Secondaries gain 'flexibility' on school food standards

The government is pressing ahead with plans for healthier school food, but has softened some of its proposals for secondaries.

The Department for Education has published its final response to a consultation on changes to school food standards, which the education secretary has hailed as a “once-in-a-generation” reform.

Secondaries can serve puddings twice a week

The DfE initially planned to limit the amount of “sweetened baked products or desserts” to one portion per week.

While this will still apply to primaries from September 2027 as planned, secondaries will now be allowed to serve sweetened items twice a week instead.

Desserts will need to be accompanied by fruit or vegetables.

Respondents “repeatedly” stressed that the removal of popular foods would need to be “managed carefully” - because if removed too quickly, pupils could reject school meals or leave them uneaten.

Other respondents flagged the role of desserts in maintaining “balanced and attractive” menus.

‘Flexibility’ on processed meat

In its initial consultation, the DfE proposed removing processed meats from school breakfasts and “limiting” their use throughout the school day.

The government said views on this proposal varied, with “many” raising health concerns about this type of food.

Others argued they should be available occasionally to enable pupil choice and encourage take-up.

The DfE has opted to ban processed food “entirely” in primary schools, while giving secondaries “greater flexibility” to offer it once per week, either at breakfast or across the school day.

Sugar in breakfast cereals

During the consultation, the DfE slightly amended its proposals on breakfast cereals, initially advocating for those containing less than 5g per 100g of total sugar, no added sugar muesli and plain unflavoured porridge.

Its consultation response indicates that schools will be allowed to serve breakfast cereals containing less than 5.5g per 100g of total sugar, to widen the scope of products available to schools while maintaining a healthier offer.

Despite this concession, the DfE moved forward with its proposed ban on honey at breakfast.

The DfE said that views “were most divided” on the proposal, with 43 per cent of respondents disagreeing with its removal compared with just 28 per cent agreeing.

Permitting honey, syrups and chocolate spreads would be “inconsistent” with the aim of reducing pupils’ exposure to free sugars, states the consultation response.

Cheese limits stay despite concerns

The government’s original consultation document, launched in April, said that cheese could only be used as a “main ingredient” - such as in pizza and macaroni cheese - up to two days a week.

For secondaries, this change is to be phased, meaning schools can only offer cheese as a main ingredient three times weekly from September 2027, and two times per week the following year.

Consultation respondents pointed out that while cheese can be high in saturated fat and salt, it is also a source of calcium and protein and can be important in vegetarian meals.

Schools and caterers were “particularly concerned” that stricter limits on cheese would have an impact on menu flexibility and meal uptake from pupils, the DfE said.

Cheese will still be restricted, but the DfE has now reclassified it as a protein, rather than dairy, “reflecting the nutritional contribution that it can make”.

However, cheese toppings - for example, on jacket potatoes - do not meet the protein threshold of school meals, the DfE has confirmed.

Some 31 per cent of respondents disagreed with the planned restrictions on cheese and 28 per cent with the staged restrictions in secondary schools.

The consultation analysed 5,216 responses: individuals accounted for 83.8 per cent of respondents, with parents the largest respondent group; and organisations accounted for 16.2 per cent of responses, including schools (53.1 per cent of organisational responses), trusts, local authorities, caterers, suppliers, academics, public health bodies and charities.

Ban on deep frying remains

One of the most significant changes in the updated food standards is the outright ban on deep-fried food in schools.

Existing food standards permit schools to serve no more than two “deep-fried, batter-coated or breadcrumb-coated” portions each week.

New resources for primaries and secondaries make clear that no deep-fried food will be available at any point during the school day. The DfE response indicates that respondents “generally supported” limiting such foods.

The standards also introduce dedicated breakfast standards, to ensure food served before the school day is higher in fibre and contains less sugar.

Proposals to introduce these standards were among those to receive the strongest support, the DfE said.

Guidance on pastries still to come

Extra guidance on pastry products, breadcrumb-coated foods, processed meats and sweetened baked products and desserts will be put forward, the government said, although no timeframe has been provided.

The government has also confirmed it will launch a national framework to ensure compliance from September 2027, to strengthen governance and transparency around school food.

The DfE expects schools to appoint a “lead governor” to oversee school food, and to publish their menus and school food policies online.

The government will work with Ofsted to provide information during inspections. However, it will not grade schools on food or compliance with standards.

The Association of School and College Leaders raised concerns about Ofsted’s role, with ASCL general secretary Pepe Di’Iasio arguing that the regulator has “no expertise in this area” and warning that schools do not need “yet more hoops to jump through”.

Paul Whiteman, general secretary of the NAHT school leaders’ union, urged the government to “think very carefully” about its approach to monitoring standards as they will be reliant on external caterers to provide food.

Fears over ‘heavy-handed accountability’

Mr Whiteman added: “It will be important that any checks are carried out at the right level, do not become a heavy-handed accountability or inspection tool, and do not place additional burdens on already over-stretched school leaders.

“Schools will be committed to delivering these new standards, and their success will largely depend on the support they receive to help them do so.”

A spokesperson from catering body The School Food People told Tes that the detail around monitoring and compliance “remains much less clear”.

Education secretary Lucy Powell said: “These are once-in-a-generation changes that will transform school food for children across the country.

“From our historic expansion of free school meals to the rollout of free breakfast clubs and new school food standards, we are making sure that every child has access to the healthy meals we know children need to learn, grow and succeed.”

She added: “No child should spend the school day hungry, and no family should have to struggle to put food on the table. This is what change looks like: healthier food, fuller stomachs and a fairer start for every child.”