Shaping school food: ProVeg UK discusses shifting 50 million meals to plant-based

The results of a YouGov survey published this week have revealed that nearly half (46.7%) of UK parents of children aged three to 18 support an increase in plant-based food across schools.

The survey results are released as ProVeg UK’s flagship program, School Plates, celebrates a milestone of more than 50 million meals switched to plant-based or meat-free at 12,000 schools since the initiative was launched in 2018. 

In Britain, school meals are moving further into the spotlight. In a landscape where most children don’t get enough fiber and some eat as few as one or even less portions of fruit or veg daily, school menus offer considerable opportunities to provide healthy, nourishing, and sustainable food options, according to ProVeg. 

Assessing attitudes

ProVeg UK, an international food awareness and advocacy organization, surveyed with YouGov to determine what parents think about plant-based school food options and their attitudes toward food and education. 

When asked whether schools should learn more about healthy food choices, 85% of UK parents of children aged 3 to 18 supported this. 

Sophia Millar, co-director at ProVeg UK, says: “It’s great to see strong support for plant-based options on school menus among parents. ProVeg has already swapped 50 million meals to date — a fantastic milestone — and we’ll continue to champion plant-rich recipes and train school caterers to cook with planet-friendly and nutritious ingredients.” 

The School Plates program was launched in 2018 and now works with over 100 school catering partners across Britain. As a result, over 12,000 schools benefit from healthier and more sustainable menus.

Speaking exclusively to Food Ingredients First, Millar discusses the key challenges to increasing plant-based meals in schools and how ProVeg UK is addressing them.

What are your biggest challenges when increasing school plant-based meals, and how are you addressing them?

Millar: We have overcome many concerns regarding nutrition and taste from parents, schools, and caterers. Parents often worry about protein intake. In response, we can assure them that our recipes contain similar (or sometimes higher) protein levels when compared to animal-based alternatives, while often higher in fiber and lower in saturated fat. We provide nutritional information with all School Plates recipes. 

Additionally, all of our recipes align with the national School Food Standards in England and the standards in the devolved nations, and we focus on enriching variety, not limiting it. Children still have the power of choice and are invited to try new flavors and textures. A crucial part of our program is encouraging and supporting school caterers to carry out taste testing with parents and children. This way, caterers can introduce new foods, receive feedback, and then see the most popular dishes to feature on their school menus. 

We support caterers in moving toward the inclusion of less processed, whole plant foods and provide evidence-based guidance on ultra-processed foods and the need to assess nutritional quality alongside the level of processing. Caterers must have access to up-to-date information to help them make informed decisions around food processing and how alternative plant-proteins can play a vital role in transitioning to healthier and more sustainable food systems.

Are there noticeable differences in support for plant-based meals between regions, socio-economic groups, or age groups, and what insights does this provide for scaling the program nationally?

Millar: We work directly with contract caterers who often work across multiple schools and districts. For rural farming communities, the process can take longer; however, focusing on enriching meat-based dishes with more fiber and lower saturated fat by blending in plant proteins works well for all. We also offer plant-based versions of classic British and world recipes familiar to different communities, making the transition to more plant-rich menus easier. In our survey results, 58% of parents in London were more likely to support more plant-based meals in school.

How is ProVeg working with schools to provide plant-based meals and educate children and staff on nutrition, sustainability, and food literacy?

The results showed that nearly half of all UK parents (46.7%) support increasing the number of plant-based meals served in schools. Millar: To help children connect with changes they may see in their school canteen, ProVeg UK’s Canteen to Classroom program supports teachers in educating children about the impact of our food choices. We provide tailored lesson plans and resources to teach children about the food they eat, where it comes from, how it’s made, and its impact on our health and the planet. For the caterers we work with, we host regular webinars and network meetings covering a range of subjects from nutrition and policy to climate. Our Plant-Based Cooking in Schools workshops allow school cooks to learn to cook with new ingredients and explore the nutritional value of different plant-based foods. 

What are ProVeg’s next steps to expand plant-based school meals, and are there plans to collaborate with policymakers or food suppliers to make systemic change?

Millar: ProVeg UK is looking to expand work in secondary schools, including hosting plant-based cooking workshops in which students can participate. Systemic change is urgently needed. The current School Food Standards inhibit the aspirations of some schools to offer more plant-based options. Schools in England must serve meat or poultry three or more days each week, and milk or dairy every day. The government has pledged to update the Standards, and we look forward to seeing changes come to fruition that consider the latest nutrition and climate research. Updating the School Food Standards would provide schools with greater flexibility to offer plant-forward menus, helping to promote healthy eating habits and environmental considerations.

As part of the School Food Review group, ProVeg UK is actively involved in discussions and meetings, including those at the All-Party Parliamentary Group for School Food, which focuses on improving school food across the board. We are particularly keen to see a smooth and effective expansion of these updated standards to secondary schools, ensuring that older students also benefit from more diverse and sustainable food options. These discussions are crucial for creating a policy framework that supports schools in providing nutritious, appealing, and inclusive menus for all students.

ProVeg International recently shared a report addressing the government’s latest food initiative. This year, the UK government announced its aim of creating a new national food strategy, the Good Food Cycle, with a key goal of supporting the sales of healthier and more environmentally sustainable food products. This presents a significant opportunity to promote plant-based food production and plant-rich diets while tackling multiple national challenges in the process.