A summary of the standards includes the following: 

• Meals should be arranged so as to be conducted at 3 to 4-hour intervals  

• Physical arrangements should be made for meals that promote enjoyment of meals, socialisation, well-being and health 
• Pupils should be given enough time to eat; at least 20 minutes 
• Pupils should be supervised by an adult at mealtimes 
• Cold drinking water should be available at all times as a thirst quencher and to accompany meals 
• Pupils should be offered schemes that ensure daily access to vegetables, fruit or berries 
• Pupils should be offered schemes that ensure access to milk to accompany meals: reduced-fat semi-skimmed milk (0.7% fat), semi-skimmed milk (1% fat) and/or skimmed milk (0.1% fat) 
• Arrangements should be made to ensure handwashing before meals  
• The storage, preparation, serving and labelling of food must be carried out in compliance with rules and recommendations issued by the Norwegian Food Safety Authority 
• The needs of pupils with food allergies or food intolerances should be accommodated  
• If fruit juice is offered, units should not exceed 250 ml  
• Carbonated soft drinks, squash and other beverages containing added sugar or artificial sweeteners and caffeinated beverages should not be offered 
• Meals offered should be based on the Norwegian Directorate of Health's healthy eating guidelines and conform to the national nutritional standards  
• Bread and cereals in school meals should be high in fibre and whole grains and low in fat, sugar and salt 
• Bread toppings/spreads offered to pupils should be varied and always include fish and vegetables 
• Any hot meals served should be a variety of fish, meat and vegetarian dishes  
• Cooking oils and liquid and soft margarine should be used instead of hard margarine and butter 
• Low-salt/sodium foods should be given priority and the use of salt/sodium as seasoning in food preparation and on meals should be limited 
• Sugary and high-fat baked and other goods should be limited to special occasions 
• Chocolate, confectionery, potato chips and other snacks should not be offered 
• Eco-friendly practices should be aimed for to achieve minimal food waste and meal options in which plant-based foods and fish are focal