For the first time, added sugars will be limited in school meals. Starting in school year 2025–26, product-based limits for cereal, yogurt, and flavored milk must be implemented, and starting in school year 2027–28, weekly added sugar limits must be implemented in addition to the product-based limits. Operators participating in the Child and Adult Care Food Program will need to meet the product-based limits for added sugar for cereal and yogurt, which replaces the current total sugar level, starting October 1, 2025. Be sure to see our Added Sugar Product Guide for more information.

Current nutrition standards for whole grains will not change. Schools will continue to offer students a variety of nutritious whole grain-rich foods and have the option to offer some enriched grains to meet students’ cultural and taste preferences. See Three Reasons Grains Are Worth It and download helpful, student-facing assets.

Schools will need to reduce sodium content in their meals starting in School Year 2027–28. Schools will maintain the current sodium limits until that time. In response to public comments, USDA is only requiring one sodium reduction and not the two incremental reductions at breakfast and three at lunch that were proposed last year. This change still helps lower the sodium content of school meals and gives schools and the industry the lead time they need to prepare. See our Sodium Tracker Guide to help with these new regulations.

Schools can continue to offer flavored and unflavored milk, but there will be a new limit on added sugars in flavored milk offered at breakfast and lunch and for flavored milk sold as a competitive food in middle and high schools starting in School Year 2025–26. Thirty-seven school milk processors — representing more than 90% of the school milk volume nationwide — have already committed to providing nutritious school milk options that meet this new limit. Embrace the power of dairy with these useful insights and delicious recipes.