Kids are consuming up to half of their daily calories at school, and most of what they eat is ultraprocessed. But what does this mean, exactly? Let’s break it down. When kids are offered food that actually tastes good, they eat it. When they eat it, participation goes up. When participation goes up, so does reimbursement revenue. In a school district that transitioned to scratch cooking, average daily participation in school meals increased 21.8% for breakfast and 39.1% for lunch. This is not a coincidence. When schools cook with whole ingredients, they know what’s in their meals.
A typical child’s diet consists of more than 60% ultraprocessed foods, which is no accident. These foods are engineered for shelf life, not nutritional benefit. Chicken nuggets, for example, contain fillers like soy, gums, and starches designed to hold shape after months in a freezer. A ‘crispy chicken salad’ is actually an ultraprocessed chicken patty chopped over greens with a dressing full of ingredients you can’t pronounce. Bread products are packed with emulsifiers to maintain a soft texture for months. Fruit yogurt has more sugar than a soda. These aren’t meals; they’re food products.
So why does school food look this way? It’s not because the people making it don’t care. It’s simply because the system was designed this way. Federal reimbursement for a school lunch is $4.60, and that has to cover food, labor, equipment maintenance, utilities, and administrative overhead. Most school kitchens were built for reheating, not cooking. Staff are underpaid and undertrained, making it difficult to make significant changes.
However, scratch cooking is the way out, and it’s already working. When Lori Nelson, Chief School Food Operations Officer at the Chef Ann Foundation, talks about transforming school food, she describes a continuum. On one end: fully prepackaged, individually wrapped meals. On the other: scratch-made meals prepared with whole, raw ingredients. Most school districts are stuck somewhere in the middle, using ready-made products without adding fresh ingredients or applying any culinary technique.
But the districts that commit to moving along that continuum see real results. In Tompkins County, New York, the Dryden Central School District transitioned from individually wrapped breakfast items heated in ovenable bags to scratch-made French toast casserole. They swapped pre-made macaroni and cheese for a version with fresh-cooked pasta and house-made cheese sauce. They started making baked ziti from scratch using New York beef. By the end of the 2024–25 school year, average daily participation increased 21.8% for breakfast and 39.1% for lunch.
To make real change happen, we need to address the root problem. We need to rewrite the rules that govern school food, starting with the federal reimbursement structure. We need to give schools the resources they need to cook from scratch, including funding for equipment, training, and staff. We need to hold schools accountable for serving healthy, nutritious meals that kids actually want to eat.
As a parent, you can make a difference. Here are some steps you can take:
- Demand better school food: Contact your local school district and ask about their food policies. Encourage them to transition to scratch cooking and serve healthier meals.
- Get involved: Join the PTA or other parent organizations to advocate for better school food. Offer to help with cooking and serving meals.
- Educate yourself: Learn about the issues driving the ultraprocessed food problem and the benefits of scratch cooking. Share your knowledge with others.
- Support policy changes: Contact your elected officials and advocate for policy changes that support better school food. Encourage them to increase funding for school food programs and provide resources for scratch cooking.
- Make a donation: Consider donating to organizations like the Chef Ann Foundation, which work to improve school food and provide resources for scratch cooking.
By working together, we can create a system that prioritizes the health and well-being of our children. We can make sure that every child has access to nutritious, delicious meals that are made with love and care.
The Benefits of Scratch Cooking
Scratch cooking is not just a better way to feed kids; it’s a better way to feed people in general. When schools cook with whole ingredients, they know what’s in their meals. They can control the quality of the food and make sure it’s safe to eat. Scratch cooking also allows schools to serve a variety of meals, including vegetarian, vegan, and gluten-free options.
In addition to the health benefits, scratch cooking can also have a positive impact on the environment. Processed foods often come in single-serving packaging, which contributes to waste and pollution. Scratch cooking, on the other hand, encourages the use of bulk ingredients and reduces packaging waste.
Addressing the Root Problem
The ultraprocessed food problem is not just a school food issue; it’s a systemic problem that requires a systemic solution. We need to address the root causes of the problem, including the federal reimbursement structure and the lack of funding for school food programs.
To make real change happen, we need to rewrite the rules that govern school food. We need to give schools the resources they need to cook from scratch, including funding for equipment, training, and staff. We need to hold schools accountable for serving healthy, nutritious meals that kids actually want to eat.
This will require a sustained effort from parents, educators, policymakers, and industry leaders. We need to work together to create a system that prioritizes the health and well-being of our children. We can do this by supporting policy changes, making donations, and getting involved in our local school districts.
Conclusion
The ultraprocessed food problem is a complex issue that requires a comprehensive solution. We can’t just rely on parents to pack healthy lunches or rely on schools to do better. We need to address the root problem and create a system that prioritizes the health and well-being of our children.
By working together, we can create a future where every child has access to nutritious, delicious meals that are made with love and care. We can make a difference by demanding better school food, getting involved, educating ourselves, supporting policy changes, and making a donation. Let’s work together to create a better future for our children.
