Meeting the Challenges of Serving Scratch-Prepared Foods in School Nutrition Programs

Authors

• Keith Rushing Phd, RD, The Institute of Child Nutrition Applied Research Division
• Ruaa Al Juboori PhD, The Institute of Child Nutrition
• Mackinsey Shahan PhD, RDN, The Institute of Child Nutrition

Document Type

Technical Report

Publication Date

2026

Department

Nutrition and Food Systems

Abstract

The increasing prevalence of ultra-processed foods (UPFs) in children’s diets presents a significant public health concern due to associations with obesity, metabolic disorders, poor cardiometabolic health, and reduced academic performance. Scratch cooking in school meal programs has emerged as a promising strategy for improving meal quality by emphasizing preparation from basic, minimally processed ingredients. Although research indicates that scratch-prepared meals can improve nutritional quality and student acceptance, implementation remains challenging due to operational, financial, and workforce barriers.

The purpose of this study was to identify challenges school nutrition professionals face when offering scratch-prepared meals, assess the national prevalence of these challenges, and identify strategies and best practices for overcoming barriers. A three-phase mixed-methods approach was used. Phase I included a literature review examining scratch cooking practices and the impact of UPFs in school nutrition programs. Phase II involved expert review panel validation of survey content. Phase III included pilot testing and national survey administration to school nutrition professionals across the United States. Reliability testing demonstrated strong internal consistency (Cronbach’s Alpha >0.80). A total of 661 completed survey responses representing nearly all U.S. states and territories were analyzed.

Results indicated that most respondents prepared at least some food from scratch, though relatively few reported primarily scratch-based operations. Major barriers included food and labor costs, procurement regulations, workforce skill gaps, recipe standardization challenges, and facility limitations. Variability in challenges was observed by district size, production style, and staff role. Respondents identified strategies related to workforce development, financial management, procurement practices, operational planning, infrastructure investment, policy improvements, and collaborative partnerships. Findings demonstrate that while scratch cooking offers substantial potential to improve school meal quality and child health outcomes, broader implementation requires coordinated support through funding, training, operational resources, and policy reform.

Recommended Citation

Institute of Child Nutrition. (2026). Meeting the Challenges of Serving Scratch-Prepared Foods in School Nutrition Programs. University, MS: Rushing, K., Al Juboori, R., & Shahan, M.