A guide to introducing the Government’s new food-based standards for all school food other than lunches

i What are the Government’s new standards 4 Contents for food in schools?

What does this guide cover? 5

Why are there new standards for every 6 school food outlet?

What do the standards mean in practice? 8

Checking your school is compliant 8

What do the new standards say? 9

How do I put the standards into practice? 11

Breakfast Services 12 Resources Case Study – Developing a healthier breakfast club

What can I serve? 14 Serving suggestions for food and drink services other than lunch

School Vending 16 Resources Case Study – Managing the change to healthy vending

Mid Morning Break Services 18 Resources Case Study – Mid morning break services

Tuck Shops 20 Resources Case Study – Setting up a healthy tuck shop

After School Clubs 21

References 22

Resources 23

List and definition of drinks permitted in schools 24

Summary of food-based standards that apply 28 across the school day A guide to introducing the Government’s new food-based standards for all school food other than lunches

This guide has been produced by the School Food Trust – an independent organisation set up by the DfES, to help deliver the new school food standards, develop food skills amongst children and young people, and bring longer term improvements to their health and education.

The information within this guide is intended to help you introduce the new food-based standards into the wide range of food services which operate across the school day. The guide has been written on the basis of draft regulations. The legislation for these new standards will come into effect in September 2007 and it is recommended that schools start working towards them now.

A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust

What are the Government’s new standards for food in schools?

In May 2006 the Government announced new standards for school food1. There are three parts, to be phased in by September 2009. Together they cover all food and drink sold or served in schools: school lunches, breakfast, tuck shops, vending machines, mid-morning break services and after-school clubs.

The new standards Timetable for meeting the new standards Interim food-based standards for All schools from September 2006 school lunches Food-based standards for school All schools by September 2007 food other than lunch (covered by (schools are recommended to this guide) adopt these as soon as possible)

Nutrient-based standards and Primary schools by September 2008 new food-based standards for at the latest school lunches Secondary schools by September 2009 at the latest

As many of the food-based standards for lunch also apply to food provided at other times of the day, we recommend that you read ‘A revised guide to introducing the Government’s new food-based standards for school lunches’ available at www.schoolfoodtrust.org.uk, for more detailed information on the standards. We have also provided, at the back of this guide, a summary table explaining all the food-based standards, how they relate to lunch and other times of the school day and further clarification of the standards.

By autumn 2007 the School Food Trust will produce a further guide on the nutrient-based standards which will only apply to school lunches.

4 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust

What does this guide cover?

This guide: The standards apply to: • explains the new standards for food • all local authority maintained other than lunch primary, secondary, special schools • provides reasons for their and Pupil Referral Units (PRUs) introduction in England • offers advice and ideas on how • 6th forms on the premises of to put them into practice secondary schools • shows how some schools are • although independent schools are working towards implementing not specifically covered by the these standards. regulations, academies are expected to comply The food-based standards for all • all food and drink provided school food other than lunch cover: by local authorities or school • breakfast governing bodies to pupils off • mid-morning break services school premises, during a school • vending day (up to 6pm), including school • tuck shops trips must meet the standards. The • after school snacks and meals. only exception is for food provided on a residential school trip where the provider of the accommodation (not the local authority or governing body) also provides the food.

When do they start? • Schools will be required to meet these standards by September 2007, and are recommended to start working towards them now.

5 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust

Why are there new standards for every school food outlet?

There are important reasons for • We know from research that bringing in these new food standards children and young people need a across the school day: great deal of help and guidance to • Surveys show that children’s health eat healthily at school – not just in is deteriorating – in particular there their learning but also by exposing has been an alarming rise in obesity. them to good food environments3. By 2020 it is predicted that half Messages need to be consistent of our children will be either with the sorts of food they see overweight or obese and this can around them. It is not enough to bring massive health problems like provide healthier choices alongside type 2 diabetes and heart disease less healthy choices – the majority in later life 2.. of children will go for the latter 4. • These standards are designed to These new standards reflect and promote overall health, including support the principles of a whole By 2020 it is helping pupils to control their school approach to healthy eating predicted that half weight, promote healthy teeth (where pupils receive consistent our children will be and in the longer term protect messages about healthy eating either overweight or cardiovascular health. across the formal curriculum, food obese and this can provision and school practices). • Feedback from teachers suggests bring massive health that when pupils eat better they do problems like type better in the classroom – behaviour 2 diabetes and heart and performance both improve. disease in later life2.

6 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust

Consistency is the key This represents a new approach, Food-based standards for school intended to promote healthier eating lunches have been put in in schools. It signals stronger place by school caterers, and it is direction in showing pupils what important that the relevant ones sorts of food they need to eat on are consistently applied to every an everyday basis. other food outlet in schools, for the following reasons: The School Food Trust recognises • to support the hard work of the that the job of supporting these catering team to get the lunch changes does not lie solely with service right schools and caterers. For this reason • to give consistent messages about we have also produced guidance and what sort of food pupils should information for parents and carers, eat throughout the school day. and children and young people. This can be found on our website It would be detrimental to carefully www.schoolfoodtrust.org.uk. plan lunch menus which encourage pupils to eat more fruit and vegetables, simply to have all of this undone by vending machines packed with chocolate and crisps or tuck shops selling sweets. For this reason there are core standards which are common to lunch and every other outlet where food is served or sold to pupils in schools.

7 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust

What do the standards mean in practice?

They mean that all food and drink provided or sold in schools must meet these standards.

There is a wide range of food services in schools. Survey data gives a picture of the proportion of primary and secondary schools with each type of service4,5.

Type of Service Primary Secondary Breakfast 31% 67% Caterer-run mid morning break service 15% 96% Snack vending 1% 57% Cold drinks vending 2% 69% Hot drinks vending 1% 16% Tuckshop 22% 8% After school food No data No data

Surveys suggest that school food • parties or celebrations to mark services are fragmented, with religious or cultural occasions provision supplied by a number (for example Christmas, Diwali, of providers. Hannukah, Easter, Eid) • fundraising events All of this means that any change to • rewards for achievement, good these services can involve a number behaviour or effort (although it is of people and organisations, such as good practice to reinforce a whole child care organisations, charities, school approach by using healthier vending companies or parents/carers, food or non-food items to reward who all need to talk to each other to good behaviour and academic plan for the implementation of the performance) new standards, particularly as some • food used in teaching food apply across the school day. preparation and cookery skills, provided that any food prepared is Are there any exemptions? not served to pupils as part of a The standards for school food do school lunch not apply to: • food bought in on an occasional basis by parents or pupils. Checking your school is compliant

Ofsted is monitoring the way schools approach healthier eating as part of its regular inspections of schools. Tools will be available during Autumn 2007 on the School Food Trust website (www.schoolfoodtrust.org.uk) to help you work out whether your school food provision outside of lunch is compliant. 8 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust

What do the new standards say?

