FEATURE FOCUS: CATERING & NUTRITION
that whilst beef only represents 5% by weight of all the ingredients that we use at apetito, it accounts for a staggering 37% of our ingredient carbon footprint.
A stark difference when compared with chicken, which equally represents 5% by weight, yet only 7% of the footprint. Learning this only further highlights the significant impact that can be made by lowering red meat consumption in favour of lower emission alternatives. Making small, but smart, changes to menu cycles, whilst not demonising any one ingredient or red meat can have a real impact. Try to ensure that lunchtime menus include lots of white meats, fish, and plant-based options. You’ll still be able to offer ample meal choice and variety for pupils but with the added benefit of reducing your school kitchen’s carbon footprint. At apetito we are committed to reducing our environmental impact and it is important to us that we support the schools that we partner with on their journey to do the same. This is why we offer all the schools we work with the option to use our reduced carbon menus, which have all been designed to deliver significant carbon savings. The menu prioritises ingredients that have a lower carbon footprint, whilst still delivering an appealing, varied, and nutritious meals that pupils love.
Making just a few small changes to your school’s lunch menus really can deliver a significant difference at a time when climate change is of increasing concern to us all.
Tackling kitchen waste
When looking to reduce your schools’ environmental impacts, one key area to focus on is limiting the amount of food and packaging waste that ends up in the bin.
Around one third of food produced globally is either lost or wasted, equating to around 1.3 billion tonnes of food waste per year. The Intergovernmental Panel on Climate Change estimates that this contributes to between 8-10% of greenhouse gas emissions – demonstrating the sheer size of the challenge.
To understand the impact that food waste has on the environment, we must look at the entire lifecycle of food, right from the farm it is grown on, all the way through to the fork or bin that ends its journey. Waste can occur at any stage of this lifecycle, whether growing, processing, packing, transporting, or post-sale. And at whichever point the food is wasted, any resources that have already gone into it are also wasted - such as the greenhouse gases emitted, the water and energy used, and the unnecessary land use - all resulting in environmental and financial impacts.
Reducing food waste is critical not just to help reduce environmental impact but can help schools to save money – at a time when budgets are being squeezed and every penny really counts.
There are many different approaches that could be taken to prevent food waste occurring, including developing a strategy to identify where you are currently seeing the most food waste in your school.
By measuring and monitoring this you can begin to understand trends and patterns which can help you make informed changes to your operations. Alongside measuring your own waste, it is also important to ensure that all
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staff understand the date labels found on food products.
‘Best Before’ relates to the quality of the food product and is sometimes presented as BBE. Food after its best before date will be safe to eat but may not be at its best, and you may choose to use sensory cues (such as the sniff test) to decide if the food is ok to eat. However, the best before date is only accurate if the food has been stored according to the packaging instructions. ‘Use By’ relates to food safety and is sometimes presented as UB. Food should not be used, sold, donated, or consumed past its use by date. Understanding these labels and ensuring you are following the correct guidance can help to ensure that food is not wasted unnecessarily, saving on both costs and environmental impact. When looking to prevent food waste in schools, it is also important to address excess unserved food and plate waste. In this instance, portion control is incredibly important and can be supported through utilising a pre-prepared meals system that manages individual needs and unforeseen circumstances and gives set guidance on ideal portion sizing. In addition, improving plate presentation can also significantly reduce plate waste. Through serving great food that looks just as good as it tastes, residents are more likely to enjoy their plate.
Utilising your freezer to extend the lifespan of some products can also help in preventing food waste, giving you more time to use it whilst also locking in all the nutrients.
Small changes, big difference The journey to Net Zero can feel daunting but it doesn’t have to be. Below are a few ideas for schools to get started on their sustainability journey.
• For schools looking to reduce the amount of plastic packaging waste, why not choose a day to challenge the whole school – teachers and kitchen staff included – to enjoy a waste- free lunch day and see what difference it
makes to your schools’ waste volume. It’s a perfect learning opportunity to teach pupils and staff alike about the impact just making small changes can make.
• Expand your range of meat-free menu options. This can be as simple as serving a vegetarian or vegan option every other day. Or you could go a step further and offer themed menus around cuisines that use more low carbon ingredients. Not only will this help broaden your pupils’ culinary horizons but help the planet in the process.
• Pupils often like to grab their food and take it outside, especially during the hotter months, so if you are serving food in disposable packaging, try and make sure that it is recyclable or compostable. Also ensure that there are recycling bins across the school to limit the amount of waste going into landfills.
• It’s easy to tell pupils that eating a lower carbon menu is better for the planet but it’s better to educate them as to why this is. When teaching pupils about the nutrition of food, why not also expand and talk to them about the sustainability of it. The World Wildlife Foundation has some excellent curriculum resources for pupils to teach them about what can be done to consume food in a more sustainable way.
Appetite for sustainable change By focusing on sustainable sourcing, effective waste management and reducing the carbon of menus, schools can make significant strides towards achieving net zero. Incorporating these changes in your school’s catering can not only reduce carbon emissions but also educate and inspire students to embrace sustainability and foster a greener future for the next generation.
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