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School Food Ingredient Guide

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A child uses tongs to add vegetables to his school lunch tray.

This guide is a resource for school food leaders and manufacturers alike who are committed to improving the overall quality, nutritional value, and safety of food provided to all students in every school. It highlights unwanted ingredients to eliminate, and those to watch out for as new food products are developed and others are modified.

This document is a science-based tool created primarily by school nutrition professionals, for school nutrition professionals, in partnership with CSPI.

Download the quick reference sheet for this guide here.