Low-fat chocolate milk instead of just fat-free. Fewer whole grain offerings. Less stringent salt limits.
The Biden administration issued transition standards for school lunches on Friday that are meant to ease the way for cafeterias to get back on a healthier course as they recover from the pandemic and supply chain disruptions.
Schools have struggled to meet government nutrition benchmarks. through the pandemic but they have not been punished for not complying. The “bridging” rule announced by the US Department of Agriculture extends emergency flexibilities for the next two school years as schools gradually return to normal.
“We applaud the heroic acts of schools efforts throughout the challenges of this pandemic continue to serve children the most nutritious meals possible,” said Agriculture Secretary Tom Vilsack.
“The standards we are implementing for the next two school years will help schools transition to a future that builds on the tremendous strides they have made to improve the nutrition of school meals over the past decade,” he said.
The changes mean schools and child care providers will be able to serve flavored low-fat milk, not just fat-free, along with regular low-fat milk. At least 80% of cereals, breads and muffins, instead of all, will have to be rich in whole grains.
Allowable sodium in school lunches will decrease by 10% beginning in 2023-24. That’s a smaller reduction than previously planned, but it aligns with broader sodium reduction goals recently released by the Food and Drug Administration.
The USDA changed school nutrition standards in 2012 as part of then-first lady Michelle Obama’s healthy eating initiative. Schools were told to phase out white bread and other refined grains over time while increasing fruits and vegetables, reducing sodium and setting calorie limits.
The Trump administration later rolled back nutrition standardsbut that move was expelled to be a federal judge in 2020. The judge said his administration failed to give adequate public notice of the change.
The USDA oversees the national school breakfast and lunch programs, which serve millions of free and reduced-price meals every day.
Managers say supply chain issues have made it difficult to find food that meets standards, and infections and exposures to COVID-19 have exhausted staff.
A November 2021 survey by the nonprofit School Nutrition Association found that more than 96% of respondents cited challenges with vendors that don’t have enough whole grain, low-sodium, and low-fat menu items.
“School nutrition professionals are desperate trying to put enough food on the tray for our students amid relentless supply chain disruptions and labor shortages,” said association president Beth Wallace. in a statement praising the action of the Department of Agriculture.
He said the group hoped to collaborate with the USDA “to assess the feasibility of future nutrition standards.”
Vilsack said new long-term standards are planned for 2024-25 and beyond.
Rep. Bobby Scott, D-Va., who chairs the House Education and Labor Committee, said, “Throughout the pandemic, school meal programs have faced significant obstacles in serving students and families, from the challenges of safely delivering food during school closures to securing the supplies and ingredients needed by school meal staff.”
He called on Congress to build on support for child nutrition programs that were included in the administration’s American Rescue Plan.
“I am focused on securing the critical investments included in the Build Back Better Act passed by the House and advancing a comprehensive reauthorization of federal child nutrition programs,” said Scott.
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