Policy/Program Memorandum 150

Date of Issue: October 4, 2010

Effective: Until revoked or modified

Subject: School food and beverage policy

Application: Directors of Education
Supervisory Officers and Secretary-Treasurers of School Authorities
Principals of Elementary Schools
Principals of Secondary Schools
Principals of Provincial and Demonstration Schools

Reference: This memorandum replaces Policy/Program Memorandum No. 150, January 15, 2010.

Introduction

The Ontario government is committed to making schools healthier places for students in order to establish the conditions needed to realize the potential of all students. A healthy school environment enhances student learning and success, and enhances students' social and emotional well-being. Schools have an important role to play in helping students lead healthier lives, including teaching students the skills to make healthy choices and reinforcing those lessons through school practices.

The purpose of this memorandum is to set out nutrition standards for food and beverages sold in publicly funded elementary and secondary schools in Ontario.

Application

School boards^{footnote 1[1]} are required to ensure that all food and beverages sold on school premises for school purposes meet th1e requirements of this memorandum, including the nutrition standards set out in the Appendix to this memorandum, by September 1, 2011. The nutrition standards apply to all food and beverages sold in all venues (e.g., cafeterias, vending machines, tuck shops), through all programs (e.g., catered lunch programs), and at all events (e.g., bake sales, sports events).

The standards do not apply to food and beverages that are:

• offered in schools to students at no cost
• brought from home or purchased off school premises and are not for resale in schools
• available for purchase during field trips off school premises
• sold in schools for non-school purposes (e.g., sold by an outside organization that is using the gymnasium after school hours for a non-school–related event)
• sold for fundraising activities that occur off school premises
• sold in staff rooms

Legislative authority

Paragraphs 29.3 and 29.4 of subsection 8(1) of the Education Act provide the Minister of Education with the authority to establish a policy with respect to nutrition standards for food and beverages and for any ingredient contained in food and beverages provided on school premises or in connection with a school-related activity, and to require school boards to comply with the policy.

Rationale for a school food and beverage policy

The school food and beverage policy contributes to improved education and health outcomes for all students. Research shows that "health and education success are intertwined: schools cannot achieve their primary mission of education if students are not healthy"^{footnote 2[2]} and that "healthy eating patterns in childhood and adolescence promote optimal childhood health, growth, and intellectual development".^{footnote 3[3]}

The school environment profoundly influences students' attitudes, preferences, and behaviours. Research also shows that when nutritionally inadequate food and beverages are available and promoted at school every day, even along with healthier food and beverages, it becomes increasingly difficult for students to have a healthy diet.^{footnote 4[4]}

The implementation of the school food and beverage policy in Ontario's publicly funded schools will contribute to reducing students' risk of developing serious, chronic diseases, such as heart disease, type 2 diabetes, and certain types of cancer.

The school food and beverage policy constitutes a comprehensive approach to the sale of food and beverages in schools province-wide. The implementation of this policy is another important step in creating healthier schools in Ontario.^{footnote 5[5]} It also reinforces the knowledge, skills, and attitudes regarding healthy eating that are developed through the various subjects and disciplines in the Ontario curriculum.

Nutrition standard

The nutrition standards embody the principles of healthy eating outlined in Canada's Food Guide, and are intended to ensure that the food and beverages sold in schools contribute to students' healthy growth and development. The nutrition standards for food and beverages are set out within the following two sections:

Nutrition Standards for Food. Food is divided into "Vegetables and Fruit", "Grain Products", "Milk and Alternatives", and "Meat and Alternatives", following Canada's Food Guide. There are also "Mixed Dishes", for products that contain more than one major ingredient (e.g., pizza, pasta, soup, salads, and sandwiches), and "Miscellaneous Items", for items that are to be used in limited amounts (e.g., condiments, sauces, dips, oils, dressings) and for confectionery, which is not permitted for sale (e.g., candy, chocolate).

