You should include: 

• one or more portions of food from this group every day 

• 3 or more different starchy foods each week 

• one or more wholegrain varieties of starchy food each week 

• starchy food cooked in fat or oil no more than 2 days each week (applies across the whole school day) 

• bread - with no added fat or oil - must be available every day 

You can: 

• use wholegrain varieties of starchy foods 

• try using a 50:50 mix for pasta and rice 

• use at least half wholemeal or granary flour when making bread, puddings, cakes, biscuits, batters and sauces 

• use different types of bread and look for products with higher fibre 

Do not add salt to the water when cooking pasta, rice and other starchy foods. Instead, add flavour to the main dish by using herbs, spices, garlic and vegetables. 

Fruit and vegetables 

You should include: 

• one or more portions of vegetables or salad as an accompaniment every day 

• one or more portions of fruit every day 

• a dessert containing at least 50% fruit 2 or more times each week 

• at least 3 different fruits and 3 different vegetables each week 

You can: 

• make sure your meal deals always contain at least one portion of vegetables and one portion of fruit 

• provide at least 2 different coloured vegetables and fruits each day 

• buy fruit and vegetables that are in season 

• choose canned products in water or natural juice, with no added salt or sugar 

• steam vegetables or boil them in a minimal amount of water 

• display fruit and vegetables prominently and attractively 

• talk to the children to encourage them to try new vegetable and fruit dishes 

• using produce from the school garden is a great way to encourage children to try new vegetables and fruit 

• price a portion of fruit so that it is cheaper than a dessert 

• add lots of vegetables into composite dishes such as Bolognese or chilli con carne 

Pulses count as vegetables. However, if you are serving pulses as a non-dairy protein for vegetarians, you will need a separate vegetable serving as well. 

Do not serve baked beans more than once a week and choose low-sugar and low-salt varieties. 

Milk and dairy 

You should include: 

• a portion of food from this group every day 

• lower fat milk, which must be available for drinking at least once a day during school hours 

You can: 

• offer frozen yoghurt as an alternative to ice cream 

• buy low-sugar varieties of milkshakes and yoghurt drinks. You could make them yourself using fruit to sweeten them 

Hard cheeses such as cheddar tend to be higher in saturated fat than softer cheese. When using hard cheeses, choose stronger-tasting varieties and use smaller amounts. 

 Meat, fish, eggs, beans and other non-dairy sources of protein 

You must include: 

• a portion of food from this group every day 

• a portion of meat or poultry on 3 or more days each week 

• oily fish once or more every 3 weeks 

• for vegetarians, a portion of non-dairy protein on 3 or more days each week 

• a meat or poultry product (manufactured or homemade, and meeting the legal requirements) no more than once each week in primary schools and twice each week in secondary schools (applies across the whole school day) 

You can 

• ensure vegetarian meals are as varied as the rest of the menu by using pulses twice a week, soya, tofu, or mycoprotein-based meat substitute once or twice each week, and eggs and cheese once or twice each week 

• encourage all children to have a meat-free day each week, using alternatives such as pulses, soya mince, tofu and mycoprotein-based meat substitute 

• visit the Marine Stewardship Council for advice on buying responsibly sourced fish 

Be aware that canned tuna is not an oily fish as the omega-3 fatty acids are destroyed in the canning process. 

Foods high in fat, sugar and salt 

Foods from this group are often high in energy (calories) but provide few other nutrients. 

• no more than 2 portions of food that have been deep-fried, batter-coated, or breadcrumb-coated, each week (applies across the whole school day) 

• no more than 2 portions of food which include pastry each week (applies across the whole school day) 

• savoury crackers or breadsticks, which can be served at lunch with fruit, vegetables or dairy food 

• desserts, cakes and biscuits but they must not contain any confectionery 

You should avoid: 

• snacks, except nuts, seeds, vegetables and fruit with no added salt, sugar or fat (applies across the whole school day) 

• confectionery, chocolate or chocolate-coated products (applies across the whole school day) 

You must not provide salt to add to food after it has been cooked (applies across the whole school day). 

Any condiments must be limited to sachets or portions of no more than 10 grams or one teaspoonful (applies across the whole school day). 

You can: 

• choose mono- and poly-unsaturated fats, such as rapeseed, soya, sunflower and olive oils, wherever possible for cooking or salad dressings 

• avoid products that list partially hydrogenated fat or oil on the label 

• use higher fibre ingredients, such as wholemeal flour, in addition to, or instead of, white flour 

• reduce the amount of sugar used in dishes 

• use fresh or dried fruit to sweeten dishes 

• ask suppliers for nutritional information and read food labels to check the amount of fat, saturated fat, salt and sugars in their products 

• use herbs, spices, garlic, vegetables and fruits to add flavour to dishes instead of salt 

• choose biscuits, cakes and pastries that are lower in fat, saturated fat, sugar and salt 

Do not use flavour enhancers such as MSG or E621. These can be very high in sodium. 