Food services other than lunch must comply with the new standards listed in the table below.

More of these healthier items More fruit and Fruit and vegetables must be provided in all school food outlets. vegetables These can include fresh, dried, frozen, canned and juiced varieties.

Drinking water Free, fresh drinking water should be provided at all times.

Healthier Drinks The only drinks permitted during the school day are plain water (still or sparkling), skimmed or semi-skimmed milk, fruit juice, vegetable juice, plain soya, rice or oat drinks enriched with calcium, plain yoghurt drinks, or combinations of the above. Tea, coffee and low calorie hot chocolate are also permitted.

Restricted or no longer allowed No confectionery Confectionery such as chocolate bars, chocolate coated or flavoured biscuits, sweets and cereal bars must not be provided.

Salt and Salt must not be provided at tables or service counters. Condiments, Condiments – such as ketchup and mayonnaise, must only be available in sachets Restricted or individual portions of not more than 10g or 1 teaspoonful.

Snacks – Snacks such as crisps must not be provided. Nuts, seeds, Restricted vegetables and fruits with no added salt, sugar or fat are allowed.

No cakes and Cakes and biscuits must not be provided (except at lunchtime). biscuits

Deep fried food Two deep-fried foods per week are allowed across lunch and – Restricted all other food services.

Starchy food Starchy food cooked in fat or oil must not be used in the cooking – Restricted process more than three times a week across lunch and all other food services.

Meat products A meat product (manufactured or homemade) from each of the four – Restricted groups below may be provided no more than once per fortnight, providing the meat product also meets the standards for minimum meat content and does not contain any prohibited offal: Group 1: Burger, hamburger, chopped meat, corned meat; Group 2: Sausage, sausage meat, link, chipolata, luncheon meat. Group 3: Individual meat pie, meat pudding, Melton Mowbray pie, game pie, Scottish (or Scotch) pie, pasty or pastie, bridie, sausage roll. Group 4: Any other shaped or coated meat product. 9 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust

What do the new standards say?

For a summary of all the standards that apply across the school day please see pages 28 to 33 at the back of this guide. Further clarification on the standards relating to cakes and biscuits and healthier drinks can be found below.

Cakes and biscuits sweet (digestives, ginger nuts, Cakes and biscuits can only be flapjacks, shortbread, wafers) and provided at lunch times. savoury (cream crackers, Most cakes and sweet and savoury breadsticks, oatcakes). biscuits are high in fat and/or sugar/ Bread type products, which are salt and therefore full of calories. usually lower in fat and sugar, for Consuming cakes and biscuits at example bagels, currant and fruit other times of the day reduces bread, crumpets, teacakes, English young people’s appetite for lunch. muffins are permitted across the Restricting the provision of cakes and school day including lunch times. biscuits in schools will encourage children to eat healthier food. Healthier Drinks Consistency is the key – it would not A detailed list and definition of drinks make sense simply to swap high permitted in schools can be found on calorie crisps and confectionery for page 24 and 25. equally calorific cakes and biscuits. Schools are strongly encouraged to The new standards for school food provide drinks which do not contain have been introduced to encourage preservatives, flavourings, colourings children to eat more healthily in school, and sweeteners, in line with the to help them maintain a healthy original intention of the School Meal weight and protect their teeth. Cakes Review Panel which was for children and biscuits should be eaten sparingly, to drink ‘pure’ drinks in schools as part of balanced meal. which offer nutritional benefit. The School Food Trust is aware that many Cakes and biscuits include manufacturers have been innovative manufactured, bought in products in producing a range of drinks that and homemade tray bakes made in are popular with young people and the school kitchen. Cakes include are additive free. The School Food slices of cake, individual cakes (e.g. Trust is currently working with sponge cakes, Swiss roll, fruit cakes, drinks manufacturers to develop a banana cake, apple cake, carrot voluntary code of practice for drinks cake, gateaux, sponge fingers, in schools to support the provision of Madeira), buns (American muffins, such drinks. The DfES is discussing Chelsea buns), and pastries with the Food Standard Agency (croissants, Danish pastries, Greek (FSA) the possibility of negotiating pastries, Bakewell tarts, jam tarts, changes to the EU legislative Eccles cakes, mince pies, custard framework on additives. tart). Biscuits include all types: 10 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust

How do I put the standards into practice?

The good practice examples and • Make fruit products (e.g. sliced additional sources of information set fruit, fruit salad, dried fruit/nuts out in this guide will help you plan mixes*, smoothies) look appetising and implement the standards. For by garnishing or serving in some services, particularly vending attractive dishes. and tuck shops, which traditionally • Provide small tasters of food which sell large volumes of sweets and may be unfamiliar to pupils. packets of ‘crisp-like’ products, the change can be more complex In this guide we have: requiring: • highlighted the main aspects of the • leadership from schools (governors, service and given some guidance head teachers and pupils) to drive on good practice, as well as and support these changes addressing the most challenging • analysis – working out what aspects of each service The good practice changes need to be made to each • provided a ‘what can I serve?’ examples and additional specific food service to meet the section. On pages 14-15 is a list of sources of information standards and also introduce the types of foods and drinks that set out in this guide will good practice are, and are not acceptable under • planning – creating an action plan the new standards. This list is not help you plan. to make sure the changes are in exhaustive, but gives ideas for place by September 2007 product mixes • communication and consultation • ‘resources’ highlighted within each with the whole school community, section, and a ‘case study’ including all those with a role in providing information on how food provision e.g. school caterers, schools have implemented school governors, head teachers, healthier options, providing some parents/carers, pupils and insight into their experiences and suppliers. This involvement tips on ‘how to do it’ ensures that everyone has a say • a section on ‘further UK wide in how these changes can be resources’ towards the end of the put into action guide. Although the standards for • evaluation – collecting information school food differ across the UK, to assess the benefits resulting much of the information available from the changes. from other countries is very useful in terms of examples of good Practical tips practice. You will also find an To successfully introduce the array of case studies on the changes you may want to consider School Food Trust website: a variety of strategies: www.schoolfoodtrust.org.uk. • Price healthier options more competitively. *Be allergy aware, see page 16 of this guide

