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This is a Mixed-Methods study (also classified as: Systematic Review).

September 23, 2025Open Access

Food Service Professionals' Perspectives on the Barriers and Facilitators to the Implementation of Nutrition Standards for School Food: A Mixed‐Methods Systematic Review

BOBreda O'MahonyOllscoil na Gaillimhe – University of Galway CKClaire KerinsOllscoil na Gaillimhe – University of Galway CBClaire BarrettUniversity of Wisconsin–Madison

Key Points

Implementation of nutrition standards in schools faces significant barriers, primarily related to internal settings like funding.
Key facilitators for success include external partnerships and staff motivation to adhere to nutrition standards.
The Consolidated Framework for Implementation Research was applied to analyze data from 29 studies, revealing critical insights.
Findings emphasize the need for practical, systems-level solutions to enhance the implementation process in school food service.

Abstract

Internationally, nutrition standards for school food have been implemented. Food service professionals are key to their implementation. This mixed-methods systematic review provides an overview of the barriers and facilitators faced by food service professionals when implementing food/nutrition standards and provides an important link between policy and practice. Peer-reviewed and grey literature were searched across electronic databases and public health organization websites. The Consolidated Framework for Implementation Research (CFIR) was used as a framework in the analysis. Twenty-nine studies met the eligibility criteria. The most frequently cited barriers to the CFIR constructs/subconstructs were linked to the internal school setting. This included staffing, materials and equipment, and funding. Frequently cited facilitators coded to CFIR included external partnerships/connections and staff motivation to implement the standards. Our findings highlight not only well-documented challenges such as funding and staffing but also the novel and pivotal insights from food service professionals that point to practical, systems-level solutions. Researchers and practitioners can utilize the results to devise strategies to heighten implementation, as well as capitalize on factors that aid in the implementation process.

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