The new school food standards were announced in September 2026 and, subject to Parliamentary approval, are expected to come into effect from September 2027. The changes are intended to bring school food into line with current dietary recommendations, with an increased emphasis on fibre, fruit and vegetables and restrictions on foods high in fat, sugar and salt.
For chefs, school caterers and foodservice teams, that means now is the time to start understanding what the new school food rules could mean for menus, procurement and day-to-day catering.

New School Food Standards 2026: key points at a glance

For chefs, caterers and foodservice professionals working with schools in England, the main changes to have on your radar are:

• New breakfast standards, including restrictions on honey, syrups and sweet spreads.
• Deep-fried foods will be banned.
• All pasta dishes must contain at least 50% wholewheat pasta.
• Bread must contain at least 4g of fibre per 100g.
• All main menu items must include a protein source.
• Pulses, baked beans and cheese will count towards protein provision.
• Processed meat and battered, breadcrumbed and pastry-containing foods will face tighter restrictions.
• Food where cheese is a main ingredient will be limited.
• Sweetened desserts and baked products will be restricted.
• Plant-based choices will be expanded.
• Schools will appoint a lead governor for school food.
• School food policies and menus will be published online.
• A new national approach to monitoring compliance is being developed.

What are the changes in school food standards for 2026?

The new School Food Standards for England include changes across breakfast, lunch and food served throughout the school day.
Among the key changes are new standards for school breakfasts, a ban on deep-fried foods, increased wholegrain and fibre requirements, tighter restrictions on processed meat and sweetened desserts, and measures to increase fruit, vegetables and plant-based options.

Schools will also face new governance and transparency requirements, including appointing a lead governor for school food and publishing their school food policy and menus online from September 2027.
Here are some of the biggest changes caterers need to have on their radar.

New rules for school breakfasts

• Breakfast served in schools will be specifically covered by the new standards.
• Under the new rules, honey, syrups, chocolate spreads and other sweet spreads will not be permitted at breakfast, with low-sugar jam an exception. Breakfast cereals will be permitted with a sugar level of up to 5.5g per 100g.
• Schools will also be able to serve teacakes, crumpets and unsweetened pancakes twice a week, while cream cheese can be provided at breakfast twice a week.
• Processed meat will not be permitted at breakfast in primary schools. Secondary schools will be able to serve processed meat once a week, either at breakfast or elsewhere during the school day.

Deep-fried food will be banned

• One of the most significant new school food rules is a ban on deep-fried food.
• Chips, wedges and hash browns can still appear on menus, but they must not be deep-fried and can be served no more than twice a week as part of a meal.
• Only one processed meat item, or food that is battered, breadcrumbed or includes pastry, will be permitted each week.
• This represents a notable change from the existing standards, which allow no more than two portions of deep-fried, batter-coated or breadcrumb-coated food each week.

More fibre and wholegrains

• Fibre is another major focus of the new standards.
• Under the final proposals, all pasta dishes must contain at least 50% wholewheat pasta, while bread will need to contain at least 4g of fibre per 100g.
• The change builds on the existing School Food Standards, which require schools to provide at least one wholegrain variety of starchy food each week.
• For catering teams, the changes are likely to make wholegrain and higher-fibre ingredients an increasingly important part of menu planning.

Changes to protein requirements

• The definition of protein is being expanded.
• Pulses such as beans, lentils and chickpeas will count towards protein provision, while baked beans will also be included as a protein. Cheese will count as both a protein and dairy food.
• Importantly, all main menu items will need to contain a source of protein.
• The changes could provide chefs with more opportunities to incorporate varied protein sources into menus, including plant-based dishes.

More plant-based choices

• Plant-based options feature throughout the revised standards.
• The list of permitted plant-based drinks is being expanded to include fortified pea drinks and plain, unsweetened fermented milk drinks. Yoghurt and plant-based versions of dairy products, as well as houmous, have also been added to the permitted snack options.
• The Government said plant-based options had been incorporated throughout the revised standards following responses to its consultation.

Changes to fruit and vegetables

• Fruit and vegetables remain central to the School Food Standards in England.
• Under the revised proposals, vegetables served as part of a dish will count towards requirements for grab-and-go food, rather than vegetables or salad having to be provided separately. This follows concerns from schools and caterers about food waste.
• The existing standards already require one or more portions of vegetables or salad as an accompaniment each day, one or more portions of fruit every day, and at least three different fruits and three different vegetables each week.

