Four Minnesotans Who Want to Transform School Food Policy

Genevieve Burt was frustrated. For years, she had been trying to secure plant-based meal options for her children in school. Plant-based meal options fit her ethical beliefs, and she knew other families sought plant-based options for reasons of health, allergic reactions, religion, or environment. After Minnesota’s Universal Free Meals legislation was passed in 2024, she thought relief had finally arrived. But for plant-based families like hers, the options were still not aligned with family values and choice.

Burt formed MN Plant-Based Kids and began a quest for legislation to make plant-based meals a reality for Minnesota students. Since the legislative process is complicated and difficult to navigate, she connected with three other women who were working on similar issues— who had learned about her activism. Their individual advocacy journeys converged around a shared vision: schools in which every child can access nutritious meal options that support family choices in health, as well as the planet’s future.

The Team

PaFoua Hang still remembers feeling sick as a child after eating school lunches, as a lactose-intolerant student in Saint Paul Public Schools. The dairy-heavy meals left her cramped and unable to focus on learning. This reflects a broader issue: 36 percent of Americans are lactose-intolerant, according to the National Institute of Diabetes and Digestive and Kidney Diseases. This rate increases based on heritage: 60 to 80 percent among African Americans, 50 to 80 percent among Latinos, and 90 percent among Asians and Native Americans.

Dr. Nicola Philpott became a climate activist after she realized climate change was the biggest threat to her children’s future. Animal agriculture accounts for nearly 15 percent of global greenhouse gas emissions and uses 77 percent of all farmland, yet contributes only 18 percent of the world’s calories. Her family transitioned to plant-based eating in order to minimize their effect on the environment.

Jodi Gruhn is director of Wholesome Minnesota, which connects menu planners with chefs, dietitians, and food service specialists to support plant-based meal plans. She transformed from a volunteer mom changing a Minneapolis concession stand into an advocate who builds bridges between families, schools, and policymakers.

Burt’s diet had become plant-based 15 years ago, after her parents underwent surgery for diet-related medical events. When her children couldn’t find plant-based options at school, she realized many Minnesota families faced the same challenge.

The Reasons Behind the Solutions

The four women formed a coalition in 2025. They advocate in schools, at the capitol, at environmental events, in healthcare settings, and even in cooking demonstrations. They want to see schools offering at least one nutritionally complete, plant-based breakfast and lunch option daily to any student who requests it. Some of their bullet points:

Every plant-based meal reduces greenhouse gas emissions and water usage. The New York City Department of Education reduced its carbon and water footprints by 40 percent with plant-based menu strategies. Cows have the biggest climate footprint per gram of protein, while plant-based foods tend to have the smallest impact. For example, a one-third pound beef burger requires 660 gallons of water to get from field to plate, with most of the water going into the crops that feed cattle — compared to one to three gallons for a plant-based burger.

Plant-based meals — focused on beans, peas, and lentils — that are prepared from scratch can reduce ingredient costs by 15 to 20 percent, as was reported in a Fast Company article about the Oakland Unified School District in California. The district saved more than $42,000 over two academic years with plant-forward strategies. A Denver school district that removed eggs and dairy from its ingredients reported that it is saving $25,000 a year as a result — which is helpful with increasingly tight school budgets.

Children raised on plant-based diets have lower risks of heart disease, cancer, obesity, and diabetes, according to research shared by the National Institutes of Health. It also can be easier for students on plant-based diets to maintain healthy weights and to experience fewer problems with acne, allergies, and digestive issues. Plant-based meals address the fiber deficiency that affects a majority of Americans, while providing essential nutrients.

Students waste less food when meals meet their dietary needs and family choices. Dairy milk alone accounts for 45 million gallons wasted annually in U.S. schools, according to a World Wildlife story.

Diets are changing. Numerous studies indicate that students are more likely to eat plant-based foods compared to previous generations; Supermarket News shared a report indicating that 65 percent of students preferred to eat “plant-forward” menu options. Millennials with children consume more plant-based options than previous generations; a study commissioned by Gerbers found that 55 percent of new parents want their children to eat more plant proteins.

Moving Forward

Implementing plant-based diet options into schools can face several challenges. The coalition is attempting to address these concerns. During the 2025 Minnesota legislative session, HF2764/SF2970 was introduced by House Rep. Huldah Momanyi-Hiltsley (D–38A and Sen. Steve A. Cwodzinski (D–49, but it did not make it into hearings. Details in the bill:

• It does not mandate what anyone must eat; it builds in options so students have access to a meal that works for them.
• It would enable the approximately 850,000 Minnesota public school students, across all 87 counties, to have access to climate-friendly meal options by the 2027–28 school year, by supporting one nutritionally complete plant-based breakfast and lunch option daily. Illinois accomplished a similar timeline in 2023.

We would like to see schools adopt “Chipotle-style” servings, in which plant-based proteins are offered alongside traditional options, as well as those who need Halal or Kosher meals for religious reasons. In other words, tacos, pasta dishes, and grain bowls could simply include a plant-based scoop. Peanut butter or sunbutter sandwiches with jelly, and pre-made black bean burgers, are other options.

The suggested legislation isn’t about eliminating choices — it is about expanding them. In order to reintroduce the legislation in 2026, and get it passed, the coalition is seeking more voices across Minnesota to join its campaign. This could include parents concerned about children’s health and choices, educators witnessing the impact of nutrition on learning, healthcare providers understanding the connection between childhood eating patterns and lifelong wellness, and anyone concerned about the planet.

 

Contact legislators. Engage with school board members about expanding plant-based options. Sign this endorsement letter.

 

Jodi Gruhn (she/her) worked in tandem with coalition partners to draft this story about their efforts.

To support our unique storytelling:

 

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