An Act relative to the Bean New Deal
Generates a plain-language summary of the bill text and history.
| Date | Branch | Action |
|---|---|---|
| 1/7/2026 | Senate | Bill reported favorably by committee and referred to the committee on Senate Ways and Means |
| 9/10/2025 | Joint | Hearing rescheduled to 09/10/2025 from 10:00 AM-01:35 PM in B-2 and Virtual — Hearing updated to New End Time |
| 8/29/2025 | Joint | Hearing scheduled for 09/10/2025 from 10:00 AM-1:00 PM in B-2 |
| 6/16/2025 | House | House concurred |
| 6/12/2025 | Senate | Discharged to the committee on Public Health |
| 4/29/2025 | Joint | Hearing scheduled for 05/05/2025 from 01:00 PM-05:00 PM in A-1 |
| 2/27/2025 | House | House concurred |
| 2/27/2025 | Senate | Referred to the committee on Higher Education |
| Committee | Recommendation | Vote |
|---|---|---|
| J29 | Discharge to Another Committee | — |
| J16 | Favorable | 1 entries |
Chapter 7C of the General Laws is hereby amended by inserting the following new section:-
The division shall ensure that all dining halls, cafeterias, canteens and similar facilities that are owned, operated or contracted by public institutions of higher education or executive offices, departments, divisions, centers, agencies or authorities of the commonwealth shall offer one or more plant-based protein sources at every meal they serve; provided, however, that this section shall not apply to facilities that are under contract prior to the effective date of this section until the contract expires or is terminated, renegotiated or renewed.
Chapter 15A of the General Laws is hereby amended by inserting after section 47 the following new section:-
All culinary arts degree and certificate programs offered by public institutions of higher education shall provide instruction concerning: (i) the health, climate, and environmental benefits of maintaining a diet that involves protein sources that are exclusively, predominantly or partially plant-based; and (ii) how to integrate plant-based protein sources into a healthy diet and prepare healthy meals that involve protein sources that are exclusively, predominantly or partially plant-based.
Chapter 19A of the General Laws is hereby amended by inserting the following new section:-
In administering senior nutrition programs, including the hot lunch program described in section 37, the department shall ensure that every program participant receiving home-delivered meals has the ability to request and receive meals that reflect the participant’s preference for a diet that involves protein sources that are exclusively, predominantly or partially plant-based, and that every program provider serving congregate meals shall offer one or more plant-based protein sources at every meal the program provider serves.
Section 65 of chapter 23A of the General Laws, as so appearing, is hereby amended, in subsection (a), by inserting after the word “options” the following words:- “, including plant-based protein sources,”
Said section 65 of said chapter 23A is hereby further amended by striking subsection (d) and inserting in place thereof the following subsection:- (d) The community development financial institution shall work in conjunction with local community colleges and vocational education institutions to develop programs designed to train and educate food sellers respecting the designating and marketing of nutritious foods, including plant-based protein sources, and to assist in the development of public education programs designed to make the buying public aware of the need for nutritious foods and the identity of nutritious foods, including the health, climate, and environmental benefits of maintaining a diet that involves protein sources that are exclusively, predominantly or partially plant-based.
Said section 65 of said chapter 23A is hereby further amended, in subsection (h), by inserting after the word “food” the following words:- “, including plant-based protein sources,”
Chapter 69 of the General Laws is hereby amended by inserting the following new section:-
(a) The Office for Food and Nutrition Programs within the department shall offer, on at least an annual basis, voluntary training and resources concerning plant-based protein sources to schools and other organizations participating in the National School Lunch Program or the Child Adult Food Care Program. Said training and resources shall provide information including but not be limited to: (i) the health, climate, and environmental benefits of maintaining a diet that involves protein sources that are exclusively, predominantly or partially plant-based; and (ii) how to integrate plant-based protein sources into a healthy diet and prepare healthy meals that involve protein sources that are exclusively, predominantly or partially plant-based. (b) In awarding all grants, including but not limited to the School Nutrition Equipment Assistance Grant for Schools, MA Farming Reinforces Education and Student Health, and the Summer Food Service Program, said Office for Food and Nutrition Programs shall give positive weight to applications that will: (i) increase access to meals involving plant-based protein sources; or (ii) increase awareness of the health, climate, and environmental benefits of maintaining a diet that involves protein sources that are exclusively, predominantly or partially plant-based.
Chapter 74 of the General Laws is hereby amended by inserting the following new section:-
All culinary arts programs approved by the commissioner pursuant to section 2 of this chapter shall provide instruction concerning: (i) the health, climate, and environmental benefits of maintaining a diet that involves protein sources that are exclusively, predominantly or partially plant-based; and (ii) how to integrate plant-based protein sources into a healthy diet and prepare healthy meals that involve protein sources that are exclusively, predominantly or partially plant-based.
Section 5 of chapter 111I of the General Laws, as appearing in the 2022 Official Edition, is hereby amended by striking out the second paragraph and inserting in place thereof the following paragraph:- A monthly food package shall be provided to each participant and shall be prescribed by a competent professional authority at the local WIC program based solely on the participant's dietary needs; provided that in prescribing such monthly food package, the competent professional authority shall consider the health benefits of maintaining a diet that involves protein sources that are exclusively, predominantly or partially plant-based. Such competent professional authorities shall be allowed to choose from the full range of types and amounts of food authorized by federal rules in developing food packages for program participants. Program participants shall have the right to request and receive a food package that reflects the participant’s preference for a diet that involves protein sources that are exclusively, predominantly or partially plant-based.
