New York City has updated its food standards for public meal initiatives, clamping down on processed meats and requiring more plant-based proteins.
As federal agencies work to define ultra-processed foods (UPFs) and face calls for a ban on certain additives in them, New York City is weighing in on the discourse – but with a different focus.
While much of the furore around UPFs has surrounded plant-based meat alternatives, the city’s government is targeting processed meats in the latest update to its public meal programmes.
Mayor Eric Adams’s administration has introduced stricter nutritional requirements for meals and snacks in its public food initiatives, with 11 of the city’s agencies required to eliminate all processed meat and increase the amount of minimally processed plant proteins.
The changes will come into effect on July 1, 2026, with the New York City health department set to release a corresponding Implementation Guide to support the adoption of these standards across the agencies.
“This is a big deal: NYC is the second-largest public purchaser of food in the country, after the US military,” said Sierra Hollowell, senior policy officer at the Mayor’s Office of Food Policy. “The NYC Food Standards are one of the city’s most effective levers for serving healthier, more sustainable meals, and they have long played a major role in shaping how we buy food.”
Why New York City is taking the axe to processed meat
The move will affect the 219 million meals and snacks served annually in the city, and is designed to support the health of one million New Yorkers, including school children, older adults, and hospital patients.
New York City’s food standards, which were first launched in 2008, use evidence-based criteria to promote whole and minimally processed fruits, vegetables, whole grains and healthy proteins, and limit highly processed foods with too much salt, saturated fat or added sugar.
The aim is to reduce the prevalence of chronic disease by improving dietary intake and to help combat some of the structural inequities that make access to healthy eating so challenging. The standards align with the administration’s equity, health and sustainability goals, and help influence the broader foodservice supply chain.
“Through the new standards, the NYC health department furthers its efforts to increase life expectancy by targeting chronic diseases, such as diabetes and cardiovascular disease,” said acting health commissioner Michelle Morse.
This explains the focus on processed meats. A large review last month revealed that no amount of these products is safe for human health. The equivalent of one hot dog increases the likelihood of Type 2 diabetes by 11%, colorectal cancer by 7%, and ischemic heart disease by 2%. Processed meat (the equivalent to two slices of ham) raises diabetes risk by 30% and colorectal cancer risk by 26%.
Excessive amounts of sodium, nitrates and chemical preservatives in processed meat can harm cell DNA, create cancerous tumours, and damage pancreatic cells (which inhibits insulin production, leading to high blood glucose levels and subsequently Type 2 diabetes), the researchers said. In addition, the high saturated fat content has been linked to increased inflammation in the heart, and heart disease is the leading cause of death in the US.
New York City’s updated food standards also mandate an increase in the weekly requirement of whole or minimally processed plant proteins. “An additional serving is required to be served for lunch and dinner (as a primary protein, in a mixed entree, or as a side dish),” explained Hollowell. A host of studies have shown that plant proteins are much better for heart health and the prevention of cancer and Type 2 diabetes.
According to the Centers for Disease Control and Prevention (CDC), over 75 million American adults eat processed fast food every day. In addition, research shows that 63-74% of them consume red and processed meat on any given day. It’s why scientists advising the US on its upcoming dietary guidelines have recommended a reduction in red and processed meat consumption, while highlighting the benefits of plant proteins.
New York City a trailblazer in plant-based food policy
Other major updates to the food standards include new restrictions on all artificial colours and certain flour additives and preservatives, strengthening variety and nutritional quality requirements for snacks, and expanding the restriction on low- and no-calorie sweeteners – previously applied to under-18s – to all ages.
If we are to bend the curve on heart disease, diabetes, and diet-related chronic conditions, we need to harness the power of government food policy to put healthy food within reach for everyone,” said Anupama Joshi, VP of programmes at the Center for Science in the Public Interest. “New York City’s food standards should serve as a model for cities, states, and even the federal government – and this wouldn’t be the first time that the city has led the way,” she added.
Indeed, the Big Apple has spearheaded food policy initiatives that emphasise planet- and health-friendly plant-based foods, with Adams’s own plant-forward diet proving a key lever.
“I often say, when it comes to your health, it’s not just what is in your DNA, it’s also what is in your dinner. I’ve turned my life around from being pre-diabetic to living a plant-based diet, and when we came into office, we committed to ensuring all New Yorkers have access to healthy, fresh foods,” the mayor said.
His administration launched a ‘plant-based by default’ scheme in the city’s 11 public hospitals in 2022, making vegan meals the preexisting choice for patients and their families. Half of all patients have chosen to eat meat-free dishes because of the initiative, with 90% satisfied with the food. As a bonus, it helped hospitals cut their emissions and costs too.
In 2023, a resolution signed by 1,400 US mayors promoted a shift to plant-based diets across the country, taking inspiration from Adams’ hospital campaign.
And last year, the city government launched the Plant-Powered Carbon Challenge, with non-profit Greener by Default helping partners track emissions and share best practices on designing plant-forward menus. It has been taken up by Columbia University, The Rockefeller Foundation, catering giant Aramark, and the US Open, among others.
“Each meal we serve is an opportunity to support New Yorkers’ well-being,” said Kate MacKenzie, director of the Mayor’s Office of Food Policy. “The updated Food Standards, driven by the best available science, are helping make healthy eating more accessible by ensuring meals are nutritious and culturally relevant.”
The post NYC to Remove Processed Meats, Increase Plant-Based Proteins in Meal Programmes appeared first on Green Queen.
This post was originally published on Green Queen.