Healthy Campus Policy (Eating Policy)
1.1 | According to the Department of Health and the World Health Organization, healthy eating is an indispensable component of good overall health. |
1.2 | Students' dietary habits and nutritional intake exert a profound influence on their academic performance, physical growth, and long-term health. Since students spend approximately one-third of their time at school each day for learning and activities, the school plays a vital role in establishing an environment that cultivates good healthy eating habits. |
1.3 | School teaching and administrative staff are essential school resources, key educators of children, and crucial role models for students. It is therefore equally important for staff to demonstrate healthy eating and lifestyle habits. |
1.4 | We firmly believe that healthy families and positive parent-child relationships foster positive and healthy student development. Consequently, the school attaches great importance to parent education, pays close attention to the nutritional quality of lunches prepared by parents for their children, and assists families in establishing good dietary habits. |
2.1 | Promote campus healthy eating and high-quality nutritional standards. |
2.2 | Enhance the awareness and understanding of healthy eating guidelines among students, staff, and parents. |
2.3 | Strengthen the emphasis on meal hygiene and healthy lifestyle habits among students, staff, and parents. |
2.4 | Support students, staff, and parents in building a healthy physical constitution, enhancing their sense of well-being and resilience. |
3.1 | Create a comfortable, clean, and welcoming dining environment on campus. |
3.2 | Organize healthy eating education, lunch tasting sessions, and related activities for students and parents. |
3.3 | Provide training related to meal monitoring and inspection for school staff and parent lunch volunteers. |
3.4 | Promote campus and community waste reduction campaigns, fully adopt reusable tableware, and enhance students' sense of school belonging and connectedness. |
3.5 | Optimize lunch supplier selection, as well as the on-site vegetable blanching and on-site meal distribution processes to ensure food freshness and temperature. |
3.6 | Strictly monitor lunch ingredients, identify and ban 'strongly discouraged foods' (such as deep-fried items and trans fats) at an early stage, and strictly control restricted foods (such as processed and cured items) to reduce students' total intake of fat, salt, and sugar. |
4.1 | Group Positioning: The Student Affairs Group is responsible for coordinating, planning, promoting, and supervising school-wide healthy eating and meal arrangements. It drafts relevant policies and guidelines, and coordinates monitoring teams or suppliers to execute and follow up on policies and activities. The group is composed of various stakeholders, with core members including: • Teacher Representatives: Teachers in charge of the Student Affairs Group. • Parent Representatives: Parent-Teacher Association (PTA) Committee Members and Parent Volunteer Representatives. |
4.2 | Primary Responsibilities: • Policy Review: Regularly gather the latest guidelines from the Department of Health, conduct an annual review of policy implementation effectiveness, and revise meal standards. • Supplier Vetting: Inspect lunch suppliers' valid food factory licenses, conduct field inspections of food packaging and transport methods, and host 'Lunch Tasting Sessions' to gather feedback from all stakeholders. • On-Campus Meal Supervision: Comprehensively monitor food ingredients for lunch and the campus tuck shop. Ensure the implementation of exemplary practices such as 'Daily Vegetables' and 'No Desserts Provided'. Strictly prohibit 'strongly discouraged foods'. • On-Site & Inspection Management: Supervise janitorial staff in executing 'on-site vegetable blanching and on-site meal distribution' processes. Organize parent volunteers to conduct campus inspections during lunch hours to ensure a clean dining environment, adequate dining time, and supervise the disinfection and hygiene of reusable tableware. • Home-School Communication & Support: Promote healthy eating education for parents. If non-compliant self-packed lunches, liquid foods, or chronic tardiness in parent-delivered meals occur, the group will liaise with class teachers following school-based procedures (Appendices A & B) to jointly provide administrative support and parental communication. |
5.1 | The Lunch Monitoring Group coordinates school healthy eating affairs, formulates plans and activities based on school context (such as tasting sessions, gathering supplier news updates), presents and passes them at teacher meetings, after which all staff, subjects, and groups execute the relevant plans. |
5.2 | The school carefully selects lunch suppliers holding valid food factory licenses based on established systems and referencing the Department of Health's 'Guidelines on Choosing Lunch Suppliers', with reference to 'Guidelines on Food Quality and Quantity Requirements for Lunch Suppliers' (Appendix A) and 'Guidelines on Self-Packed Lunches, Snacks, and Tuck Shop Purchases' (Appendix B). When dangerous tableware or liquid food is brought, or parents are late delivering lunch, teaching staff and lunch volunteers can process or report according to the school-based 'Individual Student Support Process for Self-Packed Lunch Safety and Non-Compliant Tableware' (Appendix C) and 'Administrative and Tardiness Handling Process for Parent-Delivered Lunches' (Appendix D), to provide timely support to students in need and maintain lunch order. |
6.1 | This policy is reviewed annually to evaluate current conditions, make appropriate revisions to the content, and ensure that core items within the policy (such as daily vegetable supply, no dessert supply, comprehensive waste reduction, etc.) are effectively implemented and supported by necessary human and material resources. Any revised provisions must be passed by the Principal, all teaching staff, workers, and approved by the Incorporated Management Committee (IMC) before taking formal effect and implementation. |
7.1 | Environmental Protection Department – Guidelines on Green Lunch in Schools |
7.2 | Food and Environmental Hygiene Department – Guidelines on How to Ensure School Lunch Safety |
7.3 | Education Bureau – 'School Meal Arrangement Guidelines' (March 2020 Version) |
7.4 | Centre for Food Safety – HACCP System: School Lunch Box Safety Overview |
7.5 | Department of Health Central Health Education Unit – 2+3 Every Day |
7.6 | Department of Health Central Health Education Unit – Health Zone: Nutritious and Healthy Lunchboxes |
7.7 | Handbook on Selecting School Lunch Suppliers (Updated Oct 2025) |
7.8 | Department of Health – 'EatSmart@school.hk' Campaign |
8.1 | Appendix A – Guidelines on Food Quality and Quantity Requirements for Lunch Suppliers |
8.2 | Appendix B – Guidelines on Self-Packed Lunches, Snacks, and Tuck Shop Purchases |
8.3 | Appendix C – Individual Student Support Process for 'Self-Packed Lunch Safety and Non-Compliant Tableware' |
8.4 | Appendix D – Administrative and Tardiness Handling Process for 'Parent-Delivered Lunches' |