School meals play an important role in children’s health, wellbeing and readiness to learn. During National School Meals Week, the sector has an opportunity to recognise that contribution and look ahead to the changes shaping school food provision across England.
For schools and caterers, the coming months will bring important decisions about funding, free school meal eligibility and the standards that govern what children are served. These changes will affect budgets, menus, procurement and day-to-day service delivery, making early planning and close collaboration increasingly important.
Recent discussions through The School Food People, including a South West regional meeting hosted by Angel Hill Food Co. Operations Manager Rob Cass, have highlighted the practical questions facing schools and catering teams as the sector prepares for the next stage.
For education customers, the priority is clear: understand what is changing, plan for the operational impact and continue delivering nutritious, appealing meals that meet pupils’ needs.
Free School Meal Eligibility is Expanding
From the start of the 2026/27 academic year, free school meal eligibility in England has expanded to all children in households receiving Universal Credit, regardless of household income. The Department for Education estimates that more than 500,000 additional children will become eligible.
The expansion has implications for school budgets, meal uptake and catering capacity. Schools and their catering partners will need to understand how pupil numbers and demand are changing, while ensuring that services remain properly planned and resourced.
For the 2026/27 academic year, funding for the expanded entitlement is being provided through an FSM expansion grant covering September 2026 to March 2027. The grant is calculated using the difference in eligible pupil numbers between the October 2025 and October 2026 censuses. Allocations are due to be published in February 2027, with payments made to maintained schools through local authorities in February and to academies in March.
This timetable means schools must manage provision during the academic year while awaiting confirmation of their grant allocation. Open communication between schools and caterers will be important when reviewing expected meal volumes, staffing, food purchasing and service requirements.
New School Food Standards will Shape Future Menus
Changes to the School Food Standards are also on the horizon.
Following consultation, the Department for Education published updated guidance on 14 September 2026. Subject to Parliamentary approval, revised mandatory standards are expected to come into force from September 2027. The changes are intended to reflect the latest government dietary recommendations and include specific standards for breakfast provision.
Some secondary school requirements, including those relating to healthier drinks, cheese and pulses, are expected to apply from September 2028.
The implementation timetable gives schools, caterers and suppliers time to prepare. It also creates an opportunity to review menus, ingredients and processes well ahead of the changes taking effect.
For catering teams, the work involves translating the requirements into practical menus that meet nutritional standards and appeal to pupils. Menu development needs to take account of the school community, the ingredients available, kitchen capacity and the resources required to deliver meals consistently.
The Department for Education has also indicated that further guidance will cover implementation, school food governance and transparency, including expectations around school food policies and menus. Schools and catering partners will need to keep these developments under review as further details emerge.
Early Planning Helps Schools Manage Change
The combined impact of expanded free school meal eligibility and revised food standards makes the next 12 to 18 months an important planning period for education customers.
Schools will need to consider how changes affect their budgets, meal uptake, menus and procurement. Catering teams will need to assess the operational implications, from food volumes and staffing to kitchen capacity and service arrangements.
Working through these questions early gives schools and caterers more time to identify practical solutions, understand potential pressures and prepare for implementation.
At Angel Hill Food Co., our education teams work across menu development, nutrition and operational delivery to help schools provide food that supports children’s health, wellbeing and ability to learn. Close collaboration with education customers helps ensure that decisions reflect the needs of each school and the realities of its catering service.
Listening to Schools and the Wider Sector
Rob Cass’s involvement with The School Food People helps maintain a connection to discussions taking place across the school food sector. Engagement with sector organisations, education teams and customers provides insight into the challenges schools are working through and the questions that need practical answers.
That understanding matters as funding arrangements and food standards evolve. Schools need catering partners who can work with them on the detail, from assessing the impact of changing meal numbers to reviewing menus and preparing for new requirements.
National School Meals Week is an opportunity to recognise the contribution school food makes every day, while looking ahead to the decisions that will shape its future.
For schools, now is the time to review the changes, consider what they mean for their individual provision and start conversations with their catering partners.
Angel Hill Food Co. will continue working with education customers to help them prepare for the changes ahead and deliver nutritious, appealing school meals that support pupils and the wider school community.
