In response to the COVID-19 pandemic, US Congress authorized the USDA to provide free school meals to all students regardless of family income. After the 2021-2022 school year, most states reverted to previous eligibility criteria, but California and Maine implemented permanent universal school meal policies. A new study published in the Journal of the Academy of Nutrition and Dietetics analyzed parent perceptions of these policies during the 2021-2022 school year using surveys and interviews. Results showed that parents, whether eligible for free or reduced-priced meals or not, believe universal free school meals help save time, money, and reduce stress. Parents showed high support for these policies and felt they reduced stigma, especially when applying for free or reduced-price meals. Opinions on meal healthfulness and quality were mixed, but parents appreciated the impact of the meals. Researchers suggested that states should consider adopting universal free school meal policies to reduce stigma and encourage higher participation among low-resource families. The study was conducted by Nutrition Policy Institute researchers Wendi Gosliner, Kenneth Hecht, Christina Hecht, Monica Zuercher, and Lorrene Ritchie, Leah Champman and Deborah Olarte from Merrimack College, Marlene Schwartz from the Rudd Center for Food Policy and Health, University of Connecticut, Lindsey Turner from Boise State University, Michele Polacsek from the University of New England, Anisha Patel from Stanford University and Juliana Cohen and Tara Daly from Merrimack College.

A recent Nutrition Policy Institute research brief explores how funds from the US Department of Agriculture and the State of California may have helped schools make improvements to their meal programs. The grants were distributed after California started the School Meals For All program to offer breakfast and lunch daily to all K-12 students at no charge, regardless of family income level, in 2022-23. The study surveyed 430 food service directors in March 2023, representing a third of all school food authorities in California, and asked about federal and local grants awarded from school year 2021-2022 until time of survey in 2023. Schools that had used the grant funds by the time of the survey reported purchasing new kitchen equipment, upgrading cafeterias, and improving operations. The grants also allowed schools to increase staff salaries and use more local produce. One school food service director put it this way, “The Kitchen Infrastructure and Training grant allowed us to make changes to our kitchens and buy new equipment that would help change the infrastructure of the way that we serve and do meals. And so, we are really making a huge push right now to get away from packaged foods.” However, many schools reported still lacking enough space for food preparation and storage, suggesting that continued investments are needed to further improve meal operations. Findings in this brief suggest that government investments in school meals may have improved the capabilities of SFAs to purchase, prepare, and store more fresh foods. The research was conducted by Monica Zuercher, Wendi Gosliner, Christina Hecht, Ken Hecht, Lorrene Ritchie and Dania Orta-Aleman from the Nutrition Policy Institute and funded by the State of California through CA SB 170, CA SB 154 and CA SB 101.

California became the first state in the nation to enact a universal school meal policy in 2022. A new study published in Nutrients explores the benefits and challenges California schools experienced during the first year of implementing the new policy, sharing results from surveys completed by 430 California school foodservice professionals in March 2023. Benefits included increased meal participation and revenues, reduced meal debt and stigma, and improved meal quality and staff salaries. Schools experienced challenges related to product and ingredient availability, staffing shortages, logistical issues with vendors and distributors, and increased administrative burden due to the end of federal waivers and return of families needing to complete school meal applications for federal reimbursement. Schools reported that state funding and increased federal school meal reimbursement rates were key factors that supported policy implementation. Findings can be used to inform other states and jurisdictions considering similar policies. The study was published online in June 2024 by lead author Monica Zuercher from the Nutrition Policy Institute, additional NPI researchers Dania Orta-Aleman, Christina Hecht, Ken Hecht, Lorrene Ritchie and Wendi Gosliner, and collaborators Juliana Cohen, Michele Polacsek and Anisha Patel. The research was funded by California General Fund Senate Bill 170, Senate Bill 154 and Senate Bill 101. Learn more about NPI's research on universal school meal programs in California and across the nation.

During the first two years of the pandemic, the federal government enacted waivers to allow school meals to be offered to all students at no cost to families. In July 2021, California and Maine became the first states to authorize permanent universal school meals, mandating free school meals to combat food insecurity and improve students' physical and academic health. In this qualitative study, semi-structured interviews were conducted with 30 key stakeholders between December 2021 and June 2022 to explore the factors contributing to the passage of school meals for all legislation in each state. The stakeholders interviewed included policymakers, state agency officials, and advocates. Researchers identified 11 themes from the interviews, including national attention on child hunger, budget surpluses, single-party political control, experienced policymakers, and the context of the ending of pandemic meal waivers. Documenting and sharing lessons from the implementation of universal school meals legislation in California, Maine, and other early adopting states can help inform the potential expansion of access to school meals in other states and nationally. This study was conducted by Nutrition Policy Institute researchers Wendi Gosliner, Kenneth Hecht, Christina Hecht, and Lorrene Ritchie, Amelie Hecht from the University of Wisconisin-Madison, Lindsey Turner from the College of Education, Boise State University, Michele Polacsek from the Center for Excellence in Public Health, University of New England, and Juliana Cohen from the Department of Public Health and Nutrition, Merrimack College.