Cafeteria lunches study flags three critical barriers to choosing school meals

New nutrition research highlights several critical barriers school foodservice directors often observe, which inhibit student participation in the free school meals and school meals programs, such as students preferring home-cooked lunches or fast food instead of cafeteria meals.

The US study builds on previously collected 2021–2022 survey data from 599 foodservice directors in California and Maine by the California Department of Education and the Maine nonprofit, Full Plates, Full Potential, respectively.

The researchers have since conducted follow-up interviews with a subset of 49 survey participants.

Combining data from the surveys and interviews, they discovered three statistically significant barriers to students eating school meals: students or parents don’t think the food is healthy, they prefer to eat at home or elsewhere (such as fast-food restaurants), and students and parents think that only lower-income students eat school breakfast and don’t want the associated stigma.

“Even when school meals are free, students don’t always take and eat them. This tells us that cost isn’t the only barrier,” says Deborah Olarte, the study’s lead author and assistant professor of nutrition at NYU Steinhardt School of Culture, Education, and Human Development.

“From the perspective of school foodservice directors, who are key stakeholders in providing school meals to children, it’s important to understand what other barriers exist, so school meals can be more accessible, appealing, and supportive of student well-being.”

Researchers flag a common stigma associated with students who consume subsidized meals, which is a barrier to encouraging healthy at-school eating.During the COVID-19 pandemic, the federal government equipped schools to provide all children, regardless of need, with free meals to address nutrition and food insecurity. The study reveals that while program participation increased, many students declined the free meals, missing out on potential health and academic benefits.

“As states consider universal free school meal policies, the next step is making the already healthy meals more appealing and accessible to students,” stresses Olarte.

“This could be investing in scratch cooking, incorporating student feedback, and extending lunch periods to ensure meals are available without logistical barriers or stigma.”

The findings of the analysis are published in the Journal of School Health.

Healthier school meals

Around the world, policymakers are working to improve the nutritional quality of school meals. UNESCO is at the forefront of this movement, conducting research to encourage the use of fresh, local ingredients. Nutrition Insight previously spoke to organization representatives who are investigating systemic challenges and the impact of ultra-processed foods.

Jamaica recently launched its National School Nutrition Policy, which will be implemented in all schools. This policy restricts the sale and marketing of sugary drinks and ultra-processed foods on school grounds and makes nutrition education mandatory.

In Africa, a review of Home-Grown School Feeding programs suggests that combining economic and nutritional goals can help these programs drive equitable development. In a recent interview, one expert highlighted the importance of policy, land reforms, diverse crops, and hybrid technologies.

Spain has mandated that all schools provide five healthy meals per week, regardless of a student’s income. The country is also banning junk food sales on school campuses and prioritizing local produce.