The Health Promoting Schools Framework1 (HPSF) positions primary schools as pivotal settings for supporting children’s health by promoting healthy food behaviours. Primary school-based food initiatives can improve children’s food behaviours2, though little is known about how such initiatives are implemented in Australian primary schools. This study aimed to address this gap by analysing primary school-based food initiatives including policies, programs and services, in operation across Australia. The objectives were to (i) identify key features of initiatives; (ii) map initiatives against the three domains of the HPSF (HPSF-D1=policies, programs and curriculum; HPSF-D2=stakeholders and partnerships; HPSF-D3=school environment and ethos); and (iii) identify gaps in initiatives. A qualitative desktop/grey literature review was undertaken to identify primary school-based food initiatives operating in Australia between 2020-2025. Guided by the PRISMA-S (Preferred Reporting Items for Systematic reviews and Meta-Analyses literature search extension) checklist, multiple databases and targeted government/non-government websites were searched, with relevance determined using predefined inclusion/exclusion criteria. Relevant documents were appraised using the AACODS (Authority, Accuracy, Coverage, Objectivity, Date, Significance) checklist to determine quality. A coding framework was developed in Microsoft Excel based on the three domains of the HPSF. Data from high-quality sources were extracted into Microsoft Excel and analysed against the coding framework using deductive content analysis. Sixty-three primary school-based food initiatives were identified. Of these, 15% (n=10) operated nationally and 85% (n=53) were State/Territory based. Initiatives aimed to improve school food environments (n=35, 51%) and student health and wellbeing (n=25, 40%), enhance students’ food literacy (n= 17, 27%), address food insecurity barriers (n=16, 25%), improve food sustainability practices (n=16, 25%) and improving student engagement (n=8, 13%). Most initiatives (n=52, 83%) were not mandated. Alignment with the HPSF domains was highly variable. Implementation strategies (HPSF-D1) included school food environment policies/programs (e.g., canteen menu guidelines) (n= 21, 33%); (2) meal-provision services (e.g., breakfast clubs) (n= 15, 23%), and (3) curriculum-aligned food literacy education programs (e.g., kitchen garden programs) (n= 27, 44%). At least some form of funding and implementation support was provided for each identified initiative (HPSF-D2). Forty percent of initiatives (n=25) were government-led, 41% (n=26) were run by non-Government organisations (NGO), and 19% (n=12) had a combined Government/NGO delivery method. Only 29% (n=18) of initiatives used a whole-school approach (HPSF-D3). Only 16% (n=10) of initiatives had explicit links to sustainability, and 5% (n=3) explicitly addressed cultural diversity or culturally appropriate food practices. More than half of initiatives (n=34, 53%) had not been evaluated. This qualitative review identified that primary school food initiatives are active across Australia, though implementation strategies are varied and siloed. To improve effectiveness, future initiatives should consider culturally appropriate, whole-of-school and curriculum-aligned approaches, with effective evaluation process in place to ensure nutrition and health outcomes for children.