California just made U.S. history with the passage of the “Real Food, Healthy Kids Act,” the first law in the nation to define and phase out ultraprocessed foods from school meals.
Starting next year, the law will impact more than 1 billion meals served annually to California students.
Faculty experts at the George Washington University are available to offer insight. To schedule an interview with an expert, please contact Katelyn Deckelbaum, katelyn [dot] deckelbaum
gwu [dot] edu (katelyn[dot]deckelbaum[at]gwu[dot]edu).
Gabby Headrick is an assistant professor in the Department of Exercise and Nutrition Sciences at the GW Milken Institute School of Public Health. As a food systems dietitian, Headrick’s research, teaching, and practice center on the social, environmental, and political determinants of food and nutrition security in the United States, with a particular focus on urban food systems.
Priya Fielding-Singh is the director of Policy and Programs at the Global Food Institute, where she leads domestic policy, programming, and engagement initiatives. A trained social scientist, her expertise is in food and nutrition equity, maternal and child health, and public policy.
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