New rules for desserts and cakes

• The Government has revised some of its original proposals for desserts following consultation.
• Primary schools will be able to serve sweetened desserts or baked products once a week from September 2027. Secondary schools will be able to serve them twice a week on an ongoing basis.
• An earlier proposal requiring fruit or vegetables to make up 50% of cakes and desserts by raw weight has also been changed.
• Instead, cakes and desserts should include a full or partial portion of fruit or vegetables, 40g at primary level and 80g at secondary level. Where a dessert does not contain a full portion, fruit or vegetables can be served alongside it.
• A separate proposal for primary schools to offer only fruit as a dessert once a week has been dropped.

Cheese will be limited

• Food where cheese is a main ingredient will be limited to twice a week.
• Secondary schools will have additional time to implement this requirement and will be permitted three portions a week during the 2027–28 academic year. Cheese will still be allowed as an optional topping on dishes such as jacket potatoes and pasta.

What happens to drinks?

• The current School Food Standards require free, fresh drinking water to be available at all times and place restrictions on which other drinks can be offered. Current permitted options include lower-fat milk, certain calcium-enriched plant-based drinks and limited quantities of fruit or vegetable juice.
• The revised standards expand the permitted plant-based choices, including fortified pea drinks and plain, unsweetened fermented milk drinks.

New responsibilities for schools

The changes go beyond what appears on the plate. From September 2027, schools are being asked to prepare to appoint a lead governor for school food and publish their school food policy and menus on their website. The Department for Education is also developing a national approach to monitoring compliance. According to Schools Week, the Department intends to work with the Food Standards Agency on school food monitoring and with Ofsted to ensure inspectors have relevant information. Ofsted will not grade schools specifically on school food or compliance with the standards, although the information may contribute to wider conversations about leadership and governance. Further details about monitoring are expected.

When do the new school food standards come into effect?

The changes for England were announced in September 2026, but they are not due to take effect until September 2027, subject to Parliamentary approval. Legislation is expected later in the autumn term, with further guidance for schools and caterers due to follow. Some secondary school requirements will have a longer transition period. Until the new standards take effect, schools must continue to comply with the existing requirements.

What should school caterers do now?

Although implementation is still ahead, the Government is encouraging schools to start preparing. Schools are advised to review the proposed changes with their catering providers and look at their existing menus, contracts and procurement arrangements to identify where changes may be required. They should also keep up to date with further guidance and legislative developments.
For catering teams, this creates an opportunity to start reviewing menus against some of the biggest forthcoming changes, particularly breakfast provision, deep-fried and processed foods, fibre, wholegrains, protein sources, desserts and plant-based choices.

The practical challenge will be balancing the nutritional requirements with the realities of a successful school meal service: creating food that children want to eat while managing budgets, procurement, preparation and waste.
The Government says the revised standards have been tested with schools and caterers using sample menus to ensure schools can provide healthy and nutritious meals that children enjoy.

Why are the School Food Standards changing?

The current legislative framework in England dates from 2014 and has been in place for more than 10 years. The Government says the updated standards are intended to align with the latest government dietary recommendations. The consultation on updating the standards received more than 5,200 responses. The resulting reforms include new breakfast standards, measures to increase fibre and reduce sugar, and arrangements designed to support implementation in schools. Industry coverage has broadly welcomed the focus on improving children’s nutrition, while also highlighting the importance of practical implementation and support for catering teams.

What are the School Food Standards across the UK?

Although the changes above relate to England, school food standards apply across the UK under different legislation and guidance. Wales, Scotland and Northern Ireland each have their own requirements, so caterers working across multiple nations need to check the rules that apply in each location.

School food standards in Wales

Wales is also introducing new school food rules. The Healthy Eating in Schools (Nutritional Standards and Requirements) (Maintained Primary Schools) (Wales) Regulations 2025 come into force on 31 October 2026 and apply to maintained primary schools. The Welsh Government published draft statutory guidance in March 2026 so that catering providers can prepare for the introduction of the new regulations.

School food standards in Scotland

Scotland has its own statutory requirements under the Nutritional Requirements for Food and Drink in Schools (Scotland) Regulations 2020. For primary school lunches, these include offering at least two portions of vegetables and one portion of fruit every day, providing oily fish at least once every three weeks and restricting red and red processed meat, sweetened baked products and desserts, deep-fried foods and pastry products. The standards also set requirements covering bread, breakfast cereals, savoury snacks, confectionery, condiments and drinks.

School food standards in Northern Ireland

In Northern Ireland, Nutritional Standards for school lunches and other food provided in schools apply to all grant-aided schools. The standards were reviewed, including through a public consultation in 2020, but the Department of Education states that revised Nutritional Standards will be taken forward when additional funding is secured. Until then, the existing standards remain in place, supported by guidance and practical resources designed to help schools implement healthier eating and drinking practices.