Nutrition Standards for Beverages. Standards for beverages are provided separately for elementary schools and secondary schools.

The above two sections outline nutrition criteria^{footnote 6[6]} that food and beverages must meet in order to be sold in schools. The nutrition criteria are provided in the following categories:

Sell Most (≥ 80%). Products in this category are the healthiest options and generally have higher levels of essential nutrients and lower amounts of fat, sugar, and/or sodium. They must make up at least 80 per cent of all food choices^{footnote 7[7]} that are available for sale in all venues, through all programs, and at all events. The same requirement applies to beverage choices.^{footnote 8[8]}

Sell Less (≤ 20%). Products in this category may have slightly higher amounts of fat, sugar, and/or sodium than food and beverages in the "Sell Most" category. They must make up no more than 20 per cent of all food choices that are available for sale in all venues, through all programs, and at all events. The same requirement applies to beverage choices.

Not Permitted for Sale. Products in this category generally contain few or no essential nutrients and/or contain high amounts of fat, sugar, and/or sodium (e.g., deep-fried and other fried foods, confectionery). Food and beverages in this category may not be sold in schools.

Often a type of food or beverage (e.g., bread, meat, cheese) will fit in all three of the above categories, depending on its nutritional value. To determine whether a specific product may be sold in schools, it is necessary to read the information on the food label – particularly the Nutrition Facts table and the ingredient list – and compare this information with the nutrition criteria.

Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir-frying.

Exemption for special-event days

The school principal may designate up to ten days (or fewer, as determined by the school board) during the school year as special-event days on which food and beverages sold in schools would be exempt from the nutrition standards outlined in this memorandum. The school principal must consult with the school council prior to designating a day as a special-event day. School principals are encouraged to consult with their students in making these decisions.

Notwithstanding this exemption, on special-event days, schools are encouraged to sell food and beverages that meet the nutrition standards set out in this memorandum.

Additional requirements

The following requirements must also be met:

• School boards must comply with Ontario Regulation 200/08, "Trans Fat Standards", and any other applicable regulations made under the Education Act.
• Principals must take into consideration strategies developed under the school board's policy on anaphylaxis to reduce the risk of exposure to anaphylactic causative agents.
• Food and beverages must be prepared, served, and stored in accordance with Regulation 562, "Food Premises", as amended, made under the Health Protection and Promotion Act.
• School boards must ensure that students have access to drinking water during the school day.
• The diversity of students and staff must be taken into consideration in order to accommodate religious and/or cultural needs.

Practices for consideration

Boards and schools should take into consideration the following when food or beverages are sold or provided in schools:

• Offer, when available and where possible, food and beverages that are produced in Ontario.
• Be environmentally aware (e.g., reduce food waste, reuse containers, recycle food scraps).
• Avoid offering food or beverages as a reward or an incentive for good behaviour, achievement, or participation.

Implementation and monitoring

Any existing school board policies or guidelines related to food and beverages sold in schools must be in accordance with this memorandum. The ministry recognizes that there may be differences in approaches and implementation at the local level. School boards and schools are encouraged to continue to work with students, parents, school staff, community members, public health professionals, and food service providers to ensure that appropriate strategies are in place to implement this memorandum.

School boards are encouraged to consult with their board of health to implement the nutrition standards. Under Ontario Public Health Standards, 2008, boards of health have a mandate to work with school boards and schools on healthy eating in schools.

School boards are responsible for monitoring the implementation of this memorandum.

At the end of the 2010-11 school year, school boards will be required to attest that they will be in full compliance with this memorandum on September 1, 2011.

For more information on support that is available to assist with implementation, see www.ontario.ca/healthyschools.

Appendix: nutrition standards for Ontario schools

Read the information on the food label – particularly the Nutrition Facts table and the ingredient list – and compare this information with the nutrition criteria outlined below in order to determine whether a food or beverage may be sold at the school.

Products in the “Sell most” category must make up at least 80 per cent of all food choices and at least 80 per cent of all beverage choices that are available for sale in all venues, through all programs, and at all events on school premises.

