In lunchrooms across America, a quiet revolution has occurred on children’s trays. What were once home-cooked meals ladled out by local “lunch ladies” have largely given way to mass-produced nuggets, frozen pizzas, and brand-name packaged snacks. Major food corporations – from Kraft Heinz to Tyson – have infiltrated school lunch programs, turning cafeterias into profitable outlets at the expense of nutrition and local control. This hard-hitting exposé examines how U.S. school districts transitioned from scratch-cooked lunches to processed food offerings, and what it means for student health, public policy, and local food economies.

From Home-Cooked to Processed: A Brief History of School Lunch