The Mid-day meal school programs which are provided in government schools are the chief sources of adequate nutrition to millions of children across India. They provide a very important vehicle of delivering foods with healthy or unhealthy food components and also inculcating a sense of taste for healthy foods in children.

Issues of contracts to agencies delivering these mid-day meals should be based on not only the cost but the hygiene levels and the nutritional content and healthy components of the food; these need to be tested through accredited/certified laboratories at the time of awarding of the contract as well as through periodic surprise checks with random sampling .

The Mid-day meal Schemes should use whole grains, whole pulses, jaggery (instead of sugar),healthy fats, locally available cheap vegetables, fruits fruit-seeds(melon seeds), nuts. Cooking methods which preserve and enhance the nutrition content of the food need to be used. Seasonal cheap locally available fruits can be given as a part of mid-day meals. The mid-day meal programs need to be regionally and seasonally adapted. (E.g. in south drumstick leaves and ragi can be used to prepare mid day meals). Stringent regulations are required for the maintenance of hygiene and nutritional content of the food. Periodic checks need to be inbuilt into the systems. A qualified nutritionist can be involved to direct the nutrition and hygiene of food. Innovations and variety should be introduced in the menu on a periodic basis, (which are nutritionally better and tastier). This should be an ongoing process. Such initiatives by the concerned contractors need to be rewarded.

• Stringent hygiene regulations to be strictly implemented in the cooking, and serving area.
• Strict controls to prevent carryover of the left over food to next day are required. (healthy foods have a shorter shelf life especially when the environment al temperature is high)
• Quality of fat/oils should be monitored. Use of trans-fatty acids should be banned
• Use of whole grains and pulses in the mid-day meals, should be encouraged wherever possible.
• Seasonal cheap and uncut fruits can be given as a supplement.
• Ban on use of preservatives, colors and additives in the food-preparations.
• Use of iodinated salt for cooking.
• Locally available cheap nuts (unsalted) / fruit seeds can be included in the food preparations.(Ground nuts, melon seeds, walnuts)
• Food fortification with folic acid, and iron, can be considered if there are 'area specific' requirements.
• Active advocacy and the watchdog role of the same by the Media, is urgently required.