MSU Extension Nutrition

For a second year, Michigan pre-K-12  public school students continue to receive a free breakfast and lunch at school. The passage of the Michigan State School Aid budget in July 2024 included continued funding for universal school meals, which impacts 1.4 million Michigan students and their families. Universal school meals, or Michigan School Meals, provides a free, nutritious breakfast and lunch to all students, regardless of their household income. Michigan is among eight states that have used state legislation to cover the difference in cost between federal reimbursement for school meals and the cost for covering all students. 

There are multiple benefits of providing all students with free meals during the school day. Enhanced dietary quality, food security, reduced stigma associated with being eligible for free and reduced meals, and academic readiness are among the leading benefits. Additional research has continued to document the positive impact of offering meals at no charge to all students. An evaluation of the impact of universal school meals found them to be associated with increased meal participation, possible improved rates in attendance, reduced prevalence of obesity and a decrease in school suspensions. For families, the financial savings due to universal meals is a positive outcome. One study found access to universal meals led to reduced grocery expenses by approximately 5% in low-income households with children. In Michigan, families are estimated to save $850/year/per child, allowing families to re-allocate those savings.  

More Michigan students are eating breakfast and lunch at school with Michigan School Meals when compared to before the program was implemented. Michigan Department of Education data shows an increase of nearly 2.5 million breakfasts served and over 3.5 million lunches served in October, before and after Michigan School Meal program implementation.  

Linda Caswell has worked in school food for over a decade and currently serves as the kitchen leader at Traverse City Area Public Schools’ (TCAPS) Central Grade School.

As a kitchen leader, Caswell connects her role with helping the school district meet their vision of helping all learners reach their fullest potential. “A hungry body is a tired mind. We are feeding kids so they can learn and be strong. For some, the lunch we serve might be the best meal of their day.” Caswell sees firsthand how universal meals have helped to end the stigma associated with qualifying for free or reduced prices. “Knowing free and reduced paying kids can come and eat without any stigma seems to have relieved them. They are coming in through the line and eating just like everyone else.”  

Fifth graders at Central Grade also expressed support for Michigan School Meals, matching themes of gratitude and financial support noted in this study exploring student perception of universal meals. “I think it’s good, because it’s a balanced meal. School meals have all different food groups, it’s a real meal. Some kids may not have access to the vitamins in the food groups,” said one fifth grader. Another student pointed out how having the choice of free breakfast and lunch at school saves money and time in the morning. “If some kids have money problems at home, they can have meals at school. Not having to make lunch at home saves time in the morning.” 

 When asked about experiencing an increase in participation with the start of universal meals, without hesitation, Caswell responds, “absolutely, yes.”  

Data shows TCAPS has experienced an increase in lunch participation by nearly 40%. An increase in meal participation means increased funds coming into school meal programs. Caswell’s school cafeteria was able to hire additional staff and benefited from investments made in equipment. The additional meal sales enabled Central Grade School to transition from disposable styrofoam trays to reusable trays — a significant environmental impact.  

Increased meal participation and revenue allow school meal programs greater ability to invest back into their program. Investing in overall meal quality through local food purchases and increasing scratch cooking are among the top trends cited by child nutrition professionals nationwide in the School Nutrition Association’s 2024 School Nutrition Trends Report.   

David Coveyou of Coveyou Scenic Farm, a fifth generation family farm in Petoskey, acknowledges how being able to sell his produce to nearby schools has made a significant impact on the farm’s ability to keep staff employed further into the year, while contributing to the economic viability of his farm. “As a Northern Michigan vegetable farm, historically we would struggle to find markets for our produce once the summer tourists head south just as some of the best produce becomes available.” Coveyou understands the economic impact of selling to institutions like schools, but also the health benefit. “Seeing our children eat healthy, fresh, local produce is something we should all be proud of. Our children and our small farms both benefit.”  

Despite the benefits associated with offering a free breakfast and lunch to all students, opponents of the idea question the role of the government paying for school meals for a student whose family can afford to pay. Those who dispute the program also point to an increase in food waste associated with more students eating meals. When it comes to food waste, child nutrition researchers and advocates respond with support for giving kids enough time to eat, or at least aiming for 20 minutes of “seat time.” Recess before lunch and share tables are other evidence-based strategies associated with reducing school food waste.  

Universal school meals in Michigan are not yet permanent. Work is taking place on proposed legislation for a permanent bill that would allow yearly continuation of the Michigan School Meal program. Nationally, the anti-hunger nonprofit Food Research and Action Center is building nationwide support for healthy school meals for all, with coalition support from organizations such as the American Academy of Pediatrics and the American Federation of Teachers. In the meantime, school cafeteria kitchen leader Linda Caswell will continue to greet a steady stream of children through her lunch line with a smile and a tray of warm food.