The school ingredient in Britain’s recipe for change Catering & Nutrition
state of child nutrition – we urged politicians to commit to a 25-year cross party action plan on food related health for young children, but to ensure a long-term solution to Britain’s dietary crisis, there needs to be greater interaction between parents and teachers. Our research found that 93 per cent of parents and 70 per cent of teachers agreed more time should be given to food education.
Action for change
Until this year, cooking has been off the school curriculum for several decades. Cooking rarely took place outside technology rooms of secondary schools, often leaning more towards product and package design than healthy eating.
Paul Lindley, the Founder and Chief Executive of baby-food company Ella’s Kitchen is on a mission to create a ‘food manifesto for the under fives’. Here, he discusses how schools can help.
“By 2050, it is estimated that half of the nation’s adult population will be obese. While there are any number of reasons why someone might have a poor diet, overwhelming evidence shows these variables are largely determined during childhood.
When we launched Averting a Recipe for Disaster – our national campaign to improve the
While its reintroduction is a welcome step towards rectifying the current diet crisis, more can be done to engage children when they’re still at primary school.
Teaching how to cook nutritious, healthy meals is just one solution to the multifaceted challenge of reducing diet related disease in the very young: there is room to explore nutrition elsewhere.
Growing fruits and vegetables in biology lessons, looking at the contemporary diets of figures from history or exploring the global differences in diet as part of geography classes
are just some of the ways in which children can be better exposed to nutrition.
More help needed
However, changes in the curriculum and creative lesson planning will not be able to halt the crisis, unless community members reach out to offer assistance.
For example, we believe there should be a designated food enthusiast in every school. This could work on a voluntary basis in which a parent, teacher or member of the community offers guidance on improving food ‘culture’ within schools.
The public appetite for change is apparent, with a number of people already going into their local schools to promote healthy eating and to help teach cooking.
This commitment needs to be encouraged. A more cohesive approach to food education between homes and schools will go some way to improving both child and parent’s understanding of healthy eating. By working together to provide a unified framework, schools and parents can ensure that every child gets the very least they deserve – a healthy childhood.”
uPledge your support at
www.avertingarecipefordisaster.com
Victor - not just a pretty counter!
Taking an idea and turning it into reality is what drives Victor Manufacturing to design, build and install bespoke foodservice counters. In conjunction with leading distributors, the company has completed and fitted servery counters in a range of sites up and down the UK.
The counters take on all forms, from massive institution-size, energy-saving counters fitted with all the bells and whistles, to small, three unit counter runs, as found in cafes and delis. Counters are finished in a plethora of finishes – ceramic tile, corian, quartz, granite, brass or stainless steel with configurations, variants of curved or straight layout, to suit the sites.
From the outset, Victor’s contracts team is on hand to interpret and design customers’ aspirations, turning them into solid working stations that always resemble the original dream.
So successful is Victor at counter creation that they’ve produced a 28 page colour brochure stuffed full of bespoke counter installations that may in some small way convey the breadth of expertise and finesse this UK manufacturer brings to the foodservice counter sector.
u01274 722125
uwww.victoronline.co.uk
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www.education-today.co.uk
A polished Gem for schools
Williams’ upgraded Gem Multideck merchandisers are ideal for ‘Grab and Go’ education catering, designed to save energy, cut running costs and look good front of house. The Multideck maximises retail space, keeps produce fresh and chilled and provides customers with easy access to drinks, pre-packed snacks and dairy products. The new, attractive features include sliding front doors, a choice of stainless steel colour finishes and robust LED strip lighting. Locking double wheel castors and levelling feet make it easy for staff to reposition the Multideck if required, while the unit’s shelving is adjustable to suit the merchandise on display. Optional rear-loading doors provide easy access for quick restocking of merchandise.
The new Gem Multideck range is available in a choice of coloured finishes, to suit the school’s décor, and in a choice of slimline or standard versions. The standard M Series offers over 32 cubic litres capacity and is suited to larger venues, such as self-service restaurants and canteens. The Gem Multideck emphasises Williams’ commitment to sustainability. Through its Greenlogic initiative the company is determined to supply the latest eco-friendly refrigeration possible. Find out more at
www.greenlogic.info.
u01553 817 000
uwww.williams-refrigeration.co.uk March 2013
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