By Katie Vance and Matthew Soderlund

Schools across the Capital Region will soon ban “ultra-processed” foods as part of a statewide law that initially applies to lunch but will later be extended to breakfast. 

The law defines ultra-processed foods as those with excessive, unhealthy fats, added sugars and starches, as well as those with many artificially produced colors, flavors and preservatives. That is starting to get consumers’ attention: This definition could include many favorite foods and drinks like  breakfast cereals, processed bread, potato chips, crackers, pretzels, pudding, salad dressing, sauces, sodas, caffeinated beverages, deli meats and frozen meals. 

Supporters say the law will  make schools serve healthier food to children, providing students with proper nutrition that’s essential to their academic success. Several students at Wheatland Union High School recently said that they felt improper nourishment significantly affects their ability to do well in the classroom. 

“School lunch may not be important to me because I bring my own lunch, but I know that not everyone has that privilege,” said WUHS student Will Smith. “When I don’t eat during school, I feel hangry and more distracted.”

Joe Franklin, who plays football at Wheatland High, said that school lunches are a great backup plan for him, as he sometimes forgets to pack a lunch before school. 

Kuulei Moreno, the head chef at Wheatland Union High School, said she is dedicated to feeding students the healthiest food possible, and that the newly passed law will help her achieve an even healthier campus. 

 “Food is one of the most universal ways to connect with people,” Moreno observed. “When students know that their meals are prepared with skill, creativity, and genuine care, it makes a difference.”

Another important goal of this bill is to use locally-sourced California produce to provide students with daily healthy meals. 

Denise Alvarado, a mother of four children who attend school and eat school lunch in North Highlands, said that her children are already noticing healthier food choices at school, including a salad bar.

“They’re putting out carrot sticks, broccoli, and celery, “Alvarado observed. “You have to ask for ranch because kids like to make a mess.”

A few organizations opposed the new law, including the American Beverage Association, the California Grain and Feed Association, the Pacific Egg and Poultry Association and the California School Boards Association. 

“While the bill’s intent to improve student nutrition is commendable,” the Consumer Brands Association said in a statement, “it introduces significant financial and administrative burdens on school districts and will result in fewer products available, increasing costs and reducing choice.”

Moreno felt differently about the financial impacts of buying healthier food. 

“I don’t see healthier meals as an obstacle — I see them as an investment,” Moreno said. “When students eat well, we see better attendance, improved focus, and stronger academic performance. With thoughtful planning, scratch cooking, and strong relationships with suppliers and local producers, we can provide nutritious meals that stay within our budget. Healthy food doesn’t have to be expensive; it just has to be intentional.”

Roseville Unified District officially said that the bill “represents a strong effort to phase-out the most concerning ultra-processed foods from school meals in California.”

Under the new law, all foods provided at schools must have a fruit, vegetable, dairy, protein, or whole grain as their first ingredient, or a combination of foods that contain a quarter cup of fruits or vegetables that meet the following standards: 

(1)No more than 35 percent of its total calories shall be from fat.

(2)Less than 10 percent of its total calories shall be from saturated fat. 

(3)Not more than 35 percent of its total weight shall be composed of sugar, including natural and added sugars.

(4)Contains less than 0.5 grams of trans fat per serving.

(5)Contains no more than 200 milligrams of sodium per item, package, or container sold

(6)Contains no more than 200 calories per individual food item.

However, these parameters do not apply to nuts, nut butters, seeds, seed butters, reduced-fat cheese, part-skim cheese, eggs, fresh fruits and vegetables, seafood and dried fruits. 

Foods in schools can no longer contain artificial food dyes, such as Red 40, Blue 1, Blue 2, Yellow 5, and Green 3. This is a long-awaited change, as Red 40 has been linked to causing irritability and restlessness in some children. 

Some of these food additives have already been banned in other countries, while most European countries require warning labels on foods containing harmful dyes, such as Red 40. 

“Unlike whole or minimally processed foods, UPFs offer little nutritional value while contributing to chronic health conditions, including cancer, cardiovascular disease and Type 2 diabetes,” the Center for Food Safety said in a statement supporting the bill. “Most of these food additives have already been banned by the European Union.”

The California State Department of Public Health will have a finalized list of regulations listing the restricted foods and beverages by June 1 2028, but the entirety of the bill is aimed to be in full effect by 2035.