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SC school meal programs prep for new USDA rules that limit added sugars

Beginning next school year, meals served in school cafeterias across the country will feature reduced sugar, lower sodium, and a wider variety of options.

COLUMBIA, S.C. — South Carolina school districts are gearing up to implement new federal standards aimed at making school breakfasts and lunches healthier for students.

Beginning next school year, meals served in school cafeterias across the country will feature reduced sugar, lower sodium, and a wider variety of options.

"By fall of 2025, we will have to reduce sugar in milk, cereal, and yogurt," Remion said. "And by fall 2027, 10% of the calories from added sugar on the menu will be reduced, along with a 10% reduction in sodium for breakfast and 15% for lunch,” said 

Remion noted that these new rules will change what students see at breakfast and lunch in school. 

Dr. Kimberly Baker, a registered and licensed dietitian and director of the Food Systems and Safety Program Team at Clemson University's Cooperative Extension, emphasized the importance of healthier options in schools.

"There are over 28.6 million students served lunches daily in schools across the United States," Baker said. "One in five children lacks adequate nutrition at home."

Baker added that the new standards also require schools to purchase more locally-grown food.

“When they can put that picture of where that was grown, or where that came from, and thinking, wow, you know, I'm going to be eating this. It makes it more exciting for them,” said Baker. “It's really teaching them the value of agriculture and where our food comes from, which is important for our children to understand.”

One in five children and adolescents are affected by childhood obesity according to the Centers for Disease Control. Baker said that eating habits formed in childhood significantly impact reducing chronic diseases later in life. 

“kids are going to probably notice a flavor difference as they start reducing the salt, which is why they're reducing it gradually,” said Baker. “But over time, they're gonna get used to it. And I think the long-term benefits really outweigh a small temporary flavor change.”

In addition to healthier meals, schools will be required to offer vegetarian and culturally appropriate menus, including kosher and halal food items.

The USDA School Lunch Program provides breakfasts to more than 15 million students and lunches to nearly 30 million students every day.

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