11 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust

Breakfast Services

Approximately half of the schools Leeds Breakfast Initiative in England now offer breakfast 4,5. http://213.210.8.133/Breakfastclub/ If you want to set up a breakfast index.htm – a local healthy alliance service at your school there are with experience in setting up many useful sources of guidance breakfast clubs. available as indicated below. National Evaluation of School Providers must ensure that the food Breakfast Clubs www.breakfast provided meets the standards. clubs.net – explores how best to set Suggestions for food you could up and run a breakfast club. provide are listed in the table on page 14-15. The extended schools section of teachernet provides case study Teachers continue to tell us material from schools which have set Breakfast clubs have that eating breakfast improves up breakfast clubs as part of their increased in popularity concentration, mood and memory extended services www.teachernet. in schools over the last amongst children and this is, in gov.uk decade. Approximately part, supported by a small number of studies showing short-term The DfES Study Support website also half of the schools in effects6. What is more evident, has some breakfast club case studies England now offer however, is that most children who www.standards.dfes.gov.uk/ breakfast. skip breakfast tend to eat foods high studysupport/casestudies/typelist/ in fat or sugar or overeat during the #breakfast%20Clubs day. These are some of the reasons why breakfast clubs have increased ContinYou is a community learning in popularity in schools over the charity, which has supported many last decade. breakfast clubs. The Breakfast Club Plus section on their website Resources contains case studies, suggestions For more information on setting up on planning a breakfast club, healthier breakfast clubs try the information on diet and nutrition following links: and advice on how to find funds and tips www.continyou.org.uk/ The Food in Schools Programme content.php?CategoryID=394 www.foodinschools.org who conducted pilots to test setting up The Welsh Assembly has provided healthier food services in schools and information for schools wishing to published the Food in Schools Toolkit start a breakfast club, as a result. www.healtheschool.org.uk/pdf/ breakfast-is-brill-e.pdf Magic Breakfast www.magic breakfast.com – a charity with a multitude of ideas on setting up breakfast clubs. 12 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust

Case Study Fruit choices include melons, oranges, The head teacher at Developing a healthier bananas, whilst vegetables include Newhall Park Primary breakfast club cucumber and cherry tomatoes. has observed a marked Newhall Park Primary School in The school feels the breakfast improvement in Bradford is located in a deprived service has had the single biggest attendance, punctuality area. The school’s breakfast club impact on improving school/parent was set up in 2002 following concern relations and pupils’ behaviour. and concentration amongst teachers that some pupils The head teacher has observed a levels in class. were arriving at school hungry. marked improvement in attendance, At the outset the service was basic punctuality and concentration levels offering popular cereals (generally in class. Some teachers say there has the high sugar varieties) with milk, been an improvement in achievement toast and orange squash. The service levels for specific pupils. has evolved over the last 4 years and the key steps were: • developing a partnership with a local bakery, which supplies bread to the school free of charge to pupils • the club becoming the responsibility of an enthusiastic and dedicated staff member – the school’s learning mentor • allocating a large freezer in the technology classroom to store bread supplies.

The menu now includes 3 types of healthier breakfast cereal (including one wholegrain variety) with semi- skimmed milk and wholegrain toast. There is also a variety of fruit and vegetables (procured from the local authority greengrocer) with 3 options available every day.

13 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust

What can I serve?

The table below suggests which food and drinks can be provided at food services other than lunch.

Examples of food and drinks Examples of food and drinks Examples of food and drinks not meeting the new standards restricted across the school day meeting the new standards Fruit and vegetable items Fruit and vegetable items Fruit and vegetable items • Whole/pieces of fresh fruit e.g. banana, • No restrictions on the amount or type of • Dried fruit or dried vegetables with added fat, apple, pear, satsuma, grapes fruit and vegetables served sugar or salt • Fruit pots of sliced/chopped fresh fruit e.g. melon, berries, apple • Canned fruit in natural juice e.g. peaches, pears, pineapple, mandarins • Dried fruit without added fat, sugar or salt e.g. apricots, sultanas, raisins, dates • Salad pots • Crudités, vegetable sticks with dips • Vegetable accompaniments: tomatoes (tinned or fresh), raw vegetables such as carrots, peppers, cucumber and celery

Cold items Cold items Cold items

• Breakfast cereals with milk or yoghurt • Meat products: corned beef, sausages, • Cereals coated with chocolate • Yoghurt or fromage frais (plain or fruit) sausage rolls, Scotch eggs • Any type of confectionery e.g. chocolate • English muffins products, sweets and sugar free chewing gum • Plain currant/raisin bread • Cereal bars • Sandwiches • Processed fruit bars • Bagels with fillings • Crisps and crisp-like products e.g. tortilla • Baguettes with fillings chips, potato sticks, puffs, crackers, corn • Filled pitta bread or rolls chips, prawn crackers, potato wafers • Wraps e.g. Mexican bean • Japanese rice crackers • Pasta salads • Pretzels • Fillings/toppings: cheese, hard boiled egg, • Bombay mix peanut butter, houmous, tahini, sliced meat, • Nuts with added salt and/or sugar bacon, meat or fish paste, tinned fish • Cakes: slices of cake, individual cakes (sponge • Combinations of nuts and seeds without cakes, Swiss roll, fruit cakes, banana cake, added fat, sugar or salt apple cake, carrot cake, gateaux, sponge fingers, Madeira) • Buns: American (sweet) muffins, Chelsea buns • Pastries: croissants, Danish pastries, Eccles cakes, Greek pastries, Bakewell tarts, jam tarts, mince pies, custard tart) • Biscuits include all types: sweet biscuits: digestive, rich tea, ginger nuts, flapjacks, shortbread, wafer. Savoury biscuits: cream crackers, breadsticks, oatcakes, matzos

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Examples of food and drinks Examples of food and drinks Examples of food and drinks not meeting the new standards restricted across the school day meeting the new standards Hot items Hot items Hot items

