Telangana Education Board recommends increasing school meal rates by 54-62%

The committee recommends that each meal should be tasted by designated teachers, chefs and parents before serving students. |Picture source: Representative Photos

Telangana’s lunch meal plan is struggling to address hygiene, financial and logistical challenges as the dietary unit tax rates remain significantly lower than ready-made market prices. This is one of the conclusions of the Telangana Education Commission, which examined the issue and proposed revisions to ensure better food quality and safety in public schools.

Currently, the cost per meal per meal is Rs 8.69 for students with grades 1 to 5 and the cost in grades 6 to 10 is Rs 11.79. The Committee recommends that the rate for grades 1 to 5 (57.76%) of grades 6 to 5 be increased to Rs 13.45 (54.78%) (57.76%) (57.76%) and be compared with 19.14% and 109.14% (57.76%) (57.76%) (57.76%) (57.76%) (57.76%) (57.76%) and grade 10. Upgraded menu, need to be revised budget of Rs 151 crore. In addition, the committee recommends that the scheme be extended to intermediate students, which will incur an additional cost of Rs 390 crore, bringing the total financial amount to approximately Rs 190 crore.

One of the main concerns raised by the committee was the delay in payments to school administrators, waiting for bills ranging from two months to one year. Inadequate unit rates and inappropriate expenditures force members of the Self-Service Group (SHG) to work in official schools to deviate from the prescribed menu. The recommendation report says many chefs are sourcing credit terms from local shop owners, who are taking advantage of their financial vulnerability by exaggerating prices.

The on-site study conducted by the Committee Chairman and three members between November and December 12, 2024 covers public schools, residential schools, dormitories, model schools, KGBVS and Anganwadi Centers in all 33 regions. The findings show that many public schools lack proper cooking facilities and force preparations to be carried out in open spaces, under trees, in classrooms, near restrooms, or in narrow sheds. This situation poses a high risk of food pollution, leading to potential health hazards for students. Other issues identified include the use of low-quality rice, outdated tableware, a lack of pure drinking water, and a lack of adequate storage and warehouse facilities.

Despite the prescribed menus, consistency in implementation remains a challenge. The report says lunch should include fruits such as rice (Sanna Biyyam), vegetable curry, Pappu Charu (prepared with Kandi Pappu), four servings of eggs per week, and bananas twice a week. The committee recommends that each meal should be tasted by designated teachers, chefs and parents before serving students.

The payment system of SHG members under the program is also marked as outdated and cumbersome. The committee recommends replacing the current multi-layer system with an online payment mechanism. Transaction-based software and a weekly billing system that generates payslips for SHG members every week to ensure accurate and timely expenditures for wages.

In residential schools and hotels, inconsistencies in menu products and nutrition gaps were observed. The committee recommends that there be standardized menus in all institutions, including Gurukuls, KGBVS, model schools, PWD schools and hotels. While the mess costs for residential institutions are considered sufficient, strict monitoring is required to ensure compliance with nutritional guidelines and prescribed menus, the report said.