Several strategies may lower plate waste in School Feeding Programs

Food Review, Summer-Fall, 2002 by Joanne F. Guthrie, Jean C. Buzby

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RELATED ARTICLE: USDA School Meal Programs Allow Flexibility in Meeting Nutrition Standards

Meals served under USDA's School Breakfast Program (SBP) and National School Lunch Program (NSLP) must meet nutrition standards established by USDA's Food and Nutrition Service. These standards require that breakfasts meet one-fourth and lunches meet one-third of recommended dietary levels for food energy (calories), protein, calcium, iron, and vitamins A and C. School meals must also contain no more than 30 percent of calories from fat and less than 10 percent of calories from saturated fat and they are recommended to be moderate in cholesterol and sodium. However, States have flexibility in how they plan meals to meet these standards.

Currently, most schools plan SBP and NSLP meals using one of two approaches. Most schools use a food-based approach in which meals are planned to include minimum quantities of five meal pattern items (that is, milk, meat or meat alternative, two servings of vegetables and/or fruits, and bread or bread alternative). Some schools use a nutrient-based approach in which a computerized nutritional analysis of the week's menu ensures that the meals meet USDA standards. Schools that use a nutrient-based approach are required to serve milk and to offer at least one entree and one side dish, but within these broad guidelines, schools have flexibility in how they develop menus that meet nutrient guidelines. For example, they could serve a tortilla wrap sandwich stuffed with meat, vegetables, and cheese as an entree; a fruit cup as a side dish; and milk as a beverage.