California Schools Face Challenges in Implementing New Food Standards by 2035

Anisha Patel, MD, a professor of pediatrics at Stanford Medicine and senior author of the study, noted, “It’s easy to say, ‘Let’s remove ultra-processed foods from school meals,’ but school districts will likely face many challenges in implementing this policy.”

Published on September 28 in Public Health Nutrition, the research identifies key challenges that food service directors expect, including budget constraints, limited staff, food procurement difficulties, and inadequate kitchen infrastructure. Lead study author Andrea Pedroza-Tobias, PhD, emphasized the need for increased funding to school food budgets to successfully implement the law. She remarked, “It’s an investment in the future of these kids. For many California children, two of the three meals they eat per day come from their schools.”

The California statute, known as AB 1264 or the Real Food, Healthy Kids Act, requires the elimination of specific ultra-processed foods from school menus by July 1, 2035. Similar legislation is being considered in other states, as the latest Dietary Guidelines for Americans advocate for reduced consumption of such foods. Recently, the U.S. Department of Health and Human Services launched a $32.5 million initiative to help school districts provide healthier food options for students.

The researchers define ultra-processed foods using the Nova classification, which includes industrially created food with additives designed to enhance taste or convenience. Examples include heat-and-serve meals, flavored yogurt, frozen pizza, and breakfast cereals.

The study involved interviews with food service directors from 20 school districts in California’s San Joaquin Valley, an area with many low-income families who rely on school meals. The interviews focused on anticipated barriers to eliminating ultra-processed items, allowing participants to share detailed insights into their challenges.

Fiscal constraints emerged as a major barrier. Many food service directors indicated that eliminating ultra-processed options, which are inexpensive and easy to prepare, would strain their budgets. After California introduced free meals for all K-12 public school students in 2021, funding increased, enabling schools to offer better menu choices. However, healthier, less processed foods are expected to raise costs, outpacing existing budgets and complicating procurement.

Amanda Harvey, director of nutrition services for the Fresno Unified School District, highlighted challenges faced when her district stopped using products containing food dyes due to difficulty sourcing more expensive alternatives. “Sometimes we have a shortage of pickles because of this food dye,” she explained.

Logistical challenges also include staffing and kitchen infrastructure. Many schools rely on part-time staff who may lack the skills to prepare meals from scratch, which takes more time. Transitioning workers to full-time roles would require increased budgets for wages and benefits.

Some schools are ill-equipped for scratch cooking, and retrofitting kitchens can be prohibitively expensive. Harvey’s district sought to make sandwiches from scratch in elementary schools but faced denial from the health department due to inadequate kitchen conditions. Meeting permitting standards would require significant financial investment, which often comes from district infrastructure funds, rather than cafeteria budgets.

Although some food service directors expressed concerns about student preferences, there are indications that students appreciate fresh options. Harvey's district collaborates with chefs in menu development and has seen positive feedback from students.

The study also explored how certain districts have addressed these challenges through grant funding, though reliance on temporary funding raises concerns about sustainability. Successful examples include districts with a food service director skilled in both culinary arts and nutrition, who engaged families and students in the meal preparation process.

The research team aims to equip legislators and school districts with insights to confront these challenges effectively. Patel concluded, “Moving from ultra-processed food to scratch cooking requires an upfront investment, but healthier school meals can pay off in the long term by preventing health care costs associated with diseases such as obesity, Type 2 diabetes, and cardiovascular disease.”

Collaborators on the study included researchers from the Dolores Huerta Foundation, Cultiva la Salud, and the Nutrition Policy Institute at the University of California Agriculture and Natural Resources. The study received funding from several health institutions and Stanford’s Maternal and Child Health Research Institute.