Preparing for the new School Food Standards

The new school food standards announced in 2026 represent a significant change for school catering in England, but implementation is not happening overnight. With the new rules expected to take effect from September 2027, subject to Parliamentary approval, the coming months give schools and their catering partners time to assess menus, talk to suppliers and understand what the changes could mean in practice.

For chefs and foodservice teams, the goal remains familiar: providing nutritious, appealing food that gives children the energy they need throughout the school day. The difference is that the new standards will place greater emphasis on how that is achieved – from breakfast through to lunch and the wider school day.

For operators working across the UK, it is equally important to remember that there is no single set of UK-wide school food standards. England, Wales, Scotland and Northern Ireland each operate under their own requirements, making it important to follow the relevant national legislation and guidance when planning school menus.

Sources and further information.

The information in this article has been compiled using official government guidance and supporting industry and media sources, including the Department for Education’s School Food Standards guidance on GOV.UK, alongside guidance from the Welsh Government, Scottish Government and Department of Education in Northern Ireland. All information was correct at the time of publication; however, school food requirements and implementation guidance may be updated. For the latest information on the changes in England, including new legislation, implementation dates and updated guidance for schools and caterers, readers should visit the Department for Education’s School Food Standards collection on GOV.UK, published 14 September 2026.

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The hospitality sector is increasingly treating food as more than fuel. Cafés have embraced initiatives like the Chatty Café Scheme, using shared tables to reduce social isolation, and pubs are also operating a similar scheme with Meet up Mondays. Across the country, we are using food as a means to open up conversations about mental health and improve our wellbeing, and schools are no different.

Programmes such as Food for Life’s “food and mood” have demonstrated that pupils are curious about the way food affects how they feel, and that structured food-led activities can spark meaningful discussion. Elsewhere, school catering providers are embedding mental wellbeing into food education, combining nutrition with interactive experiences that engage children emotionally as well as physically.

For education caterers, the opportunity is clear. The dining hall can become a safe, informal space where conversations happen naturally, without the pressure of a classroom setting. All it takes is a few thoughtful adjustments to create the right conditions for pupils to open up.

Start with the Environment

Small changes to dining halls can make a big difference. Consider designating “talk tables” inspired by café models, where pupils know it’s fine to chat. Mixed seating, softer layouts and calm background noise all help children feel at ease. Even breakfast clubs can double as gentle check-in spaces at the start of the day.

Use Menus as Conversation Starters

Menu language matters, so naming dishes around feelings or energy can open the door to discussion. Think “Brain Boost Bowls”, “Calm Curry” or “Mood-Lifting Fruit Pots”. This isn’t about gimmicks, it’s about linking food to how pupils feel, a connection that many might not fully understand.

The concept can be further developed into a “feelings café” lunch. The initiative, which was initially trialled in schools and led by Food for Life, encouraged pupils to explore the way food affected how they felt. Using simple prompts and activities, school catering teams reported children were inspired to ask further questions about food and its relationship with
their emotions.

Build Interaction into Foodservice

Caterers are often the most consistent adult presence outside the classroom for children. A friendly question at the counter can go a long way. “How’s your day going?” or “What would you eat when you need cheering up?” keeps things light while signalling that it’s okay to talk.

Live cooking stations or tasting tables also create natural moments for conversation. When children are engaged in choosing, mixing or assembling food, they’re more likely to open up. Programmes across the UK and Ireland increasingly show that these experiences build confidence and encourage pupils to ask questions about their
mental health.

The most successful initiatives feel like part of everyday school life, not an intervention. Avoid singling out individuals. Instead, embed wellbeing messages across the whole menu and dining experience to develop trust through consistency.

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The measures come after the tragic death of five-year-old Benedict Blythe, who had an anaphylactic reaction in school. An inquest jury found the school made a series of failures which led to his death.

What Is Benedict’s Law?

This new guidance, Benedict’s Law, has been introduced after the tireless campaigning of his parents and their supporters, including Natasha’s Foundation. Tanya Ednan-Laperouse, founder of Natasha’s Foundation, says “This legislation is overwhelmingly important to keep children safe in school, a place where they should never be in danger. Families have
called for better protection for children with food allergies in school for years, so this is a historic moment.”

