The Government has recently proposed a series of changes to the School Food Standards and is currently holding a consultation.
While we welcome the new proposals to update the School Food Standards, we know there are some concerns for caterers that need addressing.
During our ongoing work with school caterers, and at the focus group we hosted with this group in May, a number of concerns were raised around the availability and affordability of products to meet the new standards.
Finding allergen-free lentils
One of the proposed changes is adding lentils to dishes.
- ‘At least once a week a portion of pulses should be included within or alongside all menu options.’
Caterers told us during the focus group that one of the challenges with sourcing lentils would be finding products that are allergen-free, as many have ‘may contain’ warning labels – meaning they cannot be used.
Products that have been used previously with success, such as frozen cooked lentils, have now been discontinued. While we fully support the increase in lentils, as adding extra fibre to dishes is a much needed addition to address children’s fibre deficiencies, products need to be easy to source for caterers. Given the pressure already placed on school caterers, it needs to be as easy as possible for them to meet these requirements.
Plant-based yoghurt shortage
Another proposed change is recommendations for plant-based yoghurts, requiring them to:
- be less than 7g/100g total sugar
- not contain non-sugar sweeteners
- be fortified with each of these micronutrients: calcium, iodine, vitamin D, riboflavin/B2, and vitamin B12.
We need to ensure that, where specific product requirements are given, products that meet these are readily available from caterer suppliers for schools, and that they are affordable.
Sourcing wholewheat alternatives
There are also proposed requirements around serving more wholewheat products.
- ‘Increasing the fibre content of starchy foods by moving to higher fibre breads and at least 50% wholewheat / brown versions of rice and pasta.’
While, again, we very much support this change for children’s health, these products need to be easily accessible. Caterers tell us that sourcing these products is a struggle. For example, wholewheat pasta is often limited to one product. Often, only white bagels were available to order rather than wholewheat, and there is limited choice for wholewheat wraps and paninis. Even when the products are available, they are currently too expensive.
In favour of pea and fava bean proteins
Caterers also reiterated that pea and fava bean proteins are used regularly in school catering. We urge the government to expand the list of exempt non-HFSS (High Fat, Salt, and Sugar) plant-based proteins (currently tofu/soya mince) to explicitly permit other commonly used products, such as pea proteins, which are currently successfully being used in school catering and have many benefits.
Setting school canteens up for success
While we fully support the proposed changes, it’s imperative that caterers are set up for success, and are offered the full support needed to make these changes. The products required to meet the proposed standards need to be readily available from catering suppliers, and available at affordable prices to schools.
At ProVeg UK, we will be doing what we can to make sure that caterers have the necessary support to make these changes happen.
For more information about our work with school caterers and how we can support schools, head to School Plates.
Article by School Plates Coordinator and Chef Trainer, Ellie Murphy.