Products in the “Sell less” category must make up no more than 20 per cent of all food choices and no more than 20 per cent of all beverage choices that are available for sale in all venues, through all programs, and at all events on school premises.

Nutrition standards for food

All food sold in schools must meet the standards set out in Ontario Regulation 200/08, “Trans Fat Standards”, made under the Education Act.

Vegetables and fruit

• Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the food label.
• See the section “Nutrition standards for beverages” for the nutrition criteria for vegetable and fruit juices and juice blends.
• Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir‐frying.

Fresh, frozen, canned, and dried vegetables and fruit

Sell most (≥ 80%) nutrition criteria

Vegetable or fruit is the first item on the ingredient list and fat: ≤ 3g and sodium: ≤ 360mg

Examples:

• fresh or frozen vegetables with little or no added salt
• fresh or frozen fruit with no added sugar
• canned vegetables
• canned fruit packed in juice or light syrup
• unsweetened apple sauce
• some low‐fat frozen potato products, including French fries
• some dried fruit and 100% fruit leathers^{footnote 9[9]}

Sell less (≤ 20%) nutrition criteria

Vegetable or fruit is the first item on the ingredient list and fat: ≤ 5g and saturated fat: ≤ 2g and sodium: ≤ 480mg

Examples:

• some dried fruit and 100% fruit leathers
• lightly seasoned or sauced vegetables and fruit
• some prepared mixed vegetables

Not permitted for sale nutrition criteria

Sugar^{footnote 10[10]} is the first item on the ingredient list or fat: > 5g or saturated fat: > 2g or sodium: > 480mg

Examples:

• vegetable and fruit products prepared with higher amounts of fat, sugar, and/or salt, including deep‐fried vegetables
• some packaged frozen and deep‐fried potato products, including hash browns and French fries
• some fruit snacks made with juice (e.g., gummies, fruit rolls)

Canned tomatoes and tomato‐based products

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 3g and sodium: ≤ 480mg

Examples:

• some whole, crushed, or diced tomatoes
• some pasta sauce

Not permitted for sale nutrition criteria

Fat: > 3g or sodium: > 480mg

Examples:

• whole, crushed, or diced tomatoes that are higher in fat or sodium
• pasta sauce that is higher in fat or sodium

Vegetable and fruit chips

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 3g and sodium: ≤ 240mg

Examples:

• some lower‐fat, lower‐sodium vegetable chips (e.g., potato, carrot)
• some lower‐fat, lower‐sodium fruit chips (e.g., banana, apple, pear)

Sell less (≤ 20%) nutrition criteria

Fat: ≤ 5g and saturated fat: ≤ 2g and sodium: ≤ 480mg

Examples:

• some vegetable chips (e.g., potato, carrot)
• some fruit chips (e.g., banana, apple, pear)

Not permitted for sale nutrition criteria

Fat: > 5g or saturated fat: > 2g or sodium: > 480mg

Examples:

• some vegetable chips that are higher in fat or sodium
• some fruit chips that are higher in fat or sodium

Grain products

• Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the food label.
• Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir‐frying.

Bread

Sell most (≥ 80%) nutrition criteria

Whole grain is the first item on the ingredient list and saturated fat: ≤ 2g and sodium: ≤ 240mg and fibre: ≥ 2g

Examples:

• whole grain breads, including buns, bagels, English muffins, rolls, naan, pitas, tortillas, chapattis, rotis, bannock
• whole grain pizza dough and flatbread

Sell less (≤ 20%) nutrition criteria

Saturated fat: ≤ 2g and sodium: ≤ 480mg

Examples:

• white (enriched) breads, including buns, bagels, English muffins, rolls, naan, pitas, tortillas, chapattis, rotis, bannock
• white (enriched) pizza dough

Not permitted for sale nutrition criteria

Saturated fat: > 2g or sodium: > 480mg

Examples:

