The next steps were taken today in the Government's transformation of school meals as a new School Meals Review Panel started work to develop tough minimum nutrition standards for primary and secondary schools.
Meeting for the first time today, the School Meals Review Panel includes dieticians and nutritionists; headteachers, governors and support staff; catering and industry professionals; and is chaired by the former Deputy Chair of the Food Standards Agency Suzi Leather. Observers from key Government departments and the Scottish Executive will also attend.
The Panel will advise on a major revision of current school meals standards aimed at delivering a reduction in pupils' consumption of fat, salt and sugar; and an increase in the consumption of fruit, vegetables and other foods containing essential nutrients, specifically to:
- recommend what form nutritional standards for schools should take in the future;
- strongly consider the introduction of nutrient-based nutritional standards, using the Caroline Walker Trust guidelines as a starting point; and in doing so to bear in mind issues of cost and implementation;
- advise whether there are grounds for restricting choice; or restricting or eliminating certain types of food or food ingredients from school meals; and recommend whether certain foodstuffs should be restricted or banned;
- advise on the costs and benefits of specifying proportions of fresh/unprocessed food; and in introducing hot food in all schools.
The panel has been asked to develop draft minimum standards to roll out to schools this Autumn, with the final version of the standards becoming mandatory from September 2006. It is anticipated that the Panel will analyse changes made to school meals through the Hungry for Success programme in Scotland, and other initiatives pioneered in schools and local education authorities in England.