The Soil Association Scotland says the changes have been developed with caterers, to reflect the environment in which you work, so the sector can contribute to making Scotland a Good Food Nation.
The report states that although many pupils have access to school meals, not enough emphasis is placed on the nutritional value of the produce used.
According to the research, half (50%) of have not even heard of the guidelines, which advises 400g of fruit and vegetables a day.
Held at Capital City College in Westminster on 24th March, the FutureChef final saw 12 of the most talented young chefs from across the UK compete for the title in Springboard’s annual competition.
Mike Travis, previously head of sales, has been promoted to the new position of chief commercial officer (CCO) and director.
The Labour Secretary of State for Education Bridget Phillipson is considering scrapping this vital programme in England, in favour of means-testing.
It’s the only council caterer in the country to achieve a gold award in the ProVeg School Plates Awards - a national accreditation scheme recognising nutritious and eco-friendly menus.
The briefing estimates that a shift to more plant-based wholefoods like vegetables, pulses and legumes in UK hospital meals could save the NHS £54.9 million per year directly on procurement costs.
The initiative helps schools make sure that edible school lunches that would otherwise be discarded are instead redistributed to benefit local communities.
During an interview on Radio Wales' Sunday Supplement he made the call to ‘make good food the norm rather than the exception in public sector catering facilities’.