Background: Food consumed in schools, including school meals are considered to have an important role within children's diets, not only providing around 1/3 of a child's daily nutrient intake 1 , but also provide an opportunity for education. To assist in these goals, there has been a movement towards standards to encourage healthy eating is modelled in schools, including in meals provided. This review aimed, to critically explore the school meal policies and provision within UK and Spain, considering reasons for differences and aspects beyond food provided. Methods: The school meals policy from the Department of Education (or equivalent) of each country were compared and evaluated qualitatively for nutrients and foods. A full menu cycle was obtained from a sample public/state funded school in the capital city of each country, obtained via the educational authority then one week of each cycle was analysed using Nutritics v3.73 (University Edition, Nutritics LTD, County Dublin, Ireland) over their full cycle, for the standard and vegetarian (if available) options. Following testing data for normality, sample menus were tested against their national standard using a single sample t-test and between country differences were assessed using a one-way ANOVA, then for pair wise comparisons a p < 0.05 was taken as significant, with between group differences were identified post hoc by Bonferroni. Results: Food based standards were met by all of the menus assessed. The nutrient standards for Spain focused on energy, for the UK countries, Scotland had higher thresholds for sodium and saturated fat. The analysis of menus found that Spanish school meals generally provided more energy and macronutrients compared to UK menus (see table 1). The Northern Irish sample menu provided (26.9 AE 11.45 g) (mean AE standard deviation) significantly more free sugar than the English (12.2 AE 5.97 g, p = 0.004) and Welsh menus (14.0 AE 2.78 g, p = 0.016). UK standards focused on the nutritional composition of meals, where as in Spain more significance was placed on the environment and sociological aspects of eating. However, providing healthy and balanced school meals could be a significant step in helping to reduce risk of diet related diseases, and it is possible that some of the non-food components including eating environment that is included in the Spanish guidance could be applied in the UK. School food is a dynamic way to improve the diets of a large number of children and should be further developed. Conclusion: School meal standards vary in style and approach, more work is needed to explore the impact of school food standards particularly when they go beyond food and nutrients. Background: Enhanced postprandial lipaemia may alter risk towards coronary heart disease or non-alcoholic fatty liver disease via increased tissue and arterial fat deposition, contributing to atherosclerosis.(1,2) Alcohol is commonly consumed in differing social scenarios, (3) although the acute effects on postprandial lipaemia have been investigated, ther...