School meal providers are warning that government proposals to overhaul English school food could backfire, as caterers argue healthier menus will drive up costs and reduce student uptake. The Department for Education's plan, set to take effect in September 2026, calls for more fruit, vegetables, and pulses while limiting high-fat items like pizzas and sausage rolls.

Industry leaders say the shift toward plant-based proteins like lentils may lead to narrower margins and lower participation. Brad Pearce, national chair of The School Food People, warned of "unintended consequences" including higher labor costs from cooking from scratch and students switching to packed lunches. John Want, CEO of Hertfordshire Catering Limited, described a potential "double whammy" of reduced uptake and pricier ingredients.

Caterers argue that healthier options aren't necessarily cheaper. Research by ProVeg shows lentil spaghetti bolognese costs about 41p per portion versus 72p for beef, but providers counter that imported pulses increase expenses. Ian Crabtree of Accent Catering said secondary school meals could become "commercially unviable" if grab-and-go options are limited. Parents, staff, and caterers can respond to the consultation until June.