Creating an environment conducive to the enjoyment of safe, tasty,
nutritious and environmentally sustainable food
- What is the on-site food provision? (list it). Does it need
- How do the services provided meet the religious, ethnic, vegetarian,
medical and allergenic needs of pupils and staff?
- Do we need a staff training programme for teachers and food
service staff on basic nutrition, nutrition education and the
benefits of organic and sustainable agriculture?
- Do we want to introduce a system of nutrient based menu planning
and analysis for school meals? If so, what software, training
and support do we need?
- Dining area - is it safe, pleasant, comfortable, attractive
- Are their sufficient dinning room supervisors? Are they trained
to provide advice on food choices / hygiene?
- Dining arrangements? Family or cafeteria?
- How can we ensure pupils have sufficient time to eat?
- How do we foster good manners and respect for fellow students?
- Are facilities for washing hands adequate?
- Are there sufficient litter bins and facilities for waste food?
Are they emptied regularly?
- Breakfast food
- Fruit (fresh, canned and dried)
- Yoghurt with fruit and/or cereal
- Bread or toast (white or wholemeal), muffins, crumpets,
butter or spread, marmalade, marmite
- Fruit juice, water and milk
- School tuck shop food
- Fresh fruit
- Vegetables, e.g. carrot sticks, cucumber, celery
- Crumpets, pitta bread, toast or bread (avoid sweet fillings,
such as jams)
- Bread sticks