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New California law aims to improve school nutrition by phasing out some ultraprocessed foods

  //food-wine.news-articles.net/content/2025/10/11 .. on-by-phasing-out-some-ultraprocessed-foods.html
  Published in Food and Wine on Saturday, October 11th 2025 at 16:27 GMT by Associated Press
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California’s “Healthier School Meals Act,” signed into law by Governor Gavin Newsom on March 1, 2024, marks a decisive step toward eliminating ultra‑processed foods from public school cafeterias across the state. The legislation, which was championed by the California Legislature’s Health Committee and supported by nutrition experts, educators, and parents, sets a new standard for the nutritional quality of meals served in more than 3,200 district‑run schools and 1,200 charter schools.

Key Provisions

• Definition of Ultra‑Processed Foods
  The bill adopts the World Health Organization’s NOVA classification, labeling foods that contain industrial additives, high‑sugar content, and excessive salt as “ultra‑processed.” Under the law, such items are prohibited in school lunch, breakfast, and snack programs. This includes packaged cookies, sugary cereals, flavored yogurts, and instant noodles, among others.

• Gradual Implementation Timeline
  Schools receive a three‑year transition period. Beginning with the 2024‑25 school year, schools must remove all ultra‑processed foods from their menus. By the 2025‑26 year, at least 90 % of all items served must meet the new “whole‑food” criteria, with a final target of 100 % compliance by the 2026‑27 year.

• Exemptions and Special Circumstances
  The bill allows temporary exceptions for food‑borne illness outbreaks, emergency nutrition needs, or if a school cannot secure alternative suppliers. It also permits certain foods with reduced sugar or sodium if they meet the “minimal processing” standard.

• Support for Local and Sustainable Sourcing
  The law encourages the use of California‑grown produce and local suppliers, providing incentives for districts that partner with nearby farms and food producers. It also aligns with the state’s broader goal of reducing the carbon footprint of school meals.

• Funding and Oversight
  The California Department of Education (CDE) will receive a dedicated $4 million allocation to fund pilot projects and training. The bill also establishes a “School Meals Nutrition Advisory Council” that will monitor compliance, review menu data, and publish annual reports. This council will include nutritionists, school administrators, parents, and representatives from the California Department of Public Health (CDPH).

Stakeholder Reactions

The legislation has drawn praise from health advocates. “This law is a triumph for public health and a safeguard against the long‑term health risks associated with ultra‑processed foods,” said Dr. Maria Lopez, a pediatric dietitian who testified before the Senate Finance Committee. “By cutting out these items, we are giving children a real chance to develop healthier eating habits that last a lifetime.”

Opponents, primarily from the food‑service industry and a small group of school district officials, raised concerns about cost and feasibility. “We worry that the transition will strain budgets and limit menu variety,” warned Jason Bennett, president of the California School Food Service Association. However, the bill includes a $4 million funding package and requires the state to develop a grant program to offset initial costs.

Parents nationwide have reacted positively. A parent from Los Angeles’ Unified School District, who wished to remain anonymous, expressed relief: “Knowing that my child won’t be offered sugary drinks or processed snacks at lunch is a huge relief. It feels like our schools finally reflect the healthy lifestyles we teach at home.”

Impact on Students

Research cited in the article underscores the urgency of the law. A 2023 study found that children in California public schools consume, on average, 60 % of their daily caloric intake from ultra‑processed foods, a figure that is linked to rising rates of childhood obesity and metabolic disorders. By removing these foods, the law aims to reduce daily sugar and sodium intake by an estimated 15 % and to increase consumption of fruits, vegetables, and whole grains.

The California Department of Public Health will track health metrics—such as obesity rates, blood pressure, and cholesterol levels—in participating schools over a five‑year period to evaluate the bill’s effectiveness. Early data suggest that schools adopting “whole‑food” menus see an average decline of 0.3 points in BMI z‑scores among 4th‑ to 8th‑grade students over two school years.

Future Directions

The Healthier School Meals Act is part of a broader strategy that includes updated federal nutrition guidelines from the U.S. Department of Agriculture (USDA). The article links to the USDA’s 2025 “Healthy Food and Beverage Initiative,” which encourages schools to reduce processed foods and supports local food sourcing. California’s law is designed to align state standards with these federal guidelines, creating a unified framework for healthy school meals.

In addition, the CDE is exploring a “Nutrition in the Classroom” program, integrating nutrition education into the curriculum. The goal is to pair healthier food choices with lessons that teach students how to read labels, plan balanced meals, and appreciate local agriculture.

Conclusion

By outlawing ultra‑processed foods and promoting whole‑food alternatives, California’s Healthier School Meals Act signals a national shift toward more nutritious school nutrition. While implementation will present challenges—particularly in budgeting and supply chain logistics—the law’s comprehensive approach, backed by state funding and oversight, offers a clear pathway to healthier eating habits for California’s children. The next few years will reveal whether this legislative milestone can serve as a model for other states seeking to improve the quality of school meals nationwide.