California Bans Ultraprocessed Foods in Schools
California has taken a groundbreaking step in public health by becoming the first state in the United States to legally define and restrict ultraprocessed foods (UPFs) from being served in schools. Governor Gavin Newsom signed the “Real Food, Healthy Kids Act” into law, a move that aims to eliminate harmful ultraprocessed products from more than one billion meals expected to be served to schoolchildren during the 2025–26 academic year.
The new law represents a major shift in how the state — and potentially the nation — approaches nutrition and food safety for children. Passed by the California legislature in September, the bill seeks to ensure that students consume meals made from healthier, less processed ingredients.
According to data from the Centers for Disease Control and Prevention (CDC), nearly two-thirds of calories consumed by U.S. children come from ultraprocessed foods filled with artificial additives, refined sugars, salt, and unhealthy fats. These products have been linked to rising obesity rates and chronic diseases in both children and adults.
Defining Ultraprocessed Foods
The Real Food, Healthy Kids Act introduces a formal definition for ultraprocessed foods — a task few countries have accomplished. The law classifies UPFs as products containing synthetic ingredients such as flavor enhancers, artificial dyes, emulsifiers, nonnutritive sweeteners, and high levels of sodium, fat, or added sugar.
Public health experts will be responsible for determining which of these foods are most harmful. Items labeled as “ultraprocessed foods of concern” will then be gradually phased out of California’s school food programs.
Assemblymember Jesse Gabriel, who sponsored the bill, praised the law as a bold step toward protecting children’s health. “California isn’t waiting for debates or reports — we’re taking action,” he said. “This is about giving our kids real food and a fair shot at good health.”
While other states have yet to adopt similar measures, California’s action contrasts sharply with federal efforts like the “Make America Healthy Again” (MAHA) initiative, which has yet to produce a concrete definition or enforcement plan regarding ultraprocessed foods.
Battling Industry Opposition
The bill faced strong resistance from food industry lobbyists. Bernadette Del Chiaro, a senior vice president at the Environmental Working Group, said the opposition was fierce but expected. “Every time health-focused legislation is introduced, industries fight tooth and nail to protect profits,” she noted. Despite this, the measure passed with overwhelming bipartisan support — only one lawmaker voted against it.
Del Chiaro credited the bill’s success to growing public concern over chemical additives in food, water, and air. “People are waking up to the reality that we’ve allowed too many toxins into our daily lives. This law is part of the solution,” she said.
Gradual Implementation
The legislation sets a realistic timeline for implementation. Food suppliers must report all ultraprocessed items by February 1, 2028, and harmful UPFs must be completely removed from school menus by July 1, 2035. The law allows limited use of minimally processed items for safety and shelf-life reasons, but those containing ingredients linked to health risks like cancer, diabetes, or fatty liver disease will be banned entirely.
California’s move is expected to inspire other states — and potentially federal agencies — to take similar action. As Del Chiaro summarized, “We’re standing up for kids, for public health, and for the future. California is proving that real food should be the standard, not the exception.”
