What action it is taking to ensure that there are sufficient levels of iron in school meals.

The nutrient standards in The Nutritional Requirements for Food and Drink in Schools (Scotland) Regulations 2020 require that menus provide children and young people with an appropriate amount of a range of nutrients, including iron, as a part of their school lunches.
Once these regulations come into effect on 8 April, schools will be able to provide up to 175 grams of red and red processed meat over the course of a primary school week, and up to 230 grams over the course of a secondary school week. These amounts have been calculated based on the advice given in the Scottish Dietary Goals. Our guidance on Healthy Eating in Schools makes it clear that quality locally sourced Scottish meat is an important source of iron and other nutrients which can contribute towards meeting the nutrient requirements.
However, our guidance recognises that other foods such as tofu, lentils and pulses can also provide those nutrients for children and young people who are unable or unwilling to consume red meat. Some of these iron rich foods already feature on school menus, and we encourage children and young people to eat a wide range of familiar and new foods as part of those menus.