Sheila Dillon

Ja se on hyvä niin.

Eloveena.

School dinners with new standards on the horizon.

It doesn't sound enticing, I know, with its talk of rules of policy.

of how things should be done.

But what's happening now in England seems to open up possibilities, creating foundations for a better future for our children, taking seriously the harm that highly processed, sugary, fatty, nothing food is doing to the next generation.

But how do you do it in a culture where food still really doesn't matter to many people and where in schools poor food has been normalised for so long?

Change is often painful.

Think of those parents in the early 2000s in Rotherham passing burgers and chips through the school railings as Jamie Oliver tried in the school's kitchen to show that Brits are not genetically predetermined to love only what's fatty, fried, salty, sweet.

ultra-processed and easy to chew.

Twenty years later, that long fight by him and many other activists has reached the level of changes proposed in the government's new school food standards.

Now, the next difficult step is to get all the players involved in school food invested in the new standards.

from the children, teachers and school kitchen staff to local meal providers and the global catering corporations who still serve up most school dinners in Britain.

Can they all be drawn together in pleasure and care about the future?

More basically, will the new standards be enough to deliver the government's promise of the healthiest generation of children yet?

Which is what this programme is about.

That you made yourself?

It's the last period before lunch at Penritham Girls High School, a comprehensive in Preston in Lancashire.

I'm with a group of Year 10s talking about lunch.

There are about 800 students in the school, and at lunchtime there are options.