Bill H.868 aims to establish guidelines for Vermont's school food programs to phase out the use of ultra-processed foods and promote cooking from scratch with whole, fresh ingredients. The intent is to improve the nutritional quality of meals provided to students, thereby enhancing their overall health and well-being.

The bill emphasizes a shift towards healthier food options in schools, reflecting a growing concern about the impact of ultra-processed foods on children's health. By encouraging the use of fresh ingredients, the legislation seeks to foster better eating habits among students and support local agriculture.