Purpose/Objectives: Increasing children's fruit and vegetable (FV) consumption is an important goal for the National School Lunch Program (NSLP). In 2012 the NSLP began requiring students to select a FV. The objective of this study was to compare children's FV choices in two school cafeteria environments a year before these new USDA regulations took effect. Methods: Elementary school (grades 3-5) children's FV choices were measured during Spring 2011 at two northeast schools (NES-A and NES-B) using three validated dietary assessment methods. NES-A had a self-serve salad bar, whereas NES-B served pre-portioned FV and pizza daily. Results: Of 555 trays assessed (n = 284 NES-A, n = 271 NES-B), 15.3% (n = 85) had no FV selected. A higher percentage of trays from NES-A had no FV (23.6%, n = 67) in comparison to NES-B (6.6%, n = 18) (p < 0.0001). On average children selected more processed FV (PFV) (80.8g) than whole FV (WFV) (40.5g, p < 0.001). The mean amount of FV selected was lower in NES-A (111.4g) than NES-B (131.5g,p < 0.01). When trays without a FV were removed, quantities selected were not significantly different between schools (p = 0.46). For PFV, 100% fruit juice was on 41.4% of trays (n = 230) and pizza was on 42.1% of NES-B trays (n = 114). Trays with pizza or 100% fruit juice were less likely to have a WFV (p < 0.001, p < 0.0001 respectively). Applications to Child Nutrition Professionals: Children selected larger amounts of FV in a cafeteria environment that offered pre-portioned FV and pizza daily. Children were more likely to select juice and pizza than WFV. Promoting school children's selection and consumption of whole rather than processed FV may help school nutrition programs comply with NSLP sodium and saturated fat requirements. Identifying healthier PFV recipes and understanding what WFVs students prefer are strategies schools can use to improve FV choices.