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Spain’s push to reduce the country’s reliance on ultra-processed food is set to widen significantly, with new rules planned for a much broader range of public and private spaces than first announced.

 

The Ministry of Consumer Affairs has opened a public consultation this Thursday on a draft decree that would guarantee minimum nutritional standards not only in hospitals and care homes, but also in universities, libraries, museums and sports centres. The move comes as concerns continue to grow about rising levels of ultra-processed food in everyday diets across Spain.

 

Speaking at the NAOS Strategy Awards ceremony, Social Rights and Consumer Affairs Minister Pablo Bustinduy said it was “incomprehensible that the Administration allows unhealthy food options to prevail” in places designed to care for, educate or protect people. He stressed that this should apply equally to schools, hospitals and “any other space” where food is provided.

 

The proposed decree builds on earlier measures already introduced for school canteens, where ultra-processed products have been removed entirely from children’s menus. It also reinforces existing plans for hospital vending machines, which will be required to offer at least 80 per cent healthy products.

 

Under the new proposal, limits on ultra-processed and fried foods would apply to all public centres and to private facilities that care for dependent people or those with special needs. This includes health and social care centres, senior centres, facilities supporting women who are victims of gender violence and centres responsible for the care of minors.

 

For centres offering full-board or residential services, ultra-processed foods would be restricted to a maximum of two servings per week. For breakfasts and snacks, the limit would be one serving per week. Children’s menus in public centres would continue to exclude ultra-processed foods altogether, while menus would also need to take account of individual health, ethical or religious needs.

 

The ministry says the aim is to shift everyday eating habits towards fresh, simple food. It plans to guarantee that 90 per cent of fruit and vegetables served are fresh and seasonal, with at least 10 per cent sourced from short supply chains or organic producers. Facilities will also be encouraged to prepare meals on site rather than relying on pre-prepared food.

 

Taken together, the measures mark another step in Spain’s wider effort to reshape food environments, making healthier choices the easy and normal option in places many people use every day.

 

 

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