Spanish schools must comply with Spanish government articles 40 and 41 of law 17/2011 on food safety and nutrition, reflected in the following: 

MENUS MUST BE SUPERVISED BY A REGISTERED DIETITIAN-NUTRITIONIST

Must be informed about ingredients, nutritional values and allergens.

Fruit & Veggies every day with at least 45% seasonal produce.

Fish 1-3 times per week. Legumes and whole wheat cereals regularly.

Alternative options due to medical reasons, ethical or religious, including 100% plant based.

RESTRICT UNHEALTHY FOOD

NO ultraprocessed foods with high content of sugars, saturated fats or trans, salt.

ONLY WATER as permited berverage on meals.

Fried or Pre-cooked foods are allowed only once a month using olive oil or sunflower oil.

NO Industrial Pastries.

Vending Machines and cafeterias are also subject to these restrictions.

PROXIMITY & SUSTAINABILITY

Prioritize fresh, local, seasonal and sustainable products.

At least 5% of the food must be certified organic.

Seafood products must have MSC or ASC sustainability certifications when possible.

Reduce packaging waste.