The research, conducted by Panelitix.ai, involved 200 caterers across the UK and took place from April to May 2024. Respondents highlighted the ‘critical importance’ of creating healthier meals, given the strong association between diet and a pupil’s emotional and physical wellbeing as well as academic performance.
Previous studies have indicated that healthier food choices can provide pupils with the necessary nutrients to enhance concentration, memory, overall cognitive abilities, as well as steady energy levels and sustained attention during lessons.
According to the research, school caterers believe it is vital the industry can call on the proactive support of local education authorities, Food and Education Ministers as well as the food supply chain network to address and overcome the current challenges.
Seven in ten respondents are concerned that continuing rising costs in food are creating barriers to healthier meals and diverse menus. To improve the quality of meals, the industry respondents have highlighted a number of recommendations including:
- Government to pledge support and ensure there is a cap prices on certain foods and look at ways to lower food costs
- Chefs to create variety in the dishes for students, with a big onus on fresher food and better quality ingredients
- Chefs to create bespoke menus – rather than ‘generalist’ ones and ensure menus factor in dietary, religious and allergen requirements including vegan, vegetarian and Halal options
- Improve training around nutrition within the school catering industry to ensure more are well placed to create dishes with an optimum nutritional content
Adam Starkey, chair of Green Gourmet, commented: “The school catering industry derives great fulfilment from the work they do, knowing the dishes they prepare for pupils have a potentially huge positive impact on their health, happiness and academic achievement.
“The industry is made up of many socially conscious people who want to raise the nutritional bar at tens of thousands of schools across the country. They see this as a necessity – not a luxury- and this is particularly important for low-income children whose school meal is often their only hot and or nutritious meal of the day.
“The research highlights the vital next steps for healthier school meal provision in this country and the potential ways we can achieve this in tandem with local and national Government, suppliers and schools.”