Hong Kong school lunch salt-reduction plan faces data gaps, low compliance
Hong Kong health authorities report that 15 lunch suppliers serve 465 primary schools under a voluntary salt-reduction plan, but many fail to submit monthly data on time. Past three years show only 60-70% of meals meet sodium targets, with no supplier ever removed from the scheme.
Hong Kong's Department of Health on 28 October provided a legislative update on its School Lunch Salt Reduction Plan, revealing persistent challenges in voluntary compliance and data collection. Launched in the 2017-18 academic year, the plan encourages lunch suppliers to gradually reduce sodium in meals served to primary school students.
According to the department, 15 suppliers currently participate, providing lunches to 465 primary schools, covering nearly 80 per cent of all primary schools across Hong Kong. The remaining schools mainly have their own canteens, are in remote areas, or have made alternative arrangements due to parental preferences. Over the plan's history, seven suppliers have exited, citing business reasons, restructuring, or ceasing school lunch services.
The department requires participating suppliers to submit monthly data, including menus, recipes with sodium reduction levels, and the proportion of low-sodium meal options offered. In the past three academic years, only about 60 to 70 per cent of low-sodium meal options met the recommended annual sodium targets. The top five suppliers committed to offering low-sodium options ranging from approximately 60 to 85 per cent of their total choices each month.
Compliance with reporting deadlines has been an issue. In each of the past three academic years, one or two suppliers failed to submit documents on time due to internal administrative issues such as staff changes. The longest delay was two months. After follow-up by the department, those suppliers later submitted the required information. No supplier has ever been removed from the plan by the department.
While the department has received no direct complaints from schools or parents about low-sodium meals, some suppliers have reported that parents find the food too bland or prioritise taste over health. The department does not maintain data on complaints as suppliers, citing commercial sensitivity, have not voluntarily provided figures on complaints, orders, or student numbers.
The department continues to encourage suppliers to use natural flavours and diverse ingredients to improve taste while meeting reduction targets. It also plans to strengthen education for schools and parents to support healthier eating habits among children.