School caterers are central to delivering this guidance safely and effectively. As Brad Pearce, national chair of The School Food People, says “They are on the front line of this implementation and must be well supported. Their responsibilities include maintaining accurate allergen information, managing ingredient changes, preventing cross-contamination, and ensuring meals are safely prepared and served to the correct pupil at every meal. Many school caterers already operate robust allergen management systems, but the new guidance reinforces the importance of consistency and ongoing training across all settings.”

A dedicated allergy policy is one of the most important elements. This must cover areas such as how children and young people with allergies are identified, how the school will minimise the risks of exposure to known allergens, how staff will be trained in allergy awareness and emergency response, and how individuals at risk of anaphylaxis will have access to their prescribed adrenaline devices.

Free Resources to Help Schools Comply

Allergy School, Natasha’s Foundation’s educational and training programme, has created a new training department to help schools become compliant with the new guidance. The resources, training and support are free and approved by the Department for Education. Certified training courses, policy templates, links to obtaining spare AAIs and record-keeping templates are just some of the resources provided. Tanya adds “We offer accredited and medically approved allergy and anaphylaxis training which takes one hour to complete.”

A variety of template documents are available to help schools align with the guidance, including allergy checklists, incident-recording forms, ‘near miss’ logs and training completion sheets.

Why Consistency Across the Whole School Matters

Tanya says “Schools not only need to be compliant, but they will need to demonstrate this with clear documentation. Ofsted will
consider allergy safeguarding as part of their inspections.”

Brad Pearce, national chair of The School Food People, points out that the most effective schools tend to have clear leadership responsibility, strong communication between parents, schools and caterers alongside regular staff training across the entire school, not just in the kitchens. He adds “One of the biggest challenges is ensuring consistency across the whole school day, including classrooms, trips, breakfast clubs and catering operations.”

This new legislation closes vital gaps in food allergy safety in schools. Tanya says “Schools will finally be equipped with a proper
framework to help them safeguard children with food allergies.”

Find out more

For further information, visit the Benedict Blythe Foundation website.

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Veggie Burger

Sunflower seeds are great in veggie burgers alongside ingredients like lentils, black beans or root vegetables. They add texture, essential fats, a lovely nutty taste and they’re also functional as they help to bind.

Curries

These versatile seeds can be roasted with spices and added to curry dishes. My favourite pairings include sunflower seeds with turmeric, cumin and cayenne pepper.

Pesto

Sunflower seeds can be used as a great alternative for pesto, especially if you are catering for people with nut allergies.

Stuffing Balls

At Christmas, we cater for meat eaters and vegetarian guests, so these are a regular in our house. After creating a base of lentils and herbs, I add toasted sunflower seeds and pine nuts for a nutty, protein crunch.

Cheese, Apple & Sunflower Muffins

Trust me – combining cheese, apple, and sunflower seeds in a nutritious muffin provides a super savoury-sweet breakfast or late morning snack.

Maisie’s Recipe

Find Maisie’s Full Lentil & Herb Stuffing Balls recipe along with a full range of recipe inspiration.

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Cracking the Code on Cost, Choice and Child-friendly Nutrition

At Tops Day Nurseries in Southbourne, Dorset, having a set menu allows the company to purchase in bulk and negotiate better prices with suppliers. Dee Liberty-Spark, catering manager, says “When planning the menu, we offer seasonal products which will be cheaper, but have high nutritional value. The food we provide doesn’t contain any added sugar – all sugars are naturally occurring in food.” Food is prepared from kitchen hubs, which reduces staffing costs and enables larger quantities of products to be purchased. “The menus have a variety of meals including meat free days with protein alternatives such as beans and pulses,” continues Dee. “They are checked by a nutritionist to ensure the dishes are well balanced. We encourage feedback from each nursery to see what meals are popular so we can adapt our menus each season to reduce wastage.”

Keeping abreast of costs is critical, and Dee monitors spending by visiting the kitchen hubs to find ways of decreasing costs without reducing the quality of food. “I will review costs with current suppliers and do comparisons with others to make sure we’re getting the best price. When menu planning, negotiations will be completed to guarantee fixed prices with our suppliers.”

Simple and seasonal is the advice from Luke Nelson-Neil, senior chef and chef trainer at London Early Years Foundation (LEYF). “Cook from scratch as much as possible, use affordable staples such as beans, lentils, eggs, pasta and rice and build menus around balanced meals rather than expensive convenience foods. If a dish is unpopular or creates waste, change it.” His team uses knowledge gained from the Early Years Chef Academy training to make menus appealing to children and recommends meat-free meals to help budgets stretch further. “A lentil and vegetable bolognese or a mild chickpea and sweet potato curry are good examples as they are nutritious and affordable,” he says.

