"All over the region, little pockets of activity are coalescing into a collaborative Food Revolution a la Jamie Oliver, the British chef who champions healthier food in schools and elsewhere. Last fall at the One Young World conference held here, he challenged Pittsburgh to revamp its eating habits -- and Pittsburgh's delegates took him seriously."More info
Based on a comprehensive analysis of the data included in this report, findings from our earlier HIA, and related research, the Kids’ Safe and Healthful Foods Project urges USDA to issue science-based nutrition standards for all foods and beverages served and sold in schools. The project makes the following recommendations.
USDA should establish nutrition standards for all snack foods sold regularly on school grounds outside of the school meal programs. For secondary schools, these standards should include:
- a requirement that schools sell healthier items from the Dietary Guidelines for Americans list of foods to encourage;
- age-appropriate calorie limits for items sold individually;
- a maximum total calorie limit on sugar and fats;
- incremental reductions in sodium over 10 years to achieve full alignment with the Dietary Guidelines • for Americans; and
- restrictions on calories and serving size for all beverages.
USDA should adopt policies and practices that ensure effective implementation of the standards. At a minimum, USDA should:
- ensure that nutrition standards are kept up to date with future iterations of the Dietary Guidelines for Americans; and
- collaborate with states and nongovernmental organizations to monitor the implementation of the standards and share the results publicly.
Download the report to read the full section