ONLY 2.8 per cent of Queensland kids are eating enough veggies, but school tuckshops have taken note and are doing something about it.

The Chief Health Officer’s recently released The health of Queenslanders report highlighted that the prevalence of children meeting the vegetable consumption guidelines is on the decline.

On any given weekday, kids spend just as many waking hours at school as they do at home, which makes the school environment the ideal place to boost veggie intake.

Deanne Wooden from the Queensland Association of School Tuckshops (QAST) says the popularity of tuckshop food incorporating vegetables is on the rise with students and parents.

“Tuckshop foods these days need to be nutritious, appealing and affordable. Including vegetables, whether hidden or visible, in tuckshop-made meals is now a given,’ Ms Wooden said.

“Experience has shown us that food prepared in the tuckshop, from real and whole ingredients, is healthier, more cost effective, and generally results in more profits. It’s a win win.

“QAST has a vast library of veggie-loaded recipes, advice on healthy snack options, and wide range of resources that encourage tuckshops to think outside the box when it comes to boosting vegetables on their menus.

“Some of the more popular and delicious veggie-packed items we’re seeing on menus include hot and cold pastas, noodle and curry dishes, burrito and salad wraps, and Buddha bowls – all at prices more affordable than the local takeaway.

“Our role is to inspire and enable school communities, helping children make healthy food and drink choices for life.

“Having a healthy tuckshop menu available is not just convenience but a necessity.”

By prioritising veggies on tuckshop menus, schools are taking a step towards ensuring children have access to nutritious, tasty and affordable food options that can positively impact their health for life.