• Porridge • Meat products: burger, hamburgers, corned • Toast with chocolate spread • Toast, bread rolls with spread, jam, marmalade, beef, sausages, chipolatas, luncheon meat, • Fruit pies surrounded by pastry e.g. individual peanut butter hot dogs, frankfurters, (salami), meat pies, apple pies • Toasted bagels, crumpets Cornish pasties, sausage rolls, pork pie, • Toasted sandwiches samosa, kebabs, meatballs, chicken or • Bacon sandwiches turkey nuggets, Scotch eggs, satay • Warm pitta bread with filling • Starchy food cooked in oil or fat: fried rice, • Paninis sauté potatoes, fried bread, chapatti, garlic • Tortillas, fajita, burrito, quesadillas, enchiladas bread • Toast with baked beans, cheese, eggs (boiled, • Deep fried products: potato wedges, potato scrambled or poached) skins, chips, plantain chips, spring rolls, • Omelette vegetable products (pancake roll, samosa, • Pizza slice with toppings e.g. vegetables, fingers, tempura, pakora / bhajia), fish cheese products (pancake roll, samosa, fingers, • Slice of quiche tempura, pakora / bhajia) • Jacket potato with toppings e.g. cheese, coleslaw, baked beans, tuna • Bowls of noodles with vegetables and/or meat • Vegetable pasties • Fishcakes • Soup

Drinks Drinks Drinks

• Plain water (still or sparkling) • Flavoured water • Skimmed or semi-skimmed milk* • Squash/cordial • Fruit juice or vegetable juice • Soft drinks including fizzy drinks containing • Plain yoghurt drinks less than 50% fruit or vegetable juice. • Plain soya, rice or oat drinks enriched with • Hot chocolate containing more than 20 calories calcium per 100ml • Combination drinks: water (still or sparkling) • Flavoured milk unless it contains fruit juice combined with fruit or vegetable juice. or cocoa Examples: fruit and/or vegetable smoothies: pureed fresh fruit and vegetables • Milk (skimmed or semi-skimmed) and/or plain yoghurt combined with fruit or vegetable juice. Examples: Dairy-based smoothies, pureed fruit with plain yoghurt • Plain soya, rice or oat drinks enriched with calcium combined with fruit or vegetable juice • Tea or coffee • Low calorie hot chocolate (containing no more than 20 calories per 100ml)

A detailed list and definition of drinks permitted in schools can be found on page 24 and 25.

*Whole milk may be provided to pupils until the end of the school year in which they reach five years of age

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School Vending

Vending services are usually only profitable if promotional activities found in secondary schools. The are put in place – and managing the standards being introduced in process. It finishes with suggestions September 2007 could potentially on the sort of information to collect have the most impact on these to evaluate success. services, as chocolate, crisps, ‘crisp like’ products and some drinks can One of the key aspects of making no longer be sold in vending any transition in schools is the link machines. For ideas and suggestions with lessons. This is where teachers for types of food and drinks you can can support the changes through stock in your vending machine the curriculum, either through please see the table on pages 14-15. PSHE, Science, Food Technology or even Maths. The Toolkit How do I make the transition? (www.foodinschools.org) makes Some schools are concerned about a specific suggestions on how loss of income when making the curriculum links could be made to transition to healthy vending. To healthier vending. Teachers TV address this, the School Food Trust could also be a source of useful is developing a set of resources trigger material for lessons which will be available in summer (www.teachers.tv.com). 2007 including: • a survey looking at the change in The Health Education Trust provision of vending before and (www.healthedtrust.com) also has after the introduction of the considerable experience helping standards schools make the transition to • prototypes focusing on how to healthy vending. market new products to children and young people Allergies • guidance on how to make healthy Be aware of nut allergies. Always vending a viable business option refer back to the school and catering in schools. policies regarding nuts. Many schools are finding that cases of allergies from Furthermore the Food in Schools peanuts (as well as milk and eggs) are Toolkit (www.food.gov.uk/ on the increase. The Anaphylaxis multimedia/pdfs/vending campaign states that even the most machinebklet.pdf) provides a step extreme form of allergy – anaphylaxis by step guide on setting up healthy – is manageable in schools and cross vending (this will be updated in due contamination can be significantly course to reflect the standards). It lowered by washing hands with lists the benefits, describes soap after eating and handling provision, sets out an action plan, nuts. We recommend you visit the gives sample product mixes, talks www.allergyinschools.co.uk website about marketing – case study for accurate, reliable information on evidence suggests that changing managing allergies in schools. over to healthier vending can still be

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Resources The Food In Schools Toolkit www.foodinschools.org The Food Standards Agency www.food.gov.uk/multimedia/pdfs/ vendingmachinebklet.pdf – for ‘Vending Healthy Drinks’, a guide on vending healthy drinks in schools

The Health Education Trust www.healthedtrust.com – who have experience in helping schools develop healthy vending services

The Automatic Vending Association www.ava-vending.org – for information on machines, distributors and suppliers

The Welsh Assembly – www.healtheschool.org.uk – has produced ‘Think Healthy Vending’ which is guidance on healthy vending in schools. http:// “It has been amazing new.wales.gov.uk/docreports/40382/40382/40382311111/reports/pre-06/ how we moved from vending-e?lang=en one product to another Please note all the above resources were produced before the standards.

with only the slightest Case Study with a drink and fruit), yoghurt, bottled hesitation.” Healthy Vending in Glasgow water, milk, sandwiches/wraps, fresh fruit and fresh fruit salad, salad boxes, West Dunbartonshire Council initiated vegetable and fruit dips. Bob Davidson the ‘healthy vending’ concept when its from West Dunbartonshire council is potential for addressing the problems amazed at the success of the machines of providing active young people with which are now emptied three or four quick, convenient, healthy food were times daily. He says “It has been recognised. They wanted to change amazing how we moved from one the pattern of choosing food only from product to another with only the the counter where peer pressure could slightest hesitation.” encourage unhealthy choices, and An independent evaluation was make healthy choices easy. conducted to identify the impact of The healthy vending machine was first the project. The key findings were: installed as an additional service to • additional serving point(s) at busy school lunches and unhealthier times, increasing school meal take vending machines. Since then, they up, as queuing is spread to different have gradually reduced and finally areas and releases staff to work at removed all unhealthy drinks in all the service counter schools as healthier vending grew and • all food served is healthy so healthy grew in popularity. There was a slight choices are easy backlash in schools following the • massive increase in sale of fresh removal of fizzy drinks but it was short fruit and vegetables: including, lived. There was no drop in profit and apples (460%); kiwi (430%) and healthy vending soon became the bananas (300%) norm. Popular items include school • offers healthy food at times other meal deals (sandwiches and salads than lunch, e.g. after school clubs.

