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2023 Competitive Foods in Schools Report
This report assesses the nutritional quality of the snacks, entrées, and beverages sold to K-12 students through school vending machines and cafeteria a la carte lines. The key findings? Many snacks are too high in added sugars; harmful sweeteners and dyes are too common in products sold to schoolchildren; and high schoolers can still purchase sugar-sweetened beverages on campus. To protect kids’ health, the USDA must update Smart Snacks standards to align with the science and expert recommendations.
Resource
Smart Snacks: Graded
Contact the Authors
Alla Hill, PhD, RD
Senior Science Policy Associate
Alla Hill (she/her) is a Science Policy Associate within the Science Department. In this role, she works closely with program teams to review and develop evidence-based materials and messages to inform strategy across five primary areas: Healthy Supplemental Nutrition Assistance Program (SNAP), Health Disclosures, Healthy Retail, Restaurant Kids Meals, and School Foods.
Meghan Maroney, MPH
Campaign Manager, Federal Child Nutrition Programs
Meghan Maroney (she/her/hers) leads CSPI’s Federal Child Nutrition Programs initiatives. She advocates for science-based policies to ensure every child has access to nutritious, delicious foods that support their health.