Minimise Sale of Beverages with High Sugar and Caffeine Content in School Canteens
Ministry of EducationSpeakers
Summary
This question concerns Mr Melvin Yong Yik Chye’s inquiry regarding measures to reduce sugar and caffeine in school beverages and nutritional guidelines for tertiary institutions. Minister Ng Chee Meng stated that school canteens must limit sugar in drinks to six grammes per 100 millilitres, though no caffeine guidelines currently exist. Schools promote plain water consumption via water fountains, while Institutes of Higher Learning work with the Health Promotion Board to offer healthier options like wholegrains. Currently, 30% of tertiary food outlets participate in the Healthier Dining Programme, providing lower calorie meals and beverages with reduced sugar content. The institutions continue to engage more food and beverage operators to increase the availability of healthy choices on campuses for students.
Transcript
56 Mr Melvin Yong Yik Chye asked the Minister for Education (Schools) (a) what are the steps taken to minimise the sale of beverages that are high in sugar and caffeine content in Government school canteens; and (b) whether there are guidelines on the nutritional value and types of food and beverages allowed for sale in tertiary institutions.
Mr Ng Chee Meng: The food and beverages (F&B) sold in school canteens must comply with the Health Promotion Board's (HPB’s) guidelines. In particular, only drinks with sugar content equal to or less than six grammes per 100 millilitres (g/100 ml) are allowed to be sold. This is a reduction from the previous guideline of seven g/100 ml. Our teachers encourage students to drink plain water and schools have installed water fountains for their convenience.
HPB's other guidelines require stallholders to use healthier ingredients and to include four food groups – carbohydrates, proteins, fruit and vegetables. There are no guidelines on caffeine.
Similarly, our Institutes of Higher Learning (IHLs) are actively working with HPB and their F&B operators to provide and promote healthier options on campus. Healthier options include lower calorie meals, meals with higher nutrition value, for example, wholegrains, and lower sugar beverages.
Currently, over 50 F&B outlets, representing about 30% of the total number of F&B outlets at the IHLs, offer healthier options under the HPB’s Healthier Dining Programme. The IHLs are working with the other F&B outlets to increase participation in this programme.