USDA publishes school meals rule to expand options

The U.S. Dept. of Agriculture (USDA) has published the new School Meal Flexibility Rule, providing local foodservice professionals the flexibility they need to serve wholesome, nutritious, and tasty meals in schools across the nation. The rule makes targeted changes to standards for meals provided under USDA’s National School Lunch and School Breakfast Programs, and asks customers to share their thoughts on those changes with the agency.

“Schools need flexibility in menu planning so they can serve nutritious and appealing meals,” said Sonny Perdue, U.S. secretary of agriculture. “Schools want to offer food that students actually want to eat. It doesn’t do any good to serve nutritious meals if they wind up in the trash can. These flexibilities give schools the local control they need to provide nutritious meals that school children find appetizing.”

This interim final rule gives schools the option to serve low-fat (1%) flavored milk. Currently, schools are permitted to serve low-fat and non-fat unflavored milk as well as non-fat flavored milk. The rule also would provide this milk flexibility to the Special Milk Program and Child and Adult Care Food Program operators serving children aged 6 and older. States will also be allowed to grant exemptions to schools experiencing hardship in obtaining whole grain-rich products acceptable to students during school year 2018–2019.

Schools and industry also need more time to reduce sodium levels in school meals, Perdue said. So instead of further restricting sodium levels for the 2018–2019 school year, schools that meet the current “Target 1” limit will be considered compliant with USDA’s sodium requirements.

This rule will be in effect for the 2018–2019 school year. The USDA will accept public comments on these flexibilities via regulations.gov to inform the development of a final rule, which will address the availability of these three flexibilities in the long term.

School Meal Flexibility Rule