Factors and Outcomes Associated With Using Scratch-Cooked, Organic, and Locally Grown Foods in School Meals in California.

ABSTRACT:

Background

Incorporating scratch-cooked, organic, and locally grown foods into school meal programs can enhance meal quality and support local food systems.

Methods

430 California school food authorities were surveyed to (1) evaluate their use of scratch-cooked, organic, and locally grown foods in their programs; (2) identify demographic and operational characteristics related to this use; and (3) analyze the relationship between serving more of these foods and perceived barriers to student meal participation. Poisson and logistic regression models, adjusted for SFAs' demographic characteristics, were used.

Results

Most respondents reported using scratch-cooked (82%) and locally grown foods (80%) in their school meals, with one-third serving organic foods (34%). Recei

SUBMITTER: Zuercher MD 

PROVIDER: S-EPMC11860737 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature