Government Legislation on Healthy Eating in Schools 19th May 2006

New standards set for healthy eating in schools

Education Secretary Alan Johnson has announced new minimum nutrition standards for food in schools to encourage healthier eating in children.

Education Secretary Alan Johnson unveiled on 19 May 2006 new minimum nutrition standards for food in schools to encourage healthier eating in children.

The new standards, which come into effect from September 2006, will see high-quality meat, poultry or oily fish regularly available on school menus. Pupils will be served a minimum of two portions of fruit and vegetables with every meal and deep-fried items will be restricted to no more than two portions per week.

Fizzy drinks, crisps, chocolate and other confectioneries will all be removed from school meals and will no longer be available to buy from vending machines. The School Food Trust (SFT) will work with schools and vending providers to ensure children are able to buy healthier snacks and drinks.

Alan Johnson said: "These new standards will start to undo decades of neglect and ensure that healthy eating is the norm in every school."

He continued: "£220million is being invested to improve school meals, with better training and increased hours for school catering staff. Our multi-billion-pound schools building programmes will help modernise school kitchens around the country."

The new standards, which come as a result of more than a year's work, combine the recommendations of the School Meals Review Panel and the SFT. Professional associations, food and drink organisations, dieticians and health charities were also consulted.

Primary and secondary schools, by September 2008 and 2009 respectively, will be expected to adhere to new nutrient-based standards, specifying nutrients, minerals and vitamins requirements for all school meals.

The Government has also decided that the following standards should apply to all school food other than lunches (including vending), as recommended by the School Food Trust.

This means that:

1. no confectionery will be sold in schools;
2. no bagged savoury snacks other than nuts and seeds (without added salt or sugar) will be sold in schools;
3. a variety of fruit and vegetables should be available in all school food outlets. This could include fresh, dried, frozen, canned or juiced varieties;
4. children and young people must have easy access at all times to free, fresh drinking water in schools;
   NB - in guidance, we will make clear that it would be preferable for this drinking water to be chilled; and for it to be located so that children do not have to depend on going to the lavatory to access it;
5. e. the only other drinks available will be:
   1. water (still or sparkling);
   2. milk (skimmed or semi-skimmed);
   3. pure fruit juices;
   4. yoghurt and milk drinks (with less than 5% added sugar);
   5. drinks made from combinations of (i) to (iv) above;
   6. low calorie hot chocolate;
   7. tea; and
   8. coffee.
   NB - Artificial sweeteners could be used only in yoghurt and milk drinks; or combinations containing yoghurt or milk.

OBRS Article Published in TUCO Magazine: Jan 2006

The vending industry comes of age but universities are missing out on £67m of revenue

Education Secretary Alan Johnson has announced new minimum nutrition standards for food in schools to encourage healthier eating in children.

The UK vending market was worth £2.42 billion in 2005 and has been showing strong annual growth of 33% since 1997. It was only a matter of time before people started to take the market seriously, and that time is now.

In the past the UK vending market is currently driven by the product manufacturers (including Cadbury and Coca Cola) rather than being driven by consumer needs. This situation is changing as consumer's lifestyles and purchasing behavior moves on. Consumers are becoming more demanding and more discerning with greater disposable income than ever before. Vending offers their "on the go" lifestyles convenience and 24/7 accessibility. New products, new technology and new suppliers mean that this convenience and accessibility no longer has to be at the expense of a quality service.

There is no better example of such consumer behavior than amongst students. Time poor, cash rich, living, working and playing to their own 24/7 timetable: today's student would benefit greatly from a modern holistic vending service. So why do so many academic institutions treat vending as a chore and a distraction?

The traditional perception of vending is that it is labour intensive and not particularly profitable. Recent research from Dana Venture, through its "Out of the Box" subsidiary suggests that universities are ignoring £67m in annual revenue by not developing their vending operations to meet the needs of their students.

Out of the Box is a specialist vending consultancy working with education institutions to maximise the revenue potential of their vending operations through logistical and marketing support and investment in new vending technologies.

A survey of institutions reveals an ARPS (Average Revenue per Student) figure of £12.51 (per academic year). There is however a huge discrepancy of £10.22 between the average figure and the best performing institutions. Add to this an additional estimated £15 ARPS through the addition of new vending products designed for students and you have huge growth potential in this market.

OOTB estimates the current market to be worth some £33.7 million annually but the true size of the market to be worth more than £101 million annually.

Educational institutions need to work with industry experts to close this gap and realise the true potential of vending to students.

Vending is no longer about coffee, chocolate and Coke. Todays consumers are able to enjoy quality, fresh hot food offerings including pizza's and panini's, make "distress" purchases from vending convenience stores and choose healthy snacks such as dried fruit and smoothies instead of that bottle of Coke and Dairy Milk. Vending it seems, has finally come of age.