"Oireachtas committee told of issues with nutritional value, portion sizes and traceability"
"Leading chef Darina Allen has compared some hot meals provided to children in schools to "airline food"."
"The owner of Ballymaloe Cookery School also told the Oireachtas education committee that the nutritional value of the meals needs to be improved."
Darina Allen compared some hot meals provided to children in schools to airline food. Concerns exist about the nutritional value of those meals and the need for improved nutrition standards. Additional issues include inadequate portion sizes and weaknesses in traceability of ingredients used in school meals. Darina Allen is the owner of Ballymaloe Cookery School and a leading chef. Recommended priorities include enhancing menu nutrition, adjusting portion sizes to children's needs, and establishing stronger ingredient provenance systems to deliver healthier, appropriately sized school meals with clearer supply-chain accountability.
Read at Irish Independent
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