Nutrition and education are inherently interlinked. In March 2025, Unesco released the Education and Nutrition: Learn to Eat Well report, which underscores the “importance of school meals in the health and learning of children” and advocates for more food education and nutritious foods.
The report found that in 2022, 27 per cent of school meals worldwide were not designed in consultation with nutritionists, and only 93 countries out of the 187 evaluated had legislation, standards or guidelines on food and drink in schools.
It states that adequate childhood nutrition is “fundamental for growth and overall well-being”, and improved nutrition can “amplify educational achievement”. Furthermore, food education “helps develop skills and informs pupils’ choices for improved nutritional outcomes”.
In collaboration with the Department of Health and the Education Bureau (EDB), in 2006 the Hong Kong government launched its [email protected] campaign to promote healthy eating. Components include the Salt Reduction Scheme for School Lunches and Joyful Fruit Month for kindergarten through secondary pupils, which tackle issues of childhood obesity and the risk of disease associated with eating habits. While the EDB offers a variety of educational materials and nutritional guidelines, the basic principle states food suppliers should serve grains, vegetables and protein in a 3:2:1 ratio.
Rekha Menon, founder of Menon Wellness, is an Ontario-registered dietitian and a member of the Hong Kong Dietitians Association who works with schools, community groups and charities in the city to “promote positive change [in regard to nutrition] through experiential learning.”
