Impossible Foods is Helping California School Cafeterias Add Vegan Options

Public school systems seek to keep children safe, healthy, and informed, but most school systems fall short in teaching kids about implementing healthy and environmentally-friendly eating habits. California Governor Gavin Newson wants to change that, approving a $700 million investment to improve cafeteria food service infrastructure with $100 million dedicated to expanding the plant-based and sustainable food options with the help of Impossible Foods, which just launched two new meatless options specifically for students. The additional $600 million will be allocated to compensating workers, increasing food budgets, and upgrading kitchen appliances.

Assemblymember Adrin Nazarian (D-Van Nuys) worked for years to sponsor this bill, a program (AB 588) that will help incentivize California public schools to improve their plant-based infrastructure. Participating public schools will receive reimbursement funding for their efforts in expanding the plant-based and sustainable food offerings.

“I am very excited to see plant-based school meals included in this year’s budget. Having this optional program for schools, in addition to their existing meat and dairy menus, will allow for an inclusive selection for our students,” Assemblymember Adrin Nazarian (D-Van Nuys) said in a statement. “Many school districts across our state have a sizable student population that requires or wants plant-based or restricted diet options and cannot afford the sometimes-higher prices. This year’s budget is a sizable step towards empowering schools to respond to their students’ needs.”

With the new budget, California will become the first state to invest public funds into a plant-based meal program. The budget will allow schools to better cater to plant-based students as well as adapt to other dietary restrictions. This program will give students an opportunity to learn about healthier eating at a younger age.

“A huge thank you to Assemblymember Adrin Nazarian for his persistence in championing the budget proposal to include funding for plant-based school meals and milks,” Founder and President of Social Compassion in Legislation a co-sponsor of AB 558, Judie Mancuso said in a statement. “This has been [a] four-year effort by the Assemblymember, our cosponsoring organizations, and the thousands of supporters throughout California who made their voices heard.”

Soon after California passed this investment, Impossible Foods announced that it would launch new selections developed for school lunch menus. Impossible made the announcement at the School Nutrition Association Annual Conference in Florida this week.

The food tech brand – which acquired Child Nutrition [CN] certification last year for the Impossible Burger and Sausage – unveiled a fully cooked Impossible Burger Patty that can be easily reheated by standard cafeteria kitchen appliances. The kid-friendly patty promises a completely balanced nutritional profile and earned a CN label from the US Department of Agriculture.

In addition, the brand will provide new whole grain Impossible Chicken Nuggets, slated to become available in by the end of 2022. The new plant-based nuggets will contain five more grams of fiber, 13 grams of protein per serving, and 40 percent less saturated fat than conventional chicken nuggets.

With new plant-based options, students will be introduced to healthier, more sustainable foods at an earlier age. Most children do not have access to vegan foods with low accessibility and food deserts around the United States. California’s new plant-based investment will provide students that align with ethical choices, sustainability standards, and dietary preferences. For the first time in the United States, a statewide public school system will take measures to fight the climate crisis with sustainable food and education.

“California’s historic investment in plant-based school meals will reduce the carbon footprint of public school food and expand access to healthy, culturally appropriate meals for millions of children,” Deputy Director of Food and Agriculture at Friends of the Earth Kari Hamerschlag said in a statement. “We are enormously grateful to Assemblymembers Nazarian and Kalra, Senator Skinner, and the many other legislators who have championed a school meal program that will build a healthy and just food system for this and future generations.”

Some parents feel reluctant to introduce plant-based eating to their children believing that a vegetarian diet will not provide enough nutrients. Recent research has disproved these myths, finding that vegetarian children are just as healthy as meat-eaters. Other studies have even claimed that a plant-forward diet earlier in life can lower health risks including heart disease more than 30 years later. To ensure that younger children can benefit from plant-based diets, healthy eating habits should be encouraged earlier in life.

“Bringing plant-based meals to schools will help students establish healthy eating habits that will last a lifetime,” President of the Physicians Committee for Responsible Medicine, another co-sponsor of AB 558, Neal Barnard, MD said in a statement. “Not only do these foods help students stay focused and energized in the classroom today, but they also reduce long-term risk for heart disease, Type 2 diabetes, obesity, and other chronic diseases.”

