Why in news?
The Prime Minister’s Overarching Scheme for Holistic Nourishment (PM‑POSHAN) completed three years in July 2025. As the successor to the long‑running Mid‑Day Meal Scheme, it continues to provide hot cooked meals to schoolchildren but faces funding and implementation challenges.
Background
- Mid‑Day Meal legacy: India’s first national mid‑day meal programme began in 1995 to improve enrolment, retention and nutrition among primary school pupils. Over time it became one of the world’s largest school‑feeding initiatives.
- Launch of PM‑POSHAN: In September 2021 the scheme was restructured and renamed PM‑POSHAN. It covers children from Class 1 to Class 8 in government and government‑aided schools.
Key features
- Nutritional norms: Meals must meet specified caloric and protein requirements. For example, primary students receive a meal providing about 450 calories and 12 grams of protein per day.
- Menu diversity: The scheme provides cereals (rice/wheat), pulses, vegetables and oils. Eggs or bananas are served where culturally acceptable. Local produce is encouraged.
- Coverage: Around 11.8 crore children across 11 lakh schools are eligible. Special provisions exist for children with disabilities and those studying in drought‑affected areas.
- Digital monitoring: The government is implementing the Automated Monitoring System (AMS) and a mobile app to record meal quality, attendance and supply chains in real time.
Successes
- Improved enrolment and retention: Free lunches reduce drop‑outs, especially among girls and children from marginalised communities.
- Social equity: Eating together breaks caste and class barriers and teaches children the value of equality.
- Nutrition gains: Studies show that mid‑day meals have reduced calorie and protein deficits among school‑aged children, contributing to better learning outcomes.
Challenges
- Funding delays: Central and state funds often reach schools late, disrupting meal procurement and quality.
- Inadequate cost norms: Rising food prices outpace the per‑meal allocation, leading to small portions and poor quality.
- One‑size‑fits‑all menus: Uniform menus may not suit diverse local diets and cultural preferences. Lack of seasonal variation reduces appetite and nutrition diversity.
- Social discrimination: Instances of caste‑based segregation or children being asked to bring their own utensils undermine inclusivity.
- Administrative burden: Teachers often spend time managing meals, affecting teaching time. Many schools lack storage, cooking and dining infrastructure.
Way forward
- Index meal costs to inflation and revise budgets annually.
- Transfer funds directly into school accounts through a transparent digital platform to avoid delays.
- Allow states and schools to design menus based on local food habits and seasonal availability.
- Strengthen social audits and grievance mechanisms to check discrimination.
- Engage self‑help groups, farmer cooperatives and nutrition experts to improve food quality and community ownership.