TAARIQ HALIM (ABU DHABI)

Schools in Abu Dhabi have until March 30, 2026, to be compliant with the Department of Education and Knowledge’s (ADEK) updated food and nutrition policy.

The Abu Dhabi Guideline for Unified School Nutrition and Food Safety issued by the Quality and Conformity Council makes it mandatory for schools in the emirate to implement the policy by setting out their plans to foster a culture of healthy eating.

The policy places emphasis on hygiene and food safety standards in relation to food preparation, packaging, transportation, and handling, as well as sustainability in food consumption.

The guidelines also outline a “Red List” of restricted food and beverage items that include: deep-fried foods; sweets and desserts high in sugar and fat; soft drinks, energy drinks, caffeinated drinks and fruit syrup juices; non-halal meats; processed and high-fat meat products; foods containing additives and artificial sweeteners; dairy drinks high in sugar and fats; soy-based products; high-fat processed cheese products; pickled vegetables with high-salt content; and high-calorie spreads and sauces.

The rules will apply to school canteens, cafes, kiosks, vending machines, and food brought from home. These include any food served during the school day, in addition to school-sponsored events.

Schools that fail to comply with the policy may face legal action and penalties stipulated in accordance with ADEK’s regulations and policies.

The food and nutrition policy states: “A safe and healthy diet is essential for physical and mental health, making it a key contributor to maintaining overall wellbeing. In fostering the wellbeing of the school community, schools have a duty to create a safe and healthy food environment and to actively promote and encourage healthy food choices.

“Beyond promoting health, schools also have a responsibility to ensure that their food provision supports their efforts to improve the environmental sustainability of their operations. By adopting sustainable food practices, schools can help reduce their environmental impact and model responsible behaviour for students.”

Other requirements that schools are expected fulfil include the following:


Promotion of Healthy Eating
-Schools are to put measures in place for staff to actively supervise students during snack and mealtimes, do spot-checks, and be vigilant concerning food-related behaviour (eating disorders, bullying, misconduct, etc.).
- Staff will be encouraged to eat with the students, and a portion of this time will be dedicated to educational purposes (e.g. teaching proper utensil usage, table manners).
- Schools will ensure that only balanced meals are served and eaten during mealtimes.
- Schools must ensure that food on the “Red List” is not consumed by students on school premises.
- Schools must regularly remind students to stay hydrated by drinking water.
- Schools will have the discretion to ban the sharing of food in class and during the school day to prevent any food-related incidents (e.g. food allergies, to respect individual cultural or dietary considerations).
- Microwaves will not be placed in visible areas, nor be authorised for usage by students in order prevent any incidents.
- Schools must ensure home-packed lunchboxes meet requirements set in the guidelines.
- Schools are authorised to confiscate or ask students to put away non-compliant food items.
- Schools will ensure that all students follow basic personal hygiene, including washing/disinfecting hands before eating.
- Schools are to ensure teachers and canteen staff attend training provided by the Abu Dhabi Public Health Centre (ADPHC) and other entities in relation to healthy eating.
- Schools must share guidelines with parents regarding healthy and balanced eating practices.
- Schools must take into consideration the religious, cultural, and ethical needs of minority groups, and implement measures to support students with allergies.

Food Services

- Schools must adhere to the policy requirements and ensure that contracts with food service providers are compliant and SEHHI-certified.
- Schools will not permit students to use external food delivery services (e.g. Talabat, Careem, Noon, Deliveroo, Instashop) during school hours.

Sustainability
- Schools must develop and implement a strategy to improve the sustainability of their food services and promote sustainable meal practices, in line with the ADEK School Sustainability Policy.
- Sustainable practices in the delivery of food services include provision of sustainable meals/snacks and food products (e.g. plant-based meals, locally produced and low-carbon footprint products), waste reduction, and management, including reduction and management of packaging.
-Promotion of sustainable practices amongst staff, students, and parents (e.g. reduction of food waste, recycling, avoidance of single-use containers).

Food Marketing
- Schools must employ marketing strategies to promote and encourage healthy and safe eating practices, including verifying that food service providers are engaged in promotional marketing in compliance with the policy requirements.
- Schools are to prohibit the display, sale, and advertisement of non-compliant food (and related brands) on its premises and any school-sponsored events.
 

