Understanding the PM POSHAN Blueprint
Formerly known as the Mid-Day Meal Scheme, the Pradhan Mantri Poshan Shakti Nirman (PM POSHAN) is one of the world's largest school feeding programmes, covering nearly 12 crore children. Its core objective is to improve the nutritional status of students
in government and government-aided schools, thereby boosting enrolment, attendance, and learning outcomes. The scheme operates on a cost-sharing basis between the Centre and states, with clear nutritional guidelines. For primary school children, each meal should provide 450 calories and 12 grams of protein, while for upper primary students, the targets are 700 calories and 20 grams of protein. The rules specify quantities of food grains, pulses, vegetables, and oil to meet these targets. States have the flexibility to design menus based on local tastes and availability, but they must adhere to these nutritional benchmarks.
The Substitution Story on the Ground
Despite clear guidelines, deviations from the prescribed menu are common. The headline-grabbing substitutions often involve high-value protein sources. For instance, in Karnataka, the rising market price of eggs, soaring well above the government's allocated amount, has forced many schools to switch to bananas or reduce the frequency of serving eggs altogether. In some cases, teachers have reportedly used their own money to bridge the gap. This is not an isolated incident. Across the country, there are reports of prescribed items like vegetables, pulses, and other protein sources being replaced with less nutritious or cheaper alternatives. While states are allowed to find alternatives, the challenge arises when these substitutions fail to meet the required nutritional value, often due to financial or logistical constraints.
Beyond 'Convenience': The Funding Crunch
Citing 'convenience' as the reason for these substitutions is a vast oversimplification. A primary driver is inadequate and delayed funding. The per-child cooking cost allocated by the government often falls short of real-world expenses. In Karnataka, for example, the allocated cost for an egg was significantly lower than the market price. This gap forces school administrators and cooks to make difficult choices. Furthermore, delayed fund disbursal is a chronic issue in several states. School principals and teachers in Maharashtra and Kerala have reported using personal funds or taking loans to buy ingredients because official reimbursements were months behind schedule. When money is tight or non-existent, sticking to a nutritionally complete menu becomes a daily struggle, and convenient, cheaper substitutes become a necessity.
Logistical Hurdles and Infrastructure Gaps
The challenges extend to logistics and infrastructure. A reliable supply chain is essential for the timely delivery of quality ingredients. However, schools in remote or rural areas often face significant hurdles in procurement and distribution. Many schools lack proper kitchen-cum-stores, making it difficult to store perishable items like vegetables safely and hygienically, which can lead to contamination or spoilage. The scheme also places a heavy administrative burden on teachers and headmasters, who are tasked with managing cooking and distribution on top of their educational duties. Without dedicated personnel, adequate storage, and robust supply chains, the path of least resistance often leads to menu compromises that prioritise what is available and easy to manage over what is nutritionally prescribed.
The 'One Size Fits All' Problem
The PM POSHAN scheme's centralized framework, while ensuring broad coverage, has been criticized for its 'one size fits all' approach. Uniform guidelines often fail to account for local dietary habits, cultural preferences, and the availability of regional produce. While the Centre encourages states to use local items and innovate, financial and structural constraints often prevent this. Experts suggest that greater decentralization and community involvement, like the model seen in Kerala where local participation is high, could lead to better outcomes. Allowing menus to be genuinely tailored to local conditions, supported by adequate and flexible funding, would empower schools to provide meals that are both nutritious and culturally appropriate, reducing the need for last-minute, less-than-ideal substitutions.
