School meal

Aschool meal(whether it is a breakfast, lunch, or evening meal) is amealprovided tostudentsand sometimesteachersat aschool, typically in the middle or beginning of the school day. Countries around the world offer various kinds ofschool meal programs, and altogether, these are among the world's largestsocial safety nets.An estimated 380 million schoolchildrenaround the world receive meals (or snacks or take-home rations) at their respective schools.The extent of school feeding coverage varies from country to country, and as of 2020, the aggregate coverage rate worldwide is estimated to be 27% (and 40% specifically for primary school-age children).
The objectives and benefits of school meals vary. Indeveloping countries, school meals providefood securityat times ofcrisisand help children to becomehealthyandproductiveadults, thus helping to break thecycle of povertyandhunger. They can address micronutrient deficiencies by serving diverse foods or including fortified foods.They also serve as an incentive to send children to school and continue their education, and they can be leveraged specifically to reduce barriers to schooling for girls.When school meals are targeted toward low-income or vulnerable children, they serve as a social safety net.Especially indeveloped countries, school meals are structured to encourage healthy eating habits.School meal programs can also be aimed at supporting the domestic or local agricultural sector.
The first school lunches were thought to be served in 1790 inMunich, Germany, by an American-born physicist,Benjamin Thompson, also known as Count Rumford. Thompson had spent his early days inNew England, but as aroyalistduring theAmerican Revolutionary War, he had become distrusted and left forEnglandin 1784. In Munich, Thompson founded the Poor People's Institute which employed both adults and children to make uniforms for theGerman Army. They were fed and clothed for their work and the children were taught reading, writing and arithmetic. Years later, Thompson would feed 60,000 people a day from hissoup kitcheninLondon.
In theUnited Kingdom, significant changes have been made since school meals were introduced in the 19th century byElizabeth Burgwinand others.The first National School Meals Policy was published across the United Kingdom in 1941. The Policy set the first nutritional guidelines for school lunches, requiring balanced meals which include the appropriate levels ofprotein,fat, andcalories.
In theUnited States, there was a social inequality gap during theindustrial era, and there was room for improvement in all realms of education. Philadelphia and Boston were the first two cities to institute school lunches in the U.S. Organizations such as Women's Education and the Starr Center Association began serving hot meals to students for a cost that was affordable for most. Soon after, teachers started to notice the benefits for students – both mentally and physically. The federal government was not involved until theGreat Depression(1920s), when farmers and labors were not doing well financially and the school lunch program was a solution that benefited everyone.
In recent years, school districts have faced government or community pressure to change the foods served in schools. The addition ofvegan school mealoptions andMeatless Mondaysare examples of these changes.
Free school meals can be universal school meals for all students or limited by income-based criteria, which can vary by country.A study of a free school meal program in the United States found that providing free meals to elementary and middle school children in areas characterized by high food insecurity led to better school discipline among the students.As of 2022in England, 20.8% of the 8.9 million pupils attending schools in 2020–21 are known to be eligible for free school meals.
Free school meals available for all students are also called Universal school meals.Sweden,Finland,EstoniaandIndiaare among the few countries which provide universal school meals to all pupils incompulsory education, regardless of their ability to pay.InIndia, where all Government School students are provided with free lunches through theMidday Meal Scheme, staple foods are provided along with free education. Several states in the US offer universal school meals.
School meals can also be targeted, often toward students who are poor or otherwise vulnerable. Such targeting can be geographic (providing school meals in all schools with a region that is deemed food insecure or lower income), school-based (targeting schools with a population of generally poor students), or based on individual characteristics (targeting students based on their household income, ethnic status, or other individual traits). Across different settings and school meal programs, many different approaches are used when targeting school meals.
Reduced price meals are also available in some countries to those who need a degree of assistance with costs. Lower-cost meals are available to students in such countries asFrance,Italy,Hong Kong,Japan,Portugal,and theUnited States.
In some programs, meals are made available for purchase in school cafeterias/canteens at full price. For example, in the United States, students who do not qualify for reduced price lunches can still purchase food at the full price. In the United Arab Emirates, all food in school cafeterias is available for purchase, though prices reflect only the cost of the food itself.