• white breads that are higher in fat or sodium
• some cheese breads, scones, and biscuits

Pasta, rice, and other grains

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 3g and saturated fat: ≤ 2g and sodium: ≤ 240mg

Examples:

• whole wheat or white (enriched) pasta, including couscous
• white, brown, and wild rice, rice noodles, and soba noodles
• quinoa, bulgur, wheat berries, spelt, and other whole grains

Sell less (≤ 20%) nutrition criteria

Fat: ≤ 5g and saturated fat: ≤ 2g and sodium: ≤ 480mg

Examples:

• some pasta, rice, and other grains

Not permitted for sale nutrition criteria

Fat: > 5g or saturated fat: > 2g or sodium: > 480mg

Examples:

• some pasta, rice, and other grains that are higher in fat, saturated fat, or sodium

Baked goods

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 5g and saturated fat: ≤ 2g and fibre: ≥ 2g

Examples:

• some muffins, cookies, grain‐based bars
• some whole grain waffles and pancakes

Sell less (≤ 20%) nutrition criteria

Fat: ≤ 10g and saturated fat: ≤ 2g and fibre: ≥ 2g

Examples:

• some muffins, cookies, grain‐based bars, snacks
• some waffles and pancakes

Not permitted for sale nutrition criteria

Fat: > 10g or saturated fat: > 2g or fibre: < 2g

Examples:

• most croissants, danishes, cakes, doughnuts, pies, turnovers, pastries
• some cookies and squares

Grain‐based snacks

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 3g and saturated fat: ≤ 2g and sodium: ≤ 240mg

Examples:

• some whole grain crackers, pita chips, and flatbreads
• some packaged crackers and popcorn

Sell less (≤ 20%) nutrition criteria

Fat: ≤ 5g and saturated fat: ≤ 2g and sodium: ≤ 480mg

Examples:

• some crackers, pretzels, and popcorn

Not permitted for sale nutrition criteria

Fat: > 5g or saturated fat: > 2g or sodium: > 480mg

Examples:

• crackers, pretzels, and popcorn higher in fat and sodium
• most corn chips and other snack mixes

Cereals

Sell most (≥ 80%) nutrition criteria

Whole grain is the first item on the ingredient list and saturated fat: ≤ 2g and fibre: ≥ 2g

Examples:

• some breakfast cereals, including oatmeal, some granola, and cold cereals containing fibre

Not permitted for sale nutrition criteria

Whole grain is not the first item on the ingredient list or saturated fat: > 2g or fibre: < 2g

Examples:

• some breakfast cereals

Milk and alternatives

• Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the food label.
• See the section “Nutrition standards for beverages” for the nutrition criteria for fluid milk and fluid milk alternatives.

Yogurt/Kefir

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 3.25% M.F.^{footnote 10[10]} or ≤ 3g

Examples:

• plain and flavoured yogurt, yogurt tubes

Not permitted for sale nutrition criteria

Fat: > 3.25% M.F. or > 3g

Examples:

• yogurt higher in fat, such as Balkan‐style

Cheese^{footnote 11[11]}

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 20% M.F. and sodium: ≤ 360mg and calcium: ≥ 15% DV^{footnote 12[12]}

Examples:

• cheeses lower in fat and sodium, including part‐skim mozzarella, light cheddar, some Swiss and ricotta

Sell less (≤ 20%) nutrition criteria

Sodium: ≤ 480mg and calcium: ≥ 15% DV

Examples:

• most hard and soft, non‐processed cheese, including cheddar, mozzarella, brick, parmesan, some feta, Monterey jack, havarti, and gouda
• cottage cheese, cheese curds, and cheese strings

Not permitted for sale nutrition criteria

Sodium: > 480mg or calcium: < 15% DV

Examples:

• some processed cheese products
• most cream cheese

Milk‐based desserts

Sell less (≤ 20%) nutrition criteria

Fat: ≤ 5g and sodium: ≤ 360mg and calcium: ≥ 5% DV

Examples:

• some frozen yogurt, puddings, custards, ice milk, gelato

Not permitted for sale nutrition criteria

Fat: > 5g or sodium: > 360mg or calcium: < 5% DV

Examples:

• some puddings
• most frozen desserts high in fat and sugar, including ice cream, ice cream bars, ice cream cakes, and ice cream sandwiches

Meat and alternatives

• Compare the nutrition criteria below with the Nutrition Facts table and ingredient list on the food label.
• Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir‐frying.

