The U.S. Department of Agriculture (USDA) is taking a significant step forward in ensuring that American schoolchildren have access to more nutritious, plant-based options through its recently updated Child Nutrition Programs.
A key focus of the new rules is to improve the nutritional quality of meals, particularly through the introduction of healthier plant-based options, ensuring that more children can enjoy balanced, sustainable meals in schools.
Beans, Peas, Lentils, and Plant Proteins: The Star Players
One of the most exciting updates is the USDA’s recognition of the health benefits of plant-based proteins. Under the new rules, schools can count beans, peas, and lentils as either a vegetable or a protein, providing menu planners with more flexibility to offer satisfying, nutrient-rich plant-based dishes.
According to the USDA, these foods are “versatile, inexpensive, sustainable, nutritious, and under-consumed by children and adolescents,” making them an excellent fit for schools striving to meet the updated nutritional guidelines.
The inclusion of nuts and seeds also offers new possibilities for plant-based meals. The final rule allows nuts and seeds to fully count toward the meat or meat alternate requirement in all meals. As a result, schools can now easily incorporate these high-protein plant foods into breakfasts, lunches, and snacks.
This change aligns with the USDA’s broader goal of supporting “more vegan and vegetarian meals” in schools.
More Vegetables, Fewer Sugary Options
Another major shift in the USDA’s guidelines is the enhanced flexibility in substituting vegetables for fruits at breakfast. Schools will be able to offer a wider variety of vegetables—including dark greens, beans, and orange vegetables—in place of fruits, giving students access to nutrient-dense, fiber-rich foods right from the start of the day.
This change aligns with the USDA’s focus on increasing children’s overall vegetable intake, helping them develop healthier eating habits from a young age.
The push for healthier meals also extends to reducing sugar. New added sugar limits will phase in by 2025, which should reduce sugary options like flavored milks and breakfast cereals. This is another step toward shifting school meal programs away from processed, high-sugar items and toward more wholesome, plant-based alternatives.
Traditional Indigenous Foods and Cultural Inclusivity
The USDA has also made efforts to incorporate traditional Indigenous foods into school meals, explicitly allowing schools to serve plant-based staples such as wild plants and berries.
This change not only honors cultural preferences but also increases the variety of plant-based foods available in schools. By supporting Indigenous traditions, the USDA is fostering a connection between food, culture, and nutrition for Indigenous children.
Supporting Healthier, More Sustainable Eating Habits
These USDA updates reflect a growing awareness of the importance of plant-based foods in promoting child health and environmental sustainability.
School meals are a critical source of nutrition for millions of children, and this shift toward more plant-based options—paired with reductions in added sugars and processed foods—marks a win for the health of students across the nation.
As the USDA puts it, “These changes reflect a practical and feasible way to work toward the Dietary Guidelines for Americans’ recommendation to increase whole grain consumption” and overall plant intake. The emphasis on beans, nuts, seeds, and vegetables will provide children with more variety, helping them embrace plant-based eating in a way that’s delicious, filling, and culturally relevant.
