Portugal’s schools told to serve legumes daily as sweet desserts cut to once a month

New 2026 guidance from Portugal’s health authority requires legumes every day, limits sweet desserts and expands plant-based meals in public-school catering.

Portugal’s health authority has issued new guidance for school meals that puts legumes and plant-based dishes at the centre of menus in public pre-school, primary and secondary schools on the mainland. The Direção-Geral da Saúde said the 2026 rules are intended to strengthen both the nutritional quality and the environmental sustainability of school catering, in line with broader efforts to shape healthier eating habits among children and teenagers. According to the updated guidance, the rules were drawn up by the national programme for healthy eating and the education quality and assessment institute.

Under the new framework, legumes must appear every day in school meals, either in soup or in the main dish. The guidance also requires the exclusive use of iodised salt in cooking and sets a maximum salt limit of 0.2 grams per 100 grams of food in soups and main courses. Sweet desserts are now limited to once a month, while wholegrain rice and pasta must be offered in at least 25% of monthly meals. Schools are also expected to provide at least three varieties of fresh fruit each day.

The document further recommends that every standard school menu include a fully plant-based meal between two and four times a month, with legumes as the main protein source. The aim, according to the published guidance, is to bring school catering closer to a dietary model that is more balanced and more aligned with Mediterranean eating patterns, while reducing reliance on more heavily processed or less nutritious options. A radio analysis of the changes said the revised menus are expected to reduce the presence of items such as nuggets and some breaded fish products.

ProVeg Portugal welcomed the changes, calling them a meaningful step towards healthier and more sustainable school meals. The organisation said the new standards would need practical support for local councils, schools and catering companies if they are to be implemented consistently. It added that it will continue offering free technical help through its “Prato Sustentável” programme, including menu planning, kitchen staff training and awareness work in school communities.