Healthy school food is about more than meeting nutritional requirements. A varied menu helps give pupils the energy they need throughout the school day and introduces them to foods they may not have tried before.
For catering teams, the challenge is to make that menu nutritious, appealing and practical to serve. Colour, flavour and a welcoming dining experience all matter. So does talking to pupils about what is on offer and encouraging them to try something new.
Here are the key principles for building healthier school menus in England.
Build variety into the week
A balanced menu includes plenty of fruit and vegetables and starchy foods, alongside some meat, fish, eggs, beans and other non-dairy sources of protein, plus milk and dairy foods. Foods and drinks high in fat, sugar and salt should make up only a small part of the diet.
Offer a wide range of ingredients and dishes across the week to keep menus interesting. Where possible, choose fresh, locally sourced and sustainably produced ingredients. Produce from a school vegetable garden can give pupils another way to connect with the food on their plates.
Make starchy foods a daily staple
Offer at least one portion of starchy food every day, with three different starchy foods across the week. Include a wholegrain variety at least once a week, and make bread without added fat or oil available daily.
These foods help pupils feel full and can form the basis of familiar, satisfying meals. Varying the options across the week is a practical way to keep the menu fresh.
Give fruit and vegetables a place every day
Provide at least one portion of vegetables or salad as an accompaniment each day, along with at least one portion of fruit. Across the week, offer at least three different fruits and three different vegetables.
A dessert containing at least 50% fruit should feature on two or more days each week. Colourful displays and seasonal choices can also help make fruit and vegetables appealing to pupils.
Serve dairy foods and protein regularly
Include a portion of food from the milk and dairy group every day. Lower-fat milk must be available to drink at least once a day during school hours.
Offer a portion of protein-rich food every day. Meat or poultry should feature on at least three days each week, and oily fish at least once every three weeks. A portion of non-dairy protein should be offered on at least three days each week, giving catering teams scope to build variety into the menu.
Meat or poultry products are limited to once a week in primary schools and twice a week in secondary schools. This limit applies across the whole school day.
Keep an eye on restricted foods
Familiar favourites can still have a place on the menu, within the relevant limits. Deep-fried, battered or breadcrumb-coated foods are limited to two portions per week, as are foods containing pastry. Baked beans are limited to once a week, the guide recommends choosing lower-sugar and lower-salt varieties.
Confectionery, chocolate and chocolate-coated products should not be served. Salt must not be available for pupils to add after cooking, and condiments are limited to 10g or one teaspoon per portion. Flavour enhancers such as MSG are also excluded.
Herbs, spices and a varied choice of ingredients can help catering teams create dishes full of flavour.
Make water the easy choice
Free, fresh drinking water must be available at all times. Keeping it easy to find and access helps make water the natural choice throughout the school day.
Other permitted drinks include lower-fat or lactose-reduced milk, and plain soya, rice or oat drinks enriched with calcium. Fruit or vegetable juice is limited to a 150ml serving. Permitted combination drinks are limited to 330ml, may contain no more than 150ml of fruit or vegetable juice, and must meet the guide’s conditions on added sugars or honey.
Think about food beyond lunch
Pupils may also eat at school before lessons or during breaks. The school food standards include rules relevant to these offerings, so it is worth reviewing the whole school day when planning menus.
At breakfast, cakes, biscuits, pastries, savoury crackers and breadsticks are not permitted. Desserts are also excluded, apart from yoghurt or fruit-based desserts containing at least 50% fruit.
Support pupils with food allergies and intolerances
Schools and caterers should work closely with parents to support pupils with allergies, intolerances and other medical dietary needs. Clear communication helps catering teams understand what each pupil needs and serve food with confidence.
Bring the whole school into the conversation
Good school food depends on more than the menu. Caterers, school staff, families and pupils can all help create a positive food culture. Talking to children about what they are eating, offering variety and making mealtimes enjoyable can help healthy choices become part of everyday school life.
At Savona, we understand the pressures school catering teams face, from meeting dietary requirements to managing budgets and keeping pupils interested. With quality ingredients and practical menu support, we can help you create school meals that are nutritious, appealing and easier to deliver.
Speak to your account manager to discover how Savona can help you rethink the plate.
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