Amd §5, Chap 537 of 1976; add §§915-a, 915-b & 915-c, Ed L
Relates to purchases of food products for school meals from New York state farmers, growers, producers or processors; prohibits sale of school foods containing certain synthetic color additives; establishes a "healthy kitchens, healthy schools program" to provide grants for kitchen upgrades; prohibits school meals from containing more than 25 grams of added sugars per day, in aggregate.
NEW YORK STATE ASSEMBLY MEMORANDUM IN SUPPORT OF LEGISLATION submitted in accordance with Assembly Rule III, Sec 1(f)
BILL NUMBER: A7590
SPONSOR: Gandolfo TITLE OF BILL:
An act to amend the education law and chapter 537 of the laws of 1976,
relating to paid, free and reduced price breakfast for eligible pupils
in certain school districts, in relation to healthy school meals
PURPOSE OR GENERAL IDEA OF BILL::
This bill aims to incentivize schools towards offering healthier meal
options to their students.
SUMMARY OF PROVISIONS::
Section 1: Includes breakfast and snacks into the state's 30% initiative
for buying locally sourced products.
Section 2: Prohibits FD&C Red No. 40, FD&C Blue No. 1, FD&C Blue No. 2,
FD&C Green No. 3, FD&C Yellow No. 5, FD&C Yellow No. 6, and Titanium
dioxide from being used in school meals that are reimbursed through the
National School Lunch Act and Child Nutrition Act.
Section 3: Creates the "Healthy Kitchens, Healthy Schools" grant program
to fund capital upgrades to school kitchens. All schools that apply
shall receive sufficient funding for their projects. However, if such
funding does not exist, the State Education Department shall report and
request the total amount of money they need.
Section 4: Limits added sugar content in school meals to 25 grams.
Section 5: Effective date.
JUSTIFICATION::
New York State recognizes the vital role that healthy and nutritious
meals play in supporting the wellbeing and academic success of school
children. Providing healthy school lunches will help students reach
their academic potential, promote their overall growth and enhance their
long term health. To achieve these goals, New York State should imple-
ment the 30% Reimbursement Program, which incentivizes local school
districts to source food from local producers. In addition, ensuring the
nutritional value of school lunches requires limiting harmful additives
and excessive sugars. This legislation aligns with the American Heart
Association's recommendation to restrict added sugars in school meals to
no more than 25 grams per day, safeguarding students from the long-term
health risks associated with high sugar intake. Finally, to help local
schools prepare their food in more efficient and healthy ways, this
legislation also establishes the "Healthy Kitchens, Healthy Schools"
Grant Program, which will provide funding for schools to upgrade their
kitchen facilities. These improvements will enable schools to better
prepare fresh, nutritious meals that meet New York State's health and
wellness standards. By improved food sourcing, enhanced facility
upgrades, and stricter nutritional guidelines, this legislation takes a
comprehensive approach to ensuring that New York's students receive the
healthy meals they need to thrive.
PRIOR LEGISLATIVE HISTORY::
New bill.
FISCAL IMPLICATIONS FOR STATE AND LOCAL GOVERNMENTS::
Possible increase in state spending for grant program.
EFFECTIVE DATE::
This act shall take effect immediately.