Allergy Awareness

Managing food allergies and intolerances in nurseries is vitally important. Allergy School (www.allergyschool.org.uk), introduced a year ago by the food allergy charity The Natasha Allergy Research Foundation, provides a wide range of resources for nurseries and schools. The resources can be tailored according to requirements, whether it’s helping children to understand food allergies or supporting staff in deepening their knowledge and inclusive practice. They are endorsed by the Department for Education and compatible with the national curriculum to encourage greater awareness and understanding.

Resources include an online self-assessment tool to find out how food allergy-friendly the organisation is and how the safety and wellbeing of students with food allergies can be improved. The “Welcome To Allergy School” film gives invaluable advice for teachers, schools and clubs. This includes information for staff training, off-site trips and how to respond to a food allergy emergency. For children aged three to five, there is a series of films introducing Arlo, a puppet created and brought to life by Sesame Street puppeteer Warrick Brownlow-Pike, who is a friendly armadillo with food allergies.

Jan parnell, director of education, at the natasha allergy research foundation says “staff working in early years settings – nurseries and pre-schools – are increasingly aware of the different issues and levels of support needed to ensure children with food allergies are safe. They include clear communication with parents and carers, supervision at mealtimes and training to avoid cross-contamination and how to respond to an allergic reaction. Through allergy school, Natasha’s Foundation will be supplying early years providers with new resources by the end of the year, which will sit alongside our existing allergy self-assessment reflecting the early years statutory guidance on food and allergies.”

Encouraging Exploration Through Food

It’s important that children are served small portions, so the meal is not overwhelming. At Tops Day Nurseries staff sit down with children at mealtimes to support and encourage them, allowing them to self-serve and having conversations about the food they are eating, making mealtimes a positive experience.

“Food activities or simply talking to children about what they are having for lunch can have an impact on how children view food,” says Luke Neilson-Neil from LEYF. “Make food colourful, familiar and easy to eat. Children respond well to variety in texture, taste and presentation, and they often need repeated exposure to new foods before accepting them.”

At tops day nurseries, kitchen hubs are planning to grow their own herbs on site “so we have fresh herbs to offer in meals as this is a high expenditure from suppliers,” says dee liberty-spark. “some nurseries grow fruit and vegetables which teaches children about the full cycle of planting, nurturing the plant and then being able to eat the produce.”

Supporting Success in Education Catering

Get the latest School and Education Catering News, along with helpful tips to support positive behaviour and student achievement.

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“I was blessed to be a young mother so I began working in cafés and pubs out of necessity to ensure there were nappies in the house and food on the table”, Adrienne reminisces. “It was very much learn-on-the-job, but gave me a great foundation in
the kitchen.”

Pivoting to Education

Adrienne pivoted into education in 2000, initially becoming a foodservice assistant at a local primary school before becoming an assistant cook at a school where Turkey Twizzlers were the order of the day.

“The school I moved to was in a dire state and when the head cook left within two weeks of me arriving, I was thrown in at the deep end. It was a huge challenge, but I turned it around completely. This is where my passion for providing the best quality, home-cooked school food really exploded. It was around about the same time that Jamie Oliver kicked off his own school food crusade. He was a massive inspiration and I really believe he was instrumental in the improvements we now see and take for granted.”

After this impressive turnaround, Adrienne went on to become catering manager for a small group of schools before joining Robert Clack in 2020, where she formed a mercurial working partnership with former colleague and close friend Wendy Honey. Situated in Dagenham, Robert Clack is the biggest school in the UK. Adrienne, Wendy and her team are responsible for feeding 3,300 pupils aged from four to 18 across three different sites. 

Country Range Ingredient Portfolio

“We serve around 2,500 meals a day including breakfasts, snacks at first break, lunch and after school clubs. We have three catering managers and around 35 team members. We try to tempt the students with new dishes and they’re definitely not scared of global flavours. We ran bao buns on the menu recently and they went down a storm.”

“We cook as much from scratch as possible and my key role is the development of the menus, which is something I will continue to do in a part-time capacity. We have a lot of the classics and healthy options, but we do mix things up. We have a roast dinner
every Thursday, which is a special treat
for the kids.”

“We use a wide range of products from the Country Range portfolio including Sweet Chilli Sauce, Cocoa, Chopped Tomatoes, Long Grain Rice, Mild Cheddar, Part-Baked Baguettes and Cooking and Baking margarine, which is simply the best. The quality is top notch and the whole range provides great value, especially considering the budget constraints we have to work to.”

More advice and inspiration

Find more advice and insights around foodservice trends and menu inspiration.

