The School Nutrition Association today released a new national survey of school meal operators that it said “finds that schools are expanding creative menu options, nutrition education and other initiatives to promote healthy school meals, yet many districts still struggle with decreased student lunch participation at all grade levels, and other challenges related to new nutrition standards for school meals.”

The SNA represents school food service directors and the companies that make foods served in the schools.

The report, entitled “School Nutrition Operations Report: The State of School Nutrition 2014,” is based on survey responses this spring from 1,102 school nutrition directors working in school districts nationwide and is available only by purchase.

But in a news release today, SNA revealed some of the new statistics and changes since its last report in 2011:

Salads and produce

• 63 percent of districts have salad or produce bars, while 69 percent offer pre-packaged salads.
• 52 percent serve locally sourced fruits and vegetables, up from 48 percent in 2011.

Ethnic food options

• Mexican and Asian dishes continue to be most prevalent, served in 98 percent and 88 percent of districts respectively.
• Middle Eastern options have experienced the greatest growth, now offered in 40 percent of districts, up from 28 percent in 2011.

School nutrition programs

• 64 percent of school districts engage in student taste-testing of new menu items.
• 55 percent offer nutrition education in the classroom.
• 37.5 percent reported that Farm to School initiatives are underway in their districts, up from 32 percent.
• 35 percent of districts have school gardens, up from 22 percent.
• 24 percent of districts participate in the HealthierUS School Challenge, up from 21 percent.

Average full-paid lunch prices

• $2.18 in elementary schools.
• $2.37 for middle schools.
• $2.42 in high school.
• 83 percent of respondents attributing the increase to The Healthy, Hunger-Free Kids Act’s Paid Meal Equity mandate.

Food accommodations

• 37 percent of districts offer gluten-free foods, up from 32 percent.
• 35 percent of districts now offer lactose-free milk, up from 26 percent.
• 25 percent of districts offer soymilk.
• 36 percent of districts ban certain foods due to food allergies in all or some schools, up from 33 percent.
• 97 percent of districts with food bans ban peanuts, with 40 percent banning tree nuts.

Biggest district issues

• 44 percent of respondents listed the level of student lunch-program participation to be the most pressing issue faced by school districts.
• 40 percent said the cost of food and competitive food regulations are the biggest problems.

Although some school lunch advocates have said Congress should increase the budget for school meals, the School Nutrition Association continues to ask Congress and the Agriculture Department for more flexibility to deal with these concerns about costs.

Julia Bauscher
“School meal programs are not only offering healthier fare, they are also finding creative ways to encourage students to try all the fruits, vegetables, whole grains and other nutritious choices in the cafeteria,” said SNA President Julia Bauscher in the news release.

“Unfortunately, despite efforts to promote healthier meals, fewer students are choosing school lunch under the new nutrition standards, and that’s a huge concern for school nutrition professionals, already struggling to manage the high cost of meeting complex regulations,” Bauscher said.

“To ensure more students choose healthy school lunches and to keep school meal programs financially stable, USDA should provide schools with commonsense flexibility under the regulations.”

▪ School Nutrition Association — Protect School Meals Programs: Relax Regulations So Schools Can Prepare Healthy Meals That Students Will Eat
▪ — Implementation of New School Meal Nutrition Standards
▪ — School Nutrition Operations Report 2014: The State of School Nutrition — Order form