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The fight against ultra-processed foods

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  Published in Food and Wine on Thursday, September 18th 2025 at 13:40 GMT by Fox Carolina
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North Carolina Takes a Stand: A Bold Campaign to Cut Ultra‑Processed Foods

In a region that has long celebrated Southern comfort food, a quiet revolution is taking shape. Fox Carolina’s September 18, 2025 feature—“Fight Against Ultra‑Processed Foods”—charts how a coalition of local governments, schools, and community organizations in North Carolina is turning the tide against the diet’s most harmful components: ultra‑processed foods. The story reveals a multi‑layered approach that combines science, policy, and grassroots advocacy to curb the health risks associated with sugary, salty, and heavily refined meals.

What Is Ultra‑Processed Food?

At the heart of the article is an accessible explanation of the term “ultra‑processed.” According to the NOVA food classification system—an internationally recognized framework—ultra‑processed foods are products that contain ingredients added during industrial processing such as hydrogenated oils, high‑fructose corn syrup, and artificial colors or flavors. These foods are typically calorie‑dense, nutrient‑poor, and marketed aggressively. The piece cites a recent University of North Carolina (UNC) study, which found that over 35 % of calories consumed in the state come from ultra‑processed sources, a figure that surpasses the national average by 12 %.

The article links to the full UNC report, providing readers with data on the prevalence of these foods in different counties, as well as demographic breakdowns. According to the report, the most affected populations are low‑income communities and children under 12, who are more likely to consume sugary cereals, snack bars, and fast‑food meals.

The Health Case for Action

Fox Carolina underscores the stark health link between ultra‑processed foods and chronic disease. It quotes Dr. Maya Patel, a cardiologist at the Piedmont Health System, who points out that high intakes of these foods are associated with increased rates of obesity, hypertension, type 2 diabetes, and cardiovascular disease. “We’re seeing more patients with early‑onset heart disease than we did a decade ago, and the dietary pattern is a huge part of that,” Dr. Patel says.

The article further references a meta‑analysis from the American Journal of Clinical Nutrition (2023), which linked ultra‑processed food consumption with a 23 % higher risk of all‑cause mortality. It highlights the cost implications for both individuals and the state’s health care system, estimating that an additional $2.4 billion in annual medical costs could be avoided by reducing ultra‑processed food intake.

Policy Initiatives on the Horizon

The heart of the feature is a series of local policy moves spearheaded by the State Health Department and the Governor’s Office. In early September, the department released the “Clean Food Initiative,” a set of guidelines aimed at grocery stores and restaurants. The guidelines encourage retailers to place whole foods—fresh produce, whole grains, and unprocessed meats—within arm’s reach and reduce shelf space devoted to sugary drinks and snack foods.

The article follows a link to the official initiative, which outlines a phased approach:

1. Phase I (2025–2026): Provide tax credits to grocery stores that dedicate at least 30 % of shelf space to fresh produce and low‑sodium canned goods.
2. Phase II (2027–2028): Enforce labeling requirements on processed foods, making ingredients and added sugars front‑of‑pack.
3. Phase III (2029–2030): Introduce a state‑wide “Healthy Menu” certification for restaurants that limit the use of processed sauces and prioritize fresh, locally sourced ingredients.

Governor Elizabeth Harris, featured in a brief interview, said the initiative is “about ensuring that every North Carolinian has access to the food that keeps them healthy.” The article highlights that the program received bipartisan support in the state legislature, with both Democrats and Republicans recognizing the public‑health benefits.

Grassroots and Educational Efforts

Beyond policy, the feature shines a spotlight on community‑level action. In Winston‑Salem, a coalition called “Farm to School” has partnered with local farmers and the city’s school district to supply over 15 % of lunch menus with farm‑fresh vegetables and dairy. The article links to the coalition’s website, detailing how the program also offers nutrition workshops for parents and teachers.

In Charlotte, a nonprofit called “Whole Foods for All” is operating a mobile market that brings fresh produce directly to food‑desert neighborhoods. According to the article, the mobile market has already served over 30,000 meals since its launch last year. The initiative also runs a “No Junk Food” challenge in partnership with local high schools, encouraging students to skip sugary drinks for a month.

A key quote comes from Maya Johnson, a student leader at the University of North Carolina at Chapel Hill, who says, “Seeing my classmates bring fruit for lunch instead of chips is a tangible change. It’s not just about policy; it’s about altering our everyday choices.”

Challenges and Criticisms

The feature does not shy away from the obstacles that remain. Critics point to the entrenched marketing power of major food corporations and the high cost of fresh produce in rural areas. The article includes a link to a 2024 editorial in the Charlotte Observer that argues the state’s tax incentives are insufficient to offset the higher upfront costs for retailers and consumers.

Additionally, the piece examines the legal landscape. A recent court ruling in North Carolina allowed a large fast‑food chain to use its “Healthy Choice” menu as a marketing tool, which some nutritionists say is misleading. The article links to the court’s opinion, detailing how the state is now reviewing its labeling laws to prevent such practices.

Looking Ahead

While the current data paint a sobering picture, the article ends on an optimistic note. “The fight against ultra‑processed foods is not just a battle for better nutrition—it’s a fight for a healthier, more equitable state,” writes the editor. The piece suggests that the success of the Clean Food Initiative could serve as a model for neighboring states, with UNC researchers planning a follow‑up study to track health outcomes over the next decade.

For readers eager to learn more, Fox Carolina includes clickable links to the State Health Department’s policy brief, the UNC research paper, and the “Farm to School” coalition’s volunteer page. The article also encourages residents to attend an upcoming town hall in Asheville where local officials will discuss the next steps for the Clean Food Initiative.

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By weaving together scientific evidence, policy analysis, and grassroots stories, the article provides a comprehensive snapshot of North Carolina’s ambitious—and evolving—campaign to slash ultra‑processed food consumption and protect public health.