The Healthy, Hunger-Free Kids Act of 2010 required the US Department of Agriculture to revise the meal patterns and nutrition standards of the National School Lunch and School Breakfast Programs. Among the new standards was a requirement for sodium reduction. In accordance with the final rule, schools began reducing the average sodium content of meals in 2014. Gradual reductions will continue to occur over the next several years. As these standards are implemented, students should get closer to meeting the Dietary Guidelines for Americans, thereby lowering their risk of chronic disease. This presentation will review the strong science and public health rationale for reducing sodium in children’s diets and in school meals.