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

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Title: Food Service Professionals' Perspectives on the Barriers and Facilitators to the Implementation of Nutrition Standards for School Food: A Mixed-Methods Systematic Review
Language: English
Authors: Breda O'Mahony (ORCID 0000-0002-1940-8431), Claire Kerins, Claire Barrett, Celine Murrin, Colette Kelly
Source: Journal of School Health. 2026 96(1).
Availability: Wiley. Available from: John Wiley & Sons, Inc. 111 River Street, Hoboken, NJ 07030. Tel: 800-835-6770; e-mail: cs-journals@wiley.com; Web site: https://www.wiley.com/en-us
Peer Reviewed: Y
Page Count: 22
Publication Date: 2026
Document Type: Journal Articles
Information Analyses
Reports - Research
Descriptors: Food Service, Program Implementation, Nutrition, Standards, Lunch Programs, Breakfast Programs
DOI: 10.1111/josh.70078
ISSN: 0022-4391
1746-1561
Abstract: Background: 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. Methods: 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. Findings: 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. Implications for School Health Policy, Practice, and Equity: 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. Conclusion: 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.
Abstractor: As Provided
Entry Date: 2026
Accession Number: EJ1491962
Database: ERIC
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  Data: Food Service Professionals' Perspectives on the Barriers and Facilitators to the Implementation of Nutrition Standards for School Food: A Mixed-Methods Systematic Review
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  Data: <searchLink fieldCode="AR" term="%22Breda+O'Mahony%22">Breda O'Mahony</searchLink> (ORCID <externalLink term="https://orcid.org/0000-0002-1940-8431">0000-0002-1940-8431</externalLink>)<br /><searchLink fieldCode="AR" term="%22Claire+Kerins%22">Claire Kerins</searchLink><br /><searchLink fieldCode="AR" term="%22Claire+Barrett%22">Claire Barrett</searchLink><br /><searchLink fieldCode="AR" term="%22Celine+Murrin%22">Celine Murrin</searchLink><br /><searchLink fieldCode="AR" term="%22Colette+Kelly%22">Colette Kelly</searchLink>
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  Data: Wiley. Available from: John Wiley & Sons, Inc. 111 River Street, Hoboken, NJ 07030. Tel: 800-835-6770; e-mail: cs-journals@wiley.com; Web site: https://www.wiley.com/en-us
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  Data: Journal Articles<br />Information Analyses<br />Reports - Research
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  Data: <searchLink fieldCode="DE" term="%22Food+Service%22">Food Service</searchLink><br /><searchLink fieldCode="DE" term="%22Program+Implementation%22">Program Implementation</searchLink><br /><searchLink fieldCode="DE" term="%22Nutrition%22">Nutrition</searchLink><br /><searchLink fieldCode="DE" term="%22Standards%22">Standards</searchLink><br /><searchLink fieldCode="DE" term="%22Lunch+Programs%22">Lunch Programs</searchLink><br /><searchLink fieldCode="DE" term="%22Breakfast+Programs%22">Breakfast Programs</searchLink>
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  Data: 10.1111/josh.70078
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  Data: Background: 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. Methods: 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. Findings: 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. Implications for School Health Policy, Practice, and Equity: 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. Conclusion: 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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