California’s Historic Ban on Ultraprocessed School Foods

California has made history by becoming the first U.S. state to define and ban ultraprocessed foods (UPFs) in schools. Governor Gavin Newsom signed the “Real Food, Healthy Kids Act” into law, setting a major precedent in public health policy aimed at protecting the nutritional well-being of over one billion school meals served annually. The new law positions California at the forefront of a national movement to reform America’s food supply.

A Landmark Step Toward Healthier School Meals

According to a CDC report, American children currently get nearly two-thirds of their calories from ultraprocessed foods filled with additives, high-calorie sugars, unhealthy fats, and excess sodium. California’s new legislation not only defines what counts as ultraprocessed but also mandates that public health experts identify which foods pose the greatest risks to children’s health. Once these “ultraprocessed foods of concern” are identified, they will be phased out from school menus across the state.

This initiative stands in stark contrast to the federal “Make America Healthy Again” (MAHA) Commission led by Robert F. Kennedy Jr., which has been criticized for lacking concrete actions. While the MAHA report promised to “continue efforts” to define ultraprocessed foods, California’s law delivers actionable steps with clear timelines, proving that real policy reform is possible.

Barry Popkin, a distinguished public health professor at the University of North Carolina, emphasized that California’s leadership is filling the gap left by federal inaction. “The federal government has talked about defining ultraprocessed foods for years. California just went ahead and did it,” he said.

Defining and Phasing Out Ultraprocessed Foods

The Real Food, Healthy Kids Act defines ultraprocessed foods as those containing high levels of added sugars, sodium, saturated fats, nonnutritive sweeteners, artificial flavor enhancers, dyes, and stabilizers—ingredients often linked to obesity, diabetes, and liver disease. The law will set specific nutritional standards for different school levels, ensuring younger students are shielded from the most harmful additives.

Jesse Gabriel, the California assemblymember who introduced the bill, noted that the goal isn’t to remove all processed foods but to eliminate the worst offenders. “We need some processed foods for safety and shelf stability,” Gabriel explained. “But those loaded with harmful chemicals and linked to chronic diseases have no place in our schools.”

The law also gives regulators the authority to restrict foods banned or limited in other jurisdictions, such as the European Union, which has already taken action on certain dyes and additives. However, the implementation will take time. Food vendors must report all ultraprocessed products by February 2028, with full removal of harmful UPFs required by July 2035.

Bernadette Del Chiaro, senior vice president at the Environmental Working Group (EWG), said the journey to passing the bill faced intense lobbying. “Industry fought hard to block this law,” she said. “But bipartisan support and growing public awareness of chemical-laden foods made this victory possible.”

Despite possible pushback from federal authorities or industry groups, California’s move sends a clear message: the state is prioritizing public health and setting a standard for the nation. As Del Chiaro put it, “We’re on Team Public Health and Team Kids.”

With this groundbreaking step, California has laid the foundation for a healthier generation—one where school meals nourish rather than harm. The Real Food, Healthy Kids Act could very well inspire other states to follow suit, making America’s food future a little cleaner, safer, and healthier.