California to Ban Ultraprocessed Foods in Schools in landmark Health Initiative
Table of Contents
California is poised to become the first state in the nation to phase out ultraprocessed foods from school meals over the next decade, a move heralded by health advocates and signed into law by Governor Gavin Newsom on Wednesday. The legislation aims to improve student health by limiting access to foods frequently enough high in sugar, salt, and unhealthy fats, while sparking a national conversation about nutrition standards in schools.
The new law directs the state’s Department of Public Health to establish definitions for “ultraprocessed foods of concern” and “restricted school foods” by mid-2028. Schools will begin removing these items from their menus by July 2029,with a complete ban on selling them for breakfast or lunch by July 2035. Vendors will be prohibited from providing these “foods of concern” to schools by 2032.
Governor Newsom, speaking at a middle school in Los Angeles, emphasized California’s leadership on children’s health. “California has never waited for Washington or anyone else to lead on kids’ health – we’ve been out front for years, removing harmful additives and improving school nutrition,” Newsom stated. “This first-in-the-nation law builds on that work to make sure every California student has access to healthy, delicious meals that help them thrive.” Earlier this year, Newsom issued an executive order requesting recommendations from the Department of Public Health on limiting the harms of ultraprocessed foods, and in 2023, he signed a law banning certain synthetic food dyes from school meals.
Growing National Concern Over Ultraprocessed Foods
The California law reflects a growing national movement to address the prevalence of ultraprocessed foods, which comprise roughly 60% of the average American diet. These foods, often characterized by long ingredient lists and artificial additives, have been linked to a range of health problems, including obesity, heart disease, and certain cancers. However, experts acknowledge that defining “ultraprocessed” can be challenging, as definitions may not fully encompass the range of foods impacting health.
Concerns Over Cost and Breadth of the Ban
Despite widespread support, the California law has faced some criticism. Some argue that the ban is overly broad and could unintentionally limit access to nutritious food options. “For foods served in schools, food and beverage manufacturers meet the rigorous unique safety and nutrition standards set by the USDA and state agencies,” a representative from the Consumer Brands Association stated. the association maintains its commitment to providing “safe, nutritious and convenient” products.
The California School Boards association has also expressed concerns about the financial implications of phasing out these foods. “You’re borrowing money from other areas of need to pay for this new mandate,” a spokesperson for the association explained, noting that the bill does not include additional funding. An analysis by the Senate Appropriations Committee estimates the law could increase costs for school districts by an unknown amount, potentially requiring them to purchase more expensive alternatives.
Districts Leading the Way in healthy School Meals
Despite the potential challenges, some California school districts are already proactively overhauling their menus. Michael Jochner, director of student nutrition at the Morgan Hill Unified School District, fully supports the new law. He described a shift towards sourcing organic produce from local farmers,and eliminating sugary cereals,fruit juices,flavored milks,and deep-fried foods like chicken nuggets and tater tots.
Similarly, Christina Lawson, Director of Food Services for the Western Placer Unified district, has increased the proportion of scratch-made meals on school menus from 5% to 60% over the past three years. Her district now offers items like buffalo chicken quesadillas made with tortillas from a nearby Nevada City bakery. “I’m really excited about this new law as it will just make it where there’s even more options and even more variety and even better products that we can offer our students,” Lawson said. “becuase variety is the number one thing our students are looking for.”
dr. Ravinder Khaira, a pediatrician in Sacramento, underscored the importance of the law in addressing a growing surge of chronic conditions in children linked to poor nutrition. “Children deserve real access to food that is nutritious and supports their physical, emotional and cognitive development,” Khaira stated. “Schools should be safe havens, not a source of chronic disease.”
Associated Press health writer JoNel Aleccia in Temecula, California, contributed.
