California’s 25 largest school districts are serving more plant-based meals than ever before

A brand new report from the nonprofit Associates of the Earth (FOE) finds huge strides in plant-based college meals throughout California. The detailed evaluation was collected between 2019 and 2022, and centered on the state’s 25 largest college districts, which collectively serve 1.83 million college students and account for 121 million lunches yearly.

FOE discovered that 68 % of those college districts serve vegetarian meals each day or weekly, which represents a 54 % improve since 2019.


“Throughout California, college diet providers groups need to present extra plant-based choices to fulfill rising pupil demand,” Nora Stewart, director of the California Local weather Pleasant Faculty Meals Program at FOE, tells VegNews.

“There are additionally large advantages to plant-based college meals, together with elevated pupil inclusion, pupil well being, and local weather,” says Stewart.

The plant-based meal growth in California

General, the variety of vegetarian entrees has elevated by 16 % since 2019. Faculties right here have moved towards providing high-quality vegetarian entrees like tofu teriyaki, vegetarian tamales, chana masala, and vegetable lo mein.

“College students and employees are thrilled to search out out that the brand new additions to the menu are vegan,” Ksenia Glenn, director of diet providers for Upland Unified Faculty District in San Bernardino County, California, mentioned in a press release.

“It sparks a dialog concerning the necessary position that meals selections can play in local weather safety,” Glenn mentioned.

Stewart factors out that diet groups in native colleges are supported by nonprofits like FOE, which gives them with sources like microgrants that assist recipe growth, style testing, pupil growth, and extra. FOE at present works with greater than 90 college districts to assist put vegan choices on their menus.

Within the Santa Ana Unified Faculty District, positioned within the higher Los Angeles space, progressive vegetarian entrees have been launched to fulfill the varied cultural, spiritual, moral and well being wants of its college students.


The area’s new plant-based Wednesday program focuses on Latin American culinary traditions by showcasing menu objects like in a single day oat horchata, lentil picadillo, and tofu and potato empanadas. The purpose is just not solely to supply wholesome choices but in addition to supply meals that go well with the varied backgrounds of the scholar physique.

“College students who comply with a plant-based weight loss plan expressed emotions of inclusion and assist, whereas college students who comply with a flexitarian weight loss plan shared an elevated appreciation for being uncovered to extra plant-focused choices,” Josh Goddard, director of diet providers for Santa and Anna Unified, mentioned in a press release.

The California Legislature’s position has additionally been necessary in enacting meals coverage reforms which have positively impacted the standard, sustainability, and entry of faculty meals throughout the state.

Progress within the state is about to proceed as California Governor Gavin Newsom permitted a $308 billion state funds in 2022 that included a big allocation to broaden plant-based meal choices in colleges. The funds allocates $100 million to buy plant-based and sustainably produced meals. An extra $600 million has been allotted to develop college kitchen infrastructure and prepare meals service staff.

The transfer made California the primary state to speculate public funds in plant-based college meal packages.

Processed meats and dairy merchandise nonetheless dominate college menus

Though plant-based meal choices are rising in reputation, there are vital challenges in lowering the variety of processed meat choices.


The FOE report discovered that vegetarian choices nonetheless signify solely 8 % of all entrees. Sadly, processed meat entrees, alternatively, noticed an 11 % improve and now make up practically a fifth (18 %) of all choices.

Greater than half (57%) of all menu objects include cheese, and a few are extremely processed and embody meat, similar to pepperoni pizza.

“The USDA spends a whole lot of tens of millions of {dollars} to subsidize meat, dairy, and extremely processed meals yearly by way of the USDA Meals Program,” Stewart says.

This creates an uphill battle for vegan choices, making it tougher for them to compete financially. “Plant-based protein sources like lentils, tofu and tempeh can not pretty compete with animal merchandise which can be primarily offered free to colleges,” says Stewart.

Moreover, the previous few years have seen vital employees shortages and lack of income for college diet providers. The COVID-19 pandemic has exacerbated these challenges, impacting the availability chain and making it troublesome for colleges to develop USDA-compliant plant-based menus.

To handle these challenges, Associates of the Setting is looking for a complete overhaul of the USDA’s meals program, together with introducing minimally processed, natural plant-based protein choices like tofu, lentils, and black bean burgers. FOE can also be calling for the elimination of processed lunch meat and elevated transparency in this system to raised align college meals with US dietary tips and make them extra local weather pleasant.


“It’s also necessary that the USDA take away obstacles from its present diet requirements to serve vegetarian and vegan choices, and take away the requirement to devour dairy milk as a part of a compensable meal,” Stewart says.

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