California Bans Ultra-Processed Food in Schools
AB 1264, the Real Food Healthy Kids Act, makes California the first state to phase out ultra-processed food from school cafeterias. Here is what the law does, when it takes effect, and what it means for families.
Information current as of February 2026
Policy developments change frequently. Check official government sources for the latest updates.
What AB 1264 Does
The Real Food Healthy Kids Act (AB 1264) is a California state law that phases out ultra-processed foods from meals served in public school cafeterias. Signed into law in 2025 by Governor Gavin Newsom, it makes California the first state in the nation to explicitly restrict foods based on their degree of industrial processing rather than just their nutritional profile.
This distinction matters. Current federal school nutrition standards, governed by the USDA's National School Lunch Program, focus on calorie counts, sodium limits, and food group servings. A product can meet all of those federal requirements while still containing dozens of industrial additives, artificial colors, emulsifiers, and reconstituted protein blends. AB 1264 addresses the gap by asking a fundamentally different question: not just what nutrients a food contains, but how it was made.
The law directs the California Department of Education (CDE) to develop a working definition of ultra-processed food based on the NOVA food classification system, and to establish enforceable standards that school food service programs must meet during a phased rollout between 2029 and 2035.
1st
state to restrict school food by processing level
6.2M
students in California public schools affected
~73%
of current school lunch items classified as ultra-processed
Why Processing Level Matters
A 2022 JAMA Network Open study found that roughly 73% of foods served in the National School Lunch Program qualified as ultra-processed under NOVA criteria. These products often meet USDA calorie and nutrient targets while relying on industrial formulations that bear little resemblance to home-cooked meals. Learn more about how processing level is measured in our guide to ultra-processed foods.
Key Timeline
AB 1264 follows a phased approach designed to give school districts, food manufacturers, and supply chains time to adapt. The law does not require overnight changes.
By January 2028: Regulations Finalized
The California Department of Education must publish final regulations defining which foods qualify as ultra-processed and establishing compliance standards. This includes ingredient-level criteria, allowable exceptions, and enforcement mechanisms.
2029-2030: Large Districts Comply
School districts with more than 50,000 enrolled students must remove ultra-processed foods from cafeteria menus. This covers the state's largest urban districts, including Los Angeles Unified, San Diego Unified, and Fresno Unified.
2031-2032: Medium Districts Comply
Districts with 10,000 to 50,000 students must meet the new standards. This phase captures the majority of suburban and mid-size districts across the state.
2034-2035: All Districts Comply
Small and rural districts complete the transition. By the 2034-2035 school year, every public school cafeteria in California is expected to serve meals free of ultra-processed food as defined by the finalized regulations.
Implementation Is Still in Progress
As of February 2026, the CDE has convened advisory panels but has not yet published draft regulations. The final definition of ultra-processed food for compliance purposes is still being developed. Key open questions include whether certain fortified products (like enriched bread) will be exempted, how school-prepared items versus commercially purchased products will be evaluated, and what documentation schools must maintain.
California's Working UPF Definition
AB 1264 references the NOVA Group 4 classification as its foundation. Under NOVA, ultra-processed foods are industrial formulations made mostly or entirely from substances derived from foods and additives, with little or no intact food. The hallmark of ultra-processing is the presence of ingredients you would not find in a home kitchen.
The CDE's regulatory framework is expected to identify ultra-processed foods by the presence of specific marker ingredients. While the final list has not been published, the legislative text and advisory panel discussions point to the following categories of concern.
Marker Ingredients Likely Targeted
- High-fructose corn syrup and other industrial sweeteners
- Hydrogenated and interesterified oils
- Artificial colors (Red 40, Yellow 5, Blue 1, etc.)