School meals can be cooked in a kitchen (whether in each school or in a centralized kitchen, with the cooked food then delivered to individual schools).
School meals can also be uncooked, serving cold sandwiches or packaged biscuits. For example, the National School Nutrition Program in Egypt serves onlyMa'amoul, a baked food item made with dates.
In April 2012, theState of OsuninNigeriastarted a statewide school meals programme for all public elementary school pupils. It is called the O'Meals programme (anacronymfor the Osun Elementary School Feeding and Health Programme). As of July 2014, it was providing lunch to over 252,000 children in 100% of Osun's elementary schools. In addition tostaplessuch as rice, beans, and yams served with stews, soups, and vegetables, the programme provides daily fruits. Its estimated cost isN50 (US$0.31) per child per day.
According to a report on O'Meals' benefits:
All food items are sourced locally from farmers and others on the supply chain, enhancing employment within the state. Addressing child malnutrition has raised students' academic performance, and has increased school enrollment by 24% compared to figures from before April 2012.
In 2015, themanifestoof theAll Progressives Congress(APC) advocated for the adoption of a nationwide free meal plan. Since he becamepresident,Muhammadu Buharihas made the implementation of this policy one of his foremost priorities. A national School Meals programme is the subject of a budgetary proposal before theNational Assembly. Also, the government ofKaduna Statehas implemented a school feeding programme.
There are severalnon-profit organizationsdedicated to student nutrition.In 2024, prime ministerJustin Trudeauannounced a national school food program.
A 2021 study of school meal programs across Canada estimated that these programs are found in about 35% of JK–12 schools, with a minimum of 1,018,323 or 21% of students in the country receiving free breakfasts, lunches, and/or snacks. There is considerable diversity in the design of these programs across Canada's provinces and territories. Though non-profit entities implement these programs, governments contributed over Can$93 million in 2018/19.
School lunches at the national level began as a temporaryNew Dealproject in 1933. By 1935 it was run by theWPAin 1935–1942, as a way to employ the unemployed, feed hungry children, and reduce crop surpluses. It was ended in World War II when the WPA closed. In 1937 the WPA reported, "In the past year and a half 80,000,000 hot well-balanced meals have been served at the rate of 500,000 daily in 10,000 schools throughout the country."
The permanentNational School Lunch Programwas created in 1946, with theNational School Lunch Act.This legislation won rural support because it removed surplus food from the market and thus raised prices paid to farmers.Congress intended these meals to promote and protect child nutrition, while also supporting the consumption of American farm products.
Today, the National School Lunch Program is a federal nutrition assistance program operating in over 101,000 public schools, non-profit private schools, and residential care institutions. It is regulated and administeredat the federal levelby theFood and Nutrition Serviceof theUnited States Department of Agriculture(USDA). The program provides "nutritionally balanced meals" at low or no cost to more than 31 million children each school day.
Since its inception, the Program has expanded substantially. It now includes theSchool Breakfast Program, the Snack Program, aChild and Adult Care Food Program, and theSummer Food Service Program. At the State level, the National School Lunch Program is usually administered by state education agencies, which operate the program through agreements with school food authorities.
School meal programs in the United States provide meals free of charge, or at a reduced (government-subsidized) price, to the children of low-income families. Those who do not qualify for free or reduced price are charged a nominal fee.
School lunches must meet over the course of one week the applicable recommendations of theDietary Guidelines for Americans, which were criticized for high sugar limits.These guidelines state that no more than 30 percent of an individual's calories should come from fat, and less than 10 percent fromsaturated fat. Regulations also state that school lunches must provide one-third of theRecommended Dietary Allowancesof protein,vitamin A,vitamin C,iron,calcium, and calories.
Since theHealthy, Hunger-Free Kids Act of 2010Michelle Obamahas advocated for the importance of healthy school lunches. Schools were having difficulty enforcing nutrition values in fear of being wasteful because children are no longer eating their lunches. The amount of fruits and vegetables, whole grains and sodium levels were a political compromise. To avoid further conflict between the senate and the administration, theUSDAhas tolerated exemptions pertaining to the whole grain standard and allowed schools to do what they find necessary to finding a more fitting solution.
