Policies and interventions to create healthy school food environments: WHO guideline

Overview

Children spend a large share of their day in school, making it a critical setting for shaping lifelong dietary habits and reducing health and nutrition inequities. Yet the foods available, served, sold or promoted in and around many schools often include products high in saturated fats, trans-fatty acids, free sugars and salt, and are not aligned with national dietary guidance.

This WHO guideline provides Member States with evidence-based recommendations and implementation considerations on policies to improve school food environments. It covers three areas: direct food provision in schools; nutrition standards or rules for foods and beverages served or sold at school; and nudging interventions that modify the school food environment to promote healthier choices.

The recommendations aim to increase the availability, purchase and consumption of foods and beverages that contribute to a healthy diet, and to reduce the presence and consumption of those that do not. The guideline emphasizes that foods and beverages provided, served, sold or consumed at schools should be safe and support healthy diets, in line with children’s rights and national public health goals.