The new School Food Standards: a turning point for children’s health

School Food Standards overview

For years, those working closest to school food – catering teams, suppliers, nutritionists, and forward-thinking schools – have known that what children eat at school impacts not only their health, but their ability to learn, focus, and thrive.

Now, for the first time in over a decade, the Government is consulting on a major update to the School Food Standards with a clear ambition to make meals healthier, more balanced, and more consistent across all schools.

The proposed standards will apply to all food served throughout the school day, including breakfast. As free breakfast clubs are rolled out more widely, this ensures children start the day with nutritious options that support learning and wellbeing.

The consultation opened on 13 April and closed on 12 June 2026, with full implementation expected from September 2027.

State of the nation: unhealthy children

The case for change is clear:

More than 90% of children consume insufficient fibre, despite its importance for digestive and long-term heart health.
Over 10.5% of children aged 4-5 start school with obesity. By the end of primary school this rises to 22.2%, and to almost 30% in the most deprived
areas.
Rates of type 2 diabetes in children are rising.
Tooth decay is the leading cause of hospital admissions for children aged 6-10.

These outcomes are not inevitable. They reflect an environment that has consistently failed to prioritise children’s health and school food is a big part of that environment

From guidance to obligation

The proposed changes to the School Food Standards bring increased expectations around vegetables and fibre, tighter controls on sugar, a move away from ultra-processed options, and greater emphasis on sustainability and plant-rich proteins. All point in the same direction: better food, done properly, for every child.

As Tess Warnes, Registered Dietitian and Head of Nutrition & Sustainability at food procurement experts allmanhall, explains:

“Much of what is now being proposed within the updated School Food Standards reflects the practices we have been guiding and supporting our school partners to implement for years. What was once seen as progressive is now becoming expected – and rightly so.”

This is not a radical overhaul, but rather a long-overdue alignment with best practice.

What the new School Food Standards mean in practice

More fibre and vegetables

At least two portions of vegetables or salad with every meal
Vegetables must be included in all meal formats, even in grab-and-go options
Increased focus on fibre intake by moving to higher fibre breads and at least 50% wholewheat / brown versions of rice and pasta.
Greater use of beans, lentils, and pulses, with at least one portion of pulses (not including baked beans) on one day a week, within or alongside all menu options. In schools that have already introduced blended meals with beans and lentils, children’s fibre intake increased by nearly 90%. It is important to remember that this doesn’t just improve health outcomes, but also helps to manage budgets.

Less sugar

Desserts restricted in frequency, with a greater emphasis on fruit and natural yogurt
Introduction of a fruit-only dessert day at least once per week in primary schools
Restrictions on adding sugar, honey and syrups during or after preparation
No sweetened baked products are allowed

Healthier drinks

A move towards water and milk as the default drinks
Removal of sugary and sweetened drinks from routine provision
Limited low/no sugar drink options permitted in secondary schools.

Fewer ultra-processed and fried foods

Deep-fried foods are no longer permitted.
Reduced reliance on ultra-processed foods and processed meat. Everyday items like pizza, burgers, and paninis should no longer be daily staples.
Cheese limited as a main ingredient to no more than two days per week.
Snacks restricted to fruit, vegetables, savoury crackers, and breadsticks only

More plant-rich, sustainable menus

Schools are likely to be required to serve either meat, poultry, or pulses on three or more days each week, which can include beans, lentils, and chickpeas, but excluding baked beans.

Schools will be encouraged to serve less but better-quality meat, and increase beans, pulses, and plant-rich dishes.

As an example, one of allmanhall’s many school and educational trust partners, Heart Academies Trust, introduced lower-carbon menu options and replaced ruminant-heavy recipes with more sustainable, plant-based alternatives. According to Paul Edmond, Chief Finance & Sustainability Officer:

“The collaboration also extends to staff training in preparing planet-friendly meals and engaging students… these initiatives align with HEART’s broader sustainability strategy.”

