The National Chicken Council, in a letter sent recently to New York City Mayor Eric Adams, Acting Health Commissioner Dr. Michelle Morse and Office of Food Policy Executive Director Kate MacKenzie, expressed serious concern about the recently announced New York City food standards that will prohibit “processed meats” in meals served by city agencies, including public schools.

The new standards for nearly a dozen city agencies, including the Department of Education, will ban processed meats, create new restrictions on artificial colors and preservatives, further limit low-calorie sweeteners, and aim to increase offerings of “minimally processed plant protein foods.” The standards, which go into effect in July 2026, apply to public schools and hospitals, and to agencies that serve older adults and homeless people, among others.

“We share your commitment to improving the health and well-being of New Yorkers,” NCC said in the letter. “Our request is simple: nutrition and student acceptance, not a process label, should be used to determine the acceptability of school entrees. By banning foods based solely on the extent of their processing, the new standards risk stigmatizing safe, affordable, and nutrient-dense proteins – like chicken – that millions of families rely on.”

Chicken products – including items such as nuggets or patties – provide high-quality, complete protein, as well as key vitamins and minerals such as niacin, vitamin B6, phosphorus, and iron. They are also naturally free of added sugars. “These nutritional benefits should not be dismissed simply because chicken is cut, formed, or breaded, nor do these processes impact the nutritional benefit of these products,” NCC said. “A process-first definition of ‘healthy’ overlooks what truly matters: nutrient composition.”

Educators and school nutrition professionals know that children are more likely to eat meals anchored by familiar items such as chicken nuggets or tenders. These items serve as carrier foods that ensure participation and reduce plate waste, while allowing schools to successfully pair them with vegetables, fruits and whole grains. Eliminating them entirely could unintentionally reduce meal participation and leave children less nourished.

NCC noted that in the letter, it requested a brief administrative clarification confirming that formed and breaded poultry products meeting New York City’s nutrient and additive standards remain eligible for purchase and service.

“Mayor Adams, we respect your dedication to public health and believe we can achieve our shared goal of healthier meals by focusing on outcomes that matter – nutrients, participation, and affordability – rather than process labels,” the letter concluded.

Source: National Chicken Council