California Budget Makes Major Investment in Healthy School Meals 

Budget protects School Meals for All and invests in school kitchens and workforce, farm-to-school programs, and healthy, sustainable food procurement—including plant-based food and beverage options. 

Sacramento, CA — Friends of the Earth applauds Governor Gavin Newsom and the California Legislature for approving a state budget that strengthens California’s nation-leading school meals program through investments in school kitchen infrastructure, the school food workforce, Farm to School, and healthy food procurement while protecting the state’s School Meals for All Program. 

The final budget includes: 

• $500 million for the Kitchen Infrastructure and Training (KIT) Program, which will help schools upgrade kitchens, train staff, expand scratch cooking, and procure healthy food and beverage options—including plant-based foods and non-dairy beverages. 

• Continued funding for California’s School Meals for All Program, ensuring free breakfast and lunch for every student. 

• $25 million for California’s Farm to School Incubator Grant Program, connecting schools with California farmers while increasing students’ access to fresh, local foods. 

• $14 million for the Healthy School Food Pathway Program, helping build a skilled school food workforce equipped to expand scratch cooking and prepare fresh, healthy meals.   

“California is continuing to lead the nation by investing in school meals that are healthier, more inclusive, and better for the climate,” said Chloë Waterman, Senior Program Manager at Friends of the Earth. “By ensuring schools can use Kitchen Infrastructure and Training funding to procure plant-based foods and nondairy beverages, this budget helps equip districts with the resources they need to expand student choice while reducing the climate impact of school meals.” 

Earlier this year, Friends of the Earth joined more than 120 school districts, health professionals, anti-hunger groups, environmental organizations, parents, students, and other advocates in urging lawmakers to provide funding for school districts to take advantage of a new federal flexibility that allows schools to offer non-dairy milk on the lunch line. In California, where nearly 80% of public school students are students of color— many of whom have difficulty digesting dairy— and roughly 60% are from low-income households and rely on school meals as a primary source of nutrition, ensuring access to non-dairy milk has significant equity implications. Students who cannot consume dairy are often left without a nutritionally comparable option, despite the state’s leadership on School Meals for All. 

Assemblymember Robert Garcia championed language that enables schools to use KIT funds to purchase plant-based food and beverage options, including nondairy milk. 

“I thank the Governor and my fellow Legislators for helping secure California students more school food options. The expanded dietary flexibility will allow students access to meals that meet their needs and a child who is not worried about hunger is a child who will be able to learn,” said Assemblymember Garcia. 

California has already demonstrated what these kinds of investments can accomplish. 

Through the state’s School Food Best Practices Fund, which concluded at the end of the 2024-2025 school year, participating school districts significantly expanded healthy, plant-based school meal offerings. A total of 158 California school districts (34% of funding recipients) reported using the funding to expand plant-based food offerings. An analysis of  participating districts found that the share of plant-based entrées offered nearly doubled, from 13.5% to 26.1%. 

These results demonstrate that targeted state investments can help schools expand healthy, inclusive menu options while reducing the climate footprint of school meals, since plant-based foods and beverages generally produce far fewer greenhouse gas emissions.  

“The Kitchen Infrastructure and Training Program supports our capacity to serve higher-quality meals. The ability to use these funds for plant-based foods and nondairy beverages means we can better meet the diverse dietary needs and preferences of the students we serve,” said Josh Goddard, Director of Nutrition Services at Santa Ana Unified School District.  

“When the state invests in school nutrition, students see the difference,” said Kerry Billner, Child Nutrition Director for Los Gatos Union School District. “These funds help us modernize our kitchens, train our staff, and offer a wider variety of fresh, culturally relevant, and plant-forward meals that meet the diverse needs of our students.” 

“I hope my school utilizes this money to make nondairy milk available in my cafeteria and to add more plant-based menu options,” said Juliana Stapleton, a rising senior at Poway Unified School District. “It would mean that everyone at my school is able to receive a meal that meets our needs, and that all dietary requirements are considered when creating our school lunch menu.” 

“I want to see school meal options that not only support the health of me and my friends but that are also environmentally responsible,” said Livia Ascheim, a recent graduate of Cupertino High School. “I’m excited to see schools across California utilize this funding to shift to more plant-forward menus that are inclusive, nutritious, and good for the planet.” 

“Adding more plant-based options will make school lunches accessible for students with allergies and dietary restrictions,” said Aanya Mody, a rising junior at Irvine Unified School District. “In addition to this, the change will encourage students to choose sustainable, environmentally friendly food options.” 

California’s continued investment comes as school districts across the state increasingly seek to serve meals that are healthier, more culturally inclusive, and better for the environment while addressing workforce shortages and aging kitchen infrastructure. 

“We commend Governor Newsom and the Legislature for prioritizing investments in healthy, climate-friendly school meals in a tough budget year. This budget will help even more students access healthy, inclusive meals while strengthening local economies and building a more resilient food system,” Waterman added.  

Media contact: Jessica Christopher, [email protected], 610-945-8615 (PT)