By Naoki Nitta for Civil Eats.
Broadcast version by Suzanne Potter for California News Service reporting for the Solutions Journalism Network-Public News Service Collaboration

In 2021, Josh Goddard came across some sobering news. That year’s United Nation’s Intergovernmental Panel on Climate Change (IPCC) report showed that globally, meat and dairy production is responsible for fueling nearly a third of human-caused methane gas emissions.

The IPCC assessment “was pretty unforgiving,” says the director of nutrition services for Southern California’s Santa Ana Unified School District (SAUSD), in making “strong connections between our food systems and climate change.” Methane is a short-lived but potent greenhouse gas that scientists say has driven roughly 30 percent of Earth’s warming since pre-industrial times.

The news was “an impetus for action” for Goddard, who runs one of the state’s largest school meal programs serving upwards of 10 million lunches, breakfasts, snacks, and suppers annually with more than 80 percent of students eligible for free and reduced-priced meals.

With blessing from administrators and the community, Santa Ana schools started offering an entirely plant-based lunch menu once a week. Milk is still available daily per U.S. Department of Agriculture’s (USDA) requirement. The revised offerings, which include creative dishes such as tempeh tacos and buffalo cauliflower wraps, have helped reduce SAUSD’s climate impact, Goddard says. His EPA-guided calculations estimate a district-wide reduction in emissions by about 1,300 tons a year.

Santa Ana’s efforts, however, are not unique. Across the nation, students returning to school have found expanded plant-based options in their cafeteria offerings. But in California, an array of recent progressive school food initiatives has helped raise the bar on making lunch menus not just more climate-friendly, but healthier and more inclusive, by appealing to a greater range of dietary preferences and restrictions—as well as palettes.

“Kids and lentils aren’t good bedfellows,” says Goddard. With tight budgets and complex USDA reimbursement requirements, appeasing the palettes of 39,000 students can be a challenge. But along with creativity, ingenuity, and state support, investments in kitchen facilities, equipment, and staff training, he says, “can make something like lentil piccadillo rather special.”

Plant-Powered Progress

As school districts across the country move to a plant-forward menu approach, many have widened their offerings far beyond cheese pizzas and nut butter sandwiches. In 2022, the New York School System introduced “Plant-Powered Fridays,” serving up hot, vegan meals such as zesty chickpea stew and a bean and plantain bowl to its 1.1 million students. Lee County schools in Florida—the 32nd largest school district in the country—have been dishing up bean burger gyros and breaded tofu nuggets weekly since 2015.

At public schools in Minneapolis, “we make [plant-based dishes] a choice, every single day,” says Bertrand Weber, director of the district’s culinary and wellness services. While selections often include dairy products, they steer clear of meat analogs such as imitation chicken tenders and “bleeding vegan burgers,” he says.

Instead, offerings focus on fiber-rich, whole and minimally-processed ingredients including legumes and pulses, pea protein crumble, and soy products such as tofu and tempeh—foods that are better aligned with the nutritional guidelines of leading public health organizations.

Plant-based foods are not the most popular items on the menu, Weber concedes. He estimates the “take rate” is about 10 percent—though he has seen steady growth in demand since implementing the change two years ago. In nearby Richfield, the district reports that on some days, nearly half of its students reach for the vegan choice. “Our approach is, here are the [daily] options that you have,” he says, “and one of those is always non-meat.”

Such broader selections caters to the shifting trend among Gen Z towards plant-based diets—which, despite an increase in overall U.S. meat consumption, has jumped sevenfold since 2017.

“Everybody seems to have a different reason for eating plant-based foods,” says Kayla Beyer, founder of Deeply Rooted Farms. The plant-based protein manufacturer supplies a pea crumble to schools across the country that replaces ground beef “one for one,” without changing recipes.

The product checks many boxes including environmental, health, and animal welfare concerns, says Beyer, while helping schools respond to dietary, religious, and cultural restrictions. Unlike imitation meat burgers decried by environmental advocates for their heavy carbon footprint, the shelf-stable crumble requires minimal processing and ships dry, thereby lightening transport costs and freeing up refrigerator space. The low-allergen ingredient is also certified kosher and halal, “so it has broad appeal” in an understated way, she adds. “We want to normalize plant-based food and not stigmatize it.”

Revamping the Menu

Back in California, a new report from Friends of the Earth (FOE) finds that in the state’s 25 largest school districts, lunches are increasingly leaning towards inclusivity. The study, which reviewed changes in menus from the past four years, found that more than two-thirds now serve non-meat, non-dairy entrees at least once a week—a 50 percent spike since 2019. Additionally, more than half of middle and high schools offer a plant-based option every day.

“We were astonished to see the progress, despite 2020 being such a tough year for school nutrition services,” says Nora Stewart, FOE’s California climate friendly school food manager, who led the study, noting the unprecedented challenges in staffing and supply chains during the height of the pandemic.

Stewart points to a confluence of major state initiatives that helped propel the effort, starting with the Universal Free Meals Program. Along with nine other states, California has extended federal pandemic-era benefits to offer free breakfast and lunch to all students, regardless of income status.

