A government proposal to encourage greater consumption of lentils, pulses, and beans in school lunches has drawn criticism from catering providers, who warn the changes could destabilize the already challenged school meals sector. The proposals, aimed at improving the nutritional content of meals served to pupils in English schools, would also limit dessert options and reduce “grab-and-go” products such as pizzas and sausage rolls.

Brad Pearce, chair of The School Food People, a trade body representing school meal providers, expressed concern that the changes might increase costs and push students to purchase less healthy food off-campus. Pearce highlighted the risk that secondary school students might bring food from outside or leave school premises to buy cheaper, less nutritious options, undermining the financial viability of catering services that rely on meal sales to cover staffing and ingredient expenses.

Tracey Smith, chief executive of Sodexo’s school and university division, underscored the ongoing challenge of balancing nutritional standards with children’s food preferences. She noted the potential for children to turn to packed lunches that are not nutritionally balanced if they perceive school meals as unappealing or costly. Smith also cautioned that while high-quality vegetarian dishes might offer health benefits, their prices could match those of meat-based meals.

The government’s update to school food standards—the first since 2012—focuses primarily on increasing children’s fiber intake and includes new rules to take effect as early as September 2027. Key measures include mandating that all school puddings comprise at least 50% fruit and banning deep-fried foods such as battered fish and chicken nuggets. Lentils are expected to become a more common ingredient as a nutritious meat alternative. However, suppliers have raised concerns about the potential rise in costs, given that most lentils are imported.

Bidfood, a major school caterer wholesaler, warned that tighter menu rules and stricter product specifications could exacerbate difficulties with sourcing, availability, and stock management amid already strained supply chains. Gavin Squires, a business development controller at Bidfood, pointed to the limited menu flexibility as a particular challenge.

In England, the average cost of a school lunch was £3.16 last year. Caterers attribute pricing primarily to government funding levels; the government allocates £1.5 billion annually to provide free meals to approximately 3.4 million children. This number is expected to grow by more than 500,000 this September as free meals become available to all families receiving universal credit.

Inflation and geopolitical tensions, including the conflict involving Iran, have added pressure on food prices, squeezing caterers’ already thin profit margins. Compass Group, one of the sector’s largest providers, reported a net profit margin of 4%, while Sodexo’s margin stands at 2.8%, and Bidfood’s at 3%.

Despite reports of food price inflation between 50% and 70% over three years within The School Food People’s supply chain, some voices argue that rising costs are not solely linked to nutritional standards. Stephanie Slater, chief executive of the charity School Food Matters, emphasized that the root of the problem lies in insufficient funding rather than the proposed healthier standards.

The Department for Education is currently consulting on the proposals until 12 June, with plans to implement the new rules incrementally starting next year. The changes come amid increasing concern about child health, with NHS data released in January 2024 showing that 24% of nursery and primary schoolchildren are overweight or obese.

A Department for Education spokesperson stated that the new standards were developed in consultation with caterers, schools, and nutrition experts to ensure they are feasible and affordable. The spokesperson added that many schools already serve meals that meet the proposed standards and have observed cost reductions, and that a phased rollout would help catering providers transition effectively.