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California lawmakers are advancing landmark legislation that would phase out certain ultra-processed food additives from public school meals, positioning the state as the first in the nation to regulate such chemicals in K-12 cafeterias.
Assembly Bill 1264, authored by Assemblymember Jesse Gabriel and co-authored by Assembly Republican Leader James Gallagher, passed the Assembly with a 65–1 bipartisan vote in June. The bill is now under consideration in the state Senate.
Ultra-processed foods often contain ingredients such as emulsifiers, synthetic dyes, artificial sweeteners, and preservatives. A growing body of research links these additives to chronic health conditions, including metabolic diseases, heart issues, and mental health concerns in children.
A 2018 study published in the journal Pediatrics found that, despite some studies indicating slowing growth, the prevalence of obesity and severe obesity among children and teens in the United States grew consistently between 1999 and 2016. The authors found that over the study period, all child and adolescent age groups and populations had an increase in severe obesity, in particular.
According to studies, children from low-income homes are also more likely to be obese and have less physical fitness. The scarcity of reasonably priced, healthful food is one of the causes.
According to Dr. Rohit Kohli, chairman of gastroenterology at Children's Hospital Los Angeles and an authority on fatty liver disease in children, the prevalence of processed and ultra-processed foods is a major contributing cause to the fact that one in five children in America suffer from obesity.
Kohli believes it's a good idea to try to minimize or eliminate ultra-processed foods from California school meals, which are especially important for low-income kids. “We would see societal-level benefits from a societal change,” he said.
According to Morgan Hill Unified School District nutrition director Michael Jochner, the district's move to whole foods or "clean" packaged goods has resulted in a 30% decrease in food expenses over the last five years. He claimed that cooperating with local farmers accounts for a large portion of the savings.
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