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Whole School Food Policy


A Healthy School

Whole School Food Policy

Whole School Food Policy (DRAFT)
The King Edward VI School - Whole School Food Policy (04/06/2008)

C E Middleton (Health & Well-Being Co-Ordinator)
S Taylor (Head Teacher)

Date of Policy: June 2008

Approval by Gov Body: TLP Cttee 9 June 2008

Review Date: 2009


This policy document was produced in consultation with all stakeholders who interact with The King Edward VI School. It is a shared document that expresses a common vision of the ethos, status and role of all aspects of food within this learning environment.

The policy document will be available in school and will be made public through the school web site.

Rationale

Our Whole School Food Policy will encourage all aspects of food to be considered holistically, to ensure all elements of it are promoted clearly, coherently and consistently.

The content of the policy will reflect the entitlements of every individual to healthy and nutritious food as set out by the National Curriculum and the government nutritional standards.

The policy is an evolving document that has been shaped by the advice and guidance from the Department of Health “Food and Health Action Plan”, Healthy Schools Northumberland, teachernet – “Healthy Living”, School Food Trust and Food in Schools.

The Every Child Matters agenda “Change for Children” emphasised that being healthy is essential if children and young people are to get the best out of life and fulfil their potential. It recognised that to achieve this, health provision for children and young people needed to improve. The King Edward VI whole school food policy document recognises that by improving the provision of healthy food within the school environment, the above aim can be achieved.


Aims

  • To provide access to and promote healthy nutritious food and drink to all members of the school community, including students, staff and visitors.
  • To deliver clear and consistent messages about food, nutrition and healthy eating to the whole school community to promote the health and well-being of students, staff and visitors.
  • To provide opportunities to learn about diet, nutrition, food safety and hygiene, food preparation and cooking, as well as where food comes from through the formal curriculum and extra curricular activities.
  • To actively promote healthy food and drink as part of an enjoyable and balanced diet through the appropriate provision and consumption of food at school and restrict the availability and promotion of less nutritious options
  • To engage the entire school community in food policy development.



Objectives

  • Would have a named member of the senior leadership group to oversee all aspects of food in schools including the review of the Whole School Food Policy annually.
  • Would communicate this policy to the different stakeholders in ways that make it accessible to all.
  • Would review the formal school curriculum and extra-curricular activities to ensure that the teaching and learning about food meets current government requirements and guidelines, is consistent and up to date and demonstrates progression and continuity between the key stages and subjects contributing to it’s delivery.
  • Would ensure that there is planned continual professional development for all staff to ensure that the whole school food policy is implemented consistently and the impact this would have on the implementation of other school policies e.g. rewards.
  • Would ensure that there is a named member of teaching staff certificated with the Level 2 Food Safety Certificate in Catering to comply with and demonstrate “due diligence.”
  • Would promote the preparation and cooking of food through the formal curriculum and extra-curricular activities.
  • Would work in partnership with the school caterer to review the provision of school meals once each term and develop ways to promote healthy choices by students, staff and visitors.
  • Would work in partnership with the school caterer to ensure that all food and drink sold or served on the premises between the hours of 8am – 6pm meets the “New National Standards” and supports Healthy Schools, including breakfast clubs, lunches, after-school meals, tuck shops, vending, mid-morning break and after-school clubs.
  • Would work in partnership with parents, students, staff & visitors to encourage that all food brought onto the school premises between the hours of 8am – 6pm, meets the “New National Standards” and supports Healthy Schools, including breakfast clubs, lunches, after-school meals, tuck shops, vending, mid-morning break and after-school clubs.
  • Would ensure that there is easy access at all times of the day to free, fresh drinking water.
  • Would actively restrict the availability of snacks other than those permitted within the new nutritional standards.
  • Would encourage students, staff and visitors to take a school lunch.
  • Would improve the dining experience by promoting a pleasant dining environment and systems.
  • Would raise awareness of healthy eating through teaching by a designated team of staff.
  • Would promote healthy lifestyles through food by developing extra curricular activities, links with external agencies and through the participation in regional and national events.



Implementation

The above objectives would be met by:
  • School caterer and named member of CLG would complete audit of school meals each term by using the School Food Trust “School Food Checklist”. Analysis of the report would be used to amend recipes & menus to meet the new nutritional standards.
  • Work in partnership with the school caterer and learning opportunities through the formal curriculum to promote dishes developed by the students to improve the consumption of fruit and vegetables, through the inclusion of “Special Events” days on the school menus & tasting sessions.
  • Working in partnership with the school caterer to seek feedback from students, staff and visitors about the school meals and the school dining environment by producing questionnaires and designated areas within school and the dining environment for the collection of completed forms.
  • Setting up a student group who would review the Whole School Food Policy and develop appropriate ways to communicate the aims & objectives to their peers and the consequences for breaking school rules regarding food.
  • Setting up a staff group who could oversee and analyse the subject and extra-curricular audits and identify strengths & weaknesses within the coverage of food across the curriculum and the consistent use of food as a reward. To also consider appropriate ways of communicating & promoting this policy amongst all staff. e.g. cedit card size leaflet.
  • Produce a letter aimed at parents and communicated through the “Newsletter” and school website, to promote this policy and actively seek their support of it.
  • Use open nights and parents evenings to gather the views of parents about the quality of school meals and the dining environment, and to review this policy, through the setting up of a promotional stand.
  • Designated time allocated on school calendar for CPD to launch / review this policy with all staff to ensure the aims and objectives are clear and implemented consistently.
  • CPD: Sending all food teachers on the 1 day Level 2 Certificate in Food Safety in Catering as part of a rolling programme.
  • Continue school registration as a training environment for the Level 2 Certificate in Food Safety in Catering by ensuring the above is met for the two registered trainers on the school staff.
  • Develop in house training programme in the above certificate for staff who run practical food sessions as part of the formal curriculum and extra-curricular activities.
  • Possibility of holding an additional parents meting to inform parents about the whole school food policy and the impact it will have on the provision of food within the school environment including the restrictions on foods brought onto site by students. Use the opportunity to raise awareness educationally with parents about why some foods are being encouraged and others restricted as part of Healthy Schools and the overall benefits to learning and health & well-being.
  • Continue to promote extra-curricular activities such as the gardening club and KEVI Naked Chefs. Develop opportunities for such groups of students to compete in regional and national competitions.
  • Support food related events that could be developed within the school food curriculum such as National Food Week, National School Fruit Scheme and Sainsbury’s Taste of Success.



Measuring & Evaluation of Outcomes

The above objectives would be monitored and evaluated by:
  • Student and staff group to present findings & outcomes to CLG & governors.
  • School caterer would report on numbers of students, staff & visitors using school meal service and the impact of “Special Events” on meals sold, wastage and pricing.
  • Communicate outcomes of food related events through the school newsletter, website, displays, press releases to the local press, awards evenings used to present certificates from food events or national projects.
  • All staff involved in delivering aspects of food across the curriculum to participate in training day linked to CPD of whole school policy.
  • Create a curriculum map to communicate where & how food is included across the curriculum.



Expected Outcomes

  • Improved levels of concentration, attention and behaviour
  • Improved attendance especially in the afternoons
  • Improved academic performance
  • Increased consumption of water
  • Reduced levels of litter within the school environment
  • All social activities, enterprise events, after-school events engaged students, staff & visitors in preparing & selecting healthy choices
  • Consistency between the formal curriculum and what is available to eat on the school premises
  • Whole school policies for behaviour & rewards consistently promote healthy eating and healthy schools.



References


 
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