Schools across the city, state and nation have been grappling with developing meaningful and applicable guidelines on this issue of obesity for the past decade. Earlier “Competitive Food Guidelines,” set forth by USDA and individual State Departments of Education, prohibited only the sale of foods of minimal nutritional value: (Federal Register: 7 CFR Part 210.11). These standards attempted to address types of foods and beverages sold, provided, or served to students within school buildings. While some state standards may have been useful thirty years ago, most are outdated as they do not address the growing availability of vending machines, foods, candy and soda sold inside and outside of the cafeteria at fundraisers or in student stores. Competitive foods are relatively low in nutrient density and high in fat, added sugar and calories. Neither a la carte nor competitive foods are bound by dietary guidelines that the National School Lunch (NSLP), National School Breakfast, and After School Snack Programs must adhere to. National and State Departments of Education, School Boards, Food Policy Advocacy Organizations, the American Academy of Pediatrics, the Center for Science in the Public Interest, State Dietetic and School Food Service Associations and other representative groups have met over the past several years to establish or recommend nutrition standards to promote healthy eating habits among children. Massachusetts A La Carte Food Standards to Promote a Healthier School Environment is a guideline that has been established by the Massachusetts Action for Healthy Kids, first adopted in January 2004 and updated December 2009. These guidelines, along with the Institute of Medicine, the Alliance for a Healthier Generation Competitive Foods and School Beverage Guidelines, nutrition standards from School Nutrition Bill (H4459, S2322), and the HealthierUS School Challenge informed the latest revision to our policy.