New nutrition rules in schools and kindergartens – what changes with the 2026 regulation?

As of September 1, 2026, the Regulation of the Minister of Health of February 16, 2026, is in effect. For principals and catering companies, it means changes in meal planning. The regulations apply to units of the education system, including schools and kindergartens; they do not directly cover nurseries. The direction of changes is a larger share of plant-based products and better balanced menus. 

Legumes with a mandatory place on the menu

At least once a week, lunch must include a dish based on legume seeds, without animal products. A portion of fresh meat is provided twice a week, and fish at least once. Plant-based alternatives are provided for people who do not consume animal products. Soups should be prepared on vegetable broths at least twice a week.

More vegetables and seasonal ingredients

Vegetables are to predominate over fruits. The regulations take into account whole grain products and seasonality. If possible, local or organic ingredients should be used. In practice, it is therefore worth building the menu around available vegetables, instead of repeating identical sets all year round.

Less sweetening, more precise balancing

Drinks prepared on site may contain a maximum of 5 g of added sugars per 250 ml; water is preferred. Precise energy requirements have also been introduced: with three meals, i.e., breakfast, lunch, and afternoon snack, nutrition should cover 70–75% of the daily requirement over a ten-day period. When serving lunch only, it is 20% for a main course or 30% for a two-course lunch, respectively.

What should the principal check?                          

It is worth informing parents why new dishes appear on the menu. Lentil cutlets or chickpea sauce can be presented as an opportunity to discover new flavors. Cooperation between the principal, the kitchen, and parents helps translate requirements into meals that children are eager to eat. It is worth gathering feedback on meal acceptance and fine-tuning recipes together, maintaining the required composition and appropriate nutritional value of the daily menu.