Summary of school meal standards
The guidelines are based on translating principles for a healthy and climate-friendly diet into five meals:
| | Principle | Frequency |
| Vegetables and fruits | - Minimum 1/3 of all meals should consist of vegetables and/or fruits
- Remember the dark green vegetables
| - Vegetables and/or fruits of different colours (4 of 5)
- Dark green vegetables (1 of 5)
|
| Legumes, fish, meat and eggs | - Offer less meat, and remember fish
- Offer legumes more often than meat
| - Legumes (2 of 5)
- Fish (1 of 5)
- Meat (1 of 5)
- Eggs or others (1 of 5)
|
| Cereals and potatoes | - Choose primarily whole-grain
- Vary with potatoes
| - Wholegrain products (at least 4 of 5)
- Products with less or no wholegrain (maximum 1 of 5)
- Vary with potatoes
|
| Fats, nuts and seeds | - Use most often plant-based oils
- Add nuts and seeds
| - Plant-based oils or products of plant-based oils (3-4 of 5)
- Butter/solid fat (max 1 of 5)
- Add nuts (2 of 5)
- Add seeds (2 of 5)
|
| Dairy products and cheese | - Use dairy products and cheese in moderate amounts
| - Dairy products (2-3 of 5)
- Maximum 1 product with more fat
- Cheese (1-2 of 5)
|
