chorizo sandwich, croissants, pies or fries are some of the foods that are now banned in public school bars, where there will also be no hamburgers, hot dogs and juices with added sugar.
These are some of the restrictions set out in a published order, Tuesday, in Gazette which limits the “sale of products harmful to health” in school buffets and vending machines.
The diploma presents a list of more than fifty prohibited products at Schools, which reveals a new salt reduction, of sugar and another cut in foods with high energy value.
The rules come into force within a month and schools have until the end of September to review contracts with suppliers. However, the shelves of some bars and vending machine displays may remain unchanged, since only contracts that do not involve the payment of compensation will be reviewed.
The Government intends for public schools to start offering meals “nutritionally balanced, healthy and safe”.
When classes start, schools should no longer have “cakes or pastries with puff pastry and/or cream and/or topping, like palm trees, Jesuits, a thousand sheets, Berlin balls, donuts, sweet puffs, croissants or cupcake type cakes”, read in the dispatch.
It is up to school directors to define the buffet opening hours, but the Government recommends opening 20 minutes before the start of the first class in the morning and is closed at lunch time.
About vending machines, the Government emphasizes that they should only be considered when the buffet service is insufficient and that they will only be able to sell what is allowed in bars.
About school meals, must comply with the guidelines of the Directorate-General for Education (DGE) and menus must be prepared, whenever possible, under the guidance of nutritionists.
Restrictions on the food supply to be made available
1 – School buffets cannot include the sale of the following products: a) Pastry shop, namely cakes or pastries with puff pastry and/or cream and/or topping, like palm trees, Jesuits, a thousand sheets, Berlin ball, donuts, sweet puffs, croissants or cupcake type cakes; b) Salgados, namely patties, croquettes, Pies, samosas, Tender Mass Crayons, cod pastries or savory puff pastries; c) Bread with sweet filling, sourdough bread with sweet filling and croissant with sweet filling; d) Charcuterie, namely sandwiches or other products containing chorizo, sausage, chorizo, mortadella, ham or bacon; and) Sandwiches or other products containing ketchup, mayonnaise or mustard; f) Biscuits and biscuits, namely Belgian-style biscuits, butter cookies, Wafers With Chocolate Nuggets, chocolate cookies, cookies filled with cream and cookies with topping; g) Soft drinks, namely sparkling and still fruit and those whose composition contains cola and/or tea extract, flavored waters, powdered drinks, energetic drinks, as well as soft drink preparations; h) «Treats», namely sweets, candies, chewing gum with sugar, sucks or gum; i) Sweet or savory snacks, namely corn strips, French fries, appetizers, sweet or savory popcorn; j) Sweet desserts, namely chocolate mousse, cream milk or rice pudding; k) Cereal bars and single-serve breakfast cereals; l) Quick meals, namely hamburgers, hotdogs, pizzas or lasagna; m) Chocolates; n) Alcoholic drinks; the) Sauces, namely ketchup, mayonnaise or mustard; p) Bar creams, based on chocolate or cocoa and others with added sugars and) Ice cream.
Foodstuffs to be made available
1 – School buffets must provide: a) Free drinking water; b) Bottles of natural mineral water and spring water; c) Semi-skimmed and low-fat plain milk; d) Semi-fat and low-fat yogurts, preferably without added sugar; and) Bread, preferably mixed with wholemeal flour and less than 1 g of salt, by 100 g of bread; f) Fresh fruit, preferably from the time, and can be presented as a fresh fruit salad without added sugar; g) Salads and h) Vegetable and legume soup, in the case of establishments with evening education.
2 – School buffets may also provide: a) Ripened cheeses with a fat content not exceeding 45 %, fresh cheeses and cottage cheese; b) Natural oil fruits, no added salt or sugar; c) Herbal herbal teas and infusions without added sugar; d) Plant-based drinks, in individual doses, no added sugar; and) Legume-based snacks that contain: at least 50 % of legumes and a lipid content per 100 g inferior a 12 g and a salt content of less than 1 g; f) Dehydrated fruit snacks without added sugar and g) Natural fruit and/or vegetable juices, drinks containing at least 50 % of fruit and or vegetables and monodoses of fruit.
3 – The bread, referred to in paragraph and) do n.º 1, should be primarily filled with: a) Tuna fish, preferably preserved in water, or other low-salt preserved fish; b) Low-fat, low-salt ham, preferably birds, boiled or roasted white meat; c) Boiled egg; d) Paste of products of plant origin based on legumes or oilseed fruits and) Semi-fat or low-fat cheese.
4 – The bread, referred to in the previous number, should preferably be accompanied with: vegetables, namely lettuce, tomato, grated carrot and chopped red cabbage.
