Bill > HF212

Introduced Session

This bill relates to meals, food, and beverages provided to students enrolled in school districts, charter schools, and innovation zone schools. The bill provides that, when necessary, school districts, charter schools, and innovation zone schools are required to use natural fats and oils to prepare meals to be served to students as part of the school’s breakfast or lunch program. The bill prohibits schools from using margarine to prepare a meal to be served to students as part of the school district’s breakfast or lunch program. The bill defines “margarine” as any food product that is a substitute for butter and that is made with fats or oils that are not natural fats and oils. The bill defines “natural fats and oils” as butter, beef tallow, lard, coconut oil, avocado oil, and olive oil. The bill prohibits school districts, charter schools, and innovation zone schools from serving meals to students as part of the school’s breakfast or lunch program that contain blue dye 1, blue dye 2, brominated vegetable oil, green dye 3, margarine, potassium bromate, propylparaben, red dye 3, red dye 40, yellow dye 5, or yellow dye 6. The bill also prohibits schools from permitting the sale of any beverages that contain such ingredients during a school function or school-sponsored activity unless the sale does not take place on school district property or unless the sale takes place at least 30 minutes after the end of the school day. The bill applies to school years beginning on or after July 1, 2027.

AI Summary

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No sponsors listed

Other Sponsors (1)

Referred to Education. H.J. 895. (on 04/03/2025)

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Official Document