Overview of Trends in School Nutrition

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Overview of Trends in School Nutrition

Child Nutrition Industry ConferenceJanuary 2009



Overall Participation is Increasing

Source: School Nutrition Association, Saved by the Lunch Bell: As Economy Sinks, School Nutrition Program Participation Rises, December 2008

Increased Decreased No Change

Lunch 60% 25% 15%

Breakfast 69% 13% 18%


Increased Participation is Driven by MoreStudents Qualifying for Free & Reduced Meals

0% 10% 20% 30% 40% 50% 60% 70% 80% 90%

More paid lunches

Increased enrollments

Appeal of school mealsprogram

More families trying to savemoney

More students qualifying forfree and reduced

What is Contributing to Rise in Participation?

Source: Saved by the Lunch Bell: As Economy Sinks, School Nutrition Program Participation Rises, December 2008


Photo Courtesy of St. Paul Public Schools, St. Paul, MN

MILK Up 19%

BREADUp 17%

MEAT/MEAT ALTERNATEUp 17%

FRUITS & VEGETABLESUp 13%

Source: SNA Meal Cost Survey, September 2008,Projected Change from SY ’07-’08 to SY ’08-’09

Increasing Cost of School Lunch


Increased Cost of Operations

• Average cost to produce a meal:– $2.92 estimate for School Year 08/09– $2.67 for School Year 07/08

79% of directors surveyed say that the reimbursement is less than the cost to produce a meal

Source: SNA Meal Cost Survey, September 2008


Increased Price of School Meals

Elementary Middle High

2007/2008 Meal Prices

$1.74 $2.02 $2.11

2008/2009 Meal Prices

$1.86 $2.16 $2.23



How District are Coping

• Making menu substitutions• Decreasing financial reserves • Decreasing labor force • Freezing/limiting travel• Joining a purchasing cooperative • Cutting professional development



How School Districts are CopingMenu Changes

– Replace grape tomatoes for sliced tomatoes at salad bars

– Replace lasagna with spaghetti– Replace baby carrots for hand cut

carrots– Serve more bananas and apples

instead of grapes


Healthier Options in Schools

• 83% of districts indicate that school nutrition programs are offering more healthy food options

– 78% of districts experienced increased costs as a results of implementing nutrition standards

– Price of products (62%) & student acceptance (60%) most common hurdles to nutrition standard implementation

– A la Carte and Vending revenue tending to decrease

Source: From Cupcakes to Carrots, 2007, SNA


Healthier Options in Schools

Nutrition Policies and Practices in place for 08/09

• Increasing:– Whole grains (85%)– Healthier beverages in Vending Machines (75%)– Fresh fruits and vegetables (62%)

• Limiting or reducing:– Trans fats (82%)– Fats (72%)– Added Sugar (70%)– Sodium (57%)

Source: SNA 2008 Back to School Trends Report

Documents

Overview of Trends in School Nutrition