Overview
- The nationwide decree, which took effect Thursday, sets binding menu rules for public, state‑subsidized and private schools from the second cycle of infant education through bachillerato.
- Schools must serve four fruit portions per week, one to three fish meals that alternate white and blue fish, no more than three meat servings with tight limits on processed meat, and unsweetened yogurts for dessert options.
- Frying is capped at once a week, precooked dishes at once a month, and kitchens are steered to baking, steaming, boiling or grilling with whole‑grain sides offered on set days.
- Menus must prioritize fresh, in‑season and local foods with a target of about 45% seasonal produce and at least 5% organic supply, and vending rules restrict high‑sugar or high‑salt items with free drinking water reinforced across campuses.
- A baseline study by Opromar and the Spanish Nutrition Foundation on 2,738 primary school canteens found near‑target fish quantities yet little oily “blue” fish like sardine or mackerel, and Galicia’s education chief said local canteens already comply as the region readies new meal aid of €150 or €100 per child based on income.