Distributing Summer Meals during a Pandemic: Challenges and Innovations.

The USDA summer food programs provide meals for children when school is not in session. Although the COVID-19 pandemic has created challenges for food distribution programs, many regulations have been waived, providing opportunities for new approaches to meal distribution. The aim of this study was to identify practices designed to increase program participation during the summer of 2021. Semi-structured interviews were conducted with food service directors (N = 16) in a northeastern state. Questions addressed meal distribution methods; perceptions about facilitators and barriers to family participation; communication strategies used to reach families; and engagement with community partners. The responses were analyzed using an immersion-crystallization approach and four themes emerged: new opportunities for innovation due to the waivers; the importance of collaboration with community partners to increase reach; ongoing logistical challenges due to the pandemic; and the challenge and importance of reducing the stigma of participation. These findings underscore how the USDA waivers increased food service directors' ability to flexibly and creatively solve problems related to summer meal delivery. The FSDs believed that several of the waivers helped them increase participation in the summer meal program, suggesting that permanent changes to the summer meal regulations may be appropriate.

School Nutrition Professionals' Experiences with Food Safety and Special Diets in School Meals during the Initial COVID-19 Pandemic.

ABSTRACT: Federally funded school meals, such as the National School Lunch Program and School Breakfast Program, can help alleviate food insecurity. Meals served as part of these programs are required by law to be modified when medically necessary, such as food allergies and special diets. The coronavirus disease 2019 (COVID-19) pandemic caused many schools across the United States to close, but schools quickly modified meal-serving models. The purpose of this study was to understand the experiences of school nutrition professionals relative to food safety and providing special diets through modified serving models. A survey was distributed to a convenience sample of child nutrition professionals via social media recruitment and e-mails (n = 504). The survey had both closed-ended questions and one open-ended question exploring food safety and special diet accommodations. At the time of the survey, most respondents (68.3%) had been involved in COVID-19 emergency feeding for 3 to 4 weeks. Results indicated that although most child nutrition professionals did not find food safety easier or more difficult during the initial onset of COVID-19, 34.8% of respondents were not taking food temperatures for hot and cold meals during meal service and were not able to obtain (or did not have enough) equipment necessary for holding hot foods (53.0%). Most respondents (60.2%) also indicated that they were not accommodating children with special diets. Themes from the qualitative analysis indicated participants had challenges obtaining specialty items, had little time to make accommodations, or had a limited supply from vendors to accommodate these diets. To prevent food insecurity and to maintain health during the pandemic, specific solutions for at-risk populations, such as those who experience food allergies, must be considered.

School Nutrition Professionals' Employee Safety Experiences During the Onset of the COVID-19 Pandemic.

OBJECTIVE: To explore the real-time personal/employee safety experiences and perspectives of school nutrition professionals ranging from frontline staff to state leadership across the US as they responded to the initial weeks of the coronavirus pandemic. METHODS: A cross-sectional survey was administered electronically March 31-April 20, 2020, to school nutrition staff, managers, directors, and state agency personnel. Descriptive statistics were calculated, and a thematic analysis of an open-ended item was conducted. RESULTS: School nutrition professionals (n = 504) from 47 states responded. Most (86.6%) reported that ensuring employee safety was somewhat or much more difficult during the pandemic, and they were unaware of an emergency plan. Themes from open-ended responses regarding employee safety concerns included, exposure and transmission risk, processes, and personal concerns. CONCLUSIONS AND IMPLICATIONS: Attention to the safety and concerns of school nutrition employees is vital for continuation of these programs during this pandemic and for future emergency situations.