Vending machines in schools are also a major source of food for students. Under pressure from parents and anti-obesity advocates, many school districts moved to bansodas, junk foods, and candy from vending machines and cafeterias.Various laws have also been passed to limit foods sold in school vending machines. With increasing concern over traditional vending machines in schools, healthier vending options have gained popularity and are steadily being adopted by schools around the nation.Marketing for such "healthy vending machines" states that they allow students to perform better in school while also attaining better health.
A typical school lunch inthe People's Republic of Chinaincludesstaple food,meat diet,vegetable dish, and each school has different kind of dishes. Students can choose between two and three dishes according to their preferences, with a staple food, usuallyrice.
In impoverished rural areas, students' access to nutritious food is limited. The government has funded "nutritious lunch" schemes in rural public schools to combatmalnutrition.Government data from June 2017 indicated that 48% of schools were unable to fully meet recommended nutrition standards.
School meals are provided for free at public schools in India.
The roots of India's school meal program can be traced back to the pre-independence era, when a mid day meal programme was introduced in 1925 inMadras Corporationby the British administration.This was one of the oldest free food programmes for schoolchildren. In 1975, theIndian governmentcreated theIntegrated Child Development Services(ICDS) programme. Under theMidday Meal Scheme, government high schools and partially aided schools, along withAnganwadis, provide midday meals to students. As of 2022, the total cost of providing free meals to students in India is₹22,000 crore(US$2.5 billion) of which 60% is paid by the federal government and 40% is paid by the states.
By 1998, India had deployed the National Programme of Nutritional Support to Primary Education (NP-NSPE) scheme. During the 2013–2014 school year, the scheme covered 104 million children in 1.16 million schools.
A single afternoon lunch usually contains acerealwhich is locally available, made in a way that conforms to prevailing local customs. Each child receives milk, and either soup or vegetables cooked ascurry. Under the scheme of the Indian government, each primary level student must be provided with 100 grams of food grains each day, along with 20 grams of protein, 50 grams of leafy vegetables and 5 grams of oil and fat. For upper-primary and senior students, they must be provided with 150 grams of food grains, 30 grams of protein, 75 grams of leafy vegetables and 7.5 grams of oil and fat.In accordance with nutritional guidelines, primary level students are given 450 grams of calories and 12 grams of proteins each day and senior and upper-primary level students are given 700 grams of calories and 20 grams of proteins each day.The rice and other graines served during the midday meal is fortified with nutrients such as iron, vitamin B12and folate.
Children in private schools usually carry their ownlunch boxes. Many schools also have canteens, and street food vendors can often be found in front of school campuses.
In the 1960s, ShahMohammad Reza Pahlavihad intended anon-violentregeneration ofIraniansociety through economic and socialreformscalled theWhite Revolution. The reforms' long-term goal was to transform Iran into a global economic and industrial power. The White Revolution consisted of 19 elements that were introduced over a period of 15 years. In 1975, the Shah started a program for 'Free and Compulsory Education and a daily free meal' for all children fromkindergartento 14 years of age. It provided one-third of apintof free milk to all children in Iran, as well aspistachios, fresh fruit, and biscuits.
InJapan, the tradition of providing school lunches started in the early 20th century. AfterWorld War II, which brought near-famineconditions to the country, theJapanese governmentre-introduced school lunches in urban areas. School lunch was extended to all elementary schools in Japan in 1952. With the enactment of the School Lunch Law in 1954, school meals were extended tojunior high schoolsas well.
These early lunches initially included items such as bread, bread rolls, andskimmed milk powder(replaced in 1958 by milk bottles and cartons). Later, lunches were expanded to includeflourdonated by an Americancharity; a dessert; and a dish (such asdaikon) that changed daily.Other dishes included inexpensive protein such as stewed bean dishes, fried whitefish, and, until the 1970s,whale meat. Provisions ofricewere introduced in 1976, following asurplusof government-distributed Japanese rice, and became increasingly frequent during the 1980s.Hamburg steak,stewandJapanese currybecame staples as well.
