Healthy, Climate-Friendly School Meals Are on the Rise in California
Report finds significant growth in culturally diverse, whole, plant-based school mealsSAN FRANCISCO – A new report, Plant-Based Trends in California’s School Lunches, finds remarkable improvements on school menus in the state’s largest 25 school districts. The new analysis from Friends of the Earth found that availability of healthy, plant-based lunches increased 60% from just 7% of menu options in 2019 to 11% in 2023.
High schools and middle schools are leading the way, with more than half of schools (56%) offering plant-based menu options each day in 2023 compared to 36% of schools in 2019. The number of elementary schools offering plant-based weekly options increased more than threefold, from 16% of districts in 2019 to 60% in 2023. The report also found a significant reduction in highly processed meats and cheese-heavy entrees since 2022.
The report highlighted 41 new plant-based entrées, added just in the past year, including healthy and culturally diverse options like chana masala bowls, vegan tamales, tofu ramen and veggie falafel wraps.
“It’s remarkable to see the progress we’ve made from the days when a peanut butter and jelly sandwich was the only plant-based option,” said Nora Stewart, Climate-Friendly Food Senior Program Manager at Friends of the Earth. “Today’s generation of students recognize the climate and health benefits of plant-based food, and California’s school districts are stepping up to meet the demand.”
“Plant-based options we serve like black bean burgers and Southwest black bean & corn salad are hugely popular with students,” said Jennifer Lebarre, Director of Nutrition Services for San Francisco Unified School District. “We continue to increase those options, including this year’s plant-based nuggets, sweet Thai chili stir fry and tofu adobo. It’s heartwarming to see the students enjoy these healthy, environmentally friendly meals.”
The report attributes the rise in plant-based offerings to the significant policy and financial support provided by the state for healthy and scratch cooked meals as well as the availability of technical assistance from several non-profits, including Friends of the Earth.
Despite these gains, one-quarter of districts still do not offer plant-based entrées and another quarter only offer nut butter and jelly as a plant-based option. This leaves many students without access to adequate nutritious, plant-based school meals. While supportive state policies have helped many California schools with healthier menus, the report points to additional policy changes needed at the federal level, particularly adding more plant-based protein options in the USDA Foods program.
“It is important for students feel valued, welcome and excited about the meals we prepare and serve. Many students in our district have vegetarian or meatless practices and other students prefer vegetarian meals for religious or other familial customs, so incorporating plant-powered menu items into our cycle makes sense,” said Lisa Vorce, Twin Rivers Unified School District. “As a Registered Dietitian and a School Nutrition Specialist, I use new vegetarian or vegan options to introduce the concept of plant-powered eating and promote healthy school meals. Introducing and promoting the fantastic benefits plants play educates and encourages students to incorporate more vegetables including legumes, nuts and seeds into their healthy meals.”
Contact: Shaye Skiff, Friends of the Earth, [email protected]