Along with ensuring equitable meal access, the state has also made significant investments in school food policy reform aimed at improving the quality and sustainability of cafeteria menus. California’s $60 million Farm to School Incubator Grant Program, a first in the country, supports districts in sourcing organic and locally grown foods.

Additionally, the Kitchen Infrastructure and Training (KIT) fund allocates $600 million to upgrade school cooking facilities and train staff to expand on-site meal preparation. And a one-time $100 million fund helps districts implement these and other nutrition- and climate impact-minded measures.

The state support is invaluable to menu transition, Stewart says. While beans and legumes are cheap, procuring and transforming plant-based ingredients into appealing meals—ones that can compete with popular options—can be a challenge, she adds. And the USDA Foods program, which provides schools with subsidized meat, dairy, and other select commodities, covers a limited range of plant-based proteins such as beans and nut butters, “so the [state] funding helps to really offset some of those costs.”

Moises Plascencia, farm to school program coordinator in Santa Ana, says that the new programs help elevate plant-forward menus to a whole new level. The support for local sourcing allows procurement from farms within a 70-mile radius, giving the district access to a greater choice of fresh produce.

With a near-90 percent Latino population, ingredients such as tomatillos, Mexican squash, and herbs resonate with students, he notes, and lets kitchen staff “provide culturally relevant foods.” And that ups the appeal of any school lunch, he adds, “because then, you’re providing folks with things they want.”

Nevertheless, the tight $5 per-meal federal reimbursement rate often hamstrings budgets. “Nutrition service directors are hugely incentivized to use their pot of money on the USDA foods program,” says FOE’s Stewart, which ultimately skews the menu towards a heavy reliance on federally subsidized animal products.

Further south in Temecula Valley, limited budgets aren’t the only deterrent to embracing a full plant-based menu, says Amanda Shears, Temecula Valley Unified School District’s (TVUSD) assistant nutrition services director, in an email. Overall demand in the 27,000-student district—where nearly a quarter qualify for free and reduced lunches—is “minimal,” she adds, so “my goal is to design menus for everyone . . . using the resources and funds available.”

All district schools offer daily vegetarian options, but most contain cheese and dairy, says Ava Cuevas, a junior at TVUSD’s Chaparral High School. And the two vegan options—the bean burger and salad bar—are served in limited quantities, so they’re “sold out in minutes,” she adds.

As an animal welfare activist, Cuevas sees plant-based diets addressing a range of concerns, including climate impact and access to healthy food. She has also experienced food insecurity in the past, so the value of school lunches is not lost on her, she says. “Knowing that I can’t rely on [it] is definitely a distraction.” She’s stepping up her advocacy this fall—though until things change, she adds, “it’s [going to be] a lot of peanut butter and jelly sandwiches.”

Meanwhile, Shears maintains that “making more plant-based meals available is important to me,” noting that the district is trying to ramp up scratch cooking and local sourcing of fruit and greens. Yet her department faces pressing priorities: Since the pandemic, school kitchens have been “severely understaffed,” she says, and equipment and facilities need an upgrade to better accommodate onsite food storage and preparation. The state funds, she adds, will be definitely helpful in the endeavor.

Statewide, the FOE report found that beef, cheese, and poultry together accounted for more than two-thirds of school purchases through the USDA program. Plant-based protein, on the other hand, made up just 2.5 percent of the pie, despite representing 8 percent of menu offerings. The USDA is currently considering a proposal for expanding credit options to include whole nuts, seeds, and legumes, according to an agency spokesperson contacted by Civil Eats.

Not surprisingly, cheeseburgers and ground beef entrees are among the most popular lunch selections in California schools. Yet, because of cattle’s large methane footprint, those choices result in 22 times more greenhouse gases in the atmosphere than tofu noodle bowls or a plant-based wrap, Stewart notes, and account for nearly half the climate footprint of all protein served at lunch.

And while pizza and other cheese-heavy dishes have only a quarter of the impact, the relative inefficiency of cheese production—it takes almost 10 pounds of milk to make a pound of cheese—still equate to sizable emissions, along with high water and land use requirements.

“We’re increasingly drawing the connection between food as a driver of climate change,” Stewart adds. With an enrollment of nearly 6 million students in California public schools, “even just a small shift [towards a plant-based diet] could have a profound impact” in reversing the course.

Yet revamping menus to steer schools in a plant-forward direction—and for that matter, a more nutrition-minded one—requires equipping them with adequate resources, says Brandy Dreibelbis, executive director of culinary at the Chef Ann Foundation, a nonprofit that promotes whole ingredient, scratch cooking and better nutrition in schools.

Investing in kitchen facilities and culinary training for staff is key to tailoring healthier meals, Dreibelbis says, and transitioning lunches away from processed heat-and-serve foods. “Cooking from scratch gives [schools] much more flexibility in their menus,” particularly whole ingredient, plant-forward ones. And other upgrades such as larger refrigerators can boost the procurement of fresh, locally grown ingredients, helping to truncate the supply chain and create more transparent connections to the food source.

