According to statements from Minister of National Education Mahmut Özer, a free meal program for preschool students was launched in the second term of the 2022–2023 academic year. Preparations began on February 6 to provide free meals for roughly 5 million students. Özer told Anadolu Agency that the ministry will support students through social policies to increase access to education and school services.
The minister said work accelerated after the 20th National Education Council meeting held in December 2021 to provide free school lunches or nutrition support, and that preparations have been carried out carefully. He emphasized the importance of this step as a concrete measure to increase equality of opportunity in education. Over the last 20 years the meal program’s scope has expanded, and at the beginning of the school year 1.5 million students were already benefiting. That number was first raised to 1.8 million, and efforts continue to extend the program to reach 5 million students.
Purpose of the Preschool Meal Program
Özer explained that the preschool meal program is being expanded gradually and that the implementation guide for the free meals has been distributed to all 81 provinces. The program provides one meal a day, five days a week. From February 6 the program began serving approximately 1,450,000 students. Primary schools with combined classes that include kindergarten will also benefit from the service. Work is ongoing to ensure students at regional boarding middle schools receive one daily meal as well.
Preparations at other schools will be completed so that meals can begin as soon as possible.
Program Details
Özer said all arrangements have been made for meals prepared in school kitchens. For schools that cannot prepare meals on site, nutrition services will be procured from vocational high schools and teacher houses affiliated with the Ministry of National Education, or purchased from other public institutions that provide meal preparation. He noted that sample menus have been prepared. The guidance covers six stages: menu management, inspection processes (food safety and hygiene practices), procurement and storage, production (preparation and cooking), distribution of meals/nutrition, and post-service procedures.
Özer added that commissions will examine the issue in greater detail and that schools will receive dietitian support. Parents’ consent will be obtained for students who will receive meals, and attention will be paid to maintaining meal quality.