TUGIS Demands Strict Supervision of Safe Nutrition Standards in Schools

September 25, 2026 · Tarım Pusulası

The Turkish Food Industry Employers' Association (TUGIS) has called for uncompromising canteen inspections and access to balanced nutrition for children as schools reopen.

The Turkish Food Industry Employers' Association (TUGIS) issued a comprehensive statement highlighting age-appropriateness, variety, adequate fluid intake, and food safety in children's nutrition as schools reopen. The association reminded that children spend a significant part of their day at school and stated that every process, from breakfast to snacks and storage conditions, must be carefully planned. It was emphasized that the hygiene and appropriate storage conditions for food directly affect children's attention and energy levels, underscoring the importance of inspections.

TUGIS Chairman of the Board, Kaan Sidar, made the following assessment, stating that families and schools share joint responsibility in balanced nutrition and access to safe food:

Kaan Sidar underlined that canteen regulations by the relevant ministries must be inspected uncompromisingly in the field.

TUGIS Science Board Member Prof. Dr. Nevzat Artık stated that lunchboxes prepared during the school period should fully meet children's daily nutritional needs. Artık noted that filling lunchboxes with the same foods repeatedly limits nutritional variety and recommended a balance between whole grain foods, milk products kept under cold chain, and fresh fruits and vegetables. He stated that portion sizes should be adjusted according to the child's age and advised monitoring children's adequate water intake throughout the day.

Drawing attention to TurkStat data, Prof. Dr. Nevzat Artık noted that in 10% of households with children under 15, children cannot be given fresh fruits and vegetables at least once a day due to financial impossibilities. According to targets set by the World Health Organization, children aged 6–9 should consume at least 350 grams of fruits and vegetables daily, and those aged 10 and above should consume at least 400 grams. Artık advocated for the necessity of offering seasonal products at affordable prices in canteens.

Prof. Dr. Nevzat Artık emphasized the importance of adhering to hygiene rules in line with the Ministry of Health's recommendations, stressing that students should be instilled with the habit of checking packaging and expiration dates when shopping from the canteen. Stating that foods that need to be kept in the cold chain must be stored in refrigerators, Artık noted that placing items like ayran, water, fresh sandwiches, and fruits within easy reach of students would significantly increase the rate of making healthy choices and develop consumer awareness at school age.

Prof. Dr. Nevzat Artık stated that food producers and canteen operators are two critical links in the chain, and maintaining standards for portioning suitable for children's needs and transparent packaging is essential. He said that products must be transported under appropriate storage conditions from the production stage to the canteen shelf. Artık expressed that a supervised environment created through the technical expertise of producers, the meticulous practices of canteen operators, and the guidance of parents would be a fundamental factor in children's access to safe food and the improvement of nutritional quality.

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