As part of a national organization, Dreibelbis has seen progress in all 50 states, but California is way ahead of the game, she says, especially with the recent flood of initiatives. “There’s so much more momentum and progress [in the state] around school food in general.”

And ultimately, schools have an influential role in shaping the eating habits of their students—and steering the course of consumption towards more climate-conscious choices.

“It’s a big opportunity to make sweeping changes to our food system right now,” says SAUSD’s Goddard. “If the federal government [runs] one of the largest feeding operations on the planet, why shouldn’t that be a venue for change?”


Naoki Nitta wrote this article for Civil Eats.


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School buses are getting cleaner in Washington state after this year's legislative session.

Lawmakers in Olympia passed House Bill 1368, which will fund the purchase of zero emission school buses.

Rep. Tana Senn, D-Mercer Island, said the program is getting off the ground quickly.

"As we work towards that long-term goal of all new school buses being zero emission, we're kick-starting this year with $40 million in grants to school districts in overburdened communities," Senn explained.

Going forward, Senn noted school districts will have to purchase zero-emission vehicles once the total cost of ownership is equal to or lower than the cost of diesel vehicles. The state is leveraging the state's Climate Commitment Act resources to fund the transition of its 10,000 school buses.

Devin Denney, director of transportation for Highline Public Schools in King County, which already has electric school buses in its fleet, said he has driven the electric buses and talked about some of their benefits from a driver's perspective.

"You're not competing against that engine noise, the kids aren't competing against the engine noise," Denney observed. "It's a much quieter bus all the way around. The major advantage, of course, is that there's no tailpipe emissions with an electric bus, so our kids' health is better protected."

Senn emphasized health studies have shown there are negative health effects from diesel vehicles for kids, and it is easy to understand why.

"If you think about kids waiting to get on their bus in front of an elementary school and you have this line of buses idling, letting out diesel fumes right at the height of a little child, it becomes obvious that this is probably not the most healthy thing for our children," Senn added.


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Today, in honor of Earth Day, climate advocates are asking California lawmakers and Gov. Gavin Newsom to rally around a plan to put a $15 billion bond measure on the November ballot.

If passed, the bond measure would fund a range of climate resiliency measures.

Sam Hodder, president and CEO of the Save the Redwoods League, said March was the tenth month in a row to break monthly heat records.

"I think Earth Day is a terrific opportunity for the broader public to recognize how nature is critical for resilience, for our quality of life, for our mental and physical health, and for our communities more broadly," Hodder outlined.

Two similar bills to put a bond measure on the ballot are under consideration in Sacramento, Assembly Bill 1567 and Senate Bill 867, but they have been stalled since last summer. The bond would finance many programs, including some to restore wetlands that guard against sea-level rise, and to remove dead wood in forests to guard against mega-fires, which Hodder noted have killed 20% of the giant sequoias in recent years.

Opponents pointed out the state already faces a budget deficit and cannot afford to take on more debt. But only 5% of California's old-growth coastal redwoods remain, mostly due to aggressive logging many decades ago.

Hodder argued the giant trees can be critical ingredients in the fight against climate change because they trap so much carbon.

"Redwood forests sequester more carbon per acre than any other forest system in the world," Hodder emphasized. "We have the opportunity to transition the redwood forest from something that is vulnerable to climate change to something that is helping to solve and address the climate crisis."

Experts blame climate change for California's wild weather over the past few years, which has been marked by extreme drought, devastating fires and flooding rain.

A new report from the National Wildlife Federation warns that the effects of climate change in the Quad Cities, along the Iowa-Illinois border, will be severe.

But researchers got the public involved in studying to find ways to head off some of the most pressing concerns.

The report says climate change means a warmer, wetter future for the Quad Cities, which straddle the Mississippi River in Iowa and Illinois.

But rather than repeat what experts have already been saying about drastic flooding along the Big Muddy, Prairie Rivers Network River Health and Resiliency Organizer Nina Struss said researchers and Quad Cities residents brainstormed solutions to tackle the effects of climate change.

"Flooding and flash flooding were the top concerns," said Struss. "Extreme heat was also a big concern, as well as drought and other extreme weather events."

Researchers combined that information with hard science at the University of Illinois to create 3D models depicting what climate-induced flooding along the Mississippi could look like in the future.

The survey also asked people to identify which geographical areas and populations are most at risk from the effects of climate change, and worked with the community on solutions to mitigate some of them.

Struss said this research proposes what are known as nature-based solutions to combat the effects of climate change - restoring, preserving and even expanding existing ecosystems, like wetlands and tree canopies. But creating more eco-friendly infrastructure, too.

"Can we work to maybe have our pavements that we're putting in be more permeable, so that they can absorb that water and have that higher water-holding capacity?" said Struss. "Can we focus on areas to plant more native plants that have stronger root systems, versus ones that have shorter root systems, to help with that water-holding capacity?"

Struss said this research isn't a one-off. It will continue to change, she said, as the climate changes, the needs become more clear, and the effects more drastic.

She said progress in addressing climate change relies on more research, education and funding.




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