Before California’s statewide plant-based program was signed into law, several smaller-scale campaigns have helped bring plant-based meals to kids nationwide. This February, New York City public schools initiated the “Vegan Fridays” project to help introduce students to healthier, more eco-friendly meal options. Catering to all 1 million students in the NYC public school system, the new program led by vegan Mayor Eric Adams will help provide students with plant-based meals that would otherwise have low access to these foods.

This May, Illinois Governor J.B. Pritzker technically beat California to the punch. Despite its smaller scale, the governor signed a bill into law that will mandate plant-based school lunches statewide. The bill will not go into effect until August 1, 2023, but the program will provide vegan meals to 2 million students enrolled in the Illinois public school system. The law intends to help provide students with affordable lunch options, guaranteeing that the meal options will meet federal nutrition standards.

Several companies have also started helping provide plant-based alternatives to schools nationwide. Last September, Seattle-based Rebellyous Foods help provide six school districts with vegan chicken nuggets for their menus. MorningStar Farms launched a similar program that teamed up with over 3,000 schools and hospitals to provide meatless Incogmeato burgers to patients and students that otherwise had limited access to plant-based options.

For more plant-based happenings, visit The Beet's News articles. 

Everyone who contemplates going plant-based has the same question: where do I get my protein? Simple answer: Vegetables! Contrary to the popular belief that you have to eat animal protein to get enough into your diet, one of the best ways to get protein is by eating vegetables. Animals provide protein because they're fed a diet of plants that are high in protein, so if you cut out the middleman -- or middle cow or middle chicken in this case -- you can get the same protein just by going direct-to-the-source.

Soybeans are a legume but they are such a great source of protein that we had to lead the veggie list with it. There is more protein in just one ounce of soybeans than a cup of sliced avocado!1 cup equalsProtein - 28.6gCalories - 298Carbs - 17.1gFiber - 10.3gCalcium - 175mg

If the pod, that peas are grown in, is split down the middle, that is an indicator they are ripe. Seeds inside the pod vary and can be green, white or yellow. 1 cup equalsProtein - 8.6gCalories - 134Carbs - 25gFiber - 8.8gCalcium - 43.2 mg

Fresh corn is a great source of energy for those who like to stay active. Protein isn't all that corn has to offer. Corn provides the body with potassium and B vitamins. 1 cup equalsProtein - 5.4gCalories - 177Carbs - 123gFiber - 4.6gCalcium - 4.9mg

Artichokes are part of the sunflower family. The fiber in artichoke hearts is great for supporting digestion. 1 cup equals Protein - 4.8g Calories - 89 Carbs - 20g Fiber - 14.4g Calcium - 35.2mg

If not properly stored, Asparagus tends to go bad quickly, To elongate freshness, put damp paper towels around the stems, or place the entire asparagus bunch in a cup of water (like flowers) to maintain freshness longer. 1 cup equals Protein - 4.4g Calories - 39.6 Carbs - 7.4g Fiber - 3.6g Calcium - 41.4mg

Brussel sprouts have more Vitamin C than an orange. If your Brussel sprouts have a rancid odor that is an indicator you overcooked them. The smell occurs because the sprouts are composed of a great amount of sulforaphane. 1 cup equals Protein - 4g Calories - 56.2 Carbs - 40g Fiber - 4g Calcium - 56.2mg

If you are trying to lose weight broccoli is a great addition to your diet because it consists of 90 water and is also high in fiber. 1 cup (chopped) equals Protein - 3.8g Calories - 54.6Carbs - 11.2g Fiber - 5.2g Calcium - 62.4mg

Mustard greens provide the body with tons of Vitamin A, Vitamin C, Vitamin K and fiber. Adding steamed mustard greens into your diet has been known to lower cholesterol and reduce inflammation. 1 cup equals Protein - 3.2 g Calories - 21 Carbs - 2.9g Fiber - 2.8g Calcium - 104mg