As of 2004, 99% ofelementary schoolstudents and 82% ofjunior high schoolstudents in Japan atekyūshoku(school lunch).The food is grown locally, is almost never frozen, and (barring dietary restrictions) is the same for every student.Children in most districts cannot bring their own meals to school until they reach high school, nor do schools have vending machines; instead, children are taught to eat what they are served.
In both elementary school andmiddle school, students put on white coats and caps and serve their classmates, who then all eat together in their classrooms instead of in a cafeteria.
To make lunches affordable for students, municipalities pay for the labor costs, while parents, who are billed monthly, pay for the ingredients.These typically cost about 250 to 300yen(about US$3) per meal per student. There are reduced-price and free options for poorer families.
The daily lunches are designed bynutritioniststo provide a balanced yet tasty meal for schoolchildren, working especially to appeal to picky or unhealthy eaters.According to Chico Harlan:
In mostMalaysianschools, regardless of whether they are public or private schools, students eat in a canteen where they purchase food and drinks from vendors. School canteens usually offerMalay,Chinese, andIndianfoods, with varieties of rice, noodles, and breads. The average Malaysian school canteen offers varieties ofNasi Lemak,Nasi Goreng,Chicken Rice,Popiah, andLaksa.
School canteens sell food and drinks at reduced prices. Underprivileged students can apply for the free-food program – which, depending on the school, is either sponsored by the school'sparent–teacher associationor by theMinistry of Education.Low-income students may also be eligible for the School Milk Program, which is funded by milk companies andnon-governmental organizations.
School meals in the Philippines appear to be relatively basic and simple, consisting mainly of rice, meat, andgravy.
School meals in mostSingaporeanprimary and secondary schools, as well asjunior colleges, are provided in each school's canteen (or tuckshop). The canteens consist of stalls which sell a variety of foods as well as beverages. To cater to the many races, religions, and cultures in Singapore, canteens often offer a range of cuisines, like Chinese, Indian, Malay, and Western foods.
To encourage healthier eating habits among children, theHealth Promotion Boardof Singapore launched the Healthy Eating in Schools Programme, which gives an award to schools which serve healthy meals. To receive the award, schools must reduce the sugar content in drinks and desserts, serve fewer deep-fried and fatty foods, and include two servings of greens in their meals.
South Koreahas provided free school lunches to low-income students since the 1980s at the primary and secondary school levels.
Elementary schools began to provide meals in the late 1990s, and until the mid-2000s, the program was expanded to middle and high schools. It is funded by local governments and local offices of education, and currently, all elementary schools and most middle and high schools nationwide provide free lunch.
Generally, South Korean school meals consist of meat, fish, or vegetablebanchan, as well as soup andkimchi. These foods, like other Korean dishes, are processed to a minimum and are usually low-fat and high-protein. In addition, the country's government strictly controls the sugar and fat limits of school meals by running several campaigns and educational programs during school mealtimes.
Many schools have "Clean Plate Wednesday," which encourages students to eat leftovers to reduce food waste. Delicious foods such asSamgyupsalandbibimbapare usually on the menu for the day so that this is more possible.
Due to the economic boom, obesity has developed into a known health concern amongst adolescents in theUnited Arab Emirates. The past three decades have seen the largest increases in child obesity. Studies have shown that rates of obesity among the UAE's schoolchildren have surpassed the child obesity rates in both the United States and Europe. Traditional cuisine in thePersian Gulfregion, once high-fibre and low-fat, has become Westernized, and now consists of many more high-fat, high-sodium, and high-cholesterol foods. Exercise levels among children have also decreased rapidly, causing the surge of obesity in adolescents.
In Estonia, free school dinners are served inelementaryandsecondary schools.
Nutritional guidelines for Estonian school meals are based on the Estonianfood pyramid. At the pyramid's base are water and exercise. The next tier up includes starches, fruits, and vegetables. According to Estonia's Food-Based Dietary Guidelines, these foods should comprise the majority of each meal. The middle section of the pyramid includes dairy products and meat. The Guidelines suggest eating these foods in small portions on a daily basis. Just below the top tier are oils, butter and nuts. At the peak of the pyramid are foods like ice cream, soft drinks, honey, and biscuits: high-sugar foods which should be eaten sparingly, as special treats.
