This work is based on a comparative study of different school food programmes in various parts of the world. One of the authors’ aims is to provide a basis to conduct what they call a “school food revolution” to make “good food on a child’s plate [be] the norm, not the exception” (p. xxi). The question the authors raise is to what extent can school food reforms involve the three dimensions – economic, social and environmental – of sustainable development? The book is divided into eight chapters. The first two chapters introduce what sustainable development means and involves in public policies. The following five chapters deal with several school food programmes implemented in various places (London, New York, Rome, Ghana, etc.). The authors explore each place in great detail, closely examining the history of school food programmes, showing how it has evolved over time and demonstrating the scope and limitations of each programme. The final chapter acts as a conclusion, with a more theoretical approach to the current food challenges of obesity and hunger.