The UK government has launched its first review of school food standards in over a decade, alongside plans to extend free school meals to an additional 500,000 children in families receiving universal credit.
Much of the coverage has focused on specific menu changes, including the possible removal of sugary desserts such as steamed sponge. The focus on such changes might be reflective of how school food has never been only about nutrition for those who have experienced it. It is also about welfare, discipline, pleasure, stigma and care.
The School Meals Service: Past, Present – and Future? is a project I worked on that brings together archival research, oral histories and ethnographic work in schools across the UK. We were also the principal academic partner for the Food Museum’s ongoing School Dinners exhibition near Ipswich, which explores the changing history of school meals through objects, menus, memories and tastes – from semolina and sponge pudding to Turkey Twizzlers.
