Challenges and opportunities in school food regulation in Mexico

Abstract

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This article analyzes the implementation of the new “Guidelines for the preparation, distribution, and sale of food and beverages in schools of the National Education System”, in force since March 29, 2025, which prohibit the sale of ultra-processed products high in sugar, fat, and sodium. The measure seeks to prevent chronic noncommunicable diseases from an early age and promote healthy school environments through the consumption of fresh, nutritious, and culturally relevant foods. However, it faces significant structural challenges such as food insecurity, regional inequality, insufficient school infrastructure, and the limited participation of key stakeholders such as parents and local authorities. The regulation develops within a complex context, where, according to ENSANUT 2018, only 44.5% of Mexican households experience food security; in the school setting, the prevalence of overweight and obesity reaches 35.5% among children aged 5 to 11 and 38.4% among adolescents, while chronic malnutrition and anemia persist in rural and Indigenous communities, reflecting a nutritional paradox marked by the wide availability and low cost of ultra-processed foods compared to the limited accessibility of healthier options. The school food environment plays a decisive role in shaping consumption habits. Evidence shows that isolated interventions fail if the spaces where students acquire food are not sustainably transformed. In this sense, the guidelines represent progress, but their effectiveness will depend on complementary actions: intersectoral coordination, strengthening of infrastructure, staff training, and the provision of accessible and culturally acceptable options. More than a prohibition, a comprehensive strategy is required that combines regulation, nutrition education, and the promotion of physical activity, while considering the country’s social and cultural inequalities.