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Factors and Outcomes Associated with Using Scratch-Cooked, Organic, and Locally Grown Foods in School Meals in California

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Title: Factors and Outcomes Associated with Using Scratch-Cooked, Organic, and Locally Grown Foods in School Meals in California
Language: English
Authors: Monica D. Zuercher (ORCID 0000-0003-2758-9807), Dania Orta-Aleman (ORCID 0000-0001-8581-8714), Caitlin D. French, Juliana F. W. Cohen, Christina A. Hecht, Kenneth Hecht, Leah E. Chapman, Margaret Read, Punam Ohri-Vachaspati, Marlene B. Schwartz (ORCID 0000-0002-8939-1954), Anisha I. Patel (ORCID 0000-0001-9198-7936), Lorrene D. Ritchie, Wendi Gosliner
Source: Journal of School Health. 2025 95(3):235-246.
Availability: Wiley. Available from: John Wiley & Sons, Inc. 111 River Street, Hoboken, NJ 07030. Tel: 800-835-6770; e-mail: cs-journals@wiley.com; Web site: https://www.wiley.com/en-us
Peer Reviewed: Y
Page Count: 12
Publication Date: 2025
Document Type: Journal Articles
Reports - Research
Descriptors: Food, Lunch Programs, Breakfast Programs, Grants, Racial Composition, Student Participation, Barriers
Geographic Terms: California
DOI: 10.1111/josh.13533
ISSN: 0022-4391
1746-1561
Abstract: Background: Incorporating scratch-cooked, organic, and locally grown foods into school meal programs can enhance meal quality and support local food systems. Methods: 430 California school food authorities were surveyed to (1) evaluate their use of scratch-cooked, organic, and locally grown foods in their programs; (2) identify demographic and operational characteristics related to this use; and (3) analyze the relationship between serving more of these foods and perceived barriers to student meal participation. Poisson and logistic regression models, adjusted for SFAs' demographic characteristics, were used. Results: Most respondents reported using scratch-cooked (82%) and locally grown foods (80%) in their school meals, with one-third serving organic foods (34%). Receiving grants to buy local produce and having a larger enrollment of White students were associated with more frequent use of these foods. More scratch cooking was associated with higher use of organic and locally grown foods and fewer perceptions of student nonparticipation due to concerns over meal healthfulness, taste, and freshness. More frequent use of organic and locally grown foods was also associated with fewer perceptions of student nonparticipation due to concerns about meal healthfulness. Conclusions: These findings highlight the potential benefits of integrating more scratch-cooked, organic, and/or locally grown foods into school meals.
Abstractor: As Provided
Entry Date: 2025
Accession Number: EJ1461155
Database: ERIC
FullText Text:
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PubType: Academic Journal
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  Data: Factors and Outcomes Associated with Using Scratch-Cooked, Organic, and Locally Grown Foods in School Meals in California
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  Data: <searchLink fieldCode="AR" term="%22Monica+D%2E+Zuercher%22">Monica D. Zuercher</searchLink> (ORCID <externalLink term="https://orcid.org/0000-0003-2758-9807">0000-0003-2758-9807</externalLink>)<br /><searchLink fieldCode="AR" term="%22Dania+Orta-Aleman%22">Dania Orta-Aleman</searchLink> (ORCID <externalLink term="https://orcid.org/0000-0001-8581-8714">0000-0001-8581-8714</externalLink>)<br /><searchLink fieldCode="AR" term="%22Caitlin+D%2E+French%22">Caitlin D. French</searchLink><br /><searchLink fieldCode="AR" term="%22Juliana+F%2E+W%2E+Cohen%22">Juliana F. W. Cohen</searchLink><br /><searchLink fieldCode="AR" term="%22Christina+A%2E+Hecht%22">Christina A. Hecht</searchLink><br /><searchLink fieldCode="AR" term="%22Kenneth+Hecht%22">Kenneth Hecht</searchLink><br /><searchLink fieldCode="AR" term="%22Leah+E%2E+Chapman%22">Leah E. Chapman</searchLink><br /><searchLink fieldCode="AR" term="%22Margaret+Read%22">Margaret Read</searchLink><br /><searchLink fieldCode="AR" term="%22Punam+Ohri-Vachaspati%22">Punam Ohri-Vachaspati</searchLink><br /><searchLink fieldCode="AR" term="%22Marlene+B%2E+Schwartz%22">Marlene B. Schwartz</searchLink> (ORCID <externalLink term="https://orcid.org/0000-0002-8939-1954">0000-0002-8939-1954</externalLink>)<br /><searchLink fieldCode="AR" term="%22Anisha+I%2E+Patel%22">Anisha I. Patel</searchLink> (ORCID <externalLink term="https://orcid.org/0000-0001-9198-7936">0000-0001-9198-7936</externalLink>)<br /><searchLink fieldCode="AR" term="%22Lorrene+D%2E+Ritchie%22">Lorrene D. Ritchie</searchLink><br /><searchLink fieldCode="AR" term="%22Wendi+Gosliner%22">Wendi Gosliner</searchLink>
