An Act relative to healthy school lunches

This bill requires Massachusetts public school food service providers to ensure at least 50% of weekly lunch entrées are "fiber-rich" (made with whole grains, vegetables, fruits, or legumes) and limits ultra-processed foods to no more than 20% of weekly entrées. It defines "ultra-processed" as foods containing industrial additives like high-fructose corn syrup or artificial preservatives. Food service companies must publicly report monthly nutrition data to verify compliance, with a three-year phase-in period ending by 2033-2034. The law directly affects food service management companies contracted with schools, aiming to improve student nutrition within federally reimbursable meal programs.