- Artificial flavors and flavor enhancers
- Emulsifiers (polysorbates, carrageenan, soy lecithin)
- Chemical preservatives (BHA, BHT, TBHQ, sodium benzoate)
- Modified starches and protein isolates
Products Likely Affected in Schools
- Reconstituted chicken nuggets and patties
- Flavored milk with added sugars and thickeners
- Commercial frozen pizza with extended ingredient lists
- Packaged snack bars and cookies
- Fruit cups in corn syrup and sweetened applesauce
- Hot dogs and processed deli meats with nitrates
- Sugary cereals and flavored oatmeal packets
Notably, AB 1264 does not ban all processed food. Cheese, canned vegetables, plain bread, pasteurized milk, and frozen fruits and vegetables are all processed to some degree but are not classified as ultra-processed under NOVA. The distinction hinges on whether a food has been industrially reformulated with cosmetic additives and substances not used in ordinary cooking. Our ingredients-to-avoid guide covers these categories in detail.
How This Compares to Our Processing Score
The approach taken by AB 1264 aligns with the ingredient-based methodology behind our Processing Score. Products scoring above 8.0 (Level 4: Ultra-Processed) in our database would generally fall within the scope of AB 1264. You can search for specific school food products in our database of 1.98 million products to see their processing level.
How AB 1264 Differs from Existing School Nutrition Standards
Federal USDA meal patterns already govern what schools can serve through the National School Lunch Program. AB 1264 adds a new dimension to these requirements rather than replacing them.
| Standard | USDA Meal Patterns | AB 1264 (New) |
|---|---|---|
| Focus | Nutrient content (calories, sodium, fat, food groups) | Ingredient quality and processing level |
| Chicken nuggets | Allowed if meeting calorie and protein targets | Restricted if made with reconstituted protein, artificial additives |
| Flavored milk | Allowed (fat-free flavored milk permitted) | Restricted if containing artificial flavors, HFCS, or thickeners |
| Fruit cups | Count as fruit serving regardless of packing medium | Must be packed in juice or water, not corn syrup |
| Whole chicken breast | Allowed | Allowed -- whole cuts with minimal ingredients remain compliant |
The practical result is that schools will need to source simpler products. Instead of commercially produced chicken nuggets with 30 or more ingredients, a compliant alternative might be baked chicken thighs seasoned with salt, pepper, and garlic. Instead of flavored milk with added sugar and carrageenan, schools would serve plain milk. The nutritional targets remain the same -- the path to meeting them changes.
What Parents and Schools Need to Know
Whether you are a parent trying to understand what your child will be eating, or a school administrator preparing for compliance, here are the most important takeaways.
For Parents
- No immediate changes. Your child's school lunch menu will not change until at least the 2029-2030 school year at the earliest.
- You do not need to wait. You can begin reducing ultra-processed food in packed lunches now. Our kids and UPF guide has practical lunch ideas and snack swaps.
- Advocate locally. School wellness committees welcome parent input. Ask your district about its plans for AB 1264 compliance and whether early adoption is feasible.
- Teach food literacy. Use this as a conversation starter with your kids about reading food labels and understanding ingredients.
For Schools and Districts
- Start auditing menus now. Review current menu items and identify which products would likely be classified as ultra-processed based on the NOVA framework.
- Engage food service vendors. Communicate upcoming requirements to suppliers early. Some manufacturers are already developing reformulated products with shorter ingredient lists.
- Explore scratch cooking. Districts that invest in kitchen infrastructure and staff training for scratch or semi-scratch cooking will have an easier transition.
- Apply for state grants. California has earmarked transition funding. Monitor the CDE website for grant application windows.
Check What Your Kids Are Eating Now
You can look up specific products served in your child's school cafeteria in our product database to see their Processing Score and ingredient breakdown. Common school food items like chicken nuggets, hot dogs, and breakfast cereals are all searchable by brand and product name.
Potential National Implications
California has a long history of setting food policy trends that eventually influence national standards. The state's 2020 school meal standards for sodium, whole grains, and flavored milk were adopted years before the USDA updated its own rules. AB 1264 could follow a similar trajectory.
