Sophie Craig-Harvey – who works as a nutritional therapist at Woodbridge Complementary Health Centre – says she is “thrilled” that the government is taking the issue seriously.

“Quite a lot of us were quite shocked. Obviously a lot of us have been hoping for this – it shows they have acknowledged that there is a need and they are part of that change,” she says.

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Fish pie with broccoli in the mashed potato to increase veg intake. Many children are not getting enough Omega 3 so Sophie ensures this is in her rotation of meals (Image: Sophie Craig Harvey Nutrition)

The government – which has worked with nutritionists and public health experts – has set out plans to overhaul the School Food Standards for the first time in more than a decade.

It aims to remove sausage rolls and pizza from daily menus and deep fried food completely. 

Fruit will replace sugar-laden treats for the majority of the school week.  

Sample menus include spaghetti Bolognese, Mexican style burritos, cottage pie with root-veg mash, jerk chicken with rice and peas and roasted chickpea, vegetable and mozzarella wrap.

“I see it as amazing news but I’m also very aware that this is going to be a really big change for some more deprived families – and not even necessarily deprived because I have children where this is their ‘safe’ food,” says Ms Craig-Harvey.

“I know this change will bring about a lot of anxiety for parents as our children have become so dependent on these foods.”

The qualified nutritionist – who studied at the Institute for Optimum Nutrition in Richmond and is also a mother – specialises in treating children with a range of conditions including ADHD, autism, constipation, diarrhoea, brain inflammation and auto-immune diseases.

“I do work with children with restrictive eating – sometimes called fussy eating,” she says.

She believes that with rising levels of obesity, type 2 diabetes and tooth decay in children action must be taken but must be carefully thought through.

“They always say it’s genetics which loads the gun and environment pulls the trigger.”

Sophie’s three-year-old helping in the kitchen (Image: Sophie Craig Harvey Nutrition)

Unhealthy foods affect the gut microbiome, she says, and mean that some healthy bacteria is not created.

Diet can be connected to a range of moods, conditions and anxiety and “100% is one of the factors” in some conditions she treats, she says.

Standard diets in the home can include meals with chips, fish fingers and beans which do have some nutritional value but some unhealthy elements.

In her own home she tries to introduce a shared platter in the middle which she calls an “exploratory plate” so children can try out new foods without feeling forced. “I try not to make a big thing of it,” she says.

She might cook her own chips occasionally but with olive oil and at Easter she might allow some dark chocolate treats and make her own sweets.

A new approach could mean swapping out potato chips for foods like sweet potatoes, chick peas and quinoa, she adds.

But there needs to be a more holistic education around nutrition and about how to get these foods accepted.

“The point is some of these children won’t have had exposure to a variety of foods,” she says. “What I feel really passionate about is food and nutrition should be a part of education.”

French schoolchildren are encouraged to engage far more with food and their lunch breaks are ring-fenced, she says. “Society doesn’t allow us to have time with food,” she says.

Government says it is committed to developing “a robust national enforcement system including monitoring schools’ compliance”. 

Full details will be announced this September, with enforcement in place from September 2027.