Finland provides free, catered hot school meals to all pupils from pre-primary to upper secondary education every school day, as guaranteed by the 1948 Basic Education Act.Section 31 of the Basic Education Act states: "A pupil attending basic education shall be provided with a balanced and appropriately organized and supervised meal on every school day."
Some Finnish cities had offered poor students free school dinners since the beginning of the 20th century. For example,Kuopiodid so starting in 1902, and extended school dinners to all students in 1945.
According to Finnish National Board of Education statistics from the year 2014, the average school meal was valued at 2.80eurosper student-school day, totaling 532 euros per student for the school year.This sum included ingredients, labor costs, kitchen equipment, and other fixed expenses, but neither property costs nor taxes.
Children taking part in before- andafter-school activitiesare also served a free healthy snack.
Lunches for higher education students (like those attending universities andpolytechnics) are alsosubsidizedin Finland.Kela, the Social Insurance Institution of Finland, compensates student meals that fulfill the nutritional and pricing criteria for government meal subsidies.This program's purpose is to promote positive health and nutritional trends among students. The program accommodates special dietary needs – whether in connection withreligion,ethical beliefs, or health issues – without extra costs.
Free school meals in Finland are viewed as an investment for the future; the aim is to maintain and improve children's health, well-being, and learning.The school meal is used as apedagogicaltool for teaching table manners, food culture, nutrition, and healthy eating habits, as well as for increasing the consumption of vegetables, fruits and berries, wholemeal bread, andskimmedorlow-fat milk.One of the basic lessons is cooperation between students, head teachers, teachers, parents, and catering staff. In many schools, students participate in the work of the school canteen during theirworking life practice period. Most schools have a school meal committee where students, teachers, and catering staff develop school catering together. Most schools also welcome parents to come and taste school meals. There are always adults present in the school restaurant. The pedagogical role of the school catering staff is seen as important, as is teachers' knowledge of nutrition. In 2009, Finland began developing school meal and nutrition education for teachers, and pedagogical education for school catering personnel.
National and local regulations form the basis for Finnish school meal practices. Education acts and decreesand local curricula are central documents governing school meals.Local and school-level curricula define the central principles of arranging school catering. The curricula also describe the objectives for education in health, nutrition, and manners. The health-related and social role of school meals, the objectives of teaching nutrition and manners, and the recreational aspect of lunch breaks are taken into account when arranging school meals and snacks. Students are allowed at least 30 minutes for eating, after which they have a short recess outdoors.
School lunches can also be a channel for empoweringlocal foodproducers. Introducing locally produced fish to the offerings of institutional kitchens, such as school canteens, is an ethical and ecological alternative to mass-produced meat or imported fish.
School meals generally consist oftypical Finnish foods. A basic school meal consists of a warm main course, vegetables, bread, a table spread, and a drink.The school lunch is calculated to equate to about one-third of a child's daily nutritional needs. School catering is designed to follow the National Nutrition Council's dietary guidelines for schools.The recommendations for school meals are being updated during the year 2016.
Normally, Finnish schools provide lunch at school canteens in the form of abuffet, where pupils serve themselves as much as they want. Schools often use a model plate to guide eating habits towards the following recommendations:
Children with special dietary needs – whether in connection with religion, ethical beliefs or health issues – are entitled to a special diet without costs. School menus are designed to be suitable for most students, with minor adjustments if needed. If a child has special dietary needs, their school requires specific information about those needs to ensurefood safetyand the elimination of possiblecross contamination. In the case of health-related special diets, schools require the assessment of a doctor, nurse, ordietitian.
As with school lunches, before- and after-school snacks are used as a pedagogical tool in teaching children about proper nutrition, table manners, and food culture. Snacks are designed to offer variety and take into consideration Finnish Nutrition Recommendations as well as children's individual needs.
Finland has no nationalaccreditationsystem to evaluate the quality of school lunches. However, by the end of 2015, over 200 schools had been awarded the School Lunch Diploma.The diploma certifies a school's commitment to the national standards and recommendations for nutritionally, educationally, and ecologicallysustainableschool lunches.It is also an indication of excellent collaboration among interest groups within the school. The School Lunch Diploma is coordinated by the Finnish Kitchen Professionals Association.
