Take Action: Urge Federal Leaders to Release Emergency Funding for School Meal Programs
Last week, SNA sent a letter to the White House Office of Management and Budget, urging the release of Section…
Be Ready to Respond!
Early input from SNA industry partners will be vital in shaping USDA’s upcoming proposed rule (anticipated in fall 2026) and new school nutrition standards. Learn what advocacy next steps industry members should take now, before the proposed rule is released, and get tips on how to prepare your comment on new regulations once the comment period opens.
SNA Urges Release of Section 32 Funds for School Meal Programs
ARLINGTON, VA – The nonprofit School Nutrition Association (SNA) is calling for the release of federal funds to address a…
SNF Match Game Adventure Leads to ANC27 Registration Prize
Hundreds of attendees took on the School Nutrition Foundation ANC26 Match Game challenge, making their way across the exhibit hall to visit all 9…
School Nutrition Magazine September/October 2026 – Family, Food & Influence: Where Food Stories Begin
Food is anything but boring. Food is happy memories, a tradition, an opportunity to share, a reason for community, and…
Inspired By Generations: When Child Nutrition Runs in the Family
A home-cooked meal, a caring grandparent, a godmother who worked in the school cafeteria—these are just a few core memories cited by school nutrition professionals who have “inherited” their passion for child nutrition. We asked members where they found their “why,” and they shared personal stories and inspiration that fuel the important work they do each day.
The Way Your Grandmother Made It
Most people have fond memories of childhood meals and family recipes that have shaped how they understand the meaning behind a meal today, and school nutrition professionals know better than most that a good meal is much more than just food. Now, three SNA members share how their own family food traditions have shaped how they approach school meals and serving students today.
Harvest Highlights
Eight SNA members share how they’re bringing local, seasonal harvests to the tray and connecting students with the communities behind their food, whether it’s produce grown in their own school gardens or ingredients sourced from local farms.
Cooking With Color
Chefs Lindsey Schoenfeld, MS, RDN, and Vahista Ussery, MS, MBA, RDN, K-12 culinary nutrition experts and founders of To Taste, answer all your questions about “cooking with color” and share six delicious, vibrant recipes they’ve developed specifically for K-12 school nutrition menus.
SNA Updates 2026 Research Agenda
Equal access to nutritious school meals for every student, so they have what they need to thrive, is the vision…