As the conversation around school food continues to evolve following the recent consultation on school food standards, we remain committed to supporting the health, wellbeing and academic performance of our pupils through nutritious, balanced and engaging dining experiences.
A key area of focus is fibre, an essential nutrient that plays a vital role in digestive health, energy levels and overall wellbeing. Despite its importance, the vast majority of children across the UK are not consuming enough fibre, presenting a significant opportunity for schools and caterers to help establish healthier eating habits from an early age.
Making fibre a natural part of the school day
Increasing fibre in children’s diets is a central part of our commitment to supporting health, wellbeing and readiness to learn. Across our schools, we are continually looking for innovative ways to make fibre-rich foods accessible, enjoyable and appealing to pupils of all ages.
Our chefs prioritise wholegrains, seasonal fruits and vegetables, and pulses such as lentils, beans and chickpeas, seamlessly incorporating them into everyday menus. From blended vegetables in sauces and nutrient-enhanced versions of favourite dishes to simple swaps such as wholemeal bread, brown rice and wholegrain pasta, fibre is embedded throughout our offer.
Vibrant salad bars and flexible dining experiences further encourage children to explore and enjoy a wider variety of ingredients, helping to build confidence and curiosity around healthy eating.
Supporting initiatives that drive positive change
We are proud supporters of the Beans is How campaign, helping raise awareness of the nutritional and environmental benefits of beans, peas and lentils. As affordable, fibre-rich ingredients that are easy to incorporate into everyday meals, pulses play an important role in supporting healthy diets while contributing to more sustainable food systems.
This commitment sits alongside several of our own nutrition-led initiatives designed to expand children’s exposure to plant-based foods and improve overall dietary quality.
Through Future Proof Food, we champion sustainable, plant-forward eating that introduces pupils to a wider variety of nutritious ingredients. Boost It enhances the nutritional value of familiar desserts and favourite dishes, while our interpretation of the 30 Plants a Week approach encourages greater dietary diversity through regular exposure to a broad range of fibre-rich plant foods.
Together, these initiatives help create healthier food environments that support both immediate wellbeing and long-term eating habits.
Why fibre matters
Research shows that fibre supports digestive health, contributes to sustained energy release and helps children build balanced, nutritionally diverse diets. Yet fibre intake remains significantly below recommended levels among UK children and young people.
By increasing the variety of plant foods pupils encounter every day, schools and school caterers can play a meaningful role in helping pupils develop lifelong healthy eating habits.
Expert insights from our Head of Nutrition
“The closure of the consultation marks an important milestone in shaping the future of school food and recognising the vital role it plays in supporting children’s health, wellbeing and readiness to learn. As awareness of nutrition continues to grow, we know that for parents and school leaders the focus will more than ever be on the quality, balance and nutritional value of the food being served every day.
Fibre is a key focus area in nutrition and for good reason. 86% of children, aged 4–10, and 96% of senior school pupils, aged 11–18, fail to meet daily fibre recommendations.
Over the past few years, we have been committed to increasing the variety and accessibility of fibre-rich foods across our menus, helping pupils build familiarity with ingredients that support digestive health, energy levels and overall wellbeing. Through initiatives such as Future Proof Food, Boost It, 30 Plants a Week, which broadens children’s exposure to a diverse range of fibre-rich foods, we have been helping schools create healthier food environments. We are also proud supporters of the Beans is How campaign, recognising the important role beans, peas and lentils can play as affordable, nutritious sources of fibre and plant-based protein.
The growing emphasis on nutrition within school food presents a valuable opportunity to further champion fibre and the positive impact it can have on children’s health. By making small, practical changes that increase the variety of plant foods children encounter every day we can help establish eating habits that benefit them both now and in the future.”
Ellie Olds, Head of Nutrition
Looking ahead
By combining menu innovation, nutrition education and industry collaboration, we will continue to make fibre a natural and enjoyable part of every pupil’s daily diet and remain committed to helping schools create dining environments that nourish pupils while supporting healthier futures.