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Love British Food founder, Alexia Robinson urges everyone in the industry from chefs and hospitality operators to retailers, brands and producers to get involved this year and help build on the initiative’s previous achievements.  “Over 25 years we’ve built a dynamic community who share our commitment to forge connections across the supply chain by sourcing, serving and selling British produce. Throughout 2026 we are continuing our mission to inspire, enable, and support the industry to Love British Food. “This year presents an exciting commercial opportunity for businesses to engage and champion British food to consumers. We have a formidable story and one with a proven track record of significantly increasing sales through British Food Fortnight promotional activity across menus and in-store. “Through sampling, meet-the-producer events and special offers, businesses can directly benefit from tapping into consumers’ recognition of British foods quality and taste. Together we can drive real change and increase awareness of the diverse and delicious food and drink that Britain has to offer.  It’s time to think big and capitalise on Love British Food’s rich heritage during this landmark anniversary.” David Scott, Director of Corporate Affairs at Morrisons, official retail partner of Love British Food, says: “Love British Food does a fantastic job championing the diverse and delicious food Britain produces, and we are incredibly proud to be their official retail partner.  “Their work over the last 25 years has had a deeply positive impact on both producers and consumers by putting homegrown quality front and centre. We are absolutely thrilled to celebrate this 25th-anniversary milestone with the team and look forward to an exciting, momentum-filled year ahead!”  

James Armitage, Marketing Director at Fresh Direct, Comments

James Armitage, Marketing Director at Fresh Direct, a leading supplier of fresh produce to the foodservice industry, says: “At Fresh Direct, championing British produce has always been at the heart of what we do, and our longstanding relationship with Love British Food reflects that shared commitment. As Love British Food celebrates its 25th anniversary, it’s inspiring to see just how far the movement has come in bringing the food supply chain together – from farmers and growers, through to chefs, caterers and consumers.“While our commitment to British runs year-round, British Food Fortnight gives us a moment in time to shine the spotlight on the quality, diversity and sustainability of food produced right here in the UK. It gives us an opportunity to celebrate the people behind British food and to reinforce why supporting local sourcing matters not just for provenance and freshness, but for resilience, livelihoods and the future of our industry. We’re proud to continue working alongside Love British Food as part of that journey.”  

Alexia adds: “We’ve created a robust movement, unique in being embraced by both industry and communities. We are the leading established promotion of British food in retail and hospitality.  And we connect directly with people across the country through British Food Fortnight, the national food celebration. This 25^th year is all about scaling the impact and providing practical routes to attracting new customers and enhancing sales through a shared call to action: ‘Make British produce your first choice.’ I encourage you to join us.” Further advice for retailers looking to take part can be found on the Love British Food website and Further advice for pubs, restaurants and food service can be found here: advice-for-pubs-restaurants-food-service

A key moment in the campaign will be Love British Food’s attendance at the Royal Three Counties Show in Malvern on Friday 12 June 2026, where sponsors and industry partners will be brought together to experience one of the UK’s flagship rural events, and discover the beating heart of British farming and food.  

Love British food change-makers

Continuing to grow the cohort of 214 Love British food change-makers, this year’s on-farm training day takes place at Madresfield Estate on 9 September. This ongoing programme enables industry professionals across the country to make changes to sustainable British sourcing.  A special silver jubilee edition of British Food Fortnight culminates in two National Harvest Services. Farmers will be thanked at Nantwich Cathedral. While a Harvest by the Sea in Devon will rejoice in our fishermen. Alexia Robinson will also be spreading the Love British Food message at important events such as Future Countryside at Raby Castle, Land Alive at Bath & West Showground in the autumn.  Activity is supported by a new procurement special series, Inside Britain’s sourcing story, highlights how sourcing decisions can strengthen domestic supply chains at scale, and showcases insights from public sector caterers in care homes, education, and the NHS. Back by popular demand, the  Get Seasonal podcast returns for a second series. Made by chefs for chefs, four seasonally focused episodes highlight the importance of supporting British producers within the food service and hospitality industries whilst promoting sustainable, British-sourced produce and creative ways to use it.    

Latest articles

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Breakfast is a missed opportunity for achieving our five-a-day

When it comes to breakfast, many of the UK are creatures of habit, reaching for the same options on a daily basis. Toast, porridge and cereal dominate the nation’s mornings – eaten by 2 out of 3 people every day – which is not surprising given the breakfast cereal market alone is worth approximately £3bn a year. In comparison, fruit only makes it into 6% of breakfasts while vegetables and beans feature rarely. A Veg Power survey also revealed that breakfast is very often overlooked as a meal opportunity to add veg to, with 73% of people surveyed rarely or never eating vegetables for breakfast. These findings together suggest that breakfast is a missed opportunity for achieving our five-a-day target.

