Jasmin Lau on central kitchen meal model for schools

Central Kitchen Meal Model & School Canteen Matters - Parliamentary Response

Key Concepts:

• Central Kitchen Meal Model (CKMM): An alternative to traditional school canteen stalls, involving centralized food preparation and delivery to schools.
• Storeholders: Individuals operating food stalls within school canteens under the traditional model.
• SFA (Singapore Food Agency): The governing body responsible for food safety and licensing in Singapore.
• Gastroenteritis: Inflammation of the stomach and intestines, causing vomiting and diarrhea.
• Hybrid Models: School canteen approaches combining pre-ordered meals with on-site food preparation.
• Demand Aggregation: A strategy to secure lower electricity tariffs for canteen storeholders through collective purchasing power.

I. Introduction & Importance of School Meals

The Ministry of Education (MOE) recognizes the critical role of school meals in children’s growth and well-being, committing to ensuring access to affordable, nutritious, and balanced meals for all students. For decades, the traditional model of individual storeholders operating canteen stalls has been the norm, a system fondly remembered by many. Currently, 95% of schools continue to utilize this trusted approach, with storeholders generally performing well. However, a growing challenge exists: an increasing number of schools are struggling to fill vacant canteen stalls, leading to limited options, particularly for students with dietary needs, sometimes resulting in students consuming the same dish for weeks.

II. Support for Traditional Storeholders

MOE provides substantial support to storeholders to ensure their success and contribute to a positive school experience. This support includes:

• Low Rental Costs: Storeholders pay exceptionally low monthly rentals, ranging from $5 to $15, waived during school holidays.
• Preferential Electricity Tariffs: MOE leverages demand aggregation to secure lower electricity rates, passing the savings directly to storeholders.
• Food Pricing Guidelines: Regular reviews of food pricing guidelines aim to balance storeholder viability with affordability for students and families.

Despite these measures, challenges persist beyond costs. The limited customer base and restricted business hours due to school schedules, coupled with the potential for elderly storeholders to face health limitations, contribute to the difficulties.

III. Implementation & Expansion of the Central Kitchen Meal Model

The CKMM was not intended to replace the traditional canteen model but rather to provide an alternative for schools struggling to attract storeholders and facing severe shortages. The initial pilot program was launched at Yusof Ishak Secondary School after its relocation to Punggol, where no existing storeholders were available. Positive results led to the implementation of various CKMM models in 13 additional schools facing similar challenges, ensuring continued access to healthy and affordable food options for students.

MOE has no intention of scaling the CKMM to all schools and does not have a target for its expansion. The model will only be explored with schools experiencing significant difficulties in securing sufficient storeholders.

IV. Exploring Alternative Models & Positive Outcomes

MOE is adopting an open and flexible approach, exploring a range of models beyond the traditional and central kitchen options. Some schools are implementing hybrid models, combining pre-ordered meals with on-site food preparation and live cooking stations.

Positive outcomes observed in schools utilizing these models include:

• Reduced Queuing Times: Students spend less time queuing for food during recess, allowing more time for play and social interaction.
• Increased Parental Awareness: Parents are now more aware of their children’s school meals, enabling them to better support balanced diets.
• Expanded Options for Teachers: Teachers have access to a wider range of meal choices within the school.

V. Support for Affected Storeholders & Transition Management

MOE is actively supporting storeholders affected by the transition to new models. Several have joined the three CKMM operators, securing more stable income, while others have found placements in different schools, pursued new opportunities, or chosen to retire. MOE continues to welcome applications from potential storeholders, including private entities, and lists available opportunities on its website.

VI. Food Safety Measures & Recent Incidents

Food prepared by central kitchens is not inherently less safe than food prepared in traditional canteens. Central kitchens are licensed by the SFA and subjected to more frequent inspections due to their larger scale of operations. They are also graded under the Safe Framework, with downgrades and increased scrutiny following major food safety lapses. MOE collaborates with the SFA and the Communicable Diseases Agency to strengthen food safety management systems throughout the entire process, from preparation to service.

Recent suspected gastroenteritis incidents at River Valley Primary School (utilizing a CKMM operator) and Northview Primary School (with traditional storeholders) are currently under investigation by the SFA and CDA. Both schools immediately enhanced cleaning and sanitization procedures and reminded students about good personal hygiene. All affected students have returned to school. MOE has reinforced the importance of maintaining the highest food safety standards with both the CKMM operator and the storeholders involved.

Data indicates that the average number of gastroenteritis incidents in schools has been approximately six cases per year over the past three years, across all food service models.

VII. Protocols for Suspension, Termination & Contingency Planning

The SFA takes immediate enforcement action and requires rectifications upon detecting food safety breaches, potentially suspending or terminating operations for severe violations. For schools using CKMM operators, MOE has established contingency protocols to ensure continued access to school meals, including activating alternative central kitchens and implementing permanent solutions. To mitigate risk, each operator is currently limited to serving only four or five schools, allowing for performance monitoring and backup options.

VIII. Future Considerations & Ongoing Commitment

MOE is committed to providing every student with access to affordable and healthy meal options. The ministry will continue to listen to feedback, learn from experiences, and adapt its approach to better serve and support students and storeholders. The possibility of paying individual hawkers to operate stalls was acknowledged, but no firm commitment was made. The exploration of employing diet and nutrition professionals within schools was also noted as a potential area for consideration.

Notable Quote:

“We are committed to providing every student access to affordable and healthy meal options in our schools. We will continue to listen, to learn, and to adapt to serve and support our children better.” – MOE Representative.