1. Responsibilities
The Board of Governors recognizes the important connection between
a healthy diet and a student's ability to learn effectively and
achieve high standards in school. The Board also recognizes the
role a school can play, as part of the larger community, to promote
family health, and sustainable food and farming practices.
The Board of Governors recognizes that sharing food is a fundamental
experience for all people; a primary way to nurture and celebrate
our cultural diversity; and an excellent bridge for building friendships,
and inter-generational bonds.
2. Mission
The educational mission is to improve the health of the entire
community by teaching students and families ways to establish and
maintain life-long healthy and environmentally sustainable eating
habits. The mission shall be accomplished through food education
and skills (such as cooking and growing food), the food served in
schools, and core academic content in the classroom.
3. Aims
3.1 To improve the health of pupils, staff and their families
by helping to influence their eating habits through increasing
their knowledge and awareness of food issues, including what constitutes
a healthy and environmentally sustainable diet, and hygienic food
preparation and storage methods.
3.2 To increase pupils' knowledge of food production,
manufacturing, distribution and marketing practices, and their
impact on both health and the environment.
3.3 To ensure pupils are well nourished at school, and
that every pupil has access to safe, tasty, and nutritious food,
and a safe, easily available water supply during the school day.
3.4 To ensure that food provision in the school reflects
the ethical and medical requirements of staff and pupils e.g.
religious, ethnic, vegetarian, medical, and allergenic needs.
3.5 To make the provision and consumption of food an enjoyable
and safe experience.
3.6 To introduce and promote practices within the school
to reinforce these aims, and to remove or discourage practices
that negate them.
4. Objectives
4.1 To work towards ensuring that this policy is both
accepted and embraced by
- Governors
- School management
- Teachers and support staff
- Pupils
- Parents
- Food providers
- The school's wider community
4.2 To integrate these aims into all aspects of school
life, in particular
- Food provision within the school
- The curriculum
- Pastoral and social activities
5. Methods
5.1 Establish an effective structure to oversee the development,
implementation, and monitoring of this policy, and to encourage
a participatory approach to meeting the objectives. Refer to appendix
A for ideas.
5.2 Develop an understanding and ethos within the school
of safe, tasty, nutritious, environmentally sustainable food,
through both education and example. Refer to appendix B for ideas.
5.3 Create an environment, both physical and social, conducive
to the enjoyment of safe, tasty, nutritious, environmentally sustainable
food. Refer to appendix C and E for ideas.
5.4 Help to promote and raise awareness of environmentally
sustainable food production methods and socially responsible food
marketing practices. Refer to appendix D for ideas.
Signed ……………………….……………………......
Chair of Governors
Date ……………………..….
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