Factors influencing take-up of free school meals in primary- and secondary-school children in England.

OBJECTIVE: The present study sought to explore the factors that influence registration for free school meals and the subsequent take-up following registration in England. DESIGN: The research design consisted of two phases, a qualitative research phase followed by an intervention phase. Findings are presented from the qualitative research phase, which comprised interviews with head teachers, school administrators, parents and focus groups with pupils. SETTING: The study took place in four primary schools and four secondary schools in Leeds, UK. SUBJECTS: Participants included head teachers, school administrators, parents and pupils. RESULTS: Findings suggested that parents felt the registration process to be relatively straightforward although many secondary schools were not proactive in promoting free school meals. Quality and choice of food were regarded by both pupils and parents as significant in determining school meal choices, with stigma being less of an issue than originally anticipated. CONCLUSIONS: Schools should develop proactive approaches to promoting free school meals and attention should be given not only to the quality and availability of food, but also to the social, cultural and environmental aspects of dining. Processes to maintain pupils' anonymity should be considered to allay parents' fear of stigma

Food in schools: progress in implementing the new school food standards

This is the second report by Ofsted on the progress that schools are making in encouraging healthy eating and in meeting the Government’s food-based and nutrient-based standards

Interventions to increase free school meal take-up

Purpose: The purpose of this paper is to design and implement interventions to increase free school meal (FSM) uptake in pilot schools. This paper describes the interventions, reports on acceptability (as perceived by school working parties) and explores the process of implementing change. Design/methodology/approach: The research consisted of two phases, an exploratory phase followed by an intervention phase. Findings from the latter are presented. Ten pilot schools (five primary and five secondary) in Leeds, England were recruited. Each established a working party, examined current claiming processes and implemented individualised action plans. This paper draws on the final action plans and interviews/focus groups with working parties. Findings: Interventions to improve FSM claiming process, minimise discrimination and maximise awareness were designed. The majority were implemented successfully, the exception being amending anti-bullying policies. Creative ways of delivering interventions were demonstrated. The process of change was effective, critical factors being having individualised action plans that allowed flexibility in implementation, reflecting on current claiming processes, and setting up working parties. Practical implications: Ways of working with schools to increase FSM uptake and more generally improve nutritional policies are suggested. Amending claiming systems in schools is recommended as is greater pupil and parent involvement in nutrition policies. Originality/value: An estimated 300,000 UK children do not take FSMs they are entitled to – with many schools unaware of the issue. This study worked with schools to discover how to address this issue and evaluated the perceived acceptability and feasibility of the approach

Healthier lunch boxes

This resource was originally developed and produced by the Health Promotion Agency for Northern Ireland as part of the ‘School food: top marks’ programme. "This healthier lunch box guidance highlights easy ways for your school to promote healthier food and drink choices in lunch boxes. It looks at how you can work with parents and carers, and the wider school community, to ensure that consistent food and nutrition messages are communicated." - introduction

School Food Environments and Policies in U.S. Public Schools

Examines food environments in elementary, middle, and high schools based on seventeen factors, including foods and beverages offered, the availability of vending machines, and how they vary by grade level, location, and other school characteristics