A recent study published in the Journal of Nutrition Education and Behavior explored the perceptions of elementary school parents and staff in a large, urban California school district that recently introduced more freshly-prepared school lunches. Based on interviews and focus groups conducted from May through June 2024, results showed that freshly prepared lunches were perceived positively, with benefits including access to healthier meals, exposure to diverse foods, and increased student uptake. However, participants expressed concerns about food waste and inadequate vegetarian options. Study findings suggest that districts could address food waste by using student input to improve food quality and providing food waste education for both parents and students. Additionally, there is a need for continued investment in kitchen infrastructure, staff training, and culturally diverse menu options to ensure the long-term success and sustainability of freshly prepared school meals. This study was conducted by KC Fiedler, Reka Vasicsek, Celeste Felix, Danielle Lee, Hannah Thompson, Wendi Gosliner and Lorrene Ritchie from the Nutrition Policy Institute, Maya Ezekiel and Kristine Madsen from the University of California, Berkeley, and Stephanie Willits from Fremont Unified School District.
