Doing more with less While time and money do present


barriers, some schools do achieve remarkable results. As a secondary school teacher, Frances witnessed the impact of additional funding when her school used PTA money to refurbish the practical food room. Darren highlights that many


schools are surprisingly adventurous in their approach. He sees primary schools ‘with a full kitchen where they regularly make things like fruit kebabs and basic breads’. And while some PTAs fund his workshops, others contribute by providing a cupboard full of essential kitchen tools, such as chopping boards, saucepans and knives. To teach children about how


plants grow, schools can establish a garden or allotment. These spaces not only serve as a practical learning experience but can also provide fresh ingredients for simple recipes. Handy parents and local companies often donate materials and volunteer their time to support these schemes. Some schools work with food repurposing organisations to access surplus food, promoting sustainability and reducing waste. Experiencing agriculture firsthand


through trips to farms, visiting factories and enjoying food-based walking tours can greatly enrich a child’s education. Some schools have set up farmers’ markets on their grounds as a way to expose children to exciting ingredients while also raising funds. If money is tight, invite a guest speaker to hold an assembly in which pupils can ask questions or find out if your school is eligible to apply for a grant to support an after-school club. Food is more than just sustenance.


It can grow healthy minds and bodies, connect us to our cultural roots and shape how we interact with others. It’s what we’re made of – its rainbow colours inspiring the songs we sing and the games we play.


FOOD AND NUTRITION SUCCESS


‘Pupils in every year use our kitchen for lessons across the curriculum’


Hayley Halliwell, teacher, Chetwynde School, Barrow-in-Furness (564 pupils)


When I arrived at Chetwynde, an all-through school, as a design and technology teacher, the pupils only had a tiny room with one oven in it to practise cooking, and most of the food tech classes were theory lessons. I noticed there was a room that housed 3D printers but already had running water, so I asked the school if the printers could be moved and we could turn it into a food tech room. They really liked the idea, and the PTA kindly agreed to donate £3,000 towards the project. We searched for cheap, non-brand appliances and used school maintenance staff, who are trained electricians and plumbers, for the fit-out, which saved a lot of money. They installed four sets of ovens and electric hobs, a dishwasher and a fridge freezer, and put in a big worktable in the middle of the room for food prep. Around the same time, I saw a post on social media about Jamie Oliver’s Ministry of Food initiative. I thought that since we were getting a new kitchen, it was the perfect moment to apply. The initiative is a ten-week teaching package for Years 7 to 9, aimed at encouraging pupils to make their own food from scratch, informing them about nutrition and giving them the basic cooking skills that will set them up for life. It comes with all the lesson plans, worksheets,


recipes, videos and activities you need, and at the end all the children get certificates. One of the first activities we did as


part of it was to make one-cup pancakes. They’re really quick and easy to do, but they offered the opportunity to talk about things like what kind of flour to use to get the most fibre and which toppings would be the healthiest. Once the kids had learned how to make the pancakes, our local MP came in and joined them all for a cook-off! Pupils have also made recipes such as tomato soup with celery and carrot, which went down a treat with them, and easy spaghetti with arrabbiata sauce, made entirely from scratch. They’re all good, healthy recipes that aren’t too intimidating, and it’s taught them the importance of making meals fresh, rather than opting for convenience foods or takeaways. Now that we have the new facilities, we’re able to offer Food & Nutrition as a GCSE option, as well as a vocational award in Hospitality & Catering. The whole school has been using the new facilities, from Year 1 right up to Year 11, and one of the best things about it is that it’s being used in a cross-curricular way. An English class came in to make flatbreads the other day, having read about them in a book, and a French class used the kitchen to cook up some traditional French dishes, which I think is wonderful.


School Fundraising AUTUMN 2025 17


PHOTO: SOUTH CUMBRIA MULTI-ACADEMY TRUST


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