A new audit of Ireland’s Hot School Meals Scheme has found that processed foods were often selected over healthier alternatives, while many vegetarian and vegan meals did not provide enough protein. The review comes as the free school meals programme reaches more than 550,000 children across the country.
The findings place nutrition, food waste and family choice at the centre of Ireland’s latest education and public services debate. While most pupils appear to welcome the scheme, the audit identifies areas that need improvement before recommendations are implemented over the coming year.
What the school meals audit found
Social Protection Minister Dara Calleary commissioned the review following criticism of perceived weaknesses in nutritional standards. A dietitian assessed more than 360 meals supplied by 15 companies and visited 54 schools.
The audit found that most meals were not high in fat, salt or sugar. However, when pupils were offered several choices, processed items such as chicken goujons, sausages and fried potatoes were often preferred to healthier options on the same menu.
The review said the scheme should provide more:
- Vegetables and fresh fruit
- Salads
- Wholemeal bread
- Brown rice and other healthier carbohydrates
- Balanced vegetarian and vegan protein sources
The findings do not suggest that every meal served through the programme was nutritionally poor. Instead, they highlight the challenge of designing menus that are both healthy and appealing to children.
Vegetarian and vegan meals raise protein concerns
One of the clearest findings concerned plant-based meals. Only 20 per cent of vegan or vegetarian options assessed contained enough protein, compared with 74 per cent of meat-based choices.
Protein is important for children’s growth, development and satiety. Suitable sources can include beans, lentils, chickpeas, eggs, dairy products, tofu and other fortified alternatives, depending on the dietary requirements of each meal.
The result is likely to increase pressure on suppliers and policymakers to improve plant-based recipes without reducing choice for pupils. Schools will also need clear information about ingredients, allergens and nutritional content when menus are updated.
Children’s views and the issue of food waste
A separate survey gathered the views of 6,884 children, 86,637 parents and guardians, 2,420 teachers and principals, 47 suppliers and hundreds of participating schools.
Overall, 85 per cent of children said they liked their lunch. The survey also found that 63 per cent of teachers and school leaders believed the Hot School Meals Scheme had a generally positive effect.
Nearly one-fifth of hot meals were initially recorded as uneaten. However, the review linked much of this figure to pupil absences. Once absent children were taken into account, the proportion of uneaten meals fell to 11.1 per cent.
The survey also suggested that food waste existed before the hot meals programme began. Almost half of parents said their children had previously brought uneaten lunches home.
Key facts
- More than 360 meals were assessed.
- Fifteen suppliers were included in the audit.
- Visits took place at 54 schools.
- Only 20 per cent of plant-based meals met the protein standard identified in the review.
- Eighty-five per cent of children surveyed liked their lunch.
Parents want greater choice, including cold meals
Parents’ main concerns related to processed food, children rejecting particular meals and the amount of fruit and vegetables provided.
There was also strong support for greater flexibility. Eighty-four per cent of parents surveyed said children should have the option of a cold school meal alongside hot food. That preference could give families more control while helping schools respond to dietary needs, allergies, cultural preferences and individual tastes.
Offering cold meals would also require careful nutritional planning. A packed or chilled option would need to meet the same standards for balance, portion size and food safety as a hot meal.
How Ireland’s Hot School Meals Scheme has expanded
The programme began in 2019 as a pilot involving 37 DEIS schools. Since 2025, every primary school in Ireland has been eligible to apply.
It is now estimated to support more than 550,000 children in approximately 3,200 schools. For a family with primary-school children, the Department of Social Protection estimates the annual financial value of the programme at €1,152.
The scheme is therefore more than a school nutrition initiative. It is also a household support measure at a time when food prices and wider living costs remain important concerns for families.
What happens next?
The audit has made recommendations that are expected to be implemented during the next year. These are likely to focus on improving menu standards, increasing healthier ingredients, strengthening plant-based meals and addressing portion sizes.
The review found that portions for older children were too small, an issue that could affect satisfaction and whether pupils remain full through the school day. Any changes will need to balance age-appropriate nutritional needs with cost, supply and school kitchen capacity.
Schools, suppliers and families will be watching for further guidance from the Department of Social Protection. The central challenge will be making healthier food the most attractive choice, rather than simply adding it to the menu.
Frequently asked questions
How many children benefit from the scheme?
More than 550,000 children across an estimated 3,200 schools are believed to benefit from the expanded programme.
Were most meals considered unhealthy?
No. The audit found that the overwhelming majority of meals were not high in fat, salt or sugar. It did, however, identify concerns about the choices pupils made and the nutritional quality of some alternatives.
Why were so many meals recorded as uneaten?
Absenteeism accounted for much of the initial figure. After absences were considered, the reported share of uneaten meals fell to 11.1 per cent.
Do parents support cold school meals?
Yes. Eighty-four per cent of parents surveyed said children should also have the option of a cold meal.
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Conclusion
The audit shows that Ireland’s Hot School Meals Scheme is widely valued but still needs stronger nutritional oversight. The next phase should focus on making vegetables, healthier carbohydrates and protein-rich plant-based meals more appealing, while giving families greater choice.
For parents and schools, the key takeaway is clear: the programme is delivering meaningful support, but its success should be measured not only by how many meals are provided, but by their nutritional quality, portion sizes and whether children are willing to eat them. These findings will shape the next chapter of Ireland’s school meals policy.
