This bill establishes regulations for school districts, charter schools, and innovation zone schools regarding the ingredients used in meals served to students during breakfast and lunch programs. Specifically, it mandates compliance with the requirements outlined in section 283A.6, which prohibits the inclusion of certain ingredients in meals. The newly added provisions specify that if a charter school or innovation zone school provides a breakfast or lunch program, they must adhere to the same standards as school districts.

The bill explicitly prohibits the serving of meals that contain red dye 40, yellow dye 7, or margarine. This initiative aims to ensure that students receive healthier meal options by eliminating these specific ingredients from school meal programs. The legislation reflects a growing concern for the nutritional quality of food provided in educational settings.

Statutes affected:
Introduced: 256E.7, 283A.6