California Schools Face Challenges in Eliminating Ultra-Processed Foods by 2035

Anisha Patel, MD, a senior author of the study and a professor of pediatrics at Stanford Medicine, noted that while the goal to remove ultra-processed foods is straightforward, school districts will encounter numerous obstacles. The research, published in Public Health Nutrition, highlights concerns voiced by food service directors, including budget constraints, staffing limitations, procurement difficulties, and inadequate kitchen infrastructure.

Funding will be crucial for successful implementation of the new legislation, said Andrea Pedroza-Tobias, Ph.D., the lead author. Pedroza-Tobias, an assistant professor at the University of California, Irvine, emphasized the importance of investing in school food programs since many California children rely on schools for a significant portion of their daily meals.

The law, known as AB 1264 or the Real Food, Healthy Kids Act, mandates the removal of specific ultra-processed foods considered harmful by July 1, 2035. Other states are contemplating similar laws to reduce childhood obesity and associated health risks. The latest Dietary Guidelines for Americans also advise reducing the intake of ultra-processed foods.

Recently, the U.S. Department of Health and Human Services initiated a $32.5 million program to assist school districts in delivering healthier meals to students. Ultra-processed foods, described using the Nova classification system, are industrially manufactured products containing additives that alter their taste or convenience. The California law provides a detailed definition, specifying prohibited additives and required nutrient balances.

The Stanford team interviewed food service directors from 20 school districts in the San Joaquin Valley, an area with many low-income families. Respondents were asked about anticipated barriers to removing ultra-processed foods and their experiences with related challenges.

A key barrier identified was financial. Many ultra-processed foods are cheap and easy to prepare, increasing the likelihood that their removal will stretch existing budgets. California has been providing free meals to all K-12 public school students since 2021, reimbursing districts approximately $4.60 per lunch. While universal meal programs have increased participation and funding for school food services, transitioning to less processed options will likely raise costs and complicate food sourcing.

For example, Amanda Harvey, director of nutrition services in the Fresno Unified School District and a member of the study’s advisory board, encountered difficulties sourcing dye-free pickles due to higher costs and vendor challenges. Strategies to reduce food expenses, such as purchasing cheaper commodity foods from the USDA, could inadvertently lead to more ultra-processed items on menus.

Beyond financial issues, staffing and infrastructure limitations pose challenges. Many schools have part-time workers trained only for heating and serving meals, not cooking from scratch. Upgrading facilities to meet health standards for scratch cooking requires substantial investment. In some cases, attempts to cook from scratch were denied due to inadequate permitting standards, leading to reliance on central kitchens with proper equipment.

Despite these hurdles, some districts have successfully transitioned to providing more scratch-cooked meals by securing grants or engaging families in the process. One district even boosted acceptance of these meals through community competitions where students submitted recipes.

The authors of the study aim to inform legislators and school districts about potential challenges and ways to overcome them. Patel emphasized that while the transition from ultra-processed to scratch-cooked meals requires initial investment, it can ultimately lead to long-term health benefits and cost savings by preventing obesity and related health conditions.