Regulation on groups of foodstuffs intended for sale to children and adolescents in educational system units and on the requirements to be met by foodstuffs used in collective nutrition of children and adolescents in those units (Journal of Laws 2026 Pos. 197).

This Regulation of the Minister of Health establishes detailed rules on which groups of foodstuffs may be sold to children and adolescents in educational system units, and sets nutritional and compositional requirements for foodstuffs used in collective catering for these age groups in such units. The Regulation first lists the groups of foodstuffs that may be sold in educational units, including various types of bread and bakery products, sandwiches, salads, milk and dairy products, plant-based drinks and alternatives to dairy, cereal products, vegetables, fruits, dried fruits and nuts without added sugars, juices, purees and mousses without added sugars or salt, certain milk- or plant-based cocktails, specified waters, certain beverages with limited added sugars, sugar-free chewing gum, and dark chocolate with at least 70% cocoa solids. It then imposes quantitative limits on sugar, fat and salt content for certain groups (bakery, dairy and cereal products), and prohibits the addition of sweeteners. For collective nutrition, the Regulation requires that menus be composed to meet energy and basic nutrient needs of specific age groups, in line with current Polish dietary norms developed by the National Institute of Public Health. It mandates the use of specified product groups in composing meals (cereals or potatoes, vegetables or fruits, milk/dairy or plant alternatives, meat/fish/eggs/nuts/legumes, fats), the preparation of soups, sauces and dishes from natural ingredients, minimum weekly frequencies for vegetable broths, fish portions, legume-based dishes, and meat portions from fresh meat, and limits on fried dishes and added sugars in beverages. It also requires daily provision of vegetables or fruits with each meal (with vegetables predominating), cereal products including wholegrain, and at least two daily portions of milk or dairy (or plant alternatives) in full-day catering.