A community fridge has been launched at a Sheffield primary school in an effort to tackle food waste. Thanks to the Global Foodbanking Network for sharing this news. Click here to find out more
Find out what a new school canteen, supported by the International Cocoa Initiative, meant to the community of Kouamekro, Côte d’Ivoire. In cocoa-growing communities, canteens can help make sure children spend more time in school and less time at risk of child labour. Click here to find out more
Despite severe flooding that closed their kitchen, Riverside Junior School continued to provide hot, healthy meals to more than 300 pupils! Click here to read the story
In Scotland, Stirling Council was the first local authority to upgrade and achieve the Soil Association Scotland Silver award. As part of the changes made to their menu, organic milk is now served in all Stirling Council primary schools. Click here to read more
ProVeg International have been working with school catering teams in Europe to help make school meals healthier and more sustainable. Click here to find out more
In Yemen, World Food Programme has recently started giving sandwiches in four schools in Aden. In addition to a cheese or cheese sandwich, the children also get a cucumber and a banana. This packed meal represents half of a child’s daily calorie needs.
Tayside Contracts has produced some exciting menus for International School Meals Day. Be inspired!
The North Ayrshire team has won a Soil Association Scotland for efforts in increasing the use of organic produce. They make sure that at leat 15% of ingredient spend goes on organic produce. Buying organic food supports nature-friendly farming that’s better for wildlife and supports soil health.
At Food for Life, a Soil Association programme, they work with schools and nurseries to make it normal, easy and enjoyable for children to eat well. Find out more about their schools programme here: https://foodforlife.org.uk/schools
Alongside the mains at Lampton School, there are vegetable sides, thanks to Chefs in Schools. Today it’s a rainbow carrot, kale, tahini and herb salad. Eileen cooks the carrots first, then mixes the sauce through and adds in the kale.