Fresh and frozen meat

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 10g and sodium: ≤ 480mg

Examples:

• extra‐lean ground meat
• lean beef, goat, lamb, pork, or poultry
• some breaded chicken strips and nuggets
• some lean meatballs
• some lean hamburger patties

Sell less (≤ 20%) nutrition criteria

Fat: ≤ 14g and sodium: ≤ 480mg

Examples:

• lean ground meat
• beef, goat, lamb, pork, or poultry
• some breaded chicken strips and nuggets
• some meatballs
• some hamburger patties

Not permitted for sale nutrition criteria

Fat: > 14g or sodium: > 480mg

Examples:

• meat that contains higher amounts of fat or sodium, including chicken wings, bacon, pork and beef ribs
• some wieners
• most pepperoni sticks
• most beef/turkey jerk products

Deli (sandwich) meat

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 5g and sodium: ≤ 480mg

Examples:

• some lean deli meat

Sell less (≤ 20%) nutrition criteria

Fat: ≤ 5g and sodium: ≤ 600mg

Examples:

• some lean deli meat

Not permitted for sale nutrition criteria

Fat: > 5g or sodium: > 600mg

Examples:

• deli meat higher in fat or sodium

Fish

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 8g and sodium: ≤ 480mg

Examples:

• fresh, frozen, or canned fish

Sell less (≤ 20%) nutrition criteria

Fat: ≤ 12g and sodium: ≤ 480mg

Examples:

• some frozen, breaded fish (e.g., fish sticks)
• fresh, frozen, or canned fish

Not permitted for sale nutrition criteria

Fat: > 12g or sodium: > 480mg

Examples:

• some breaded or battered fish higher in added fat or sodium
• fresh or frozen fish with a higher mercury content*

*Certain types of fish may contain levels of mercury that can be harmful to human health. Fish caught in local lakes and streams may have different levels of mercury from those found in stores. Canned “light” tuna contains less mercury than “white” or “albacore” tuna, and salmon generally has low levels of mercury. See Health Canada’s website for continually updated information and a list of fish with low levels of mercury.

Eggs

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 7g and sodium: ≤ 480mg

Not permitted for sale nutrition criteria

Fat: > 7g or sodium: > 480mg

Nuts, protein butters, and seeds

Sell most (≥ 80%) nutrition criteria

Not coated with candy, chocolate, sugar, or yogurt and sodium: ≤ 480mg

Examples:

• nut, legume, and seed butters, including peanut, almond, walnut, soy, sesame, and sunflower
• nuts and seeds, including almonds, walnuts, peanuts, sunflower seeds, pumpkin seeds (papitas)

Not permitted for sale nutrition criteria

Coated with candy, chocolate, sugar, and/or yogurt or sodium: > 480mg

Examples:

• coated nuts
• some roasted and salted nuts

Meat alternatives, such as tofu, beans, and lentils

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 8g and sodium: ≤ 480mg and protein: ≥ 10g

Examples:

• some vegetarian burgers, simulated meat strips, veggie meatballs, veggie ground round, veggie wieners and sausages, tofu and tempeh
• beans and lentils

Not permitted for sale nutrition criteria

Fat: > 8g or sodium: > 480mg or protein: < 10g

Examples:

• some vegetarian products high in sodium
• some meat alternatives that are higher in fat or sodium or lower in protein

Mixed dishes

Note: Mixed dishes are products that contain more than one major ingredient.