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Mid-Morning Break Services

Caterers in most secondary schools Resources sell food and drinks at mid-morning For more help and ideas on moving break. In future these services will over to healthier mid-morning break need to meet the standards as services try: indicated in our summary table at the back of this guide. The Food in Schools Toolkit www.foodinschools.org Cakes and biscuits cannot be served at mid-morning break. Many schools The Highland Council Catering and caterers have successfully Services at www.highland.gov.uk replaced these items with bread- based products such as sandwiches, The Scottish Health Promoting wraps and paninis. School Unit at www.health promotingschools.co.uk It is important that drinking water is freely available to pupils at all times, so providing water at mid-morning break is an important aspect of meeting the standards.

The table on pages 14 and 15 lists examples of the food and drinks that meet the standards and can be served at mid-morning breaks.

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Case Study The mid-morning break service, “ When I first came Mid-morning break services which sells fair-trade products, here they did loads of is very popular with pupils and Mark Hall Secondary School in contributes a significant proportion chips; now they don’t Harlow, Essex, has 1,136 pupils of the canteen’s daily revenue. and it’s much better. aged 11-16 years. As a large school, At break times you which does not allow students to Speaking about the school’s recent leave the premises at break times, move towards healthy eating, one get watermelon and it minimises queues through Year 8 pupil said, “When I first came nice stuff like that. a healthy tuck shop and a here they did loads of chips; now It’s good.” mid-morning break time service. they don’t and it’s much better. At This service is run by the kitchen break times you get watermelon and staff through a servery on the nice stuff like that. It’s good.” side of the canteen.

Pupils are able to buy a selection of organic and locally sourced fresh fruits and fruit salad, as well as dried fruit ‘pouches’ (selling 500 a week), yoghurts, fruit juices, water and milk. Also available are healthy versions of the usual favourites: grilled bacon sandwiches made from wholemeal baps (minus the margarine) and homemade vegetable pizza slices.

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Tuck Shops

About one quarter of primary schools was learnt from these pilots about and less than 10% of secondary the practicalities of making healthy schools have tuck shops which, from changes and these have been September 2007, must all comply incorporated into a step by step plan with the standards. within the Food In Schools Toolkit (see www.foodinschools.org) In practical terms this will mean that many of the confectionery, How do I start up a healthy snack products and drinks currently tuck shop? sold in tuck shops will have to be There are lots of things to think about replaced by healthier alternatives. before you start: The emphasis will be placed on • Sources of funding? selling products based on fruit, • Who is going to be responsible? vegetables and bread. Fruit • How to ensure hygienic practices. smoothies are the new ‘in drinks’ • What equipment is required – with children and young people, preparation areas needed? and with a bit of innovation this • How to procure supplies? could be the central product for any • Deciding what to sell? tuck shop. Try the recipe ideas at • How to promote the shop and http://www.5aday.nhs.uk/Recipes/ specific products? SimpleSmoothies.aspx These issues are explored further in How can I make the changes? the Food In Schools Toolkit. There have been 55 pilots in schools, and these demonstrated that school Resources communities can work together to The Food In Schools Toolkit provide food and drinks in tuck shops www.foodinschools.org that are healthier, popular with pupils and profitable for schools. Many The FSA (Wales) illustrate these initiatives as positive www.food.gov.uk/multimedia/pdfs/ enterprises run by the pupils. Much fruittuckwales.pdf

20 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust

Case Study The shop also sells replacement water Most of the stock is now Setting up a healthy tuck shop bottles which retail at 83% cheaper procured from the fruit than a similar product sold at the St Johns CE School in Huddersfield supermarket. The fruit shop has been and vegetable supplier has 250 pupils aged 4-11 years. The a useful teaching aid and teachers used by the local school set up a fruit shop in 1996. It have been able to link it into many authority. originated from an idea from a group aspects of the curriculum, in particular of pupils and was shaped through literacy, numeracy and PSHE. In terms wider discussion within the school of skills, a training programme has community. Parents/carers, governors, been set up for years 5 and 6 pupils teachers and pupils all had a say in its and they have to demonstrate development. Initially supplies of fruit competencies in handling money, were ordered from the village shop, organising queues, health and and sold by year 6 pupils from a hygiene and customer relations before classroom table, which was moved taking their turn in running the shop. out into the corridor at breaktime. The shop has evolved over the last There have been a number of issues 10 years. Now a wider variety of fruit which the shop has had to overcome is sold from a customized trolley including: equipped with aprons, bowls, spoons, • pupils wishing to buy items for knives, clingfilm and paper bags. Most which they don’t have enough of the stock is now procured from the money – overcome by training fruit and vegetable supplier used by of shopkeepers the local authority. The head teacher • finding a committed adult co- buys additional seasonal fruit to add ordinator to oversee the project – variety and interest to the mix. a role taken on by the headteacher Standard items available in the shop • the perceived impact of the free include apples, clementines/satsumas, fruit scheme to key stage 1 pupils bananas and scoops of raisins. In was seen as a threat – which in addition there may be slices of melon, reality was minimal as sales kiwi fruit, pears, pea pods and in the stayed the same. summer, strawberries and chilled fruit juice. After school clubs

Little is known about food served at back of this guide) apply. The table after school clubs in terms of what on pages 14 and 15 lists examples of proportion of schools provide them or the food and drinks that meet the what sort of service they offer. standards and can be served However, in terms of meeting the at after school clubs. new food standards, the same ones (as summarised in the table at the 21 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust

References

1 DfES (2006). Nutritional standards for school lunches and other school food. www.schoolfoodtrust.org.uk

2 Royal College of Physicians, Royal College of Paediatrics and Child Health and the Faculty of Public Health (2004). Storing up problems: The medical case for a slimmer nation. London: RCP Publications, p 4.

3 Roe et al (1997). Health promotion interventions to promote healthy eating in the general population: A review. London: HEA, p 25-39.

