Small number of schools drop out of lunch program
Monday, September 30, 2013
WASHINGTON (AP) — The Agriculture Department says 524 schools — out of about 100,000 — have dropped out of the federally subsidized national school lunch program since the government introduced new standards for healthier foods last year.
The new standards have been met with grumbling from school nutrition officials who say they are difficult and expensive to follow, conservatives who say the government shouldn’t be dictating what kids eat and — unsurprisingly — from some children who say the less-greasy food doesn’t taste as good. But USDA says the vast majority of schools are serving healthier food, with some success.
Data the department is planning to release Monday shows that 80 percent of schools say they have already met the requirements, which went into place at the beginning of the 2012 school year. About a half percent have dropped out of the program.
In an effort to stem high childhood obesity levels, the new guidelines set limits on calories and salt, and phase in more whole grains in federally subsidized meals served in schools’ main lunch line. Schools must offer at least one vegetable or fruit per meal and comply with a variety of other specific nutrition requirements. The rules aim to introduce more nutrients to growing kids and also make old favorites healthier — pizza with low-fat cheese and whole-wheat crust, for example, or baked instead of fried potatoes.
If schools do not follow the rules, or if they drop out, they are not eligible for the federal dollars that reimburse them for free and low-cost meals served to low-income students. That means wealthier schools with fewer needy students are more likely to be able to operate outside of the program.
Some school nutrition officials have said buying the healthier foods put a strain on their budgets. A study by the Pew Charitable Trusts’ Kids’ Safe and Healthful Foods Project, also expected to be released Monday, said that 91 percent of school food officials the group surveyed said they face challenges in putting the standards in place, including problems with food costs and availability, training employees to follow the new guidelines, and a lack of the proper equipment to cook healthier meals.
But that study says 94 percent of the more than 3,300 officials surveyed said they expect to be able to meet all of the requirements by the end of this school year.
“Any time you have something new you’re going to have some growing pains,” she said.
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