School meals in Germany are provided in various public and private schools by the 16 federal states. For children at risk of poverty, the Education and Participation programme (under the  Federal Ministry of Labour and Social Affairs) helps families with school expenses, including lunches. Germany did not traditionally provide meals to schoolchildren until 2004, when all-day schools became widespread in the country; before then, children used to attend morning school and then eat at home. Most meals are provided by external caterers, as cooking on-site is not common due to the lack of kitchen infrastructure in most schools. In all-day schools, providing a meal is mandatory (with a cost, except in Berlin where school meals are free). However, students over 16 years old have the option to go outside school grounds to purchase food. As of 2023, there is no national policy or law to regulate what can be served and sold around schools.

Developing nutrition guidelines and standards for school food was first proposed in 2004 by the German Nutrition Society (Deutsche Gesellschaft für Ernährung e.V. – DGE). In 2008, these guidelines were incorporated into the National Action Plan IN FORM: German National Initiative to promote healthy diets and physical activity. The 2020 Expert Opinion Report entitled Promoting Sustainability in Food Consumption-Developing an Integrated Food Policy and Creating Fair Food Environments, emphasized sustainability as a key aspect of diet, identifying four key target dimensions: health, ecological environment, social and animal welfare. Subsequently, the DGE updated its standards, incorporating these dimensions. The latest version of the  DGE Quality Standard for Meals in Schools was released in 2022.  

Decision-making regarding school meals and other school food is decentralized at the federal state level. Therefore, the adoption (mandatory or voluntary) of these guidelines and standards is determined by decisions made by the local government. As of 2023, only five states (Berlin, Hamburg, Bremen, Thüringen and Saarland) have made such standards mandatory. The standards also provide recommendations for all stages of the school meals process, planning, purchasing, preparing, serving, disposing of and cleaning.

The main characteristics of DGE quality standard for meals in schools are summarized below:

Development process of the DGE quality standard for meals in schools

The DGE Quality Standard for Meals in Schools was crafted drawing from the National Action Plan issued by the Ministry of Health and the Ministry of Food and Agriculture. The development process involved discussions and workshops with various stakeholders, including scientific experts, teachers, school heads, catering providers, representatives from the food industry and members of the Federal Ministry of Food and Agriculture.

The standards, last updated in October 2023, (awaiting translation into English) are mainly based on the recommendations of the National food-based dietary guidelines from 2017.  A future modification is anticipated after the launch of the new national dietary guidelines, expected by March 2024. This update will encompass all facets of healthy and sustainable diets, including the incorporation of vegan meal considerations.

Implementation

Responsibility for defining the criteria for implementing the standards lies with the federal states; however, as of 2023, only a few states have formalized the implementation process.

The standards document also provides techniques to improve the school meal experience. For instance, it suggests the intentional design of catering spaces and the use of nudging techniques -cognitive, emotional and behavioural nudges- to positively influence food choices among schoolchildren. The standards also underline the importance of food and nutrition education in the promotion of healthy habits in schools. Additional materials developed for the proper implementation of the standards can be accessed on a dedicated page.

As part of the 2008 National Action Plan IN FORM, networking centers for school food were established in all 16 federal states, supporting activities related to the management of school meals and canteen environments.

In 2014, a nationwide survey was conducted with 12 500 students to assess the infrastructure, organization, quality and acceptance of school meals. The research revealed data about the school environment like the atmosphere, hygiene and background noises, the quality of meals like appearance, taste and smell, the participation of students in terms of regular evaluation, the organization and workflow between the caterer and the school management, the median prices, etc. The results of the research led to the establishment of the National Quality Centre for Nutrition in all daycare centres and schools. This center focuses on training school heads, teachers, food service providers, and school boards.

The introduction of a Free-flow system in some schools allows schoolchildren to choose from a buffet line rather than being served a predefined food meal. Positive outcomes, including reduction of food waste, higher quality breaks, a calmer atmosphere in the school canteen, and the development of self-determination and decision-making skills in students, have been observed based on experiences from Hamburg.

National initiatives to enhance the quality of school meals include the provision of organic or fair-trade products. These initiatives often involve the participation of parents, teachers and students in the management of school cafeterias and/or tuck shops/kiosks.

Monitoring and Evaluation

Currently, there is no monitoring or evaluation plan established to assess compliance with the school meal standards or their impact. Notably, Berlin has appointed a dedicated office to conduct regular checks.

In all other federal states, providers are expected to implement their own quality management measures and to continuously improve quality accordingly. The standards document equips providers with checklists related to the prerequisites for developing quality school meals (such as having a catering company in place and training catering staff) and the creation of health-promoting and sustainable meals (including specifications for food qualities and frequencies, menu criteria, and various recommendations spanning menu planning, purchasing, preparation, service, disposal, and cleaning).