4 Nelson M et al (2004). School Meals in Secondary Schools in England. Research Report RR557. Department for Education and Skills: London.

5 Nelson M et al (2006). School Meals in Primary Schools in England. Research Report RR753. Department for Education and Skills: London.

6 Food Standards Agency (2006). A systematic review of the effect of nutrition, diet and dietary change on learning, education and performance of children of relevance to UK schools. http://www.food.gov.uk/ multimedia/pdfs/systemreview.pdf.

22 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust

Resources

For more information on healthy menu planning go to:

The School Food Trust www.schoolfoodtrust.org.uk has a wealth of updated information and advice, case studies and other resources.

The Local Authority Caterers Association www.laca.co.uk has enormous expertise in planning menus which meet the standards.

The Caroline Walker Trust www.cwt.org.uk produced very detailed guidance entitled ‘Eating Well at School’ and this deals with after school meals and snacks with sample menus for ideas.

The Food Standards Agency www.food.gov.uk has a selection of easy to follow healthy eating recipes which would be useful to anyone who wanted to make cooking an after school activity.

Further UK wide resources Remember that other UK countries may have different standards for school food, and so although these resources are very useful in terms of good practice advice, some of the food and drinks they suggest may not meet the new school food standards in England.

23 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust

List and definition of drinks permitted in schools

Drink category Description Volume Preservatives Antioxidants Stabilisers Flavourings Colourings Others Sugars or honey Artificial Fortificants (Added to prevent oxidation/ (Added for the purpose of sweetening) sweeteners (Added minerals and discolouration) vitamins for the purpose of fortification) Water Water 100% water No No No No No No No No No (still or carbonated) (unsweetened unflavoured) Milk Semi-skimmed, or 100% milk No No No No No No No No No (skimmed or skimmed milk semi-skimmed) (unsweetened unflavoured) Fruit juice Fruit juice 100% No Yes as permitted in Schedule Yes as permitted No No Yes as permitted in Schedule No No No (unsweetened/ fruit juice 7 SI 1995 No. 3187 The in Schedule 7 SI 3 SI 1995 No. 3187 The not fortified)†† Miscellaneous Food 1995 No. 3187 Miscellaneous Food Note: As permitted in Schedule 3 Additives Regulations 1995† The Miscellaneous Additives Regulations 1995† paragraph 3 (a) 2003 SI No. 1564 Fruit juice from detailed below: Food Additives detailed below: The Fruit Juices and Fruit Nectars concentrate Regulations (England) Regulations 2003†† Sugar (unsweetened not All fruit juices: 1995† detailed may be added for the purpose of fortified)†† E300 ascorbic acid below: regulating acidic taste, in an E330 citric acid; amount (expressed as dry matter) not exceeding 15g per litre of the Pineapple juice: Passion Fruit juice Pineapple Juice: juice in fruit juice, other than any E296 malic acid Pineapple juice: E900 dimethyl-polysiloxane prepared from grapes or pears. E440 Pectins Grape juice: E170 calcium carbonate and E336 potassium tartrates

Vegetable juice Vegetable juice or 100% vegetable No No No No No No No No No vegetable juice from juice concentrate Plain Plain (unsweetened, No regulation No No No No No No No No Yes (unsweetened, unflavoured) soya, (Calcium) unflavoured) soya, rice or oat drink rice or oat drink enriched with calcium

Combination drinks • Combinations of milk (semi-skimmed or skimmed), or plain The following combination drinks are classified as non-alcoholic yoghurt, water, fruit or vegetable juice. In these combinations flavoured drinks under EU law and are allowed to contain the the milk or yoghurt must be at least 50% by volume and may additives and flavourings as specified by Council Directive contain vitamins and minerals. Less than 5% sugar or honey 89/107/EEC and Council Directive 88/388/EEC. may be added to the milk or yoghurt components. • Combinations of plain soya, rice or oat drink, water, fruit or • Combinations of water (still or carbonated) and fruit and/or vegetable juice. In these combinations the soya, rice or oat vegetable juice. These combination drinks must contain at drink must be at least 50% by volume and may contain least 50% juice, and no added sugar and may contain vitamins and minerals. Less than 5% sugar or honey may be vitamins or minerals. added to the soya, rice or oat component.

24 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust

Drink category Description Volume Preservatives Antioxidants Stabilisers Flavourings Colourings Others Sugars or honey Artificial Fortificants (Added to prevent oxidation/ (Added for the purpose of sweetening) sweeteners (Added minerals and discolouration) vitamins for the purpose of fortification) Water Water 100% water No No No No No No No No No (still or carbonated) (unsweetened unflavoured) Milk Semi-skimmed, or 100% milk No No No No No No No No No (skimmed or skimmed milk semi-skimmed) (unsweetened unflavoured) Fruit juice Fruit juice 100% No Yes as permitted in Schedule Yes as permitted No No Yes as permitted in Schedule No No No (unsweetened/ fruit juice 7 SI 1995 No. 3187 The in Schedule 7 SI 3 SI 1995 No. 3187 The not fortified)†† Miscellaneous Food 1995 No. 3187 Miscellaneous Food Note: As permitted in Schedule 3 Additives Regulations 1995† The Miscellaneous Additives Regulations 1995† paragraph 3 (a) 2003 SI No. 1564 Fruit juice from detailed below: Food Additives detailed below: The Fruit Juices and Fruit Nectars concentrate Regulations (England) Regulations 2003†† Sugar (unsweetened not All fruit juices: 1995† detailed may be added for the purpose of fortified)†† E300 ascorbic acid below: regulating acidic taste, in an E330 citric acid; amount (expressed as dry matter) not exceeding 15g per litre of the Pineapple juice: Passion Fruit juice Pineapple Juice: juice in fruit juice, other than any E296 malic acid Pineapple juice: E900 dimethyl-polysiloxane prepared from grapes or pears. E440 Pectins Grape juice: E170 calcium carbonate and E336 potassium tartrates

Vegetable juice Vegetable juice or 100% vegetable No No No No No No No No No vegetable juice from juice concentrate Plain Plain (unsweetened, No regulation No No No No No No No No Yes (unsweetened, unflavoured) soya, (Calcium) unflavoured) soya, rice or oat drink rice or oat drink enriched with calcium

