Jennifer Gaddis, Assistant Professor of Civil Society & Community Studies, University of Wisconsin-Madison: Before the pandemic, a growing number of schools were employing cafeteria staff to cook nutritious meals from scratch, and implementing farm-to-school programs and other practicesto improve jobs, local economies and the environment.
Due to fewer kids eating school meals during the pandemic and the increased costs associated with COVID-19 safety protocols, these positive changes may stall, or even be reversed.
My research suggests these reforms are needed to transform the school lunch experience and maximize the ability of school meals to improve public health and contribute to a post-pandemic economic recovery.