A coalition of more than 100 food and farm groups, school districts, foodservice professionals, and nutrition experts are urging the U.S. Department of Agriculture (USDA) to make it easier for schools to meet the new dietary guidelines by serving innovative, nutritious ingredients made from chickpeas, lentils, dry peas, and dry beans, including pulse-based pastas and flours.
Beans, chickpeas, lentils, and dry peas – collectively known as pulses – are among the most affordable and healthy foods on the planet. Packed with protein, fiber, and essential nutrients, pulses help improve childhood health and prevent chronic diseases like diabetes and obesity.
Pulse-based foods, such as chickpea pasta and lentil flatbread, are rising in popularity as gluten-free, high-protein meal options, but nutrition operators need clear and consistent guidance on how they count towardschool meal requirements. With the new dietary guidelines calling for Americans to eat more protein and nutrient-dense meals to combat diet-driven health issues, incorporating more pulse-based foods can help schools put that guidance into practice for millions of students.
“Incorporating a variety of pulse-based foods, including whole pulses, pulse-based pastas, and pulse flours, provides schools with flexible, nutrient-dense options that support children’s dietary needs,” the coalition said in a letter to USDA. “Pulse-based pastas, for example, allow schools to offer an entree high in protein and fiber while simultaneously accommodating students who… have other dietary restrictions and allergens. Clear USDA policies and guidance that fully reflect the range of pulse ingredients used in schools would help operators plan menus more efficiently, promote menu innovation, and ensure meals are both nutritious and accommodating for students.”
In the letter addressed to Agriculture Secretary Brooke Rollins, the coalition asked the Department to make two changes to help schools use pulse-based products to make student meals healthier and meet the current dietary guidelines:
Treat pulse-based pastas consistently and allow them to count as a standalone protein and vegetable: The dietary guidelines uniquely recognize pulses as both a protein and a vegetable. School meal pattern guidance acknowledges pulse pastas retain their nutritional value and allows schools to count them as a standalone vegetable serving. However, when schools want to serve those same pastas as a “meat/meat alternate,” USDA requires an additional protein source to be served. This inconsistency creates confusion and adds costs for school nutrition operators. The coalition urged USDA to address this regulatory burden and allow pulse-based pastas to count as a meat/meat alternate, just like they do as a vegetable.
Recognize all pulse-based flours as a creditable ingredient in school meal programs: As more schools incorporate pulse-based ingredients into meals, USDA should update their list of creditable ingredients in the Food Buying Guide, the primary resource schools rely on to plan menus and meet meal pattern requirements. Currently, the guide buries bean flour in an appendix rather than listing it among standard creditable foods, and chickpea, lentil, and dry pea flours are not mentioned. USDA can give school nutrition professionals clearer guidance on pulse flours to support menu innovation, improve meal consistency, and encourage the use of nutrient-dense ingredients in meals.
The coalition said these updates would better reflect the nutritional contributions of pulses, support menu innovation, simplify implementation, and help schools meet both protein and fiber needs in the dietary guidelines.
“Beans, peas, lentils and chickpeas are some of the most nutritious foods grown on American farms, and they are exactly what schools need to build healthier, more affordable meals,” said Tim McGreevy, CEO of USA Pulses. “Pulses benefit the health of our kids and school nutrition operators are eager to use them to make school meals more nutritious. USDA has an opportunity to modernize its guidance to strengthen our child nutrition programs and put more nutrients on students’ plates.”
