Government proposes overhaul of school food standards

The UK government has launched a public consultation on updating School Food Standards in England, marking the first major overhaul since 2015.

At its core, the consultation aims to improve children’s diets by changing the food environment, rather than relying on education alone. The proposals respond to persistent challenges:

• Around one in three children leave primary school overweight or obese

• Free sugar intakes remain significantly above recommended levels

• Compliance with existing school food standards has been inconsistent

The direction is clear; make healthier choices the default and restrict access to food and drinks high in fat, salt and sugar (HFSS) in controlled settings.

With children consuming a significant proportion of their daily intake at school, the reforms could significantly impact children’s health and influence preferences towards healthier options.

While this consultation focuses on schools, the emphasis on making healthier choices the easier, default option, reflects a consistent direction across UK food policy. It sits alongside wider HFSS regulation, including the live consultation on applying the 2018 Nutrient Profiling Model (NPM) to advertising and promotions legislation, and provides an early indication of how health is rising up government agendas.

What is changing in practice?

The proposed reforms would significantly reshape school menus across primary and secondary settings, with implications for suppliers, manufacturers and foodservice operators working in the education sector.

1. Healthier options become mandatory

• Daily inclusion of fruit, vegetables and wholegrains

• Increased fibre requirements (e.g. wholegrain rice, pasta, bread)

• Structured use of pulses and plant-based proteins

• A daily hot meal requirement for primary schools

• Free drinking water available throughout the day

2. HFSS foods are systematically removed or restricted

• Bans on confectionery, chocolate and sweet baked goods

• Removal of sugar-sweetened beverages and fruit juice (phased)

• No deep-fried foods

• Restrictions on processed meats, cheese-heavy dishes and high-fat items

• Limits on added sugar, syrups, condiments and salt

3. Tighter controls on drinks and dairy

• Significant narrowing of permitted drinks in primary schools

• Expansion of low/no sugar options in secondary schools (within strict thresholds)

• Restrictions on non-sugar sweeteners

• Sugar limits for yoghurts and plant-based alternatives

4. Stronger standards and enforcement

• New compositional standards (e.g. minimum meat content)

• Dedicated standards for breakfast provision

• Fortification requirements for plant-based products

• Improving transparency and monitoring, including potential requirements for menu publication and stronger enforcement mechanisms

Implementation is expected in phases from September 2027–2028.

How does this fit into the government’s wider health agenda?

The proposed changes reflect a broader shift set out in the government’s 10-year health plan, signalling increased ambition and a more interventionist approach to improving diets.

Three consistent themes are emerging across school food and wider HFSS policy: a stronger stance on reducing consumption of free sugars and HFSS products; greater emphasis on increasing fibre through fruit, vegetables, pulses and wholegrains; and a shift towards transparency and enforcement, suggesting a move to more consistent implementation across food environments.

Implications for the food and drink industry

For businesses supplying into schools, the proposals represent both a challenge and an opportunity.

Recipe and product reformulation is likely to accelerate, as suppliers adapt to stricter expectations on sugar, salt and fat, while increasing fibre, fruit and vegetable consumption. Caterers and suppliers will need to work together to redesign menus and procurement models in line with the new standards. However, cost and operational feasibility remain critical considerations.

At the same time, cost and operational feasibility remain critical considerations. Delivering higher nutritional standards within constrained school budgets will require scalable, practical solutions that do not compromise on taste or acceptance.

IGD opinion

This consultation establishes a clear direction toward healthier food environments becoming standard in public settings. Schools provide a powerful setting to influence long-term eating habits and are another key lever to driving behaviour change at scale.

For industry, this consultation reinforces three strategic priorities. First, the need to future-proof portfolios against stricter definitions of what constitutes a “healthy” product. Second, the importance of delivering recipes and reformulation that maintain taste, affordability and consumer acceptance at scale. Finally, the opportunity to play a more active role in shaping food environments, working collaboratively with policymakers and customers to deliver practical, implementable solutions.

Ultimately, businesses that view this as part of a longer-term transition, rather than a series of isolated policy changes, will be best placed to respond.

We encourage all businesses involved in the school food supply chain to review the proposals and participate in the consultation process. The consultation is open until 18 August 2025, and responses may be submitted via consult.education.gov.uk.