In the 1970s, theFrench governmentbegan to work on improving school lunches. In 1971, the government established nutritional guidelines for French school meals. The 1971 food recommendation guidelines stated that each meal should contain raw vegetables, such as salads and fruits; protein in the form of milk or other dairy products; cooked vegetables twice per week; and carbohydrates on the remaining days.
In France, lunch is considered the most important meal of the day. Students can get lunch at school or go home for it. The lunch break is one to two hours long. French students are taught to take time to savor and enjoy their meals.Students have to pay for cafeteria lunches; the cost of the meal varies by region. A student's family pays for half of the meal, while the school pays for the remainder. For example, a typical meal may cost $6, with the family paying $3 instead of the full price.
A well-known school catering subscription company in France is called "Turboself".
The 2001 food recommendation guidelines, signed by the Minister for National Education, state that school lunches must be healthy and balanced. Menus vary daily, and are posted for parents. Specifically, the guidelines state that:
School cafeterias serve five-course meals, even for preschoolers.Schoolchildren eat the same things as adults.A school lunch in France contains anappetizer,salad,main course,cheese plate, and dessert.Bread may accompany each meal. A menu might includepotatoleeksoup,carrotandbeansalad,lambwithsaffron, an assortment of cheeses, andgrapefruit. Each meal is accompanied with water.
French schools do not havevending machines.
School meals inItalyprovide regularItalian cuisine, although they may vary among regions and towns. TheItalian governmentis very "down to people" and is doing a large-scale study to measure and involve students in food habits, diets, and food choices.However, many parents struggle for the right to pack home meals for their children since school food is rather expensive.
Norwegian school lunches were supplied from Sweden duringWorld War II, partly privately financed. Later, all public school lunches were discontinued, so most Norwegian students bring a packed lunch from home. In 2007, schools began providing one free piece of fruit each day for all pupils in grades 8–10. Norwegian schools also sell subsidized milk.
School lunches have been free inSwedishelementary schools since 1973.The government ormunicipalitycovers all charges. Normally, school lunches are buffet-style. Buffets chiefly include potatoes, pasta or rice; meat or fish; and vegetables. Milk and water are usually offered as drinks.There are also vegetarian options, as well as foods that meet religious requirements; these foods are also free of charge. Upper secondary schools do not have to provide meals for their students, but many, both public and charter schools do.
Usually, each municipality signs a private contract with a catering company which provides school food. Many of the food products are imported, but still have a good standard. In many schools, teachers or theschool principaleat with the pupils, with the goal of creating a stronger connection between students and school authorities.In Swedish schools there are also international food weeks, or vegetarian weeks.
A 2021 study, which used the gradual implementation of free, nutritious school lunches across Sweden, found that the school lunches led to improvements in health and educational outcomes, as well as improvements in adult income.
School meal programs in the United Kingdom can be traced back to theEducation (Provision of Meals) Act 1906.
In 1944, the United Kingdom required local authorities to provide school dinners that were consistent with legal nutritional requirements. The government paid the full cost of school meals in 1947.Free school meals were available to children with families on very low incomes.As a result, from the 1950s onward, staple traditional "school dinner" foods became embedded in the national psyche. "Schoolpuddings" in particular refers to desserts historically served with school dinners in both state and independent schools. Examples include tarts such asgypsy tartandManchester tart, and hot puddings such asspotted dickandtreacle sponge pudding.
In the 1980s,Margaret Thatcher'sConservativegovernment ended entitlement to free meals for thousands of children, and obliged local authorities to open up provision of school meals to competitive tender. This was intended to reduce the cost of school meals provided by local authorities. However, it caused a substantial decrease in the standard of school food.A 1999 survey by theMedical Research Councilsuggested that despiterationing, children in 1950 had healthier diets than their counterparts in the 1990s, with morenutrientsand less fat and sugar.
This became a major topic ofdebatein 2004, whenchefJamie Oliverspearheaded a campaign to improve the quality of school meals. At this time, school dinners at state schools were normally made by outside caterers. The schools sold a lot of deep-friedfast food, like chips, fried turkey nuggets, pizza, and pies. After the "Jamie's School Dinners" programme was shown onChannel 4, sections of the public showed support for increased school meal funding, causing the government to create theSchool Food Trust. This topic became a factor in the2005 UK general election.
