With over one third of children’s daily energy consumed while at school, it is important that the tuckshop offers vegetarian and plant-based options that are nutritional, delicious and varied 

Planning is ESSENTIAL to ensure nutrient requirements are met when replacing animal products on your menu with suitable vegetarian or plant-based replacements. 

In this episode we talk to Keryn O'Neill, QAST Executive Officer, qualified nutritionist and former Health and Nutrition teacher, about how your tuckshop can cater for members of your school community who subscribe to vegetarian and plant-based diets.

This podcast is proudly brought to you by the Queensland Association of School Tuckshops and funded by the Queensland Government through Health and Wellbeing Queensland.