those under the NSLP and NSBP. This act mandated schools participating in the NSLP to provide potable water to children at no charge during meal service. It also proposed nutrition standards for foods sold à la carte and in vending machines, aiming to reduce the availability of unhealthy options. The act led to the creation of guidelines for grain-only entrée items, allowing flexibility for schools to include items like muffins, waffles, and pancakes in their breakfast offerings.
To further enhance the nutritional quality of school meals, the USDA issued updates to the NSLP and NSBP in 2012. These updates included establishing weekly vegetable subgroup requirements, increasing the amount of fruit offered in breakfasts, allowing only flavored and unflavored fat-free or low-fat milk, and setting calorie and sodium limits while prohibiting trans fats. The 2012 updates also introduced meat/meat alternate options in place of grains for breakfast and codified meal patterns for three distinct age/grade groups: K-5, 6-8, and 9-12.
In addition to nutritional standards, the USDA provides reimbursement for schools participating in the NSLP and NSBP. Reimbursement rates vary based on eligibility for free, reduced-price, and full-price meals, with adjustments made annually in July. Schools serving a high proportion of free or reduced-price meals may qualify for additional reimbursement, such as the severe need reimbursement. States may also offer supplementary funding to support school meal programs, as seen in Massachusetts, where permanent free school meals have been implemented.
While federal guidelines provide a foundation for school meal programs, local and state regulations also play a role in shaping the specifics of school food offerings. For example, the New York State Department of Education administers federal school meal programs within the state, allowing for localized management of these initiatives. Additionally, school districts are authorized to create nutrition standards that exceed federal minimums, empowering them to address the specific needs and preferences of their student populations.
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State reimbursements
Children from households with incomes at or below 130% of the federal poverty level are eligible for free school meals, while those with incomes between 130% and 185% are eligible for reduced-price meals, with a maximum charge of 30 cents for breakfast and 40 cents for lunch. Additionally, children from households participating in certain assistance programs, such as the Supplemental Nutrition Assistance Program (SNAP) and Temporary Assistance for Needy Families (TANF), are automatically eligible for free meals without the need for a separate application process.
To facilitate this process, states and schools can utilize data from various sources. For example, they can match school enrollment records with SNAP enrollment records to directly certify students for free meals. This data-driven approach streamlines the certification process and ensures that eligible children receive the meals they need.
The reimbursement rates for school meals vary across different states and territories. For instance, schools in "severe need" receive higher payments to account for a higher cost of living. As of 2024, the average reimbursement rates for free, reduced-price, and paid breakfasts in the contiguous states are $2.84, $2.54, and $0.39, respectively. However, these rates differ for Alaska, Guam, Hawaii, Puerto Rico, and the Virgin Islands, with higher reimbursement amounts to accommodate the unique economic conditions of these regions.
The National School Lunch Act and the Child Nutrition Act of 1966 play a crucial role in determining reimbursement rates. Annually, adjustments are made to the National Average Payment Factors and maximum federal reimbursement rates for lunches and breakfasts served under these programs. These adjustments are typically announced in July and are based on changes in the Consumer Price Index for food away from home, reflecting the dynamic nature of food costs.
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School meal regulations
The Healthy, Hunger-Free Kids Act of 2010 established nutrition standards for all foods sold in schools, with subsequent amendments and rules published in the Federal Register in 2012 and 2016. These regulations set limits on sugar, fat, and salt content, while encouraging increased consumption of fruits, vegetables, and whole grains. Schools are required to make potable water available to children at no charge during meal service.
The USDA's Child Nutrition Programs are science-based and aim to improve school meals, advancing nutrition security. Schools have the flexibility to create nutrition standards that exceed federal guidelines, and districts are required to develop local wellness policies. The Community Eligibility Provision (CEP) is a federal program that allows higher-need schools to serve free meals to all students without requiring household meal benefit applications.
Federal reimbursement rates for school meals vary based on eligibility and are adjusted annually. For the 2018-19 school year, the federal reimbursement for free school lunches was a maximum of $3.58 per lunch and $2.20 per breakfast, with states providing additional funding. Schools that qualify for "severe need reimbursement" receive additional funds, and states may offer further support.
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Frequently asked questions
The USDA has established nutrition standards for school meals, including limiting sugar, fat, and salt, while increasing the amount of fruits, vegetables, and whole grains. Schools are required to make potable water available to children at no extra charge. Schools participating in the National School Lunch Program (NSLP) and National School Breakfast Program (NSBP) can choose to use Offer vs Serve (OVS), which allows students to choose from several food offerings to reduce food waste.
The federal guidelines for school lunches and breakfasts are reviewed every three years, with the most recent review taking place in 2020.
The federal government provides reimbursement for each complete breakfast and lunch served to students based on their eligibility for free, reduced-price, and full-price meals. The reimbursement rates are adjusted every July, with a maximum reimbursement of $3.58 per lunch and $2.20 per breakfast.
