Pöördumine

Dear Zanda Mihailovska,

Thank you for your letter.

At present, the regulation concerning nutrition in schools and kindercarten institutions is moving towards approval by the Government.

The main changes are: We have taken into account the principles of balanced and varied nutrition developed by the a scientific institution National Institute for Health Development. While previous regulations were largely based on micronutrient requirements, the new approach emphasizes the inclusion of key food groups along with their recommended frequency and portion sizes. Micronutrient requirements will be removed, and instead, food groups will need to be offered in health-supporting proportions to ensure a balanced and nutritious diet. For example, one such requirement states: "A variety of vegetables, including legumes, must be offered daily, averaging at least 120 grams." Similar principles apply to all other food groups.

In addition, the new regulation limits the intake of salt and sugars and specifies which types of drinks may be offered. There is also a guideline regarding the use of processed foods—such as bakery products, ready-made sauces, and fish products—outlining acceptable levels of salt and sugar, and, for instance, specifying the minimum fish content required in a fish stick.

In this regulation is not set specific times for lunch within the catering framework itself. However, we have addressed this in a other regulation (requirements for the learning environment), which will also be submitted to the Government. In that regulation, we introduced a minimum eating time—defined as time allocated solely for eating—which must be at least 20 minutes. Additionally, we addressed the issue of lunch being served too early in schools. In the past, we have seen situations where lunch was provided as early as 9:45 a.m., which is essentially still breakfast time. The new rule ensures that lunch is not served unreasonably early.

The regulations will enter into force on 1 September 2025; however, several provisions will have a transitional period and will take effect one year later. In addition, we are planning to develop a practical guide for cooks to help them proovide healthy and balanced meals for children in accordance with the new regulation in the simplest way possible.

If you have any further questions, please do not hesitate to ask.

Kind regards,

Zanda Mihailovska

Senior Expert

Health Promotion Division

Ministry of Health of the Republic of Latvia

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