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The initiative was set up to benefit the health of students and the planet. Dishes include vegetable lasagne, baked peppers and eggs as well as aubergine and chickpea curry.

Andy Rice, catering manager at Prince Henry’s Grammar School, said: “Climate change and health are always high on our students’ agendas and, although we always provide meat-free options on our daily menu, it seemed right to trial a lunch menu which was exclusively meat-free.

“It’s been a great success so far and we will be seeking more formal feedback after half term, through our Student Council.” 

The ‘Eco-mittee’ has also been working to reduce the use of single-use plastics whilst promoting environmental issues at the school.  

Last December, leading public sector caterers backed a weekly plant-based menu idea. LACA chair Stephen Forster, Craig Smith chair of the Hospital Caterers Association and Andy Jones chair of the PSC100 Group attended the meeting.