Breakfast in Color isn’t about overhauling the morning routine, it’s about making space for something a little brighter. In its first year, the campaign focuses on the weekend, when time is on our side and breakfast can be something to linger over rather than rush through. The aim is to bring families together around simple, colorful dishes that are as enjoyable to make as they are to eat. The campaign will showcase a range of colorful, achievable dishes, from veg-packed omelettes and huevos rancheros to bean burritos, pancakes, yoghurt and fruit bowls, and veg on toast – each with simple recipes designed to inspire families to recreate them at home.

Dan Parker, Chief Executive, Veg Power, Commented

Dan Parker, Chief Executive, Veg Power, said; “We believe that breakfast is a huge opportunity for growth for fruit, veg and beans, while improving the nation’s diet due to their vitamins, minerals and fibre content. Too many of us are starting the day with something quick, beige and forgettable, when it could so easily be something fresher, more nourishing and a lot more colourful. Weekends are the perfect moment to slow down, get the family around the table and actually enjoy it, and when that becomes a habit, that’s when real change happens. After all, breakfast is better when it’s in colour.”

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Over the years, conversations around the impact of food on students have widened to include not just physical, but emotional health too. Across schools, colleges and universities, caterers are being recognised as key contributors to student wellbeing, shaping not only how they eat, but how they feel, focus and engage throughout the day.

The link between diet and mental wellbeing is well established. Regular meals help stabilise energy levels. Nutrients such as omega-3, iron and B vitamins support brain function and mood. But the role of catering goes further than nutrition alone. Food offers structure, familiarity and moments of pause in what can otherwise be a demanding day.

For younger pupils, routine is particularly important. Structured breakfast provision has shown clear benefits. Caterers working with the Magic Breakfast programme report calmer starts to the day and improved readiness to learn. Pupils arrive settled, and teachers often see fewer mid-morning dips in energy and concentration following a healthy breakfast.

As students move into secondary education and beyond, the pressures change, but the need for supportive food environments remains. College and university caterers are increasingly focused on offering flexible, balanced options that suit varied schedules, while still encouraging healthy habits. Grab-and-go formats, extended service times and all-day dining spaces help ensure students can access proper meals, not just snacks between lectures.

Building Menus that Support Well-being

Initially championed by Jamie Oliver, and progressed since by numerous parent groups and charities, there has been a steady move away from heavily processed foods such as frozen pizza, chicken nuggets and turkey twizzlers. Today’s school caterers include freshly prepared dishes on their menus, built on whole ingredients to support both physical health and a more positive future relationship with food.

The challenge is to strike a balance between health and appeal. Dishes need to be recognisable and comforting, while still offering variety and nutritional value. One effective approach is to take well-loved formats and enhance them. A pasta bake can include additional vegetables and wholegrain options, or a curry can introduce pulses alongside lean proteins.

Schools such as The Froebelian, achieves this balance by garnering support from the community who work alongside caterers, helping with food preparation and sourcing local ingredients. “We work hard to ensure that Froebelian remains a place where children flourish academically, emotionally and physically,” says Rachel Swinney, director of marketing, The Froebelian School. “Our children have enjoyed home-made, freshly prepared, UPF-free fish goujons and delicious flapjacks with flaxseeds, cooked from scratch by our incredible kitchen team.”

Presentation also matters. Colour, texture and layout influence whether students engage with a dish. Bright salads that feature raw vegetables and fruit, build-your-own grain bowls, Poké bowls and street food-inspired counters often perform well because they give a sense of choice and control.

Encouraging Participation and Curiosity

Getting students involved in food decisions can significantly improve uptake of new ingredients and healthy dishes. Across all education settings, caterers are finding value in creating opportunities for participation. Food councils and tasting sessions or pop-up menu trials encourage students to share feedback and feel part of the process.

In primary schools, this might mean simple tasting tables or voting for new dishes. In colleges and universities, it can extend to themed menus, cultural food events or collaborations with student groups. These initiatives do more than boost engagement, they help build confidence and curiosity around food.

Introducing new ingredients works best when it feels low pressure. For example, adding lentils into a classic bolognese or offering sweet potato wedges alongside traditional chips. Repeated exposure, rather than one-off attempts, is key to building lasting habits.
Cooking and food education activities also play a role. When students understand where ingredients come from and how dishes are made, they are more likely to try new options. This connection between knowledge and behaviour is particularly strong in younger age groups but remains relevant across all stages of education.

