New food-based standards and the tipping point
I have been trying to allocate a quiet time to read and digest the draft suggestions to change the current food-based standards.
Classically it is shrouded in good narrative and strong opinions from well-meaning and essential authorities in health and diet, but I just want to get to the hub of the matter.
A list- perhaps created alongside the current food-based standards- this would have been great and a summary list of what you can and cannot do and when this should be implemented by.
I’m sure after a few reads it will become easier and then I can coffee up, use two screens and complete the questionnaire and offer some constructive comments for my reasoning’s why I have allocated my strongly disagree or my strongly agree answers, or maybe some in the middle.
Note to self: Deadline is 12th June 2026- so make sure this gets in the diary!
This is a consultation and by no means regulated so please everyone, have your say. If time were kinder, I would advise a group setting approach when colleagues can discuss each point and respond in unison, although everyone would have to complete a survey for it to build volume for a consensus, realistic and practical consultation response to help guide the policy makers.
On this point an acknowledgement to the School Food People who have been organising webinars on the subject- thank you and well done!
The original nutrient‑based standards (covering energy, fat, sugar, salt, vitamins and minerals) were phased in following the 2005 School Meals Review. They became statutory for primary schools in September 2008 and September 2009 in secondary schools.
The food-based standards preceded this around 2006.
In the early days of food and nutrient standards businesses generally kept abreast and worked hard to balance nutrients especially for vegetarian menus that was challenging. I was lucky enough to be a lead partner with School FEAST, set up by the School Food Trust, and this took me around the country and involved getting people signed up to NVQ chef training- it was a fantastic time in school meals!
A third component of auditing nutrient and food-based standards landed during this time, and this was the quality of cuisine. Healthy cooking techniques and flavoursome foods for me prompted commendations on reports, even if there were some discrepancies in the actual standards. On the flip side when some caterers attempted to be as strict as possible, there was a surge in plate waste.
There are no nutritional benefits from foods that have gone straight in the bin!
In 2015 after considerable expense for a nutrient analysis package & training, a whole new intelligence platform and employment of nutritionist and dieticians in school food businesses the Government decided to pull the plug on nutrient standards. All this excellent work quickly dissipated, and the new mantra was it “complies with the School Food Plan”. This was a constructive plan that met broadly with the 2006 food-based standards and showed you what you could and could not serve in schools.
Soon questioning caterers about zinc, folates, Non-Milk Extrinsic Sugars (NMES), calcium and vitamins was met with “we don’t need to do that no more”. And today just a few caterers offer nutrient analysis when asked. To those- thank you!
Today we have this new review! Could this at least reference nutritional input. Even better set new expectations for steaming, scratch cooking, healthy cooking and special diet training, how to retain nutrients when cooking, the balance of good health- combining exciting menu ideas & recipes that pupils will enjoy whilst offering all the nutrients over a menu cycle? Will there be any resources, training, workshops or transformational funding?
No, it is a push for more fibre, fruit and vegetables and greater restrictions on some foods and drinks. Reductions in cheese and it being the protein for vegetarian foods- great idea- there is too much cheese in schools because sugar products were banned at break time! Secondary schools will potentially suffer greater than primary schools if all the recommendations (in the current consultative form) are adopted.
And suffer they will. Already as a busy consultant (we do tender school meals contracts) we have received emails asking about contracts to include the right to re-negotiate the financials dependent on the impact of the new food standards. Arguments include the cost of more fruit, more combination oven capacity for the allowable wedges or oven fries and the big one: If income drops significantly, this will cost the school more. (Or the profit share will be slashed)
We have been struggling for some years and there has been two protagonists at play.
From LACA, (The School Food People) back in 2022: “40% of caterers are concerned they will no longer be able to meet the school food standards in the new academic year and 55% said that if things do not improve, school food quality will deteriorate”
https://www.theschoolfoodpeople.co.uk/news/laca-releases-cost-living-supply-chain-survey-results
Indeed, for some years now we have been battling the disproportionate cost of consumables and employment with funding, which is almost entirely reliant on what parents/ carers pay for a meal, that is struggling to cover the outlay, let alone make a sustainable profit.
The more subtle protagonist is procurement. Having been involved in tendering school meals since 1996 I have seen it all, well a lot!
Compulsory Competitive Tendering was, thankfully, banned in 1999. Over the decades we have seen a surge of procurement experts and consultants flood the market. This is fine, its competition and offers greater choice to clients.
But some internal and external organisations are still fixated on cheapest wins. Foolishly schools and caterers fall into this trap regularly and what they (Clients) do not realise at the time is that for the caterer to survive financially, quality must be cut.
Schools and MAT’s can also see catering as a substantial cash- cow and regularly agree to big profit share and investment contracts. Foolishly schools and caterers fall into this trap regularly and what they (Clients) do not realise at the time is that for the caterer to survive financially, quality must be cut. (Deliberate copy and paste there!)
Note: Investment contracts do work when carefully planned and realistically costed.
The cost of catering will, by September 2027, reach a tipping point. Unless the balance of income and cost match up, radical changes will be needed, and tough decisions will need to be made.
We have already seen too many colleagues in the sector go to the wall and this will continue. Board rooms over the next few months will be a depressing buzz of despair and panic.
New methods of working will need to be considered: Delivered in main meals to reduce cooking staff; greater use of pre prepared foods; hardware and software to replace human activity; joint effort school staff and pupils serving; much reduced menu offer… I am sure many other ideas are being explored.
All of this is top priority right now. And I would say it’s because of a well-meaning review of food standards, that as well intentioned as it is, the timing is farcical.
We don’t have the capacity for this right now. We have evolved to be a world class education catering country and we do lunch, Monday to Friday. We are not responsible for the obesity crisis.
This is what it feels like, and for the people out there who do not actually run a school kitchen, employ great people and manage a dozen special diets every day- here’s what we think and want you to understand about the hierarchy of delivering school meals.
Food & Allergen Safety (Top Priority): The non‑negotiable foundation of school catering. Everything else is secondary to keeping children safe.
Sufficient Funding: Without adequate budgets, safe and nutritious meals cannot be delivered consistently.
Staff: The workforce is the engine of the service. Recruitment, retention, wellbeing, and staffing levels directly affect quality, and it comes at considerable cost.
Training: Ensures staff can deliver safety, nutrition, compliance, and a great service.
Food‑Based Standards: Standards shape menu planning, nutritional balance, and compliance.
Sustainability: Important for long‑term resilience, environmental responsibility, and meeting Government/LA expectations.
Marketing & Customer Experience (Base Layer): Drives uptake, engagement, and the “feel” of the service, but relies on all the layers above to be credible.
So, from us caterers and operational consultants out here I hope this provides a picture of where we are at. A resounding YES to reviewing the standards.
But to re-focus on this what we need is a serious discussion on funding and how school meals contracts are procured, as well as a little assistance.
Otherwise, we will reach a tipping point where schools and caterers will need to re-imagine school lunches, and in some cases close the school kitchen for good.
Julian Edwards, Chair of FCSI, Fellow of the Institute of Hospitality, MD GY5 Food Service Consulting specialising in school meals.
Contact: info@gy5.co.uk
