The government has confirmed its first major overhaul of England’s School Food Standards in more than a decade. It places fibre, wholegrains and pulses firmly on school menus across the country. For Alliance in Partnership (AiP), the focus is on making these changes count without losing sight of what matters most:
"The best school meals are the ones children are excited to eat."
- Tom Frost, Culinary Director
What’s changing, and when?
This year the government confirmed the updated standards, which aim to help children get more fibre in their diet and enjoy a wider variety of nutritious foods. The new requirements include serving vegetables or salad with every main meal, including pulses with every main menu option at least once a week, introducing higher-fibre bread and serving pasta dishes made with at least 50% wholewheat pasta one day a week. They are due to take legal effect in September 2027 for primary schools and most secondary requirements, subject to Parliament approving the regulations. Some secondary elements will be phased in by September 2028.
While these new standards don’t take legal effect until next year, we aim to adopt these new requirements earlier. At AiP, we believe that these changes give school caterers an opportunity to build healthier habits through familiar, appealing meals rather than introducing abrupt change for its own sake.
Big on fibre: how AiP serves it
At AiP, better nutrition starts with food that pupils recognise and enjoy. Our nutrition approach combines thoughtful menu development with scratch cooking, fresh ingredients and homemade sauces. For primary schools, homemade pizza features a 50% wholemeal base and a vegetable-packed “hidden super sauce”, bringing extra goodness to a familiar favourite and our chilli bean stack offers another tasty way to put pulses centre stage.
For secondary schools, our gochujang lentil and bean bolognese brings a global flavour twist to a comforting classic, showing how plant-based ingredients can add variety, texture and flavour. These dishes build on AiP’s from-scratch approach, with 88% of meals cooked from scratch, vegetables prepped onsite and sauces made fresh in the kitchens.
Explore our Food Smart and Kitcheneers menus for fibre-filled upgrades to our pupil favourites.
Keeping the favourites
Healthy changes work best when pupils want to eat the results. The School Dinner Index found that primary pupils love familiar choices such as pizza, roast chicken and pasta bolognese. AiP’s approach is to build better nutrition into the dishes children already enjoy, not take them away.
By listening to pupil feedback and bringing nutritionists and chefs together, we can develop menus that balance nutritional needs with flavour and choice.
"School food has changed enormously, but what pupils are telling us is that new doesn’t have to mean unfamiliar."
- Rebecca Bridgement, Managing Director
Every school meal is a big deal
At AiP, school meals feed more than hunger. They’re an opportunity to support wellbeing, build healthy habits and make lunchtime something to look forward to.
Get in touch to find out how AiP brings together nutrition, flavour and pupil choice.
FAQs
What are the new School Food Standards, and when do they start?
The updated standards are all about helping children enjoy a more balanced diet, with more fibre, wholegrains and pulses on the menu. From September 2027, primary schools will introduce these changes. Secondary schools will have until September 2028 to phase in the new standards.
Why does fibre matter for pupils?
Fibre supports healthy digestion and helps children develop balanced eating habits as they grow. Wholegrains, vegetables and pulses are great ways to increase fibre and add variety to school meals that pupils already know and love.
Will pupils still get their favourite dishes?
Absolutely. AiP builds nutritional improvements into familiar favourites, from homemade pizza to pasta dishes, while introducing new flavours to keep menus exciting.
How does AiP use pupil feedback when changing menus?
It starts with listening to our pupils through surveys, workshops and tasting sessions, then working with chefs and nutritionists to develop dishes that combine great taste with nutritional value. The aim is to make healthier choices appealing, accessible and worth choosing.
Can schools start making these changes before 2027?
Yes! Schools don’t have to wait for the new standards to come into effect. AiP can help schools explore ways to introduce more fibre-rich ingredients, wholegrains and pulses ahead of the deadline, making changes that work for pupils and menus.
