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Stir it up magazine September 2014

CATEGORY ATEGORY FOCUS Students are used to eating out and we need to bring the ‘high street’ into school lunches SEPTEMBER 2014 13 How to get FULL MARKS fo r your school catering op e rat ion SCHOOL FOOD PLAN This month, two of the biggest changes proposed by the School Food Plan come into ef fect – the introduction of universal free school meals for all children from reception to Year 2, and the introduction of new food-based standards. ThThe aiaim m is to geget atat least 70%0% of f chc ildrdrenene eatining g scschohoolo meaealsls, wiw th schools taking a “whole school approach” to fooo d, and, fofor r the firsrst fi tit mem , frf eee schooo ls andn acaded mieses will hahaveve to comply with ththe new w standards. The Country RaR nge Group has prp oduced a comprehehensive brochure detaia ling everything g yoyou need to knk ow about the new legig slation, alongn with helpfuf l r ecipes, tips and advice. AsAsk k yoy ururu saleses repe reresentatative fofor a a copypy. The Department for Education is s also r unningn a support seservrvicice,e, incncluludiding a nata ionanal adviviv ce linine,e whihichch is s opo ene Monday to Fridi ay 8ama -5.3.30pm on 0800 680 0080. FOO D FO R LI FE Good The Food for Life Catering Mark is open to all caterers and suppliers who have an interest in showcasing best prac tice and serving fresh, local, seasonal and healthy food. Most of f the demand is currently y from the schc ool mem als sector ththouo ghgh therere is also growingng intntere est in hospipip tals,, universities and nursr eries.s ThThThe e FoFoododo for Lifife PaPartrtnenershih p p MaMarkr awawaw rdrds s acaca hih evevememenent t atat thr ee levels: BrB onze, Silver and Gold. For each award, there is a a set of criteriria centntred araround four arareas ofof developmentn : • Food d leadership • Food quality • Provevenance e • Food educu ation FOO D CULTURE AND COMMUNIT Y INVOLVEMENT Many schools claim the scheme has helped increase school meals take-up and over 4,50 0 schools are now using the scheme. For more infor mation visit ww w.foodforlife.org.uk McMcCaC inin Foods wasa rececentltly y apprprp ovo eded as a memem mberer of the Food foro Life (FFL) Catering Mark Supplier Scheme. KaK trina a Ellilis, M CcCain FoF ods prododuct t manageger, said:d S““Schchool fof od is s expeririencing a revolution and FFL has become the g standard for school caterer rs to aspire to. Theh FFL Caterini g Mark is s a great way y of communinicatingng to pupupip ls and parents that schchool fofood is good, wholesome and tastes great so there isis a strono g demand f for proroducts that meet ththe standards.” MEET CHILDREN HALFWAY Persuading youngsters to eat healthy food is often a challenge – par ticularly when it comes to wholemeal bread. A A solul tion to o thisi is s new Half & Half brbread, which consiststs of both white and whoh lemeal fl o uru without compromising on taste. DeD creased d bibitterness and increr as ded sweetness improvev likikini g ofof bread among g g consumers, espece ially among children and young people. Claire Mellor, Kara’a s national account manager for educac tion, said: “We e apapprproaoachched thehe newew prorodudud ctct devevelelopopmementn prorocecessssss foror theheh Half & Half brb ead lol oking at cono sumers’ habits, ana d particularly those e of yououng peoeoplp e, young he lth nsci s indi id l young f familieies,heaealth consciouous indidiviv dud alals as well as oldl er families. As our research reveals, there e is a huge dedemamandnd foror simimililarara proroduductcts inin retetaiail;l;l thuhus s s wewe deveve elelopopedede newew Half & Half bread, targeting pririmarily the demanding sector of education, since e there was a gap ini the mara ket for brbread produced usis ng a mix of f white and wholemeal fl ouo rs. “Education is a sectc or that neede s extra care and attention from the E fofof ododseses rvrvicice e susupppplililierers.s. We e dedevevevelolopeped d a prprododucuct t ththatat meeeee tsts allllll thehe necessary crc iteria for educationo , is a breakthrough in theh industry, is tastyt and will alalsos appeal to studentn s at all ages.” Similarly, Pana ’Ar tisan’s “White”e Pizza Bases have e been developed especially for schools with added d fi bre – they cono tain as much fi brer as a wholemem al basa e, yet have e the appearance of a white base, and ara e therefore more appealing to children. There is also a range e of ‘BrBrowo n’ bases with 25% wholo emeaeal. Richard Jansn en, managing direce tor, Pan’Artisan, sas ys: “W“ e worked with a a nun mbm erer of f lolocal auauthorititieies s dedevevelolopip ngng thihis rarangnge anand d the fefeede backck we received d was that they loved our pizza bases because it makes incorpr orating essential vita mins and minererals into pupilils’ diets easy.y But whilst caterers wanted the high fi bre content,t, the children prefererred a whiti e base. So we created d a “W“White” Pizza Base that has fi brb e content of a wholemeal base, and it’s beb en a huge hit with everyone.” Excellent! If you eat one, what percentage will y ou have left? MEET CHILDREN HALFWAYAY “School food is experiencing a revolution and Food for Life has become the standard for school caterers to aspire to...” 100% yummy! e EGORY


Stir it up magazine September 2014
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