Across the industry, caterers are facing significant challenges with rising food costs, but nurseries are hit with a triple threat; rising prices, budget cuts and the need to encourage young children to eat nutritious food. Thankfully, the determination and passion of chefs in the sector is helping to overcome the increasing number of obstacles. We met with a few such individuals who shared their strategies for ensuring their nurseries beat the budget blues.
Planning Recipes and Managing Costs
Sean Cowden, Health and Food Programme Manager at London Early Years Foundation (LEYF), which has 40 nurseries in London, says, “When you plan a recipe, enter the items into a supermarket online basket and see how much it will roughly cost. Then, if a little expensive, you can adjust. Add plant-based protein meals throughout your menu. A chickpea and vegetable curry is a relatively cheap, but a highly nutritious option.”
Nurturing relationships with suppliers is key. Peter Ttofis, catering manager from Tops Day Nurseries in Southbourne, Dorset, suggests keeping in regular contact to see what’s available. “The excitement in a supplier’s voice when they tell you they’ve unpacked a bumper crop of candy beetroot is infectious and you can design the day’s specials or menus around it. Plan ahead to champion whatever is freshest and best priced. It keeps ingredients lean, children curious and budgets on track. So-called second-class cuts are first-class when treated properly. Beef shin, pork shoulder or chicken thighs might need longer, slower cooking but the flavour payoff is enormous. Don’t shy away from meat free days either.”
Choosing Cost-Effective Ingredients
It is important to check prices and pack sizes to ensure the most cost-effective product is chosen. Gina Gorvett, nutritionist from Early Years Alliance (EY Alliance) says, “Canned and frozen vegetables can be as nutritious as fresh food and are often a cheap and simple way to add extra fruit and vegetables to dishes. There is the added benefit of reducing waste as you can decant what you need each time and store what is left in the fridge or freezer. Use own brands or value ranges, compare the ingredients and nutritional information and if there is little difference, then a saving could be made. Don’t rely on ready made products. For example, if you make a sauce from scratch, you can add extra vegetables, lentils, beans or pulses and eliminate any added sugar and salt that a ready-made product may include.”
Bulk buying and batch freezing is another option, provided there is space in the freezer. “A simple passata is one of my favourites to batch cook and freeze,” says Sean Cowden. “It’s reasonably cheap to make and can be portioned into freezer bags, which stack neatly in your freezer. This can be used for ingredients such as sauces, homemade pizzas and soups.”
Resource Centre
A new document recently released from the Department of Education titled ‘Early Years Foundation Stage Nutrition Guidance’, offers invaluable tips and menu ideas, as well as guidance for portion sizes.
In addition, the Early Years Alliance (EY Alliance) offers a menu review and menu accreditation award scheme, more details can be found at www.eyalliance.org.uk
