This bill amends existing laws regarding the meals, food, and beverages provided to students in school districts, charter schools, and innovation zone schools. It mandates that these educational institutions comply with specific requirements related to meal preparation and prohibited ingredients, particularly if they offer breakfast or lunch programs. New provisions require that when necessary, schools must use natural fats and oils—defined as butter, beef tallow, lard, coconut oil, avocado oil, and olive oil—while explicitly prohibiting the use of margarine in meal preparation.

Additionally, the bill outlines a list of prohibited ingredients that cannot be included in meals served to students, which includes various food dyes and additives such as blue dye 1, brominated vegetable oil, and potassium bromate. It also restricts the sale of beverages containing these ingredients during school functions unless certain conditions are met, such as the sale occurring off school property or at least 30 minutes after the school day ends. The provisions of this bill will take effect for school years beginning on or after July 1, 2027.

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