A report from The Pew Charitable Trusts and the Robert Wood Johnson Foundation Dec 2016 JGI/Tom Grill/Getty Images School Meal Programs Innovate to Improve Student Nutrition Survey explores progress, challenges three years into transition to healthier food standards Contact: Matt Mulkey, manager, communications Email:
[email protected] Project website: healthyschoolfoodsnow.org The Kids’ Safe and Healthful Foods Project, a collaboration between The Pew Charitable Trusts and the Robert Wood Johnson Foundation, provides nonpartisan analysis and evidence-based recommendations to make sure that all foods and beverages sold in U.S. schools are safe and healthful. The Pew Charitable Trusts Susan K. Urahn, executive vice president Allan Coukell, senior director Robert Wood Johnson Foundation Jasmine Hall Ratliff, program officer Kids’ Safe and Healthful Foods Project Stephanie Scarmo, officer Sallyann Bergh, senior associate Whitney Meagher, senior associate Mollie Van Lieu, senior associate Carol Conroy, program assistant External reviewers The report benefited from the insights and expertise of external peer reviewers Lindsey Turner, Ph.D., director of the Initiative for Healthy Schools and research associate professor in the College of Education at Boise State University, and Cliff Zukin, Ph.D., professor of public policy and political science at the Edward J. Bloustein School of Planning and Public Policy at Rutgers University. Although they reviewed the study’s findings and methodology, respectively, neither they nor their organizations necessarily endorse the conclusions. Acknowledgments The project team would like to thank Mathematica Policy Research for collecting and analyzing the data for this report, including Juan Diego Astudillo, Barbara Carlson, Irina Cheban, Mary Kay Crepinsek, Cheryl DeSaw, Elizabeth Gearan, Laura Kalb, Ryan McInerney, Kelley Monzella, and Jessy Nazario.