Epidemiologist's exposé forces school to ditch ultra-processed lunches after 'scandal' findings

An epidemiologist has exposed the poor quality of school lunches at her son’s primary school in Sussex. Dr Dolly van Tulleken, from the University of Cambridge, described the meals as a 'public health scandal' after discovering they were packed with ultra-processed foods (UPFs). Her findings have now triggered changes at the school and could influence wider policy. Dr van Tulleken’s investigation revealed that nearly 75% of the school’s menu consisted of UPFs. These meals, supplied by catering firm Chartwells, contained high levels of salt, sugar, and artificial ingredients. Even dishes that appeared healthy, such as mashed potato, were found to include vegetable fat spread, oils, emulsifiers, and synthetic additives instead of basic ingredients.

The school acted quickly after her intervention, ending its contract with Chartwells. The company, which serves 1,800 schools across the UK, defended its approach by stating it enhances nutritional value through fortification and reformulation. Meanwhile, the Government is updating school food standards in September 2027. The new rules will restrict foods high in saturated fat, salt, and sugar—including many UPFs. However, the policy does not explicitly ban ultra-processed products, meaning hundreds of schools may still serve them. Research links regular UPF consumption to serious health risks, such as heart disease, obesity, type 2 diabetes, cancer, and dementia.

The school’s decision to drop Chartwells follows growing concerns over UPFs in children’s diets. While the Government’s upcoming review will tighten some restrictions, many schools will still be free to serve ultra-processed meals. The case highlights ongoing debates about food quality in education and its long-term impact on child health.