The department of elementary and secondary education shall, by not later than July 1, 2027, update the Comprehensive Health and Physical Education Framework to include standards concerning: (i) how to maintain a healthy diet that involves protein sources that are exclusively, predominantly or partially plant-based; (ii) the health, climate, and environmental benefits of maintaining a diet that involves protein sources that are exclusively, predominantly or partially plant-based.
SECTION 1. Chapter 7C of the General Laws is hereby amended by inserting the following new section:- Section 74. The division shall ensure that all dining halls, cafeterias, canteens and similar facilities that are owned, operated or contracted by public institutions of higher education or executive offices, departments, divisions, centers, agencies or authorities of the commonwealth shall offer one or more plant-based protein sources at every meal they serve; provided, however, that this section shall not apply to facilities that are under contract prior to the effective date of this section until the contract expires or is terminated, renegotiated or renewed. SECTION 2. Chapter 15A of the General Laws is hereby amended by inserting after section 47 the following new section:- Section 48. All culinary arts degree and certificate programs offered by public institutions of higher education shall provide instruction concerning: (i) the health, climate, and environmental benefits of maintaining a diet that involves protein sources that are exclusively, predominantly or partially plant-based; and (ii) how to integrate plant-based protein sources into a healthy diet and prepare healthy meals that involve protein sources that are exclusively, predominantly or partially plant-based. SECTION 3. Chapter 19A of the General Laws is hereby amended by inserting the following new section:- Section 45. In administering senior nutrition programs, including the hot lunch program described in section 37, the department shall ensure that every program participant receiving home-delivered meals has the ability to request and receive meals that reflect the participant’s preference for a diet that involves protein sources that are exclusively, predominantly or partially plant-based, and that every program provider serving congregate meals shall offer one or more plant-based protein sources at every meal the program provider serves. SECTION 4. Section 65 of chapter 23A of the General Laws, as so appearing, is hereby amended, in subsection (a), by inserting after the word “options” the following words:- “, including plant-based protein sources,” SECTION 5. Said section 65 of said chapter 23A is hereby further amended by striking subsection (d) and inserting in place thereof the following subsection:- (d) The community development financial institution shall work in conjunction with local community colleges and vocational education institutions to develop programs designed to train and educate food sellers respecting the designating and marketing of nutritious foods, including plant-based protein sources, and to assist in the development of public education programs designed to make the buying public aware of the need for nutritious foods and the identity of nutritious foods, including the health, climate, and environmental benefits of maintaining a diet that involves protein sources that are exclusively, predominantly or partially plant-based. SECTION 6. Said section 65 of said chapter 23A is hereby further amended, in subsection (h), by inserting after the word “food” the following words:- “, including plant-based protein sources,” SECTION 7. Chapter 69 of the General Laws is hereby amended by inserting the following new section:- Section 38. (a) The Office for Food and Nutrition Programs within the department shall offer, on at least an annual basis, voluntary training and resources concerning plant-based protein sources to schools and other organizations participating in the National School Lunch Program or the Child Adult Food Care Program. Said training and resources shall provide information including but not be limited to: (i) the health, climate, and environmental benefits of maintaining a diet that involves protein sources that are exclusively, predominantly or partially plant-based; and (ii) how to integrate plant-based protein sources into a healthy diet and prepare healthy meals that involve protein sources that are exclusively, predominantly or partially plant-based. (b) In awarding all grants, including but not limited to the School Nutrition Equipment Assistance Grant for Schools, MA Farming Reinforces Education and Student Health, and the Summer Food Service Program, said Office for Food and Nutrition Programs shall give positive weight to applications that will: (i) increase access to meals involving plant-based protein sources; or (ii) increase awareness of the health, climate, and environmental benefits of maintaining a diet that involves protein sources that are exclusively, predominantly or partially plant-based. SECTION 8. Chapter 74 of the General Laws is hereby amended by inserting the following new section:- Section 59. All culinary arts programs approved by the commissioner pursuant to section 2 of this chapter shall provide instruction concerning: (i) the health, climate, and environmental benefits of maintaining a diet that involves protein sources that are exclusively, predominantly or partially plant-based; and (ii) how to integrate plant-based protein sources into a healthy diet and prepare healthy meals that involve protein sources that are exclusively, predominantly or partially plant-based. SECTION 9. Section 5 of chapter 111I of the General Laws, as appearing in the 2022 Official Edition, is hereby amended by striking out the second paragraph and inserting in place thereof the following paragraph:- A monthly food package shall be provided to each participant and shall be prescribed by a competent professional authority at the local WIC program based solely on the participant's dietary needs; provided that in prescribing such monthly food package, the competent professional authority shall consider the health benefits of maintaining a diet that involves protein sources that are exclusively, predominantly or partially plant-based. Such competent professional authorities shall be allowed to choose from the full range of types and amounts of food authorized by federal rules in developing food packages for program participants. Program participants shall have the right to request and receive a food package that reflects the participant’s preference for a diet that involves protein sources that are exclusively, predominantly or partially plant-based. SECTION 10. The department of elementary and secondary education shall, by not later than July 1, 2027, update the Comprehensive Health and Physical Education Framework to include standards concerning: (i) how to maintain a healthy diet that involves protein sources that are exclusively, predominantly or partially plant-based; (ii) the health, climate, and environmental benefits of maintaining a diet that involves protein sources that are exclusively, predominantly or partially plant-based.