California has passed a groundbreaking new law set to gradually remove certain ultraprocessed foods from school meals over the next decade. Signed by Governor Gavin Newsom, this pioneering legislation—the first of its kind in the nation—aims to significantly enhance the nutritional quality of food provided to students across the state.
Ultraprocessed foods, which are frequently loaded with sugar, excessive salt, and unhealthy fats, have been strongly linked to various serious health issues in children, including obesity, type 2 diabetes, and heart disease. This new policy establishes a clear timeline for reducing these unhealthy items in schools, underscoring California’s steadfast commitment to improving children’s health and nutrition.
Defining Ultraprocessed Foods and the Implementation Timeline
The law mandates that California’s Department of Public Health must establish precise definitions for “ultraprocessed foods of concern” and “restricted school foods” by mid-2028. Following this, schools are required to begin phasing out these identified foods by July 2029. By July 2035, school districts will be completely prohibited from selling these restricted items for breakfast or lunch, and food vendors will be barred from supplying them starting in 2032.
Governor Newsom signed this pivotal bill at a Los Angeles middle school, highlighting California’s leadership in this area. “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,” he stated, as reported by the Associated Press.
Potential Impact on Schools and Food Suppliers
This new legislation could potentially increase costs for school districts, as it does not include additional funding to support the transition. The California School Boards Association has voiced concerns, cautioning that districts might need to reallocate resources from other essential areas to comply with the new mandate. Troy Flint, a spokesperson for the association, noted that districts would be “borrowing money from other areas of need” to adhere to the law, according to the Associated Press.
Conversely, the Consumer Brands Association criticized the ban for being overly broad. John Hewitt, representing the association, argued that manufacturers already comply with “rigorous unique safety and nutrition standards set by the USDA and state agencies” and are committed to providing “safe, nutritious and convenient” products, as cited by the Associated Press.
Current Efforts to Enhance School Meals
Even before this statewide mandate, some California school districts had already initiated efforts to reduce ultraprocessed foods. For example, Michael Jochner, director of student nutrition at Morgan Hill Unified School District, successfully eliminated sugary cereals, fruit juices, flavored milks, and deep-fried items like chicken nuggets and tater tots. He prioritizes sourcing organic produce locally, typically within a 50-mile radius, and prepares most meals from scratch or as semi-homemade dishes, the Associated Press reported.
Similarly, Christina Lawson, director of food services at Western Placer Unified, has dramatically increased the proportion of scratch-made dishes on school menus from 5% to approximately 60% over the last three years. Her district also sources more food locally, offering diverse meals such as buffalo chicken quesadillas made with tortillas from nearby Nevada City. Lawson expressed optimism about the new law, believing it will lead to “even more options and even more variety” for students, as quoted by the Associated Press.
Understanding Health Concerns Associated with Ultraprocessed Foods
Ultraprocessed foods are a significant source of calories in the American diet, making up over half of the average daily intake. While numerous studies have linked these foods to chronic health conditions, the precise mechanism—whether it’s the industrial processing itself or the high concentrations of sugar, fat, and salt—remains a complex area of research.
Defining ultraprocessed foods precisely has proven challenging. The most widely used system, developed by Brazilian researchers, categorizes foods based on their level of industrial processing. This classification can be intricate, as some processed foods, such as tofu and certain whole-grain breads, can be beneficial for health.
The U.S. government is actively working on establishing a federal definition for ultraprocessed foods to more effectively address public health concerns, according to recent announcements.
Pediatrician’s Endorsement for Children’s Well-being
Dr. Ravinder Khaira, a pediatrician practicing in Sacramento, testified in support of the law during a legislative hearing. He emphasized that the ban directly addresses a concerning rise in chronic health conditions among children, which are frequently linked to poor nutrition. “Children deserve real access to food that is nutritious and supports their physical, emotional and cognitive development,” Dr. Khaira stated. “Schools should be safe havens, not a source of chronic disease,” as reported by the Associated Press.
California’s new law marks a substantial step forward in efforts to promote healthier school meals and significantly reduce children’s exposure to ultraprocessed foods. This carefully phased approach provides ample time for both schools and food suppliers to adapt, all while striving to cultivate a healthier future generation.