The World Health Organization (WHO) is calling on governments to make healthy eating a central part of school life, saying that nutritious meals are vital to children’s growth, learning, and long-term well-being, according to a new global guideline. For the first time, WHO is recommending that all countries adopt a “whole-school approach” — ensuring that every food or drink offered in and around schools supports a healthy diet.
The new guidance comes amid a worrying global trend: childhood obesity is rising fast, even as undernutrition persists. As of 2025, 188 million school-aged children were living with obesity — that’s one in ten globally, and for the first time, more than the number who are underweight.
“The food children eat at school, and the environments that shape those choices, can have lifelong effects,” said Dr. Tedros Adhanom Ghebreyesus, WHO’s Director-General. “Getting nutrition right in schools is critical to preventing disease later in life and building healthier adults.”
With 466 million children currently receiving meals at school, WHO says education systems are a powerful platform for improving public health and equity. The guideline advises schools to make nutritious foods more accessible and reduce unhealthy options by setting and enforcing clear food standards. It also recommends “nudging” strategies — small design or pricing changes — that encourage children to choose healthier meals and snacks.
At least 104 countries already have policies on healthy school food, according to WHO’s Global Database on the Implementation of Food and Nutrition Action. However, fewer than half have rules restricting the promotion of sugary, salty, or fatty foods. The agency stresses that strong monitoring and enforcement are essential to ensure real change.
Developed by a panel of international experts, this guideline builds on WHO’s broader initiatives such as the Nutrition-Friendly Schools Initiative and the Global Acceleration Plan to Stop Obesity. It aims to guide both national and local decision-makers — recognizing that cities and regions often play a leading role in putting healthier food environments into practice.
