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Similar to Helen Browning (Soil Association) - From small acorns…how 5 schools and an amazing cook inspired a food revolution in our schools
Helen Browning (Soil Association) - From small acorns…how 5 schools and an amazing cook inspired a food revolution in our schools
- 1. Helen Browning Chief Executive Fromsmall acorns…how 5 schools and an amazing cook inspired a food revolution in our schools
- 14. Food for LifeSchools: what does ‘good’ look like?
- 15. Bronze: Dringhouses Primary, York •School lunch is central to the school day • Bronze quality meal service delivered by ISS • Farm visits • Cooking classroom • School allotment and greenhouse • FFL = route to parental engagement
- 16. Silver: Eastfield Primary Supportedby FFL commission, funded by Leicestershire County Council (Public Health) • Area of high social need • Created a working farm to improve attendance and attainment • Prioritises outdoor education • Silver catering service (County Council) • Saw FFL as a route to embedding and connecting this work • Achieved Bronze and Silver within a year
- 17. Eastfield Primary –A Whole School Approach Local producers and small businesses – as well as pupils - sell from the school at a regular series of Food Fayres Teachers have participated in FFL training courses which has particularly benefitted teachers’ classroom cooking confidence Pupil voice is key – food is a standing priority agenda item on the school council agenda. Produce from the school garden – including eggs – are available to the school community.
- 18. Gold: Haworth Primary,W.Yorks • FFL flagship school in 2008, Silver award in 2010, Gold award in 2012 • Went from bottom 5% of schools in 2006 to top 5% in 2012 – integration of FFL action framework was key to school improvement • FFL supported whole school improvement – health, attainment, attendance, enjoyment, engagement – purposeful learning
- 19. Gold: Community andPartnerships • At Gold level, we expect schools to be ambassadors for good food in their communities • Partnerships with local stakeholders are key – old people’s homes, local medical centres, children’s centres, food businesses & farms • Haworth has involved parents in curriculum and extra-curricular cooking (dads cooking club) • Parents have work evenings to build raised beds / make improvements, are fed and provided with veg and recipes • The school benefits greatly from reciprocal relationships • FFL evidence base demonstrates the impact this approach can have on community health
- 20. Gold: embedding apositive food culture • Work to embed a positive food culture must be sustainable over time – a resilient system • Haworth has ‘fixed’ this culture in place through: Distributed management of FFL – shared vision FFL performance management targets built into all staff development plans School Development Plan based around FFL-led creative curriculum Planning sessions each year begin with building in time for cooking, growing and farm visits
- 21. Headteachers leading theprocess • Process often kick-started by other staff member • Needs to be ultimately led by Headteacher • Heads value whole-school benefits – documented by FFL evidence base • School meal take-up, community engagement, purposeful and inclusive learning • Cross-curricular approach • Staff development • Sowing together of school community, from site-manager to local businesses
- 22. Pupils and parents •Parents – soft way to engage with school • Healthy school meals, positive school meal times, food education • Pupils – respect for their ideas (ideas actioned) • Practical, purposeful education that brings learning to life • Food ethics – ideas in practice • Community engagement – inter- generational work, business links • Enterprise
- 23. Catering staff –the benefits • FFL initiated by a school cook – inherent value • Training • Pupils more likely to make healthier choices, and waste less when educated about food in the classroom • Cohesive approach amongst catering staff • Catering staff involved in wider school development – SNAG
- 24. • 7,229 schools •291 Nurseries • Over 24% of Universities have applied or achieved the Catering Mark • 159 Residential care homes • 27,112 Catering Mark meals being served daily in UK hospitals. • 36 Visitor Attractions, Restaurants and Venues • 7,650 people eating Catering Mark meals across 30 workplaces daily • Total number of Catering Mark meals eaten per day: 1.15m • 59% of all meals are served to silver and gold standards • 49% of all CM licences are silver and gold The Catering Mark today
Editor's Notes
- #16 Headteacher Gill Williams recognises that food and lunchtime is a priority for the school. There is engagement throughout the school, with one specific TA empowered to lead the work – she has time built into her week to lead food work, which includes managing the cook school and volunteers to assist with this. The school has benefitted from a fantastic cook, Karen Snaith – eg of sitting in EYU for first few weeks of term to speak to parents and pupils about the menu for the day. The school enjoys very high school meal take up across KS1 and 2. The school serves a very mixed community, and sometimes the schools feels that it struggles to create a cohesive school community – their food work is a key plank of a strategy to better engage the whole community in their school life, and this is one of the main motivations for their FFLP work. The school seizes lots of opportunities to engage their school in local and national projects that further their food work – from a Potato Council growing competition, linked to the Great Yorkshire Show, to visits to a local windmill to source flour for their cooking work.