Samosas, fried chicken, hot dogs and fries, ketchup and mayonnaise on ‘Red List’

Deep-Fried Foods
Examples: Fried chicken, falafel, samosas, fries, and other deep-fried food options
Reason: High oil absorption leads to elevated saturated/trans fats and extra calories
Alternatives: Oven-baked, air fried or roasted versions of the examples covered above

Sweets and Desserts
Examples: Cakes, doughnuts, croissants, sweet pastries, marshmallows, candy, lollipops, ice cream, slushies, chocolate (less than 50% cocoa), and other high-fat and sugar dessert options
Reason: Contributes to excessive sugar, saturated fat, and empty calories that can undermine dental health and weight management
Alternatives: Portion-controlled whole-grain muffins with minimal sugar, fruit-based desserts, dark chocolate (more than 50% cocoa)

Soft Drinks
Examples: Regular, diet, or zero-calorie artificially sweetened sodas
Reason: Often high in sweeteners (sugar or artificial) and phosphates, high in caffeine, lacking nutritional value
Alternatives: Water to be the primary beverage, alongside carbonated water, unsweetened fruit-infused water, low-sugar 100% fruit juices (max 200 ml)

Energy and Sports Drinks
Examples: Energy and sport drinks; only Isotonic sports drinks can be allowed under specific conditions
Reason: Typically high in caffeine, sugar, and other stimulants not appropriate for children’s daily intake.
Alternatives: Water, electrolyte solutions specified by health professionals

Caffeinated Beverages
Examples: Hot/iced coffee and teas
Reason: Excessive caffeine can impact blood pressure, sleep, and concentration in children.

Alternatives: Herbal teas without caffeine, warm milk

Fruit Syrup Juices
Example: Juices that contain the statement “Made from real fruit juice” or “beverage, cocktail, drink”
Reason: Syrup-based juices are essentially sugar-loaded drinks lacking the fibre/vitamins of real fruit.

Alternatives: 100% fruit juice (max 200 ml) without added sugar, artificial flavouring and/or colouring. It can be diluted with water or carbonated water. Freshly blended smoothies without added sugar can be made with

low fat dairy.

All Non-Halal Meat Options
Examples: Food items containing pork derivatives or with added alcohol (ethanol) or one of its products.

Processed Meats

Examples: Hotdogs, sausages, mortadella, pepperoni, salami, smoked turkey, smoked salmon, bacon and other deli meats options
Reason: High sodium, preservatives, and saturated fats; linked to long-term health risks
Alternatives: Lean poultry, fish, or unprocessed meats (baked or grilled)

High-Fat Meat Products
Examples: All high-fat meat cuts coming from beef, lamb and camel
Reason: Contributes to excess saturated fat, processed meats, and high sodium, increasing the risk of various health concerns which can undermine healthy weight management.
Alternatives: Chicken breast, trimmed beef, or plant-based proteins

Monosodium Glutamate (MSG) and Flavour Enhancers

Reason: Can cause headaches or allergic-like reactions in sensitive children; encourages overconsumption of high-sodium foods
Alternatives: Use fresh herbs, spices, onion, garlic or citrus

High Fructose Corn Syrup
Reason: HFCS correlates strongly with obesity and metabolic issues
Alternatives: Use minimal sugar, honey, or fruit purees for sweetness

Artificial Sweeteners
Examples: All sweeteners that are not listed under the UAE technical regulation UAE.S 192:2019 Additives
Reason: Some artificial sweeteners that are not listed under UAE technical regulations are possibly carcinogenic to humans.
Alternatives: Sweeteners as listed in the UAE technical regulation UAE.S 192:2019 Additives Permitted for Use in Food Stuffs. An example of an acceptable sweetener is stevia (made from the leaves of the Stevia rebaudiana plant).

Dairy Drinks
Examples: Flavoured and sweetened dairy products and those that exceed set sugar/fat thresholds.
Reason: Excess saturated fat, and sugar can overshadow nutritional benefits of milk.
Alternatives: Unflavoured full fat or low-fat milk, unsweetened yoghurt, and natural cheese.

Soy Products
Examples: Soy milk and sauces that contain soy and its derivatives
Reason: Many soy products contain flavour enhancers, sweeteners, or other chemicals.
Alternatives: Other plant-based milks (unsweetened coconut milk, or oat milk)

Cheese Imitations
Example: Imitation cream cheese, sandwich slices, flavoured cheese slices and other highly processed imitation cheese products
Reason: Overly processed cheese spreads/imitations can be high in trans fats, salt, and additives.
Alternatives: Low-fat mozzarella, reduced-fat cheddar, other low-fat dairy options

Pickled Vegetables
Reason: Excess salt and preservatives clash with low-sodium requirements.

Alternatives: Fresh or lightly marinated vegetables using vinegar/herbs with minimal salt

High-Calorie Spreads, Salad Dressings and Sauces
Examples: Mayonnaise, liquid and dried chili, ketchup, ready sauces such as ranch sauce, jalapeno sauce, Italian sauce and others
Reason: These are high in sugar, salt, or fat, or contain artificial flavouring and/or colouring.
Alternatives: Low-sodium, low-fat homemade sauces (tomato-based with herbs, yoghurt-based dressings), low fat mayonnaise, low salt, and sugar ketchup

Allergens: Nuts, Soybean, Sesame
Examples: All nuts and their products, peanuts and their products, soybean and its products, and sesame seeds and its products
Reason: Allergen concerns
Alternatives: Seeds such as chia seeds, flax seeds, pumpkin seeds, and sunflower seeds (unsalted)