Ultra-processed food limits: directors name what blocks scratch cooking
A study in Public Health Nutrition, highlighted Oct. 19 by the University of California's Nutrition Policy Institute, surveyed and interviewed 20 food service directors in rural and urban San Joaquin Valley school districts about moving from ultra-processed items to scratch-cooked lunches. They cited inadequate kitchen equipment and facilities, trouble procuring more fresh foods and a lack of trained staff. An advisory board recommended funding to hire, train and retain kitchen staff and update kitchens, plus food hubs and simpler contracting. California's 2025 Real Food, Healthy Kids Act is the first state law requiring removal of certain ultra-processed foods from school meals.
Why it matters for directors: If your state is moving on ultra-processed foods, audit equipment, staff skills and fresh-food sourcing now, because those, not recipes, set the pace of change.
Original source: UC Nutrition Policy Institute ↗