The proposals are designed to help raise levels of children's fibre intake, reduce salt intake, and eliminate additives.
The potential socio-economic benefits include enhanced skills and professional development for school catering staff and procurement from independent SME bakeries; plus learning and community opportunities through connections between children and the people who make their bread.
Campaign coordinator Chris Young stated in the letter: “The current review presents a once-in-a-generation opportunity to ensure that every child has access to wholesome, additive-free bread as part of their school meals.
“We believe our proposed standards represent an achievable and cost-effective way to improve children's nutrition, whilst supporting food education, development of essential culinary skills, and local food economies.”
The campaign is currently seeking funding for a project to put Real Bread on The Menu and bread making on the timetable in more schools.