Exposing young children to plant-based protein in early childhood education settings—a missed opportunity

Food is a key lever for human and planetary health (1) . Shifting to more plant-based foods supports environmentally sustainable, healthy and affordable diets (1) . Taste preferences are formed in early childhood (2) , presenting an opportunity for influencing plant-based food intake throughout the lifespan. Early Childhood Education and Care (ECEC) are important food environments due to high attendance rates for long hours (3) , where children receive half of their daily nutritional needs (4) . This study aimed to understand plant-based vs animal-based protein food provision in ECEC, their contribution to key nutrients, and their costs. Two weeks’ menus and recipes were collected from Victorian ECEC between 2018 and 2019 and entered into Foodworks10 for nutritional analysis. Desktop analysis categorised meals (lunches and snacks) by protein type as animal-based (red meat, white meat, fish, eggs, dairy, processed meat), plant-based (legumes, protein-enriched plant milk, seeds), or combined (both). Recipe items were priced at a metropolitan supermarket in March 2024 to determine cost per child per day and cost per child per lunch meal. A restricted maximum-likelihood mixed-effects model was used to estimate mean differences in lunch meal costs between the different meal protein types, adjusted for serving size. Iron bioavailability was assessed using previously published algorithms. Total daily energy, protein, calcium and iron were compared to 50% of the Australian Recommended Daily Intake for 2–3 year olds (5) . Eighteen centres provided menus (n = 180 days, 540 meals). Preliminary findings indicated that 73% of meals contained animal-based protein, 7% a combination of animal and plant, and 4% plant-based protein. Animal-based protein meals most often contained dairy foods (64%, n = 253), followed by red meat (13%, n = 53). Plant-based protein meals mostly contained legumes (85%, n = 17). Mean (± SD) iron provision was below recommendations (2.86 mg ± 1.47 mg). Total protein (26 g ± 12 g) and calcium provision (271 mg ± 137.21 mg) were above recommendations. Mean food cost per child per day was AUD 2.46 (± AUD 1.09) and mean lunch meal cost per child was AUD 1.36 (± AUD 0.84). Animal-based lunches were AUD 0.45 more expensive than plant-based (p ≤ 0.01, 95% CI: AUD 0.15–AUD 0.73). These findings highlight very low provision of plant-based proteins in ECEC menus. Low red meat and iron provision suggests that plant-based protein should not displace current red meat on menus. High dairy and more than sufficient calcium may indicate that ‘meat-free meals’ are predominantly dairy-based, providing an opportunity for plant-based proteins in these meals. Plant-based protein lunches were a third cheaper than animal-based counterparts, suggesting an affordable option. Young children attending ECEC settings are currently missing the opportunity for exposure to plant-based proteins as healthy, environmentally sustainable and affordable additions to menus.