The food industry is already responding. Major school food manufacturers have begun developing product lines with shorter ingredient lists and fewer industrial additives, anticipating that other states may follow California's lead. If the California market (the largest public school system in the nation) demands reformulated products, those products become available to every other state as well.
At the federal level, the USDA has signaled interest in updating school nutrition standards to consider food processing, though no concrete proposals have emerged. AB 1264 provides a real-world test case that federal regulators can study before considering nationwide action.
A Note on Opposition
AB 1264 has drawn criticism from food industry groups, some school administrators, and supply chain advocates who argue that the law will increase meal costs, reduce student participation in school lunch programs, and create compliance burdens for under-resourced districts. These are legitimate operational concerns that the phased timeline and state funding provisions attempt to address. The CDE regulatory process includes public comment periods where stakeholders can raise specific implementation issues.
Frequently Asked Questions
When does AB 1264 actually take effect?
AB 1264 was signed into law in 2025 but does not ban ultra-processed foods immediately. The California Department of Education must finalize regulations defining ultra-processed food by January 2028. Schools then have a phased compliance window: large districts (over 50,000 students) must comply by the 2029-2030 school year, medium districts by 2031-2032, and small districts by 2034-2035. This graduated timeline gives food service programs time to reformulate menus, find new suppliers, and train staff.
Does the law use the same NOVA classification system used on this site?
AB 1264 references the NOVA food classification system as its framework, specifically targeting Group 4 (ultra-processed) products. However, the California Department of Education has latitude to adapt the definition for practical school food service application. The working definition focuses on industrial formulations containing substances not typically used in home cooking -- such as hydrogenated oils, high-fructose corn syrup, artificial colors and flavors, emulsifiers, and other cosmetic additives. This aligns closely with how our Processing Score identifies ultra-processed products, though the final regulatory definition may include specific exemptions or thresholds.
Will schools still meet USDA nutrition requirements?
Yes. AB 1264 does not override or replace existing USDA meal pattern requirements for the National School Lunch Program. Schools must continue meeting federal nutrition standards for calories, macronutrients, and food group servings. The law adds an additional layer on top of USDA requirements by restricting the types of ingredients and processing methods used to meet those standards. For example, a school can still serve chicken -- but it would need to be whole chicken breast rather than reconstituted chicken nuggets made with 30 or more ingredients.
What happens to schools that cannot afford to comply?
The legislation includes provisions for state funding to help districts transition. California allocated an initial budget for grants targeting food service infrastructure upgrades, staff training, and partnerships with local farms and minimally processed food suppliers. Schools participating in the federal Community Eligibility Provision (which provides free meals to all students in high-poverty schools) receive priority funding. Additionally, the phased timeline gives smaller districts with fewer resources up to ten years to fully comply.
Could other states pass similar laws?
California frequently serves as a legislative testing ground for food policy, and several states are watching AB 1264 closely. As of early 2026, legislators in New York, Illinois, and Massachusetts have introduced preliminary measures referencing ultra-processed food in school nutrition. However, no other state has passed a comparable law yet. The success or failure of California's implementation will likely determine whether this becomes a national trend. Federal action remains unlikely in the near term, but school districts in any state can voluntarily adopt similar standards without waiting for legislation.
Continue Learning
Ultra-Processed Food & Kids →
Practical strategies for reducing UPF in your child's diet with school lunch ideas and age-specific approaches
What Are Ultra-Processed Foods? →
Understand the NOVA classification, processing levels, and the science behind ultra-processing
Browse by Category →
Explore processing scores across 13 food categories to find less-processed alternatives
Disclaimer: All tools and data visualizations are provided for educational and informational purposes only. They are not intended as health, medical, or dietary advice. Product formulations change frequently — always check the actual label for current ingredients and nutrition facts before making purchasing decisions. Consult healthcare professionals for personalized dietary guidance.