• Combinations of milk (skimmed or semi-skimmed), plain yoghurt † 1995 SI No. 3187 The Miscellaneous Food Additives Regulations 1995: ‘as or plain soya, rice or oat drinks (in each case with or without amended in relation to England by SI 1997/1413, SI 1999/1136, SI 2000/3323, plain water) with cocoa. In these combinations the milk, SI 2001/60, SI 2001/2294, SI 2001/3442, SI 2001/3775, SI 2002/379, SI 2003/1008, SI 2003/1563, SI 2003/1564, SI 2003/1596, SI 2003/1659, SI yoghurt, soya, rice or oat drink must be at least 50% by volume 2003/2243, SI 2003/3120, SI 2003/3295, SI 2004/2601, and SI 2005/1099 and may contain vitamins and minerals. Less than 5% sugar or see the consolidated legislation on food additives, colours and sweeteners: honey may be added to the milk, yoghurt, soya, rice or oat http://ec.europa.eu/food/food/chemicalsafety/additives/comm_legisl_en.htm ††† component. No colourings are permitted. †† 2003 SI No. 1564 The Fruit Juices and Fruit Nectars (England) Regulations 2003 http://www.opsi.gov.uk/SI/si2003/20031564.htm Hot drinks ††† The Statutory Instrument 1995 No. 3124 the Colours in Food Regulations Tea 1995 Schedule 2 Coffee Hot chocolate containing no more than 20 calories per 100 millilitres. 25 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust Fruit and vegetables

Key elements of the standard Examples Rationale Further of food in Why has this standard clarification of this category been introduced? the standard At times other At lunchtime than lunch*

Not less than one Must be Vegetables: fresh, • To increase the amount Minimum portion of fruit provided in all frozen, tinned, offered of fruit and vegetables recommended and one portion school food as a salad, cooked as children eat – currently weights and of vegetables or outlets an accompaniment or they eat less than half measures for fruit salad must be as part of a dish e.g. the recommended and vegetable available per day vegetable curry or as ‘5 a day’ portions including per child a vegetable juice juice are: • Fruit and vegetables are vital sources of vitamins, Primary school Potatoes are excluded minerals, antioxidants 40g/150ml and fibre; they can also Fruit: fresh, frozen, Secondary school help to displace less dried or tinned varieties 80g/200ml healthy food and dilute offered as a portion of calorie intake Vegetable composite fruit e.g. an apple or dishes should contain as part of a fruit-based a minimum of one dessert e.g. fruit salad, portion of vegetable crumble, pie, jelly or per serving served with yoghurt, custard, cheese or This standard in provided as a fruit juice reference to times other than lunch does not mean that a portion of fruit and vegetable needs to be provided for every child across all school outlets. It means fruit and vegetables must be available at all school food outlets

Fruit-based N/A Fruit crumble, apple pie, Fruit pies, crumbles desserts provided rhubarb crunch, fruit in and other composite twice a week for jelly, fruit served with fruit dishes should primary school other item e.g. custard, contain a minimum children. 50% of yoghurt of 50% of fruit, raw ingredient based on raw weight of a fruit- ingredients’ weight based dessert must be fruit

* Times other than lunch includes breakfast, mid-morning break, tuck shops, vending machines and after school clubs

26 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust Drinks

Examples Rationale Further Key elements of the standard of food in Why has this standard clarification of across the school day this category been introduced? the standard

The only drinks which can be provided: Plain water (still • To increase the provision of This standard applies Plain drinks: or carbonated) drinks which offer hydration at both lunchtime Plain water (still or carbonated) Skimmed or semi-skimmed milk Skimmed milk and/or nutritional benefit and times other than Fruit juice or vegetable juice Semi-skimmed milk lunch • To remove sugary or Plain soya, rice or oat drinks enriched Fruit juices sweetened drinks which have For further with calcium Vegetable juices Plain yoghurt drinks no nutritional clarification please Soya rice or oat- value and can cause see the list and Combination drinks: based drinks tooth decay definition of drinks Combinations of fruit juice or vegetable juice Drinking yoghurt with: on page 24 and 25 (a) plain water, in which case the fruit juice Fruit smoothies or vegetable juice must be at least 50% by Milk smoothies volume and may contain vitamins and Yoghurt smoothies minerals; Tea (b) milk (skimmed or semi-skimmed) or plain yoghurt (in each case with or without plain Coffee water) in which case the milk or yoghurt Low calorie must be at least 50% by volume and may hot chocolate contain vitamins, minerals and less than 5% added sugars or honey; (c) plain soya, rice or oat drink (in each case with or without plain water) in which case the soya, rice or oat drink must be at least 50% by volume and may contain vitamins, minerals and less than 5% added sugars or honey. Combinations of milk (skimmed or semi- skimmed), plain yoghurt or plain soya, rice or oat drinks (in each case with or without plain water) with cocoa, in which case the milk, yoghurt, soya, rice or oat drink must be at least 50% by volume and may contain vitamins, minerals and less than 5% added sugars or honey Tea, coffee Hot chocolate containing no more than 20 calories per 100 millilitres

Free, fresh drinking water • To help children switch to Water should be to be available at all times drinking water instead of less free of charge, and healthy sugary or sweetened easily accessible soft drinks • Water promotes hydration and has no calories • To promote water availability in schools – so children do not have to rely on taps in toilets for a drink • Children do not have to pay for tap water – so it is a drink which is equally accessible to all

Note: Whole milk may be provided to pupils to the end of the school year in which they reach five years of age. 27 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust Confectionery

Examples Rationale Further Key elements of the standard of food in Why has this standard clarification of across the school day this category been introduced? the standard

No confectionery (whether or Chocolate, biscuits • These products are high This standard not containing sugar), chocolate in containing or coated in sugar and calories applies at both any form (except hot chocolate), any with chocolate, cereal lunchtime and • Many are also high in fat product containing, or wholly or bars, processed fruit times other than partially coated with chocolate or any bars, sweets • Children tend to lunch chocolate-flavoured substance may choose sweet things in be provided but excludes cocoa- preference to more powder in cakes, biscuits and nutritious food – some puddings or in a drink as listed even swap a balanced on page 24 and 25 meal for sweets or chocolate at lunchtime

Cakes and biscuits

Key elements of the standard Examples Rationale Further of food in Why has this standard clarification of At lunchtime At times other this category been introduced? the standard than lunch*