- #19 Haworth was widely recognised (by Ofsted and the local community) as a poorly performing school. On becoming head, Janet Parkinson decided to build on the school’s strengths – one of which was the gardening club. This was brilliantly attended and lauded by RHS amongst others. Janet’s moment of inspiration was to build on this success by bringing the gardening club into the classroom, linking it to the curriculum. Within a year of this work to prioritise gardening within the school, and educate pupils about food provenance and horticulture, school meal take up had risen by 10% across the board – the pupils were connecting with food in its broadest sense. Their gardening work was linked to the dining hall, and the pupils were given an active role in shaping menus and their dining environment.
- #22 So the difference that FFLP can make to a school is clear – as is the fact that it takes commitment and vision from the person leading the process. This person can, to begin with, be anyone within the school community who has an influence. I know fantastic FFLP schools where their engagement was initiated by a cook, or a catering manager, or a teaching assistant. The key is, that this person needs to be empowered to initiate the school’s relationship with FFLP and put the first pieces of the puzzle in place. Before long, though, for a school to truly engage on a process in which food is brought to the heart of the school community, the Head needs to be not just supportive, but leading the process. Obviously this is in part because the head holds the purse strings, but more vitally, it’s because they establish the culture of the school, what’s important, which messages go home to families and out to the wider community.
- #23 “If you eat, you’re in” – parents with negative experiences of school can struggle to get involved through the conventional routes. Food events provide soft routes to engagement, and are much loved by parents.
- #24 Why are catering staff important to FFLP, and which benefits do they value? Win-win – catering staff are not being asked to implement school food standards in a vacuum, but in a context where pupils are thinking about and learning about and caring about good food, and in a context where their views matter. Catering staff being creative, being part of the solution – eg Hob Moor primary SNAG group – noisy lunchtimes – pupils and catering staff came up with the idea of veggie fingers on the table.
- #25 Currents CM stats – show the reach of the CM Others that might be useful: (correct as of 27/3/15) Total number of CM meals eaten per day: 1,153,474 59% of all meals are served to silver and gold standards 49% of all CM licences are silver and gold These are the hospitals that have B/S/G award: Nottingham University Hospital Trust City Hospital and Queens Medical Centre North Bristol Healthcare Trust (NBT) Southmead and Frenchay Hospital (staff nursery recieves 70 CM meals from Early Years Catering) Hinchingbrooke Hospital Circle Health NHS trust run by Circle (Patient Menu) ISS Healthcare Rotherham District General Hospital (patient menu & on-site retail restaurant) The Rotherham NHS Foundation Trust ISS Healthcare Newham Hospital General Healthcare Group BMI The Park Hospital (Brakes) Trustee's of The London Clinic Patient Meals (200) and Staff Restaurant (100) St Andrews Patient meals breakfast, lunch and dinner Sheffield Teaching Hospitals NHS Foundation Trust Inpatient wards and dining room at Royal Hallamshire Hospital, Weston Park hospital, Northern General Hospital and IW only at Jessop Wing Hospital