Effective Strategies for Serving Reduced Sodium Meals in Schools

Gradually reducing sodium levels in school meals over a 10-year period beginning in SY 2014-15 was a key goal of the Department of Agriculture’s 2012 update of school meal nutrition standards. Abt and its colleagues used mixed methods to examine and report on best practices and strategies that School Food Authorities and their partners use to meet the standards while gaining student acceptance. The report also provides insights from food manufacturers and suppliers about market availability of lower sodium foods.