TST BOCES: Tompkins County Healthy School Meals Research and Implementation Project

Summary

This pilot study will research contaminant levels and ultra-processed foods (UPFs) in National School Lunch Program meals, assessing how menu composition affects exposure and the feasibility of transitioning to scratch-cooked, whole-food menus in institutional settings.

What they want

The project involves a rigorous pre-post intervention design to measure current levels of contaminants and UPFs in school meals at TST BOCES, a site serving up to 300 students. It will assess the impact of food processing levels on contaminant burden and evaluate the effectiveness of large-scale menu transitions to scratch-cooking practices. A standardized 'scratch cooking worksheet' will be used to assess current practices. The Chef Ann Foundation will provide technical assistance to TST BOCES for menu transitions to scratch-cooked offerings in the 2025-2026 school year, with midpoint adjustments. Baseline and post-evaluation assessments of UPFs and contaminants will be conducted.

Deliverables

Final report demonstrating operational improvements in moving toward more whole foods
Results from pre-post assessment to inform a larger study on UPFs and contaminants in school meals

Technical requirements

Rigorous pre-post intervention design
Utilization of a standardized instrument (a “scratch cooking worksheet”)
Measurement of UPFs and contaminants at baseline assessment and in post-evaluation

Market context

inferred from NAICS

R&D in Physical, Engineering, Life Sciences (except Nanotech & Biotech)

NAICS 541715

US market size: $95B
Typical award: $100K – $50M+

Typical buyers

DoDNSFNIHNASADOE

Commonly required

DCAA-compliant accountingITARCMMC L2