New USDA Nutrition Standards for K-12 Schools (April, 2024 Update)

In an ongoing effort to enhance the nutritional quality of school meals across the nation, the United States Department of Agriculture (USDA) has announced significant updates to its nutrition standards. These revisions, informed by extensive consultations with various stakeholders including parents, teachers, school nutrition professionals, public health experts, and more, aim to promote healthier eating habits among students while ensuring meals remain both appealing and culturally inclusive. Below are the key updates:

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Reduced Added Sugars

One of the central focuses of the new standards is a reduction in added sugars and sodium in school meals. Beginning in July 2025, there will be limits on added sugars in breakfast cereals, yogurt, and flavored milk.

• No more than 6 grams of added sugars in breakfast cereal per dry ounce
• No more than 2 grams of added sugars per ounce in yogurt
• No more than 10 grams of added sugars per 8 fluid ounces in flavored milk

By July 2027, no more than 10% of weekly calories in meals can be from added sugars.

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Reduced Sodium

Additionally, schools will be required to reduce sodium content in breakfast by 10% and lunch by 15% by July 2027. The following are the limits for each grade group:

• Grades K-5: Less than or equal to 935 mg of sodium
• Grades 6-8: Less than or equal to 1035 mg of sodium
• Grades 9-12: Less than or equal to 1080 mg of sodium

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These sodium limits are for the average amount of sodium in lunch and breakfast menus–not per meal, per day, or per menu item.

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Additional Definition of “Whole-Grain-Rich”

The USDA added a new definition of “Whole-Grain-Rich” to clarify that “Whole grain-rich is the term designated by FNS to indicate that the grain content of a product is between 50 and 100 percent whole grain with any remaining grains being enriched.”

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At least 80% of the weekly grains offered in school meals must be whole-grain-rich.

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Expanded Flexibility in Food Group Offerings

Schools will now have the flexibility to offer a wider range of meats and meat alternatives, including yogurt, beans, peas, lentils, eggs, and tofu. The original requirement for schools to offer 1 ounce equivalent of grains each day at breakfast has been removed–there is now a combined grains and meats/meat alternates requirement. This expansion aims to provide more diverse and nutrient-rich choices for students.

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Substituting Vegetables for Fruits at Breakfast

Schools choosing to offer vegetables at breakfast one day per school week have the option to offer a vegetable from any of the vegetable subgroups.

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Schools choosing to substitute vegetables for fruits at breakfast on two or more days per school week are required to offer vegetables from at least two different subgroups.

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Gradual Implementation

While no immediate changes are required in 2024, schools can begin choosing new foods as early as July 2024. The implementation of required menu changes will begin in the school year of 2025-2026 at the earliest. To support these changes, the USDA will offer $10 million in equipment assistance grants in 2024 to aid in the purchase of new kitchen equipment.

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Procurement Improvements

The USDA has established a cooperative agreement with the Urban School Food Alliance to streamline the school food procurement process. This initiative aims to facilitate easier access to nutrient-rich breakfast foods such as yogurt, eggs, tofu, and nuts.

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International Food Purchases

In a bid to promote domestic sourcing, there will be a limit on non-domestic food purchases by July 2025, with several phases of decreasing limits.

• By July 2025: 10% cap on non-domestic food purchases
• By July 2028: 8% cap on non-domestic food purchases
• By July 2023: 5% cap on non-domestic food purchases

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Also, farmed fish must be harvested within the United States or any territory of possession of the United States.

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Other Changes

• Traditional Indigenous foods can be served in reimbursable school meals.some text
  • In tribal communities, any creditable vegetable can now be substituted for grains or breads, including school food authorities and schools that are tribally operated, operated by the Bureau of Indian Education, and that serve primarily American Indian or Alaskan Native children.
• NSLP afterschool snack requirements now align with that of CACFP: afterschool snacks for preschoolers ages 1 through 4 must include 2 of the following: fluid milk, vegetables, fruits, grains, or meats/meat alternates. Additionally, the rule revises the definition of child to clarify that children who are age 18 and under at the start of the school year may receive reimbursable NSLP afterschool snacks throughout that school year.
• Nuts and seeds can be credited for the full meats/meat alternates component in all meals (breakfast, lunch, and supper) offered through the CNP. Also, nuts and seeds can continue to meet the entire meat or meat alternates requirement for snacks.
• Bean dip has been added to the list of foods exempt from the total fat standard in Smart Snacks regulations.
• On hiring requirements for school nutrition professionals, state agencies now have the discretion to hire professionals with 10 or more years of school nutrition program experience but who do not hold bachelor or associate degrees as school nutrition program directors in medium or large local education agencies–they still must have a high school diploma or GED.
• Under current NSLP and SBP regulations, meal substitutions for disability reasons must be supported by a written statement signed by a licensed physician. The new update clarifies the definition of a state licensed healthcare professional as “an individual authorized to write medical prescriptions under State law”, and also expands this ability to submit a written statement to registered dieticians.
• For geographic preferences in bids, “locally grown, raised, or caught” can be counted as procurement specifications for unprocessed or minimally processed food items in the CNP. There is no federal definition of “local” in the context of procurement of local foods for CNP.
• Schools may now offer “plain” water in addition to “potable” water during meal service.

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These updates mark a significant step forward in improving the nutritional quality and diversity of school meals. By gradually implementing these standards, schools can better support the health and well-being of students while offering a variety of nutritious and culturally inclusive food options.

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Schools can also customize their menus to meet the new nutrition standards by using Ordo’s school lunch program. Our team of local chefs can design a menu with reduced added sugars and sodium for your school with no additional admin work or fees. You can get a quote from our partnerships team today here.