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California is on the verge of becoming the first state in the U.S. to define and ban ultra-processed foods (UPFs) in school meals. The legislation, which has passed both chambers of the California legislature, is awaiting Governor Gavin Newsom’s signature. If enacted, it will mark a significant milestone in food policy, as it will be the first instance globally where UPFs are defined by law.
Ultra-processed foods are characterized by their factory formulation, which typically includes high levels of sugars, unhealthy fats, and various additives. Common examples include sodas, chips, sweetened yogurts, and packaged breads. Currently, UPFs account for approximately 73 percent of the food supply in the United States. This legislative move follows California’s previous initiatives, such as the implementation of free school meals for all students in 2022 and a ban on synthetic food dyes in 2023.
Historically, defining UPFs has been challenging due to the vague criteria used to classify them. The proposed California legislation aims to provide clarity by targeting any food or beverage that contains specific processing agents, particularly those high in sugar, sodium, or saturated fat. This comprehensive approach sets California apart from other states, which have varied in their legislative responses to school meal standards and food safety.
California’s efforts have sparked a broader movement among states reevaluating school meal policies. As of 2025, several states, including Arizona, Arkansas, and Louisiana, have enacted legislation banning certain food additives in school meals. A total of at least 18 states have introduced over 40 bills addressing this issue.
The influence of California’s legislation could extend beyond its borders, potentially reshaping national food safety norms. The state’s large economy often drives changes in national industries, which may lead to a shift in school meal standards across the country.
However, implementing these changes presents challenges, particularly concerning costs and logistics. Transitioning away from UPFs will require additional preparation and staff time in schools. Despite these challenges, proponents of the legislation argue that many districts that have already begun shifting towards healthier food options have not only maintained their budgets but in some cases have saved money.
Overall, California’s bold move to regulate ultra-processed foods in schools may serve as a catalyst for improved nutrition standards and healthier food options for students nationwide.
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