A recently published study reveals that California students appreciate Universal School Meals, reporting that having meals free of charge for all students made school meals more accessible, reduced stigma, improved food security, and streamlined the process for receiving meals. Prompted by the rise in food insecurity during the COVID-19 pandemic, in 2020-2022 the USDA implemented an unprecedented change allowing schools to serve meals free of charge to all students regardless of household income. For many students, school meals are their primary source of nutritious food. This qualitative study, conducted in 9 different regions in California, interviewed 67 middle and high school students, representative of the demographic profile of students in the state, about their experiences with Universal School Meals during the pandemic. Students expressed widespread appreciation for the program and a desire for its continuation. Students of different backgrounds agreed that the program supported food security by relieving the financial burden on families during an economically hard time. This was achieved through easier access to school meals by eliminating income barriers and the eligibility process. Universal School Meals also reduced the stigma faced by those who receive free or reduced-price school meals by including everyone in the program. There is still room for improvement, as students expressed concern about the quality and quantity of food served during the pandemic and perceived greater food waste. California was the first state to commit to continuing Universal School Meals beyond the 2021-2022 school year. This study was published online in the Journal of Nutrition Education and Behavior co-authored by Dania Orta-Aleman, Monica Zuercher, Kassandra Bacon, Carolyn Chelius, Christina Hecht, Ken Hecht, Lorrene Ritchie, and Wendi Gosliner of the Nutrition Policy Institute and Juliana Cohen of Merrimack College. This research was funded by California General Fund SB 170.
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.
Children participating in the Special Supplemental Nutrition Program for Women, Infants, and Children—commonly known as WIC—are at nutritional risk and need essential nutrients from fruits and vegetables to support development. The WIC food package includes a monthly Cash Value Benefit for purchasing fruits and vegetables. A study in Los Angeles analyzed the impact of increasing the Cash Value Benefit on the amount and diversity of fruits and vegetables purchased by WIC participants. The Cash Value Benefit was raised from $9 to $35 per month and then adjusted to $24. Survey and redemption data from caregivers representing 1,463 WIC children showed that the diversity of fruits and vegetables redeemed increased significantly when the Cash Value Benefit increased. Although the study did not find a direct link between fruit and vegetable diversity and overall consumption, a diverse diet promotes adequate development and long-term health. The study was published online in Current Developments in Nutrition, and co-authored by Alana Chaney, Gayathri Pundi and Lauren Au of the University of California, Davis Department of Nutrition, Christopher Anderson and Shannon E Whaley of Public Health Foundation Enterprises-WIC, Lorrene Ritchie of the Nutrition Policy Institute and Cassandra Nguyen from UC Cooperative Extension at UC Davis. This study was supported by the UC Davis Public Impact Research Initiative, US Department of Agriculture/National Institute of Food and Agriculture Hatch Project# CA-D-NTR-2689-H, Healthy Eating Research, a national program of the Robert Wood Johnson Foundation, round 12, grant number 77239, the David and Lucile Packard Foundation, grant number 2020-70267 and the University of California Office of the President Historically Black Colleges and Universities Fellowship.
The Nutrition Policy Institute is seeking a University of California graduate student fellow to join our efforts to improve food and nutrition security among currently and formerly incarcerated individuals in California. This fellowship opportunity is part of the 2024-2025 UC Bonnie Reiss Climate Action Fellowship Program, which supports the UC's climate goals by reducing greenhouse gas emission and establishing climate programs and policies centered on equity, sustainability, and resiliency. In addition to working with the NPI Farm to Corrections project team, fellows will participate in UC systemwide activities. This fellowship is a 10-month commitment from September 2024 – July 2025. Fellows will receive a $5,000 stipend. Applications are due by July 31, 2024. The University of California is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories covered by the UC nondiscrimination policy.
