Breakfast
9.1 Less than half the primary schools inspected had a breakfast club. Some schools used parental surveys to scope the need for a breakfast club. Some LAs offered a free breakfast to all pupils, whilst others levied a nominal charge. To encourage attendance by families with more than one child, a tiered pricing incentive was in place in some schools. Breakfast clubs offered a variety of foods including cereals, toast, fruit juices, fresh fruit, yoghurts, milk, hot chocolate and tea. In addition, a few clubs regularly offered jam and cheese. Where less healthy items such as sugar-coated cereals were offered, staff were advised to consider changes to foods which were lower in sugar and salt. As well as enjoying the breakfast food, pupils liked to socialise with their peers and play games before the start of school.
9.2 In most secondary schools, the catering service sold food and drink each morning before school started. There was wide variation in the range of items provided. They included hot and cold drinks, cereal, cereal bars, toast, baguettes, toasties, fruit, rolls with bacon/sausage/egg, as well as home baking and confectionery. The popularity of the provision varied from school to school and was often related to how successfully the service was promoted. Pupils who were transported by bus usually arrived too late to make use of the service. In a few schools, pupils were not aware that the provision was available or what was on offer. A few schools had identified the benefits of a breakfast club for potentially vulnerable pupils. These clubs were often organised by pastoral care and/or home economics staff.
Tuckshops in Primary Schools
9.3 The majority of schools inspected were making changes to provide healthier snacks in their tuckshops. Tuckshops were run by school or catering staff, pupils or parent helpers or any combination of these groups. In making changes to the types of food and drink sold, some schools had sought advice from catering staff, oral health practitioners, nutritionists and dieticians. In almost all schools, the tuckshop operated at morning break with a few schools selling items before the start of the school day, after lunch, or at the end of the day.
9.4 The range of items sold included fresh, whole or chopped fruit, fruit juices, milk, low-fat crisps, cereal bars, dried fruit, home-made biscuits, popcorn, pancakes, toast, scones and muffins, many of these items being provided by school catering staff. Most items promoted healthy eating, and often took account of surveys of pupils’ views. In some schools, where catering staff provided the tuckshop, LAs had given useful guidance on promoting healthier snacks and the range of items to be sold. Many schools guided pupils’ choices by restricting the number and type of items purchased or the amount of money pupils could spend. Schools which provided free fruit to all pupils usually did not run a tuckshop. Most pupils in these schools felt there was no need for further snacks.
Morning Break in Secondary Schools
9.5 All schools inspected provided food and drink for sale at morning break. In addition, a few schools had tuckshops which were run by the school to raise funds. The range of choices at morning break varied widely across schools. Some schools were selling a healthier range of items by reducing the range of confectionery and fizzy drinks. Other schools, however, continued to sell a wide range of products high in fat, sugar and salt and did little to promote healthier items. While fresh fruit was available at morning break in almost all schools inspected, the variety and quality, as well as standards of presentation, varied. Food provision at morning break in secondary schools was much wider than that now found in primary schools, and included many items which did not contribute to healthy eating.
Vending Machines
9.6 A very few primary schools had vending machines which sold chilled plain or flavoured still water. Pupils could choose to buy this water, while continuing to have access to free drinking water. The majority of secondary schools inspected had vending machines. The number and type of vending machines in each school varied, and included refrigerated and non-refrigerated vendors and hot and cold drinks vendors. The content of vending machines was wide ranging, from those which stocked only water to those which sold meal deals or crisps and confectionery. Products included confectionery, crisps, cereal bars, sandwiches, rice cakes, fresh and/or dried fruit, home baking, yoghurts, crackers and cheese, biscuits, and hot and cold drinks.
9.7 The majority of vending machines were run by LA catering staff. Where schools had contracts with vending companies, the profit generated contributed to school funds. Although most of the branding of products high in fat and sugar had been removed from vending machines, a few schools still had machines with commercial branding.
9.8 Some schools had altered the products sold to introduce a healthier range of options. Changes were often made following discussion by the health group or SNAG. A few schools had recently introduced vending machines offering meals deals — such as a sandwich, yogurt and a drink — to help reduce queues at the till points and to give pupils another option for purchasing lunch.
9.9 Pupils often had access to vending machines throughout the school day. This meant that pupils could make purchases before school, at break time, at lunchtime and after school, as well as between classes. Commendably, some schools had limited access by placing timers on vending machines or locking them at set times.
Fairly Traded Products
9.10 Fairly traded items were increasingly available in schools for pupils to purchase at morning break or from vending machines. However, they were often mistakenly perceived as a healthier option, even though they may have been chocolate or other confectionery items.
Milk in Primary Schools
9.11 Milk continued to be provided in some primary schools at break times. It was often free of charge to pupils entitled to free school meals, while other pupils paid a nominal weekly or termly charge. Some school tuckshops also sold milk at break times. A few schools provided milk for pupils in P1 and P2 along with free fruit. In the majority of schools, milk was available as part of a school lunch at least three times a week. It could be purchased separately or as part of a meal. Most schools offered plain and flavoured varieties of semi-skimmed milk. However, whole milk was still being provided in some schools inspected.
Fruit in Primary Schools
9.12 In almost all primary schools, the provision of free fruit for pupils in P1 and P2 had been very well received. Some LAs had extended the provision of free fruit from three days a week to daily provision, or to pupils at every stage. A few LAs were piloting increased use of local produce. Schools offered a variety of whole, chopped and/or dried fruit, as well as fruit juice. There were a few ongoing concerns about the quality of fruit provided.
Water
9.13 The majority of schools were encouraging pupils to drink water throughout the school day by allowing them to drink water in class. Some schools had developed a policy to encourage pupils and staff to drink more water. Pupils in primary schools had developed the habit of drinking more water throughout the day, at school and at home. They were also encouraged to drink water during sports activities. Strategies used to ensure easy access to drinking water in primary schools included water fountains with adaptors to allow refilling of water bottles, chilled water coolers, and bottled water provided free by the school or LA. Re-usable water bottles were issued by some schools or LAs. In some schools, pupils could refill bottles at water taps, but it was not always clear if the water from these taps was suitable for drinking. In most schools, pupils were encouraged to bring freshly filled water bottles from home and to refill them in school if required. Where drinking water was less easily accessible, the cause was often faulty or broken equipment, or lack of a suitable mains water supply to install a fountain or to site additional dispensers.
9.14 Provision of fresh, chilled drinking water needed to be improved in many secondary schools. Problems preventing pupils gaining ready access to fresh drinking water included: