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Doorway 1:
Food & Drink
ood & D
: F
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By 2020 the DCSF would like “…all schools to be models of
oo healthy, local and sustainable food and drink produced and
D
prepared on site (where possible), with strong commitments to
the environment, social responsibility and animal welfare, and
with increased opportunity to involve local suppliers.”
Schools are becoming increasingly aware of the importance of
promoting healthy lifestyles and are taking steps to improve the
availability of healthy food and drink.
Over the last ten years the National Healthy Schools Programme
page 20 has become one of the country’s most widely embraced initiatives
in schools with more than 97% of schools nationally becoming
involved in the programme and over 70% of schools achieving
National Healthy School Status. This translates to around 4 million
children and young people currently enjoying the benefits of
attending a Healthy School.
The Food and Drink doorway, however, requires schools to do
more than just improve diet, reduce levels of childhood obesity and
increase pupil concentration.
It also requires them to reflect on the environmental impact of the
food they consume by considering the farming methods used to
produce the food, the processing and packaging involved in its
production and the distance the food item has travelled.
The average fresh food item on our dinner table travels 1,500
miles to get there and schools can significantly cut their carbon
.scemes.com footprints by buying locally produced and less processed foods,
www
Intro Helens Copy.indd 20 13/04/2009 23:22:35
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