Healthy drinks 

Water should be the default drink for every child. The more it is offered, the more readily they will accept it. Sugary or sweetened drinks often have no nutritional value, contribute to weight gain, and can cause tooth decay. 

Free, fresh drinking water must be available at all times. 

The only drinks permitted are: 

• plain water (still or carbonated) 

• lower fat milk or lactose reduced milk 

• fruit or vegetable juice (maximum 150mls) 

• plain soya, rice or oat drinks enriched with calcium 

• plain fermented milk (for example yoghurt) drinks 

• combinations of fruit or vegetable juice with plain water (still or carbonated, with no added sugars or honey) 

• combinations of fruit juice and lower fat milk or plain yoghurt, plain soya, rice or oat drinks enriched with calcium; cocoa and lower fat milk; flavoured lower fat milk, all with less than 5% added sugars or honey 

• tea, coffee, hot chocolate 

Combination drinks are limited to a portion size of 330mls. They may contain added vitamins or minerals, and no more than 150mls of fruit or vegetable juice. Fruit or vegetable juice combination drinks must be at least 45% fruit or vegetable juice. 

You can: 

• provide jugs of fresh tap water together with cups or glasses on tables and at the serving counter 

• consider installing a water cooler which uses tap water, or water fountains in the dining room and around the school encouraging the use of refillable bottles 

• provide drinks that are unsweetened, unfortified and additive-free 

• avoid drinks containing preservatives, flavourings, colourings and sweeteners 

School food other than lunch 

Many of the food-based standards apply to food served throughout the school day, including breakfast, midmorning break and after-school clubs, as well as from vending machines and tuck shops. 

As with the other food standards, these do not apply at parties, celebrations to mark religious or cultural occasions, or at fund-raising events. 

Starchy foods You should not serve starchy food cooked in fat or oil more than 2 days each week (applies across the whole school day). 

You can serve: 

• potatoes 

• rice 

• pasta 

• bread (although these are restricted if cooked in fat or oil) 

• malt loaf 

• fruit bread 

Porridge is a great breakfast food. Use fruit to sweeten if necessary. Otherwise, choose fortified breakfast cereals with higher fibre and low or medium sugar content. Avoid cereals with lots of added sugar and salt. 

Fruit and vegetables: Fruit and vegetables should be available in all school food outlets. 

You can serve: 

• pots of sliced or chopped fresh fruit 

• fruit kebabs 

• vegetable sticks with dips 

• salad shaker pots 

Milk and dairy: 

Lower-fat milk must be available for drinking at least once a day during school hours. You can serve lower fat natural (plain) yoghurt and plain lower fat fromage frais and add fruit to sweeten. 

Meat, fish, eggs, beans and other non-dairy sources of protein 

You cannot serve a meat or poultry product (manufactured or homemade and meeting the legal requirements) more than once each week in primary schools, and twice each week in secondary schools (applies across the whole school day). 

You can serve: 

• a variety of sandwiches and wraps 

• muffin fillings or toast toppings, such as eggs, houmous, sliced meat, poultry, fish, canned fish, baked beans 

• tortillas 

• fajitas 

• burritos 

• quesadillas 

• enchiladas 

• omelette 

• Spanish omelette 

• Frittata 

Foods high in fat, sugar and salt 

You should not serve: 

• more than 2 portions of food that has been deep-fried, batter-coated, breadcrumb-coated, each week (applies across the whole school day) 

• more than 2 portions of food which include pastry each week (applies across the whole school day) 

• snacks, except nuts, seeds, vegetables and fruit with no added salt, sugar or fat (applies across the whole school day) 

• savoury crackers or breadsticks 

• confectionery, chocolate and chocolate-coated products (applies across the whole school day) 

• cakes, biscuits, pastries or desserts (except yoghurt or fruit-based desserts containing at least 50% fruit) 

• You must not add salt to food after it has been cooked (applies across the whole school day). 

• Condiments should be limited to sachets or portions of no more than 10 grams or one teaspoonful (applies across the whole school day). 

• Foods high in fat, sugar and salt are restricted or not permitted at times other than lunch. 

• plain water (still or carbonated) 

• lower fat milk or lactose-reduced milk 

• fruit or vegetable juice (max 150mls) 

• plain soya, rice or oat drinks enriched with calcium; plain fermented milk (for example yoghurt) drinks 

• combinations of fruit or vegetable juice with plain water (still or carbonated, with no added sugars or honey) 

• combinations of fruit juice and lower fat milk or plain yoghurt, plain soya, rice or oat drinks enriched with calcium; cocoa and lower fat milk; flavoured lower fat milk, all with less than 5% added sugars or honey 

• tea, coffee, hot chocolate 

 Combination drinks are limited to a portion size of 330 ml. They may contain added vitamins or minerals, and no more than 150 ml of fruit or vegetable juice. Fruit or vegetable juice combination drinks must be at least 45% fruit or vegetable juice. 

For a more detailed description of the specific portion sizes of each food group by age group, please check the School Food Standards practical guidance.