BREXIT UPDATE FOR SCHOOLS

7 October 2019

The UK Government has released updated information for schools on preparing to leave the European Union.

Schools are advised to contact their food suppliers ahead of the 31 October deadline, to ensure those suppliers have a plan in the event of no-deal Brexit. Food suppliers must ensure they can continue to meet nutritional standards, while also meeting special dietary and allergy needs.

Importantly, SFM is encouraged to see that the advice concludes by noting that the school food standards are still in place, and that school meals must continue to be provided to all registered pupils who request one. However, we remain concerned that the government does not actively check compliance - an issue SFM continues to campaign on. Further, while frozen fruit and vegetables can be a reasonable substitute, the anticipated price hikes will add pressure on delivery. SFM believes the biggest challenge to schools in the event of no-deal will be the supply of fresh fruit and vegetables. If we exit without a deal at the end of October it will happen at a time when the UK seasons are against us.

We are confident that the brilliant cooks and caterers working in school kitchens across the country will get creative and continue to deliver school food that meets the standards regardless and we hope that any interruption to supply chains will not severely compromise the quality and delivery of school food.

In other news ...

GREEN PAPER SUBMISSION

15 October 2019

School Food Matters has now made a submission to the Department of Health and Social Care Green Paper, "Advancing Our Health: Prevention in the 2020s".

Team Belazu

Belazu Edible School Gardens

10 October 2019

Three cheers for Belazu volunteers who have spent this week building an edible school garden at a primary school in Northolt.

phe sugar report picture

PHE SUGAR REDUCTION PROGRESS REPORT

25 September 2019

Public Health England (PHE) reports the Soft Drinks Industry Levy has exceeded its initial target, achieving a 28.8% sugar reduction.