Return to traditional school meals increases take-up
Case Study: Ashington Community HighRegion: Northumberland
Organisation: Secondary School
Description:
Schools are slashing their meals bills almost in half by ditching expensive convenience foods and buying fresh local produce. The traditional meals have doubled the number of children eating school dinners. Ashington Community High School in Northumberland is one of the flagship schools which now serve healthy food supplying wartime levels of vitamins and minerals to pupils.
'When I came to the school four years ago just one in five pupils ate school meals,' said head of catering Bridget Harrington, School Cook of the Year 2000 'Now three in five do so, with as many as 80 per cent on some days. We buy locally and have made sure that the meals are totally fresh and healthy. I buy from local farmers I can trust.' This is borne out by the increased take up of school meals, with children opting for healthier meals, 'We have a salad bar, a sandwich area as well as a burger counter selling top quality beef and jacket potatoes. Twice a week we do a healthy roast dinner which the children love.'
Benefits
- Fresh food halves the cost of a school meal. We spend anything from 45p to 85p per meal on ingredients. Some inner city authorities, using the same criteria, could feed children for 40p a head. Instant, frozen food is not cheap as well as being unhealthy. Healthy menu (60p a child): Cabbage, new potatoes, carrots, baked ham and mustard sauce; fresh fruit and custard. Expensive menu (£1.50 a child): Chicken nuggets, frozen chips, onion rings, beans; chocolate ice cream with chocolate sauce
- Pupils are not allowed to leave the school at lunchtime, and parents pay for meal vouchers by cheque each week, so they can be sure their children are not buying sweets instead.
- Benefits the local economy by buying from local producers and farmers, reduces 'food miles'.
- Healthier food on the children's plates due to local sourcing, this ensures more seasonal produce is used containing higher levels of nutrients as the food is fresh.
- Ofsted inspectors added in the schools 2003 report 'The impact on students' welfare is huge. There is surely a connection between this very healthy eating and the very calm civilised demeanour of the students.'
Lessons learned during implementation
- Ashington High School made a joint investment with Northumberland Operational Services to provide a state of the art Food Hall and Cyber Cafe.
- The cashless card system, which improves the speed of the service, has given catering staff more time to concentrate on improving other areas of the dining experience.
Future developments
Last year, Jamie Oliver told BBC Good Food Magazine: "School dinners are cheap. They're outsourced to businesses who have to make a profit out of selling them. So they end up being made of rubbish - cheaper than chips".
He added: "Someone with a bit of clout really needs to do something about food teaching in schools. There are some great teachers out there, but the material they're teaching is awful."
Bridget Harrington, who is Unit Manager at the school, said: "Jamie Oliver is a fantastic chef, but his remarks cannot be attributed to our school menu."
Northumberland County Council Operational Services Area Manager Margaret Barnfather is writing to Jamie Oliver's website to challenge the TV chef to visit the school and eat some humble pie.
Further information
Headteacher
Mr K Tonge B Ed Med
Ashington Community High School
Green Lane
Ashington
Northumberland
NE63 8DH
Tel 01670 812166
Fax: 01670 855377
email
admin@ashingtonhigh.northumberland.sch.uk
Web Address
www.ashingtonhigh.northumberland.sch.uk
Page published: 4 August 2004