'We encourage chefs to look at their menus and consider not just the nutrients and food groups children are given over a given week, but where the ingredients are coming from and the relative price of these ingredients. According to The Food Foundation's January food prices tracking, vegetables are now 2.3 per cent higher than they were pre-pandemic and the cost of fruit has increased by almost 5 per cent during the same period. Veg on your menu can be included as "seasonal vegetables", allowing you to buy in season and take advantage of better prices, and often better quality too. [Extracted from the article]