The principal legislation is The Requirements for School Food Regulations 2014. School governors are responsible for the provision of food in schools. They must ensure compliance with food standards, suitable accommodation for children to eat provided meals and food brought in from home in a calm and enjoyable way, as well as oversee the take-up of school meals and financial aspects of school food provision.
Since September 2014, all infant pupils (four to seven years age group) in English schools have been entitled to a free hot meal at lunchtime every day. This was an initiative ofDeputy Prime MinisterNick Clegg, who launched the plan at theLiberal Democratsconference in 2013. At the initiative's inception, the government was paying £2.30 for each meal taken by newly eligible pupils.
Since January 2015, theScottish governmenthas provided free school meals for all children in Primary One to Three.
Similar schemes are in place for Wales and Northern Ireland.
TheBritish governmentuses entitlement to free school meals as a measure of deprivation. For the financial year 2014–2015, the government paid schools a premium of £1,300 for primary-aged pupils, or £935 for secondary-aged pupils, for each eligible child. 11% of families entitled to free meals do not claim them, which means that their schools do not receive the extra funding. It was unclear in 2014 how this would be affected by the introduction of universal free meals for the youngest British schoolchildren.
In August 2019 it was revealed that local government planning for aNo-deal Brexitencompassed the possibility of needing to change legal requirements underpinning the provision of school meals, for example by making them more expensive or less healthy; possibly even discarding the requirements entirely. One council also said that "special dietary requirements may be difficult to meet" and that fresh food might have to be replaced with frozen and tinned goods, while another mentioned the possibility of a return to rationing.
The school meal standards for England developed in 2014 include:
As of November 2020, parents may apply for free school meals for children at school or in certain institutions up to the July after their 19th birthday.
and if they are in years R, 1 and 2.
The receipt of Free School Meals (FSM) is one of the indicators of disadvantage. It entitles the school to aPupil Premium, a sum of money, £1,350 as of January 2021, added to the annual budget.Disadvantaged pupilsare a focus group for Ofsted and since 2015 the school's progress in closing the achievement gap between them and other pupils forms a major part in judging the school's outcomes.
TheNational Union of Teacherssupports free school meals for all children.Fiona Twycrosscampaigned to persuade theLabour Partyto commit to providing universal free school meals. She argues that according to theInstitute for Fiscal Studiesand theNational Centre for Social Research, free school meals for all students significantly increases attainment in schools.
Free school meals have become an essential part of the diet of disadvantaged children. During theCOVID-19 pandemic lockdown, these children were out of school and unfed.Marcus Rashford, a popular footballer, led a successful campaign to cause the government to make a U-turn and to continue to provide meals or food vouchers.The Petition that Rashford started on Free School Meals garnered substantial support, passing the 1 million signature mark on 28 October 2020.
Many have criticised school meals due to quality and portions.
The Healthy Kids Association (previously The Healthy Kids School Canteen Association) is a not-for-profit, non-governmental, health promotion organization based inSydney, Australia.It is apeak organisationfor school canteens inNew South Walesand theAustralian Capital Territory(ACT).
InAustralia, many school canteens have returned to offeringjunk food, or pupils have started buyingfast foodoutside their schools. The association has developed policies intended to counter these trends; in some schools, they have taken over providing school food.
In response to the 2002 Childhood Obesity Summit, formerPremier of New South WalesBob Carrlaunched the "Fresh Tastes NSW Healthy School Canteen Strategy." Healthy Kids has become a key partner of theMinistry of Healthin developing this plan. The strategy is to develop a taste for healthier foods among schoolchildren by promoting and featuring healthier menu options, while limiting the availability of less nutritious foods.The program's menu guide was partially created byRosemary Stanton.
In 2012,Hone HarawiraMP had aprivate member's billto provide free breakfast and lunches for all children in decile 1 and 2 schools in New Zealand was drawn from the ballot. The Education (Breakfast and Lunch Programmes in Schools) Amendment Bill,better known as the "Feed the Kids Bill", has been supported by a broad-based Community Coalition for Food in Schools.A1Newsopinion poll found 70 percent support for the Bill's proposal.
