Theme Three – provision of red and red processed meat
In 2010, the Scientific Advisory Committee on Nutrition ( SACN) published robust evidence linking red and red processed meat to an increased risk of colorectal cancer in later life. In 2013, the Scottish Ministers agreed a new Scottish Dietary Goal limiting red and red processed meat. More recently, in 2017, the World Cancer Research Fund  , published updated evidence which strengthens the links between red and red processed meat and risk of developing colorectal cancer in later life, particularly with respect to red processed meat.
Red meat can provide a good source of vital nutrients such as iron and inclusion in the school meal menu can contribute to meeting the nutrient standards. In order to retain this benefit but minimise the risk to children's health, we propose to introduce a maximum level for red and red processed meat as part of school food and drink provision across the school week.
What are your views on our intention to amend the school food and drink Regulations to set a maximum for red and red processed meat in primary school lunches and for overall provision in secondary schools