Breakfast standards

Breakfast will be governed by its own set of standards, including:

Cereals must contain less than 5g of sugar per 100g
No fried breads, pastries and croissants
All bread must be a source of fibre (defined as containing at least 3g/100g of fibre
No chocolate spreads, honey and syrups
A portion of fruit or vegetables must be available
Dairy-free milk must be fortified with calcium, iodine, vitamin D, riboflavin and vitamin B12

A whole-school approach and stronger compliance

The updated School Food Standards go beyond food alone. Schools must also involve pupils in menu design, improve the dining experience, consider cultural inclusivity, and embed food education.

Alongside this, clearer guidance and stronger monitoring will help address the current inconsistency in implementation across schools.

The evidence is already clear: better food means higher uptake

One of the most persistent myths in school catering is that healthier food reduces uptake. The evidence tells a very different story.

The Food Foundation’s 2026 briefing highlights multiple schools that improved the quality of their food and saw significant increases in meal uptake:

One school increased uptake from 28% to 90%
Another saw an increase from 57% to 83%

Even modest improvements – better ingredients, more appealing meals, and a stronger dining experience – consistently led to higher participation.

The common thread is clear: freshly prepared food, quality ingredients, and a positive dining experience drive uptake. As Tess reinforces:

“When you invest in quality – in ingredients, in skill, in the dining experience – children respond. They choose school meals because they enjoy them. That’s when you see real impact, both nutritionally and financially.”

It's not just about what's on the plate

The most successful school food transformations go beyond compliance. They take a whole-school approach.

The Food Foundation report identifies four key drivers of success:

Fresh, quality ingredients prepared from scratch
Student involvement in menu design
A positive, well-managed dining experience
Skilled, empowered catering teams

This aligns closely with allmanhall’s foodservice consultancy approach, where menu development, kitchen operations, procurement strategy, and training are considered together rather than in isolation. Because standards alone don’t deliver change. Implementation does.

The real challenge: delivery

While the direction is positive, the challenge for the updated School Food Standards now lies in execution.

Schools and caterers will need:

Clear guidance and practical support
Skilled teams with the confidence to cook from scratch
Robust procurement strategies to balance cost and quality
Reliable data and reporting to monitor compliance and performance

This is where allmanhall’s integrated approach becomes critical. Through allmanhall’s procurement expertise alongside hands-on menu design, training and nutrition and operational support, schools are able to turn standards into sustainable, day-to-day reality. As Tess puts it:

“The updated School Food Standards set the expectation, but it’s the systems, support, and expertise behind them that make lasting change possible. Schools shouldn’t have to navigate that journey alone.”

A moment of opportunity

Children eat up to a third of their daily food at school. That alone makes school food one of the most powerful levers we have to improve public health. But the impact goes further. Its’s about:

Establishing lifelong eating habits
Supporting concentration and academic performance
Reducing health inequalities
Creating a positive food culture

The new School Food Standards are not just a policy update. They are an opportunity to ensure that every child has access to food that genuinely supports their wellbeing.

For many schools, this won’t be a starting point – it will be a continuation. Across the education sector, there are already examples of what “good” looks like – our school success stories prove that. Now, the challenge and the opportunity is to make that the norm. With allmanhall’s expert support, along with those of our many partners and suppliers, it’s achievable.

Continue the conversation

Understanding the School Food Standards is only part of the picture. As proposed changes continue to evolve, schools also need to consider what they could mean in practice and how to prepare for successful implementation.

If you’re planning ahead, these related articles explore the key questions schools should be asking now, alongside the wider operational challenges and opportunities the proposed reforms could bring.

The practical questions behind the new School Food Standards – explore the key considerations around kitchens, menus, budgets, procurement and planning before any changes are introduced.
Healthy standards, happy students? The real challenges behind proposed school food regulations – discover how schools can balance healthier menus with student engagement, operational efficiency and long-term sustainability.