Mixed dishes with a nutrition facts table

• Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list provided by the supplier.
• Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir‐frying.

Entrées

(e.g., frozen pizza, sandwiches, pasta, hot dogs)

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 10g and saturated fat: ≤ 5g and sodium: ≤ 960mg and fibre: ≥ 2g and protein: ≥ 10g

Sell less (≤ 20%) nutrition criteria

Fat: ≤ 15g and saturated fat: ≤ 7g and sodium: ≤ 960mg and fibre: ≥ 2g and protein: ≥ 7g

Not permitted for sale nutrition criteria

Fat: > 15g or saturated fat: > 7g or sodium: > 960mg or fibre: < 2g or protein: < 7g

Soups

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 3g and sodium: ≤ 720mg and fibre: ≥ 2g

Sell less (≤ 20%) nutrition criteria

Fat: ≤ 5g and saturated fat: ≤ 2g and sodium: ≤ 720mg

Not permitted for sale nutrition criteria

Fat: > 5g or saturated fat: > 2g or sodium: > 720mg

Side dishes

(e.g., grain and/or vegetable salads)

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 5g and saturated fat: ≤ 2g and sodium: ≤ 360mg and fibre: ≥ 2g

Sell less (≤ 20%) nutrition criteria

Fat: ≤ 7g and saturated fat: ≤ 2g and sodium: ≤ 360mg

Not permitted for sale nutrition criteria

Fat: > 7g or saturated fat: > 2g or sodium: > 360mg

Mixed dishes without a nutrition facts table

• For every ingredient used, refer to the nutrition criteria in this appendix for the appropriate food groups.
• Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir‐frying.

Entrées

(e.g., pizza, sandwiches, pasta, hot dogs)

Sell most (≥ 80%) nutrition criteria

All major ingredients^{footnote 11[11]} are from the “Sell most” category.

Sell less (≤ 20%) nutrition criteria

One or more major ingredients are from the “Sell less” category.

Not permitted for sale nutrition criteria

Cannot be sold if prepared with any ingredients from the “Not permitted for sale” category.

Soups

Sell most (≥ 80%) nutrition criteria

All major ingredients are from the “Sell most” category.

Sell less (≤ 20%) nutrition criteria

One or more major ingredients are from the “Sell less” category.

Not permitted for sale nutrition criteria

Cannot be sold if prepared with any ingredients from the “Not permitted for sale” category.

Side dishes

(e.g., grain and/or vegetable salads)

Sell most (≥ 80%) nutrition criteria

All major ingredients are from the “Sell most” category.

Sell less (≤ 20%) nutrition criteria

One or more major ingredients are from the “Sell less” category.

Not permitted for sale nutrition criteria

Cannot be sold if prepared with any ingredients from the “Not permitted for sale” category.

Miscellaneous items

Minor ingredients

• The following are considered minor ingredients and are to be used in limited amounts, as defined under “Serving size”.
• Choose products that are lower in fat and/or sodium.

Not permitted for sale: confectionery (examples)

• candy
• chocolate
• energy bars
• licorice
• gum
• gummies
• popsicles and freezies, if not prepared with 100% juice

Nutrition standards for beverages

Separate beverage standards are provided for elementary and secondary schools.

All beverages sold in schools must meet the standards set out in Ontario Regulation 200/08, “Trans Fat Standards”, made under the Education Act.

Beverages – elementary schools

Compare the nutrition criteria below with the Nutrition Facts table and ingredient list on the food label.