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  Data: <searchLink fieldCode="SO" term="%22Journal+of+School+Health%22"><i>Journal of School Health</i></searchLink>. 2025 95(3):235-246.
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  Data: Wiley. Available from: John Wiley & Sons, Inc. 111 River Street, Hoboken, NJ 07030. Tel: 800-835-6770; e-mail: cs-journals@wiley.com; Web site: https://www.wiley.com/en-us
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  Data: Y
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  Data: 12
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  Data: 2025
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  Data: Journal Articles<br />Reports - Research
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  Label: Descriptors
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  Data: <searchLink fieldCode="DE" term="%22Food%22">Food</searchLink><br /><searchLink fieldCode="DE" term="%22Lunch+Programs%22">Lunch Programs</searchLink><br /><searchLink fieldCode="DE" term="%22Breakfast+Programs%22">Breakfast Programs</searchLink><br /><searchLink fieldCode="DE" term="%22Grants%22">Grants</searchLink><br /><searchLink fieldCode="DE" term="%22Racial+Composition%22">Racial Composition</searchLink><br /><searchLink fieldCode="DE" term="%22Student+Participation%22">Student Participation</searchLink><br /><searchLink fieldCode="DE" term="%22Barriers%22">Barriers</searchLink>
– Name: Subject
  Label: Geographic Terms
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22California%22">California</searchLink>
– Name: DOI
  Label: DOI
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  Data: 10.1111/josh.13533
– Name: ISSN
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  Data: 0022-4391<br />1746-1561
– Name: Abstract
  Label: Abstract
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  Data: Background: Incorporating scratch-cooked, organic, and locally grown foods into school meal programs can enhance meal quality and support local food systems. Methods: 430 California school food authorities were surveyed to (1) evaluate their use of scratch-cooked, organic, and locally grown foods in their programs; (2) identify demographic and operational characteristics related to this use; and (3) analyze the relationship between serving more of these foods and perceived barriers to student meal participation. Poisson and logistic regression models, adjusted for SFAs' demographic characteristics, were used. Results: Most respondents reported using scratch-cooked (82%) and locally grown foods (80%) in their school meals, with one-third serving organic foods (34%). Receiving grants to buy local produce and having a larger enrollment of White students were associated with more frequent use of these foods. More scratch cooking was associated with higher use of organic and locally grown foods and fewer perceptions of student nonparticipation due to concerns over meal healthfulness, taste, and freshness. More frequent use of organic and locally grown foods was also associated with fewer perceptions of student nonparticipation due to concerns about meal healthfulness. Conclusions: These findings highlight the potential benefits of integrating more scratch-cooked, organic, and/or locally grown foods into school meals.
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  Data: 2025
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  Data: EJ1461155
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      – SubjectFull: Lunch Programs
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      – SubjectFull: Breakfast Programs
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      – SubjectFull: Grants
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      – SubjectFull: Racial Composition
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      – SubjectFull: Student Participation
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      – SubjectFull: California
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