School cafeterias worry they can’t afford new Dietary Guidelines

CHICAGO, January 8, 2026 —A nonprofit group representing the nation’s school cafeterias has greeted the Trump Administration’s recommendation to cut their use of ultra-processed foods (UPFs) with a pointed question: Who’ll pick up the check?

The day before the Administration's new Dietary Guidelines for Americans were released, the School Nutrition Association (SNA) revealed results of a survey that found 99% of its members would need more funding to replace UPFs with items prepared from scratch. About 79% termed the need “extreme.”

The findings indicated that the financial impact would extend beyond the higher prices typically charged for raw, fresh, and ideally locally produced ingredients. Those added expenses would be significant, with 98% of the participating foodservice directors indicating they’re already struggling to cover their food costs. 

But a large-scale replacement of UPFs with foods prepared on premises would largely require costly overhauls of cafeteria kitchens. More than 9 in 10 of the surveyed directors said they’d need new equipment (cited by 94%), larger staffs (94%), and more training for their teams (95%).

The SNA indicated that it did not oppose the call for less reliance on UPFs, saying that it welcomed the new dietary guidelines. 

“SNA looks forward to working with the Administration to update school meal standards and provide consistent federal rules,” said Stephanie Dillard, the Association’s president.

But it stressed that more money would be needed by the nation’s schools to readily comply, as they would be required if they participate in the federal School Lunch Program. 

During what the Administration termed a celebratory press conference hailing the new Dietary Guidelines, officials addressed the cost implications of the changes in nutrition policy. 

“We have to make sure these foods are accessible,” said Brooke L. Rollins, Secretary of the U.S. Department of Agriculture.  

But, she asserted, that should not be a problem. An at-home meal of beef, chicken, or seafood, accompanied by a vegetable and a whole grain add-on like a piece of bread or a corn tortilla should cost no more than $3, Rollins said. 

A typical school meal can’t be served for that little, according to the SNA. In its survey, conducted in October, school foodservice directors indicated that a typical cafeteria meal costs an average of $4.70 when labor and other expenses are included. 

To address the availability of UPFs alternatives, the U.S. Small Business Administration (SBA) intends to steer capital toward small businesses that can provide what the Administration calls “real” foods. “We’re proud to empower the small businesses that will make America healthy again,” said Kelly Loeffler, Administrator of the SBA and a participant in the celebratory press conference. 

The SNA has indicated that it intends to press Congress for funding to meet the new dietary guidelines.