Resource Library

Scientific Literature

This study explores the enablers and barriers to effective implementation of and compliance with school-based food and beverage policies from countries around the world.

Provides an argument for: sourcing preferentially from small-scale food producers, guaranteeing fair wages and prices along the food supply chain, nutrition standards, sourcing locally whenever possible and expecting suppliers to produce food sustainably, increasing participation and accountability in the food system.

Evaluation results on sodium reduction of CDC-funded state and local health departments implementing policies including food standards among institutional food settings.

Describes the impact of population-level dietary sodium reduction interventions and concludes that multicomponent initiatives taking a structural approach (such as public procurement policies), have the potential to reduce dietary salt intake.

Provides evidence on the effects of diet on educational outcomes, using a campaign lead in the UK in 2004, which introduced changes in the meals offered in schools – shifting from low-budget processed meals toward healthier options. Educational outcomes improved significantly in English and Science, and authorized absences, which are most likely linked to illness and health, fell by 14%.

Describes the emerging dynamics of the new food insecurity crisis and its implications for public health nutritionists; suggests the adoption of a systemic approach and uses school food systems as an example.