Water

Sell most (≥ 80%) nutrition criteria

Plain

Milk and milk‐based beverages (plain or flavoured)

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 2% M.F.^{footnote 13[13]} or ≤ 5g and sugar: ≤ 28g and calcium: ≥ 25% DV^{footnote 14[14]} and container size: ≤ 250ml

Not permitted for sale nutrition criteria

Fat: > 2% M.F. or > 5g or sugar: > 28g or calcium: < 25% DV or container size: > 250ml

Yogurt drinks

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 3.25% M.F. or ≤ 3g and container size: ≤ 250ml

Not permitted for sale nutrition criteria

Fat: > 3.25% M.F. or > 3g or container size: > 250ml

Soy/Milk alternative beverages (plain or flavoured)

Sell most (≥ 80%) nutrition criteria

Fortified with calcium and vitamin D and container size: ≤ 250ml

Not permitted for sale nutrition criteria

Unfortified or container size: > 250ml

Juices or blends: Vegetable or fruit

Sell most (≥ 80%) nutrition criteria

100% juice, pulp, or purée and unsweetened/no sugar added and container size: ≤ 250ml

Not permitted for sale nutrition criteria

< 100% juice, pulp, or purée or sugar in the ingredient list or container size: > 250ml

Hot chocolate

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 2% M.F. or ≤ 5g and sugar: ≤ 28g and calcium: ≥ 25% DV and container size: ≤ 250ml

Not permitted for sale nutrition criteria

Fat: > 2% M.F. or > 5g or sugar: > 28g or calcium: < 25% DV or container size: > 250ml

Coffee and tea

Not permitted for sale nutrition criteria

All coffee and tea

Iced tea

Not permitted for sale nutrition criteria

All iced tea

Energy drinks

Not permitted for sale nutrition criteria

All energy drinks

Sports drinks

Not permitted for sale nutrition criteria

All sports drinks

Other beverages

(e.g., soft drinks; flavoured water; “juice‐ades”, such as lemonade, limeade)

Not permitted for sale nutrition criteria

All other beverages

Beverages – secondary schools

Compare the nutrition criteria below with the Nutrition Facts table and ingredient list on the food label.

Water

Sell most (≥ 80%) nutrition criteria

Plain

Milk^{footnote 15[15]} and milk‐based beverages (plain or flavoured)

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 2% M.F.^{footnote 16[16]} or ≤ 5g and sugar: ≤ 28g and calcium: ≥ 25% DV^{footnote 17[17]}

Not permitted for sale nutrition criteria

Fat: > 2% M.F. or > 5g or sugar: > 28g or calcium: < 25% DV

Yogurt drinks

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 3.25% M.F. or ≤ 3g

Not permitted for sale nutrition criteria

Fat: > 3.25% M.F. or > 3g

Soy/milk alternative beverages (plain or flavoured)

Sell most (≥ 80%) nutrition criteria

Fortified with calcium and vitamin D

Not permitted for sale nutrition criteria

Unfortified

Juices or blends: vegetable or fruit

Sell most (≥ 80%) nutrition criteria

100% juice, pulp, or purée and unsweetened/no sugar added

Not permitted for sale nutrition criteria

< 100% juice, pulp, or purée or sugar in the ingredient list

Hot chocolate

Sell most (≥ 80%) nutrition criteria

Fat: ≤ 2% M.F. or ≤ 5g and sugar: ≤ 28g and calcium: ≥ 25% DV

Not permitted for sale nutrition criteria

Fat: > 2% M.F. or > 5g or sugar: > 28g or calcium: < 25% DV

Coffee and tea

Sell less (≤ 20%) nutrition criteria

Decaffeinated

Not permitted for sale nutrition criteria

Caffeinated

Iced tea

Sell less (≤ 20%) nutrition criteria

Calories: ≤ 40 and decaffeinated

Not permitted for sale nutrition criteria

Calories: > 40 or caffeinated

Energy drinks

Not permitted for sale nutrition criteria

All energy drinks

Sports drinks

Not permitted for sale nutrition criteria

All sports drinks

Other beverages

(e.g., soft drinks; flavoured water; “juice‐ades”, such as lemonade, limeade)

Sell less (≤ 20%) nutrition criteria

Calories: ≤ 40 and caffeine‐free

Not permitted for sale nutrition criteria

Calories: > 40 or with caffeine