Dining is a Multi-Sensory Experience

Food quality alone is not enough to support wellbeing. The environment in which it is served has a direct impact on how students experience their meals.

Busy, noisy dining halls with long queues can create stress, particularly for younger pupils or those with additional needs. In response, many schools have introduced staggered lunchtimes, improved layouts and clearer queuing systems. In Wales, trials of longer lunch periods combined with upgraded dining spaces have led to improved behaviour and more positive social interaction.

For students with sensory sensitivities, flexibility is essential. Some caterers now offer quieter dining areas or adapt how dishes are presented. Deconstructed meals, where components are served separately, can help reduce anxiety around unfamiliar textures or mixed foods. These adjustments create a more inclusive dining experience and reduce food waste linked to refusal.

At college and university level, the focus often shifts towards creating comfortable, social spaces where students can relax and recharge. Informal seating, natural light and café-style atmospheres encourage longer dwell times and more mindful eating.

Hydration & Energy Balance

Hydration is often overlooked but plays a vital role in wellbeing. Even mild dehydration can affect concentration, mood and cognitive performance. Refill stations, clearly visible water points and the inclusion of high-water-content foods such as fruit and soups all help increase intake.

Meals that combine protein, fibre and healthy fats go hand-in-glove with hydration to help sustain focus throughout the day. Salmon with lentils or roasted vegetables, quinoa-packed chicken salad or tofu stir-fries all combine nutrient-dense ingredients that can support students during exam periods or long study sessions.

No matter the age of student, the role of education catering is not an easy one. Patience, planning, engagement and creativity are needed to ensure food is a steady, positive influence throughout a student’s day, from the first breakfast bite to the last coffee on campus. When you get the formula right, it not only supports students’ well-being, but it can also become one of your institution’s greatest selling-points.

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A campus-wide reusable cup system, a community fridge scheme, local sourcing, healthy menus and a food waste campaign are some of the initiatives operating within the University of Manchester’s catering service. Their dedication has resulted in the university achieving the highest accreditation in the Food Made Good Standard Awards from the Sustainable Restaurant Association (SRA).

Sustainability at the Heart of Campus Catering

The three-star rating is applied across the university’s catering service, including the Unicafe outlets, Food in Residence (food served in halls of residence) and HospitalityOnCampus, which provides event and dining catering services across the university estate.

Laura Blandy, Head of Hospitality and Events Marketing from The University of Manchester, says “Sustainability sits at the core of everything we do and every decision we make. It isn’t an afterthought, but ingrained in our business practices, and the award is testament to that. It is an incredible achievement and gives us guidance on how to move forward and evolve.”

Her advice to other universities is to set up a sustainability working group with cross-departmental meetings. “Universities are huge organisations and often great work is done in teams or departments in isolation. A sustainability working group ensures everything is joined up and is as cohesive as possible,” says Laura.

Instigating regular two-way communication and engagement with students and staff on sustainable food and drink is also important for students to understand what the university stands for and supports. One of the ways the university does this is by appointing sustainability ambassadors – encouraging students to advocate for other students. There’s also an annual Sustainability Fair which showcases suppliers and their sustainability credentials. “It’s a great way for students and staff to have detailed conversations directly with our suppliers,” Laura says. “We also carry out surveys to see what matters most to staff and students.”

How Manchester’s Reusable Cup Scheme Became a City-Wide Success

One of the most successful initiatives is the Bee Cup, a reusable cup scheme that encourages students to borrow reusable cups via the Vytal app, returning them to participating cafés to be washed and reused. The scheme has been so successful it has been adopted by Manchester Metropolitan University, the University of Salford and Manchester Central Library. “We hope it will become a city-wide initiative and a blueprint for other universities and cities,” says Laura. The team are now introducing the Bee Bowl for takeaway food.

Further reducing waste is the university’s community fridge scheme. Surplus food is collected daily from Unicafe outlets and put into a community fridge in the Students’ Union, available for free to all students.

The catering team are keen to use local suppliers where possible, and there are between 250 and 400 catering staff (depending on the time of year), who attend sustainability training. This includes the “Guardians of Grub: Becoming A Champion” learning programme that trains staff on how to reduce food waste safely. They also support the No Time To Waste campaign, which aims to reduce waste and promote sustainable behaviour across the campus via a rewards platform. Students and staff can log actions such as recycling, eating plant-based meals, shopping second-hand, or attending wellbeing events, resulting in points that can be exchanged for prizes.

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