Avocado is commonly mistaken as a vegetable but it is technically a fruit. This fruit had to be included in our veggie list because it isn't just tasty but super nutritious. Avocados are packed with protein but they are a great source of potassium and fiber. Avocados are a great addition to any salad, sandwich and even smoothie! 1 cup equals Protein - 3.0 g Calories - 240 Carbs - 12.8 g Fiber - 10.1g Calcium - 18 mg

Onions are an unappreciated food hero since they provide 20 percent of your daily Vitamin C and deliver an abundance of antioxidants that can reduce inflammation.1 cup (chopped) equalsProtein - 2.9gCalories - 92.4Carbs - 21.3gFiber - 2.9gCalcium - 46.2mg

The entire beetroot is edible including the leaves which contain loads of vitamin A, calcium, iron and potassium. Beetroot is high in sugar but is considered one of the most nutritious veggies used in salads and soups. 1 cup equals Protein - 2.8 g Calories - 74.8 Carbs - 17g Fiber - 3.4g Calcium - 27.2mg

Oyster mushrooms are commonly seen in Chinese dishes. They grow best in a controlled environment indoors. Oyster mushrooms have so many nutrients to offer besides protein such as iron, calcium, zinc and folic acid. 1 cup (raw and sliced) equals Protein - 2.8g Calories - 37 Carbs - 5.6g Fiber - 2.0g Calcium - 2.6mg

Bok Choy is a member of the mustard family. One of the oldest cultivated vegetables in the world, Bok Choy means "white vegetable” and is a great source of vitamins A, C, B6, K, and E, magnesium, potassium, iron, manganese, and calcium. 1 cup equals Protein - 2.7 g Calories - 20.4 Carbs - 3.1g Fiber - 1.7g Calcium - 158mg

Green beans are a great source of vitamins B, C and K, and minerals such as magnesium, iron and manganese. Green beans should be cooked before eating, to destroy lectins. China is the biggest grower of green beans in the world, exporting over 15 million tons a year. 1 cup equals Protein - 1.8 g Calories - 31 Carbs - 7 g Fiber - 2.7 g Calcium - 37 mg

The most nutritious way to consume cauliflower is steamed. Don't get intimidated by orange, purple or green cauliflower. All three types have the same benefits as white cauliflower. 1 cup equals Protein - 2.2g Calories - 28.6 Carbs - 5.4g Fiber - 2.8g Calcium - 19.8mg

You can eat the entire plant, root and leaves. The turnip root is high in vitamin C and the greens are high in vitamins A, C, E, B6 and K, believed to counter inflammation. Add turnip roots to soup, or mash them. Add them to salads. 1 cup equals Protein - 1.6g Calories - 28.8 Carbs - 6.3g Fiber - 5.0g Calcium - 197mg

Alfalfa sprouts might be little but they sure are powerful. Plus they're quick and easy to grow. They are loaded with Vitamin C, Vitamin K, Iron and more. But because they have been known to carry bacteria, make sure to fully cook alfalfa sprouts if you have a fragile immune system or are pregnant. 1 cup equals Protein - 1.3 g Calories - 8 Carbs - 0.7 g Fiber - 0.6 g Calcium - 10.6 mg

Keep your tomatoes fresher for longer by storing them stem down. When exposed to sunlight the Vitamin C in a tomato will diminish. 1 cup equals Protein - 1.3g Calories - 26.8 Carbs - 5.8g Fiber - 1.8g Calcium - 14.9mg

Zucchini has an abundance of potassium, even more than a banana! The reason zucchini isn't high in calories is that it is made up of 95% water. 1 cup equals Protein - 1.2g Calories - 28.8 Carbs - 7.1g Fiber - 2.5g Calcium - 23.4 mg

Spinach is filled with Vitamin A, Vitamin E, Vitamin K, fiber and protein. The best part about spinach is you can sauté it, blend it or eat it raw! Spinach is best grown in rainy and cool weather. 1 cup equalsProtein - 0.9gCalories - 6.4Carbs - 1.0 gFiber - 0.6gCalcium - 27.7 mg