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Legislators in Taiwan Advocate for Integration of Mock Meats in School Lunches

Government face pressure for reform in Taiwan's school lunch program, with critics claiming it unfairly labels non-meat alternatives as processed foods.

Lawmakers in Taiwan Advocate for Integration of Mock Meat in School Lunches
Lawmakers in Taiwan Advocate for Integration of Mock Meat in School Lunches

Legislators in Taiwan Advocate for Integration of Mock Meats in School Lunches

In a bid to promote healthier and more sustainable food choices, a coalition of legislators and non-profit groups in Taiwan are urging the Ministry of Education to reform the Rules for School Lunch Contents and Nutrients. The call comes as the school lunch programme in Taiwan faces criticism for its long-standing issues inhibiting the adoption of plant-based meals.

The coalition, which includes Chang You-chuan from the Sustainable Healthy Diets Research Institute, has highlighted the need for revised guidelines, fair standards, and training for school chefs in enhanced plant-based catering. Chang emphasized the importance of addressing issues like poorly designed menus, unappealing taste, and excessive food waste.

One of the key concerns raised is the inclusion of processed meats in school lunches, despite the World Health Organization classifying them as carcinogenic. The coalition is urging the government to reconsider this, arguing that it contradicts the aim of promoting healthier eating habits among schoolchildren.

Several legislators, including Chen from the Legislative Yuan, have agreed that the government must improve the taste and nutritional value of plant-based meals. Chen advocated for a feedback system for parents, students, and teachers to ensure that school meals are not only healthy but also tasty and foster a welcoming, sustainable food culture.

Liu, a member of the People's Party, has called for diversification of plant protein options in schools, including nuts, soy products, beans, and meat alternatives. Liu also suggested integrating food education with environmental awareness in schools, aligning with the global trend towards plant-forward diets in national dietary guidelines.

However, the search results do not provide information about the specific organization proposing a national plant-based strategy for school cafeteria recommendations in Taiwan.

The issue of plant-based meals in schools has been a topic of debate, with schoolchildren reportedly unhappy with existing plant-based meals. Tseng Yu-ting, a mother of a junior-high student, stated that leftovers surged on Meatless Monday because the food tasted awful.

Despite these challenges, the coalition is pushing for School Veggie Day 2.0 to diversify low-carbon plant protein options for schoolchildren. The coalition hopes that this initiative will help address the lack of vegan options in most campus meals, with many students, like Tseng's, relying on daily meal deliveries from home.

The potential benefits of plant-based diets extend beyond health and sustainability. A Harvard University study linked red meat intake to heart disease, noting that eating higher amounts of plant proteins can lower the chances of cardiovascular and coronary heart disease by up to 28% and 36%, respectively.

As more countries, such as Denmark, adopt national plant-based strategies, Taiwan may soon follow suit. The coalition's efforts could mark a significant step towards promoting healthier, more sustainable, and tastier school meals in Taiwan.

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