Ice Cream Supplier Challenges Primary School Menu Changes

The owner of Davison’s Ice Cream, Greig Davison, has publicly criticized the government’s recent decision to eliminate ice cream from primary school menus. This change is part of a broader overhaul of school meals aimed at promoting healthier eating habits among children for the 2025/26 academic year. The Department of Education, Sport and Culture (DESC) confirmed that the new menus will significantly enhance the inclusion of fresh local produce while reducing the amount of ultra-processed food.

Under the new guidelines, the proportion of ultra-processed food in school meals will decrease dramatically from 51.5% in the 2024/25 academic year to just 5.3% in the upcoming year. Meanwhile, the share of locally sourced ingredients will rise sharply from 6.2% to nearly 25%. These adjustments were determined using the internationally recognized NOVA scale, which categorizes foods based on their level of processing.

Thousands of children attending the island’s 31 primary schools will experience immediate changes to their lunch offerings. The revamped menu will feature dishes like sweet potato and coconut curry, roast Manx pork, and freshly prepared pasta bakes, along with expanded salad selections. Traditional desserts such as ice cream and sponge puddings will largely be replaced by fruit and whole Manx milk.

Davison expressed disappointment regarding the removal of ice cream, which has been part of school lunches for over 15 years. In a post on Facebook, he questioned the rationale behind categorizing ice cream as an ultra-processed food. He noted that the production process involves pasteurization to eliminate bacteria and freezing to create the final product, both of which he argues do not warrant its exclusion from school menus.

“I wonder how many MHKs will now stop eating our ice cream after they voted to remove it from the new school menus,” he wrote. “Our product is actually quite low in sugar for an ice cream, and over 70% of it is made up of milk and cream, which should be good for kids.”

Davison also highlighted that schools consume approximately 6,000 litres of ice cream annually, a figure he describes as modest. He fears that removing such products, deemed highly processed due to the necessary production methods, could leave children feeling unsatisfied. “Good luck teachers, as I know what my two are like when they’re hangry,” he added.

In defense of the changes, Daphne Caine MHK, the Education Minister, asserted that these adjustments would benefit children’s long-term health. “We are pleased to offer this menu, which gives children the healthy start they deserve,” she stated. The reduction of ultra-processed food is intended to better support children’s health and cultivate healthy eating habits.

“Meals will continue to be made on-island, supporting local jobs and reducing the carbon footprint,” Caine noted. Furthermore, the government plans to monitor food waste in every school to ensure continuous improvement in menu offerings.

Despite these changes, the price for meals will remain at £2.55, with free school meals available to eligible families. The primary schools across the island serve about 3,100 meals each weekday, underscoring the significance of these menu updates for the local community.