Why Schools May Soon ban Food Dyes Linked to Unappealing Effects on Children’s Health

Noah Diedrich is a reporter with Community News Service, part of the University of Vermont’s Reporting & Documentary Storytelling program.

A new bill in the Vermont Senate aims to ban certain artificial food dyes found in school meals. Senator Ginny Lyons introduced this bill, influenced by California’s School Food Safety Act. While California’s bill prohibits food with high sugar and fat content in schools, Vermont’s focus is specifically on harmful food dyes like Red 40, Blue 1, and Yellow 5.

The proposed legislation, known as S. 26, seeks to stop schools from serving any food or drinks that contain these dyes. Research suggests that these synthetic colorings may contribute to issues like inattention and hyperactivity in children. Senator Lyons believes removing these dyes will protect kids’ health.

Interestingly, many food makers are already working to phase out these dyes due to California’s regulations. According to Lindsey Hedges, a public information officer for the Vermont Agency of Education, local schools shouldn’t struggle to find dye-free products if the bill becomes law. She noted that school meals are often made from scratch, which helps avoid these additives.

However, many of the dyes are typically found in items sold through vending machines or school stores. Hedges explained that foods offered in schools must meet specific nutrition guidelines and that manufacturers often create healthier versions for school nutrition programs, aligning with federal Smart Snack standards.

Support for this bill is strong among local school nutrition directors. Karyl Kent, a representative from the School Nutrition Association of Vermont, advocates for the measure, highlighting the need for safer school food options. She pointed out that many popular items, such as Gatorade and Doritos, contain these artificial coloring agents.

Vermont has made strides towards healthier eating by promoting local agricultural partnerships in schools. This helps districts move away from relying on processed foods that may contain harmful dyes. Kent noted that local sourcing can enhance meal quality and align with students’ nutritional needs.

Vermont’s recent initiatives, including the 2023 universal school meals act and a Local Foods Incentive Grant, support the movement away from vending machines and pre-packaged foods. With increased participation in school meal programs, districts are seeing greater financial support through reimbursements, allowing them to focus more on healthy, freshly-prepared meals.

Schools like Mount Mansfield Unified are already using ingredients from local farms to create diverse and nutritious dishes. Kent remarked, “The more we can move towards scratch cooking, the better we are,” underscoring a commitment to improving children’s diets.

The bill arrives shortly after a federal ban on Red 3 dye, used in sweets and desserts, due to health concerns. Senator Lyons expressed concerns over the newly appointed health secretary and the potential implications for food safety standards. She emphasizes the need for vigilance regarding children’s health, urging communities to scrutinize what goes into their food.

As of now, S. 26’s progress has slowed due to other pressing legislative priorities, such as property tax discussions. Nevertheless, Lyons remains hopeful about the bill’s future, believing it is a critical step toward ensuring healthier food options for Vermont students.

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