From Eat Real schools to CBS Mornings: Simple swaps for less added sugar

From Eat Real schools to CBS Mornings: Simple swaps for less added sugar

Eat Real made its national TV debut! Earlier this month, CEO Nora LaTorre appeared on CBS Mornings to share a simple message with millions of viewers: reducing added sugar doesn’t have to mean giving up the foods and flavors families love.

Pictured: Eat Real CEO Nora LaTorre on CBS Mornings alongside Vladimir Duthiers, Gayle King, and Nate Burleson

American kids consume a bathtub of added sugar (65+ lbs) every year, contributing to increasing rates of pre-diabetes (1 in 3 teens is pre-diabetic) and obesity (1 in 5 adolescents is now obese). Fortunately for parents, there are simple solutions to help decrease the amount of added sugar their kids get, and lower the risk of food related illnesses.

These sugar-swaps aren’t just dreamed up for TV; they’re inspired by real changes happening in Eat Real districts across the country, where foodservice teams are finding creative ways to serve food kids genuinely love while using more fresh ingredients, cooking more from scratch, and cutting back on added sugar. The result? Small, realistic changes that can make a meaningful difference at home, too.

Here are a few of the school-tested ideas Nora shared and the Eat Real districts who put these swaps into action.

Swap the juice for “spa water”

When it comes to cutting back on added sugar, one of the simplest places to start is what kids are drinking. Juice and other sweetened beverages can pack in more sugar than you might expect, but swapping them for water doesn’t have to mean missing out on flavor. Fresh fruit, herbs, and other flavorful ingredients can make water feel fun and special without adding sugar.

That’s exactly the kind of simple, delicious shift happening at Morgan Hill Unified School District in California.

Pictured: The fresh produce line up at Morgan Hill Unified School District

Morgan Hill has made reducing added sugar a major part of its Eat Real journey. The district has removed 34 pounds of added sugar per student, per year, in part by eliminating sugary beverages like juice.

The lesson for home? Small changes can add up to a big difference.

Swap flavored yogurt for plain topped with fresh fruit

Yogurt can be a great protein-filled base for breakfast or a snack, but flavored yogurts come with a lot of added sugar. One simple alternative: start with plain Greek yogurt and add sweetness and flavor with fresh fruit.

At Western Placer Unified School District, breakfast parfaits bring together yogurt, fresh fruit, and other simple ingredients in a combination students love.

Pictured: Fresh fruit parfaits prepped and ready to serve at Western Placer Unified School District

Western Placer’s approach to school food goes well beyond one recipe. 78% of the district’s fresh produce comes from small-to-midsize farms, with local sourcing woven throughout its menus. The district also makes 44% of its breakfast and lunch menu components with minimally processed ingredients.

This swap goes beyond reducing sugar, adding probiotics, fiber, and other nutrients kids need from fresh fruits.

Swap sweet breakfast for savory

A satisfying breakfast doesn’t need to come from a sugary cereal or pastry.

Eat Real districts who worked to expand lower-added-sugar breakfast options, including a savory breakfast burritonclude Aldine Independent School District, TX, Cartersville City Schools, GA, and San Luis Coastal Unified School District, CA.

Pictured: Easy to prep breakfast burritos shown on CBS Mornings

When SLCUSD went through the Eat Real certification process, Food & Nutrition Services Director Erin Primer and her team took a close look at added sugar across its menu. That work led to a broader shift toward lower-sugar breakfast options and scratch-made foods. Today, the district limits all menu items to 12 grams or less of added sugar per serving.

The takeaway for home: a savory breakfast can be just as convenient, satisfying, and kid-friendly as a sweet one. Nora’s tip? Make them ahead. Prep a batch of breakfast burritos, wrap them individually, and stash them in the freezer so you have a hearty, protein-packed breakfast ready to grab and heat up on busy mornings.  When breakfast is already waiting in the fridge, getting something nourishing on the table becomes a whole lot easier.

Chocolate hummus? Yes, really.

If you’re skeptical about this one, you’re not alone. But chocolate hummus is one of those recipes that shows how creative school food can be when you start thinking differently about familiar ingredients.  The recipe was developed by Erin Primer and the team at San Luis Coastal Unified School District, where scratch cooking and student-friendly flavors are a major part of the program. It’s become one of their most popular menu items, proving that sometimes the most unexpected swaps are the ones kids can’t get enough of.

Pictured: Chocolate hummus and strawberry wraps, a student favorite at SLCUSD

This isn’t a district that simply tells students to eat healthier, it builds menus around food kids actually want to eat. SLCUSD regularly uses student taste tests to help guide new recipes and spends over 30% of dollars on local produce.

Made with familiar ingredients and a little creativity, chocolate hummus turns a classic dip into a fun, chocolatey treat — while showing just how delicious school food can be when you’re willing to think outside the box.

The bigger idea: Make the swap, not the sacrifice

Reducing added sugar doesn’t have to mean making meals less enjoyable or asking kids to give up the foods they love. Eat Real districts are proving that there are creative ways to make simple changes while keeping food delicious, familiar, and fun.

From fruit-infused water to fresh-fruit parfaits, savory breakfasts to chocolate hummus, these are the kinds of swaps that work in both the school cafeteria and the family kitchen. 

Watch Nora’s full CBS Mornings segment to learn more about the creative, simple swaps Eat Real districts across the country are making every day.