School Closures During COVID-19: Opportunities for Innovation in Meal Service

Author:

Kinsey Eliza W.1,Hecht Amelie A.1,Dunn Caroline Glagola1,Levi Ronli1,Read Margaret A.1,Smith Courtney1,Niesen Pamela1,Seligman Hilary K.1,Hager Erin R.1

Affiliation:

1. Eliza W. Kinsey is with the Department of Epidemiology, Mailman School of Public Health, Columbia University, New York, NY. Amelie A. Hecht is with the Department of Health Policy and Management, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD. Caroline Glagola Dunn is with the Department of Health Policy and Management, Harvard T. H. Chan School of Public Health, Boston, MA. Ronli Levi and Hilary K. Seligman are with the Department of Medicine and the Center for Vulnerable Populations,...

Abstract

In 2019, the National School Lunch Program and School Breakfast Program served approximately 15 million breakfasts and 30 million lunches daily at low or no cost to students. Access to these meals has been disrupted as a result of long-term school closures related to the COVID-19 pandemic, potentially decreasing both student nutrient intake and household food security. By the week of March 23, 2020, all states had mandated statewide school closures as a result of the pandemic, and the number of weekly missed breakfasts and lunches served at school reached a peak of approximately 169.6 million; this weekly estimate remained steady through the final week of April. We highlight strategies that states and school districts are using to replace these missed meals, including a case study from Maryland and the US Department of Agriculture waivers that, in many cases, have introduced flexibility to allow for innovation. Also, we explore lessons learned from the pandemic with the goal of informing and strengthening future school nutrition policies for out-of-school time, such as over the summer.

Publisher

American Public Health Association

Subject

Public Health, Environmental and Occupational Health

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