Until 2020, New Zealand did not have any school meal programme, aside from board-run school breakfasts that were not provided by central government. After assuming office, New Zealand'sLabour-led governmentannounced 20,000 children would benefit from school lunches by 2021.Jacinda Ardernhas said this programme will be dramatically expanded to 200,000 students by the end of 2021 (25% of national school rolls) should she retain office.By May 2023, the Government's NZ$130 million Ka Ora, Ka Ako free lunch school programme fed over 220,000 students at 989 schools, reaching a quarter of all school students in New Zealand.
Following the2023 New Zealand general election, a right-wingNational-led coalition governmentwas formed.In early March 2024,ACT partyleaderDavid Seymourannounced that the National-led government would review the "Ka Ora, Ka Ako" school lunch programme, citing food wastage and claiming that it did little to improve school attendance and academic achievement.Several school leaders includingPorirua Collegedeputy principal John Topp and attendance officer Mose Skipworth and the health advocacy group Health Coalition Aotearoa expressed concerns that Government plans to scrap or reduce the programme would worsen child poverty and poor educational outcomes.Seymour was also the target of protest action by students atFreyberg High Schooldue to the Government's school lunch review.
On 1 May 2024, Seymour confirmed the Government would continue to fund the "Ka Ora, Ka Ako" programme for a few years until the completion of the programme's review.On 8 May, Seymour released details of the Government's revised school lunch programme. The school meal programme would be expanded to include 10,000 pre-school pre-schoolers in low-equity, non-profit early childhood centres. While the primary school lunch programme would remain the same, the Government would purchase school lunch supplies in bulk for intermediate and secondary schools, with an emphasis on simpler foodstuffs such assandwichesandfruitsrather thansushi,quinoa,couscous, andhummus.In response,Labour's education spokespersonJan Tinettiwelcomed the retention of the school lunch programme but expressed concerns about changes to the secondary school lunch programme. Health Coalition Aotearoa co-hair Professor Boyd Swinburn questioned the nutritional value of bulk-purchased foods whileDish Magazineeditor Sarah Tuck defended the nutritional value of quinoa and sushi.
On 22 October 2024, Seymour unveiled the Government's revised "Ka ora, Ka ako" free school lunch programme, which would be launched in Term 1 2024. Seymour said that the revamped programme would save NZ$130 million a year, with meals costing an average of NZ$3. Meals would consist of chicken katsu, butter chicken, lasagne, chicken pasta salad and wraps. Meals for students in Years 0 to 9 would be an average of 240 grams while meals for older students would be at least 300g with additional items including fruit, yoghurt or muesli bars. Schools would receive funding and resources to either prepare their meals internally,iwi/hapuproviders and external suppliers including Gilmours,Foodstuffs,WattiesandHellers.
In late January 2025, theNew Zealand Ministry of Educationconfirmed that the "Ka Oa Ka Ako" programme served 244,144 students and 1,014 schools.During the opening of the 2025 school year between late January and early February 2025, several schools includingAuckland Girls' Grammar School,McAuley High School, Henderson Intermediate School, Kaitao Intermediate School and Massey Primary School reported problems with the revamped school lunch programme including late or missed deliveries, uncooked food, lack of nutrition, food wastage, ham inhalalfood and a shortage of vegetarian meals.Due to quality issues, some schools were forced to use their own funds to buy replacement meals for pupils.
On 31 January 2025, food provider Compass managing director Paul Harvey acknowledged there were problems with the company's gas ovens inEllerslieand said that the company would reimburse schools that had to buy their own food. The Education Ministry leader of operations and integration Sean Teddy said the Ministry would work with the School Lunch Collective to address outstanding issues at the start of the school year.In response, Associate Education Minister Seymour apologised for "teething issues" in the rollout of the revised school lunch programme and attributed the delays to operational issues behind delivering large amounts of meals.Seymour accepted the school lunch scheme needed improvements but defended cost-cutting measures as necessary to saving taxpayer money.By contrast, Labour's education spokespersonJan Tinetticriticised the National-led government for prioritising tax cuts over proper nutrition for children.
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