Introduction Recipes Our menu cycles and accompanying recipes have been developed to make your life easier, and provide a complete solution that can be easily transferred to your school menu. Our chefs have worked hard to ensure these recipes fit the new food standards and recommended portion guidance, so that they can be easily used as a ‘ready-to-go’ menu or simply as inspiration for dishes that will appeal to your students. For guidance, we’ve recommended products and pack sizes that we think provide the best quality and value. You may wish to choose bigger or smaller pack sizes that provide better value for you, or use seasonal fruit and vegetables in your dishes – the choice is yours. Don’t forget if you have any questions you can always contact your account manager or contact our Advice Centre on 0370 3663 000 . To find more support for Schools visit: www.bidfood.co.uk/schools The School Food Based Standards were introduced by Government law in 2014. The aim was to make sure menus are nutritionally balanced and the Standards emphasise the importance of providing a wide range of foods across the week. Variety is key – whether it is different fruits, vegetables, grains, pulses or types of meat and fish. Introducing a wide variety of foods from an early age can help establish healthy eating habits for life, helping to reduce the risk of obesity and other health issues, and providing children with a better balance of nutrition for growth and learning. School Food Standards Practical Guidance At the same time a handy ‘Practical Guidance’ document was launched alongside the food based standards to provide caterers with a framework on which to build menus. The Guidance also provides top tips, recommended portion sizes and advice for preparing varied and tasty menus. The standards are based on the following food groups: Starchy foods Fruit and vegetables Meat, fish, eggs, beans and other non-dairy sources of protein Milk and dairy Foods and drinks high in fat, sugar and salt Plus, healthier drinks All food and drink provided by local authorities or school governing bodies to pupils on and off school premises must comply with these standards. This includes anything provided during an extended school day (up to 6pm) and school trips, excluding residential trips. The guidance is not compulsory but was designed to make it easier for school cooks and chefs to create imaginative, flexible and nutritious menus, without the need for complex nutritional analysis.