How ISS is taking part in British Food Fortnight
Linda Cregan
ISS Food Services has a special offer for British Food Fortnight on all their school menus.
There will be taster dishes (or option to change menu and serve) of the recipe we cooked at LACA and we also have information posters in our schools. In addition there will be a live Chef/Nutritionist session being held in one of our schools which will be live streamed to all other schools wishing to take part.
At the same time we are also launching our new Health & Wellbeing programme – ‘Roots to the Future’.
As part of this we have decided to hold a food education day in one of our Redbridge Schools on Thursday 22nd and have purposefully ensured that we coincide the launch of the programme with British Food Fortnight so that we can include relevant messages etc in all our sessions. The day will be attended by approximately 72 children in total (36 in the morning and 36 in the afternoon). We will be setting up several ‘workstations’ and children in groups of 6 will move around each of the workstations.
These include:
- NCB (our meat, fruit & veg supplier) demonstrating some great British veg and talking about the history of it (think beetroot, red carrots etc) – children will be able to look, feel, touch, taste etc (unfortunately we can’t add meat to this due to being able to manage food safety).
- Chris Collins (ex Blue Peter gardener) will run a session showing children how to grow their own veg – children will take away the pots they plant so they can watch them grow afterwards
- Chefs will run a bread making session but will top with British produce so they can talk all about it. We will also give away recipe cards.
- Nutritionists will run a selection of sessions but these will mostly be focussed around nutrition (reducing sugar, eat well plate etc).
We are inviting the Chair of Governors and someone from the local authority to attend.
Love British Food bunting and stickers will be used on site and we will have Love British Food messages on pull up banners.
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