Only provided No cakes or Individual slices of cake, • Cakes and biscuits are Includes at lunchtime as biscuits should individual cakes (sponge often high in fat, sugar manufactured, part of a meal be provided cakes, Swiss roll, fruit or salt and so need to be bought in products cakes, banana cake, consumed in the context and homemade tray apple cake, carrot cake, of a balanced meal bakes made in the gateaux, sponge fingers, • Consuming cakes and school kitchen Maderia), buns biscuits at mid-morning (American muffins, break reduces children’s It does not include Chelsea buns), and appetite for lunch. bread type products pastries (croissants, Restricting the provision which are usually Danish pastries, Greek of cakes and biscuits in lower in fat and pastries, Bakewell tarts, schools will encourage sugar, for example jam tarts, mince pies, children to eat healthier bagels, currant custard tart). food such as sandwiches and fruit bread, Biscuits include all types, • The introduction of crumpets, tea sweet (digestive, ginger nutrient-based standards cakes, English nuts, flapjacks, will control the amount muffins shortbread, wafer) and and frequency of serving savoury (cream crackers, of cakes and biscuits at breadsticks, oatcakes) lunchtime

* Times other than lunch include breakfast, mid-morning break, tuck shops, vending machines and after-school clubs

28 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust Snacks

Key elements of the standard Examples Rationale Further of food in Why has this standard clarification of At times other this category been introduced? the standard At lunchtime than lunch*

No snacks may No snacks may Crisps or ‘crisp-like’ • To remove products, Snacks are pre- be provided be provided products, salted nuts, such as packets of packaged items except nuts, except nuts, breadsticks crisps which tend to be which are ready to seeds, fruit or seeds, fruit or high in fat and salt eat without further vegetables with vegetables with preparation and • Snack products displace no added salt, no added salt, which consist of, or more nourishing food sugar or fat sugar or fat include as a basic • To encourage children ingredient, potato, Savoury crackers to eat a balanced meal cereals, soya, nuts, can be provided at lunchtimes seeds, fruit or as part of a meal vegetables but when served do not include with fruit, sandwiches, cakes vegetables or or biscuits dairy food

Salt/condiments

Examples Rationale Further Key elements of the standard of food in Why has this standard clarification of across the school day this category been introduced? the standard

No salt shall be available to add to Salt, lo-salt, rock salt, • To reduce the amount This standard food after cooking sea salt of salt children eat – applies at both most consume more lunchtime and than they need times other than lunch • High salt intake increases the risk of Table salt in any high blood pressure, form should not be which can lead provided at lunch to heart disease tables or at service counters

Condiments may be available in Ketchup, mayonnaise, This standard sachets or in individual portions of salad cream, brown applies at both no more than 10g or one teaspoonful sauce, chutney lunchtime and times other than lunch

29 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust Deep-fried food

Examples Rationale Further clarification Key elements of the standard of food in Why has this standard of across the school day this category been introduced? the standard

Deep-fried food should not Any food that is • To cut down on the number • This standard be provided more than twice deep-fried, either in of times that deep-fried food applies across the per week across all food the kitchen or in the is served in order to reduce school day, so if you services. This includes any food manufacturing the amount of fat children provide two deep- which has been deep-fried in process, e.g. chips eat fried items on the the cooking or manufacturing (including oven chips), • To help control calorie intake lunch menu in a process potato waffles and as fat is a very concentrated week, no other pre-prepared coated, source of calories deep-fried items can battered and breaded be provided at other products times of the day e.g. vegetable pakora • Includes oven- chicken nuggets, fish baked products fingers, potato shapes, which have been battered onion rings flash-fried in the and doughnuts manufacturing process

Starchy food

Examples Rationale Further clarification Key elements of the standard of food in Why has this standard of the standard across the school day this category been introduced?

Starchy food cooked in fat or oil Roast/fried/sautéed • Limiting the number • This standard applies should not be provided more potatoes, plantain, of times starchy food cooked across the school day, than three times a week across fried rice in oil can be served helps to so if you provide the school day reduce the amount of fat three starchy foods children eat. This will help to on the lunch menu in control calorie intake as fat a week, no other is a very concentrated starchy foods can be source of calories provided at other times of the day • All deep-fried starchy food also counts against the deep-fried standard

30 A guide to introducing the Government’s new food-based standards for all school food other than lunches School Food Trust Meat products

Examples Rationale Further Key elements of the standard of food in Why has this standard clarification of across the school day this category been introduced? the standard

One meat product from each of the Group 1: Burger, • To improve the quality Includes both following four separate categories hamburger, chopped of meat and poultry manufactured can be provided once a fortnight meat, corned meat products in schools and homemade across the school day products Group 2: Sausage, • To cut down on how Group 1: Burgers Only one meat sausage meat, link, often they are served product from each Group 2: Sausage and chipolata, luncheon meat as many tend to be of the four separate sausage products high in fat or salt categories can be Group 3: Individual Group 3: Individual meat • To encourage schools provided within a meat pie, meat pudding, pastry products to make or buy products fortnight across Melton Mowbray pie, with higher muscle meat the school day. For Group 4: Shaped or cooked game pie, Scottish content. For example example a sausage meat product (or Scotch) pie, pasty coated, and breaded roll could be or pastie, bridie, products such as provided at sausage roll escalopes or goujons breaktime and which are made from a beefburger at Group 4: Any other chicken or turkey lunchtime in the shaped or coated meat breast meat first week and a product e.g. escalopes, sausage sandwich goujons and chicken • To encourage children to at breaktime and a nuggets. increase diversity in their chicken goujon at diets and to explore new lunchtime in the taste experiences in and second week. So no out of school other meat product can be provided during that fortnight.

Must meet the legal minimum meat If not specified content levels set out in the meat in the 2003 meat products (England) Regulations 20031 regulations, the meat must meet criteria for burgers (more than 67% meat)

Must not be economy burgers Must contain more than 67% meat

Must not contain prohibited offal Prohibited offal includes: brains, lungs, rectum, stomach, feet, oesophagus, spinal cord, testicles, large intestine, small intestine, spleen and udder

1 Meat Products (England) Regulations 2003 www.opsi.gov.uk/si/si2003/20032075.htm 31

School Food Trust Moorfoot Sheffield S1 4PQ www.schoolfoodtrust.org.uk

Tel: 0800 089 5001 E-mail: [email protected]

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