The Real Bread Campaign calls for improved food standards in schools
The proposals are designed to help raise levels of children's fibre intake, reduce salt intake, and eliminate additives.
The potential socio-economic benefits include enhanced skills and professional development for school catering staff and procurement from independent SME bakeries; plus learning and community opportunities through connections between children and the people who make their bread.
Campaign coordinator Chris Young stated in the letter: “The current review presents a once-in-a-generation opportunity to ensure that every child has access to wholesome, additive-free bread as part of their school meals.
“We believe our proposed standards represent an achievable and cost-effective way to improve children's nutrition, whilst supporting food education, development of essential culinary skills, and local food economies.”
The campaign is currently seeking funding for a project to put Real Bread on The Menu and bread making on the timetable in more schools.