Press Release: 9/10/2025
Top 7 Trends for School Meals
Olivia Deng
Summer Eats staff serve food in Orange, MA
School meals have come a long way from the days of pizza squares and mystery meat. Today, cafeterias are not only feeding students but also teaching them about nutrition, culture, and sustainability. With school nutrition staff serving an impressive 857,000 meals to children across Massachusetts daily, the importance of providing food that is both nourishing and enjoyable cannot be overstated
Project Bread is a proud partner to schools across Massachusetts, working hand-in-hand with school nutrition professionals to develop their culinary skills and bring creative recipes to the cafeteria.
So what do kids and teens want to eat at school? As students return to the classroom, we break down the top 7 trends for the 2025-2026 school year.
The Top 7 Trends for School Meals
VEGETARIAN DISHES
“Eat your veggies” and “eat your greens” have been phrases repeated over time. Kids can be stubborn, only wanting to eat chicken nuggets, while parents try hard to get their children not only to eat vegetables but also to enjoy them.
Now, we’re noticing a shift in dietary preferences — more kids and teens are embracing greens, and school cafeterias are adapting by offering flavorful vegetarian dishes and salad bars.
A diet low in vegetables leads to deficiencies in crucial vitamins, minerals, and fibers. For growing kids and teens, this can affect energy levels, immune function, and overall health, which in turn affect academic performance.
Students can treat themselves to fresh fruit at Clark Avenue Middle School in Chelsea, MA.
Plant-based meals also reflect a broader trend toward healthier, more sustainable eating habits. By showing kids that vegetarian meals can be fun and tasty, schools are helping them develop positive attitudes toward fruits and vegetables that may last a lifetime.
Visit Our Recipe Index for Plant-Based Meals
SCRATCH COOKING
Scratch cooking simply means cooking from scratch. When schools practice scratch cooking, it means they prepare their meals with whole, fresh ingredients, rather than pre-assembled and processed meals or meal components.
When the COVID-19 pandemic struck, scratch cooking took a hit. However, more schools are now offering fresh foods that are appealing to students. Project Bread works directly with schools to ensure the meals served to students are not overly processed.
As we like to say, fresh is best. Scratch cooking allows schools to control the nutritional content of their meals while enhancing taste and variety. For example, instead of reheating frozen pizza, a school might prepare homemade dough, top it with fresh tomato sauce, and add colorful veggies.
CULTURALLY CONNECTED MEALS
Thanks to your support, schools are turning mealtime into fun, cultural experiences. Incorporating diverse flavors and ingredients into the menu can introduce kids to new tastes and expand their culinary horizons. Schools want their meals to reflect the diversity of their students and staff, and Project Bread is happy to work collaboratively with school nutrition professionals to bring their cultural backgrounds into delicious meals.
For example, Project Bread brought the flavors of Nigeria to Lowell Public Schools — our Chef Educator Sherry Hughes worked hand-in-hand with Esohe, a school nutrition staff member, to put jollof rice, a traditional Nigerian dish, on the menu. Not only was it a hit with students, but it also gave them a chance to celebrate and learn about Nigerian culture.
Culturally connected meals shine — the Chicken Adobo, Chicken Lo Mein, and Arroz con Pollo Bowl recipes were among our top five most-viewed recipes.
These kinds of dishes highlight the diversity within school communities and foster inclusivity, helping students see their cultures reflected in their daily lives. Plus, trying new foods in a supportive environment helps kids become more adventurous eaters.
LOCALLY SOURCED INGREDIENTS
This practice ensures the use of fresher ingredients while supporting the local economy and reducing the carbon footprint associated with transporting food over long distances. Imagine students biting into crisp apples harvested from an orchard just a few miles away, or enjoying corn on the cob from a nearby farm during peak season.
These meals don’t just taste better; they also teach kids about where food comes from and the importance of supporting local agriculture. Locally sourced meals build stronger connections between schools and their surrounding communities, turning the lunchroom into a living classroom for sustainability.
SAUCES
It’s all in the sauce. Sometimes, the sauce can be the star of the dish. For kids, sauces are often the gateway to trying new foods. By pairing veggies with tasty dips or adding flavorful but healthy sauces to proteins and grains, schools are making balanced meals more exciting. BBQ sauces, cilantro sauce, and garlic confit are just a few examples of sauces being used to complement school meals.
These not only improve flavor but also provide opportunities to sneak in additional nutrients such as calcium, protein, and healthy fats. The right sauce can transform a simple dish into something kids genuinely look forward to eating.
BUILD YOUR OWN MEALS
Choice is powerful. More schools are embracing “build your own” meal options, such as salad bars or smoothie stations. These allow students to take ownership of their food choices, explore various combinations, and learn how to balance their meals. Kids are more likely to eat what’s on their plate when they’ve had a hand in choosing it.
Students can craft their own salads at the salad bar.
MINIMIZING FOOD WASTE
It would be a shame if there were leftover meals. To increase school meal consumption, students require adequate time to eat, well-timed meals, engaged school nutrition staff, scratch-cooked meals, visually appealing presentations, and students who are actively involved in providing feedback.
Learn More About Strategies to Increase School Meal Consumption
Thank You For Feeding Kids
From scratch cooking to build-your-own meals, these trends show that school cafeterias are transforming into spaces where nutrition, culture, and sustainability come together. When students have access to fresh, delicious, and diverse meals, they’re better prepared to learn, grow, and thrive.
This progress is made possible thanks to the dedication of school nutrition teams and the support of advocates and change-makers like you. By championing school meal programs that prioritize fresh, healthy, and equitable meals for all students and supporting Project Bread’s work, you’re helping to shape the future of school nutrition.