Singapore's Central Kitchen Meal Model, introduced in January, aims to provide healthy school lunches but faces criticism for bland flavors. Students are rejecting meals, with half often ending up in trash.
Caterers like Chang Cheng Holdings prepare meals following Health Promotion Board (HPB) guidelines. These include whole grains, lean proteins, and no deep-fried foods. Yet, the dishes often lack flavor, with staff noting complaints from students.
Feedback from schools shows pupils reject vegetables and find meals bland. One student described them as 'disgusting.'
Chef Liang Koon Chuen from Chang Cheng Holdings said adapting recipes to meet health standards adds complexity. The process to update menus involves multiple approvals, delaying changes.
Canteen vendors are also affected. Koh Seng Leong, who operates at First Toa Payoh Primary, reports losing money due to strict ingredient standards and high costs.
Health officials are cautious about relaxing rules, fearing children may regress to unhealthy habits. Still, they are open to improving taste through research and development.
The Ministry of Education reviews pricing annually but acknowledges challenges for vendors.
Tasty for some children? On a scale of one to five, pupils rated the bentos four or five on camera.