Could Sugar Tax Be used to Fund Free School Meals?

Senura

A staggering 1.89 million pupils nationally were eligible for free school meals in the 2021/22 academic year,

22% of the student population. Inflation reaching record heights and soaring energy prices are set to push more households into poverty resulting in an increased reliance on free school meals and 300,000 more eligible pupils than previous academic year. With this figure on the increase what is the solution?

Sugar Tax

Officially known as the soft drinks industry levy (SDIL) places a charge of 24p per litre on drinks containing 8 grams of sugar per 100ml and 18p per litre on drinks with 5-8 grams of sugar per 100ml. In simper terms a single can of 330ml coke containing 35grams of sugar has 8p extra cost just from sugar tax. However, drinks containing high milk (calcium) content and pure fruit juices are exempt from this tax. Overall, in the financial year of 2020-21 the UK government raised £301 million from sugar tax alone. The revenue has been distributed to primary schools to help fund physical education as well as funding breakfast clubs in over 1700 schools. Despite this more can be done to help fund free school meals. Currently it costs the government £457 to fund one pupil’s school meal for a year, meaning that revenue from sugar tax could provide free school meals to at least 650,000 students in a year, thus, helping thousands of families in the UK withstand the cost-of-living crisis. Additionally, the long-term rewards are sustainable as pupils will be able to focus better on lessons and achieve an elevated level of education boosting the future economy with an array of skilled workers increase output and productivity in the country. However, for every pupil’s requirements to be met there must be significant revenue made from sugar tax. Because of the tax, firms are increasing prices to combat the higher costs of production (e.g., coca cola have increased their standard can from 70p to 80p), so consequently there may be a fall in demand for these products. Consumers are switching to sugar free alternatives which are cheaper, which may lead to a healthier population but also diminishes the revenue made from sugar tax, hence leading to insufficient funds to ensure every pupil who requires free school meals can access them. Furthermore, as the number of pupils eligible to free school meals is growing funding will be an issue, but if additional taxes on other sugary items were to be added and more individuals to voice their opinions (e.g. Jamie Oliver famous TV chef and professional footballer Marcus Rashford have campaigned for free school meals) then the issue of free school meals can be solved.

To conclude sugar tax can be used to fund free school meals as forecasts suggest that the revenue made each year is only set to increase, allowing for more pupils to access free school meals in the future and to combat food insecurity across the country. This shows that even buying a fizzy drink can help provide a child with the necessary meal that they require.

Mrs Carr's Sunday roast Alternative: Goat's Cheese & Mushroom Wellington

Ingredients

1 red onion

Olive oil – 1/2 tbsp

Salt – to taste

Pepper – to taste

Balsamic vinegar – 1tbsp

Butter – 1 ½ tbsp

Chestnut mushrooms – 150g

Button mushrooms – 150g

Garlic – 5/6 cloves

Dried mixed herbs – 1tbsp

Fresh spinach – 250g

(Optional) Roasted chestnuts – 75g (approx. 8)

(Optional) Walnuts – 20/25g

Fine breadcrumbs – 2-3 tbsp

Goat’s cheese – 50g – leave it out if you are going to make the wellington vegan or use a plant-based substitute

Nutmeg – ½ tsp

Puff pastry – one pack

Egg/milk – for brushing the pastry

Instructions

1. Finely chop your red onion (use a mini chopper to save time) and cook in olive oil with a pinch of salt on a medium heat until soft. Add in balsamic vinegar and wait for the liquid to evaporate – then transfer to a bowl to cool down. Alternatively, cook the onions until soft, transfer to a bowl to cool and then add the balsamic vinegar. Leave the onions to the side whilst you get on with the rest of the recipe.

2. Fine chop your mushrooms. Save time and chop them in your blender. In a pan, melt butter, sauté the mushrooms, until the juices release. Add the garlic and the mixed herbs.

3. Once all the liquid has evaporated add the chopped spinach in the pan. Wait for it to wilt and all the water to dry out. There will be a lot of liquid, so you will need to be patient until there is not any liquid. If you are using the nuts, add them in now, chopped finely.

4. Let the mushroom mixture to cool down. Then transfer it to a large bowl, mix with the onions, breadcrumbs, salt, pepper and nutmeg.

5. Pre heat your oven to 180 degrees

6. Roll out your pastry (buy it from the supermarket, where it comes pre-rolled). Tightly pack your mixture in the middle like a sausage. Add in the goat’s cheese, put it on the top of your mixture and on the sides of your mixture. Fold one side of the pastry over the mixture, brush milk/egg to seal then fold the other side of the pastry over – brush with milk/egg. Use a fork to press down the pastry so it is sealed tightly. Fold over the two longer ends and do the same thing.

7. Turn your pastry over. With a knife score a design. Brush milk/egg on top.

8. Put in the over for 30-45 minutes until golden and remember to over your wellington to ensure that the pastry is cooked at the bottom. Cook at around 180-190 degrees.