We must continue to improve the quality of school nutrition in California
Via EdSource – Written by Erin Primer & Lena Alsarraf
California families straining to stretch their food dollars were dealt a major blow in March when the federal government announced it would end the boost to SNAP benefits (formerly known as food stamps) provided during the Covid-19 pandemic. Unfortunately, the tighter the squeeze on families’ budgets, the harder it is for parents to feed their kids fresh and nutritious food at home, rather than ultra processed foods loaded with added sugar and salt.
As a doctor serving Los Angeles families for the last three decades and a nutrition director for a central coast school district, we see the squeeze on families’ food budgets from two different perspectives, but we share a common view: Improving the nutritional content of school meals is essential to children’s brain and body health.
California would be the first state in the nation to adopt a firm, science-based standard governing the amount of added sugar and salt allowed in school meals. State leaders can ensure that every student has the fresh, nutrient-dense food they need to thrive by passing Senate Bill 348. Introduced by state Sen. Nancy Skinner, D-Berkeley, it builds on the state’s landmark universal school meal policy, which guarantees two free school meals per day for all students, by providing more fresh, scratch-made meals that contain less added sugar and salt.