Similar levels of funding should also be extended to children in private or voluntary operated settings, LEYF chief executive June O’Sullivan has said.
Mandatory nutritional standards for early years meals and the provision of high-quality training for chefs and caterers who provide them should be brought in line with training received by chefs in schools, hospitals, and prisons, O’Sullivan added.
She noted that there are currently no nutritional standards or training required for employees in early years chef and catering positions.
O’Sullivan has emphasised the importance of providing nutritional meals for under-fives at early years settings, citing research by the Food Foundation which shows a 57 per cent increase in food insecurity across England over the last three months, affecting 2.6 million children.
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