Clare Harper, Research Nutritionist Selby 19 th April 2010

1. Clare Harper, Research Nutritionist Selby 19th April 2010 Primary School Food Survey 2009: The impact of regulating school food on children’s fruit and vegetable intakes

2. Primary School Food Survey 2009 Aim: to assess provision of food and drink at lunchtime food and drink choices of school lunch and packed lunch pupils food and drink eaten by school lunch and packed lunch pupils compliance with standards for school food. Fieldwork: Feb-April 2009; 5 consecutive days during lunchtime Sample: 136 primary schools 6,696 pupils having a school lunches 3,428 pupils having packed lunches

3. Results: 1. Provision - food and drink provided by caterers at lunchtime Each bar shows how many types of food or drink were provided in a given food group as a percentage of all items provided by the caterer at lunchtime Slide3

4. 2. Food and drink selected by pupils at lunchtime Each bar shows the percentage of pupils having a school lunch who took an item of food or drink from a specific food group Slide4

5. 3. Change in % of pupils having a school lunch who took an item of food and drink from a specific food group Each bar shows the change between 2005 and 2009 in the percentage of pupils having a school lunch who took an item of food or drink from a specific food group Slide5

6. 4. Consumption by food group • Overall: • Pupils in 2009 were taking a healthier balance of foods compared with pupils in 2005. • Wastage: • In 2009 24% of food and drink taken was wasted (23% in 2005) • Lowest for: meat products, baked beans, other desserts, starchy food cooked in fat • Highest for: vegetables, carbohydrate and vegetable dishes, fruit and salad Slide6

7. 5. Pupil’s consumption of fruit and vegetables Base: 3,428 packed lunch pupils; 6,696 school lunch pupils Slide7

8. Primary School Food Survey: Challenges • Caterer’s need to: • Continue to reduce the number of times that starchy foods cooked in fat and meat products are provided • Increase the range of ways in which fruit and fruit-based desserts are provided • Encourage more pupils to take fruit and fruit-based desserts at lunchtime • Find more ways to include vegetables in recipes • Increase the iron and zinc content of recipes and meals • Select lower sodium products in cooking • Pupils need to be encouraged to: • Take more portions of fruit • Eat more of the vegetables and fruit taken • Choose alternatives to starchy foods cooked in oil and meat products even when they are on the menu Slide8

9. Primary School Food Survey: Conclusions • Findings provide strong evidence • Lunchtime food provision and food consumption in primary schools in England is substantially ‘healthier’ compared 2005 • A large number of schools have catering provision which is compliant with most of the food-based and nutrient-based standards. • Improvements need to be made • Fruit and vegetable provision • Encouraging pupils to make healthier food choices Slide9

10. Conclusion: School food today Pupils are taking and eating substantially more healthy school meals compared with pupils in 2005 www.schoolfoodtrust.org.uk