CASE STUDY: Catering experts cite choice and stealth as success factors for healthy eating in schools
More than two thirds of the 1,100 students and staff at Southfield School for Girls in Kettering, Northants now opt for school dinners thanks to catering expert Cucina’s involvement. Diet is so important at schools, especially at a Specialist Sports College such as Southfield, and now thanks to Cucina, students and staff are getting the right balance of healthy food made with fresh ingredients. The new menus exceeded both the Government guidelines introduced earlier this year, and the nutrient based guidelines due to come into effect in 2009. Teachers have noted an improvement in both energy levels and behaviour amongst students, as well as a reduction in litter and left-over food.
Cucina took over the catering contract on July 3, 2006, prior to which less than 10 per cent of students and staff paid for school meals. Most opted to bring in their own packed lunch which often included crisps and chocolate. Cucina was brought in to replace menus designed by Jamie Oliver, which had failed to inspire the pupils over the previous 18 months.
The new school meals standards highlight the importance of nutrition to a child’s diet as well as to their well-being and ability to learn. The new menu that Cucina introduced at Southfield changes every week and features a speciality dish each day, such as Italian Risotto or Moussaka with Crispy Aubergine Topping. There is also Mexican and Indian food, as well as traditional British meals, such as Roast Beef and Yorkshire Pudding. Staff are well looked after too – able to purchase a 14 inch pizza made with fresh ingredients on site for £5 which they can take home. Soon there will be rotisserie chicken and fresh pasta to take home too, based on the success of pizza sales.
Sue Dunford, head teacher for Southfield School for Girls Specialist Sports College, said: “The kitchen was losing £45,000 a year under the Jamie Oliver regime. Takings were just £100 a day and there were regularly two full bins of waste. The turnaround under Cucina has been remarkable, with takings now topping £800 a day. As a sports college, we aim to emphasise a healthy lifestyle, giving girls the message that being active and eating well means they will do better in the long run.”
Lynda Lorentzen, bursar for Southfield School for Girls Specialist Sports College, said: “The first impact is the uptake of food, which has quadrupled since Cucina became involved. More than 500 girls enjoy a cooked meal at lunch time. Sixth formers who have never had school food are now converts. The girls’ behaviour is improving because they are eating better quality food at break time and at lunch and a more balanced diet. This increase in usage has also allowed us to practically eliminate our hefty catering costs so we are delighted on all fronts. The variety of food on offer is great and has introduced our girls to new dishes from around the world. The standard of food at Southfield now wouldn’t be out of place in a restaurant and all the fresh fruit and vegetables on offer ensure that the girls get the nutrients they need. What’s more, no-one has missed the chocolate, crisps and fizzy drinks!”
Cucina has also introduced a shop which provides nutritious and fun snacks at break times such as banana smoothie muffins and there is also a breakfast menu featuring freshly baked breakfast pinwheels, fresh fruit smoothies and home-made black cherry and fresh yoghurt granolas.
Steve Quinn, managing director of Cucina, added: “Choice is vital. If you give pupils tempting imaginative choices you can get them interested in good food. We can’t seduce everyone into eating their quota of fruit and vegetables willingly so we have devised stealthy eating. We slip vegetables and fruit into recipes where they’d be least expected. Kebabs made of minced lamb also include minced onion, carrot, courgette and peppers.”
Cassie Watts is the students’ healthy living rep. Year 13 pupil Cassie was one of the students who took part in selecting Cucina.
Cassie said:
“Pupils and staff love the new food from Cucina. Before, no one in the sixth form ate in the school canteen, now more than two thirds do. Some of my friends who don’t like vegetables are eating them now, because the Cucina chefs hide them. Pupils have had the opportunity to try unusual produce such as pomegranates and dragon fruit, thanks to Cucina. During the school’s European languages week we could also try dishes from France, Spain, Italy and Hungary.”
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Notes to Editors
The newly introduced food based standards, which need to be implemented by September 2009, are;- - 2 portions of fruit and vegetables should be available each day - Red meat shall be available twice per week in primary schools and three times per week in secondary schools - Fish shall be available once a week in primary schools and twice per week in secondary schools. Oily fish should be available at least once every 3 weeks - Manufactured meat products may be served occasionally - A starchy food should be available each day - Fat or oil should not be used in cooking starchy foods on more than 3 times per week and on those occasions an alternative not cooked with fat or oil should be offered - Meals should not contain more than 2 deep fried items in a week. - Bread should be freely available - Milk and dairy foods should be available daily - Water should be freely available - No confectionery and savoury snack should be available
For more information visit: www.schoolfoodtrust.org.uk
Background to Cucina
Cucina is setting a new benchmark for food service. The Cucina team has many years experience within the hospitality industry at all levels.
The choice of catering partner currently available does not offer a truly bespoke or individual offer to meet the aspirations of discerning establishments; Cucina plans to change this. Cucina is pronounced ‘Cuchina’, the Italian word for Kitchen or a place where food is prepared and is different from other outsourced catering organisations. Cucina sets new, higher standards and provides an educational food service, not simply an education food service. Students and guests gain essential life skills embracing healthy eating and learn that food is fun! Cucina’s expertise provides an improved service at a greater value. Far from costing more to switch to an improved service with Cucina, the costs could be lower. Cucina manages the whole process, removing any day to day concerns. Cucina enhances both the learning experience and the learning establishment.
The Cucina team has a passion for the relentless pursuit of excellence. They believe in: - Fresh ingredients and innovative menus - The extensive use of local suppliers - Educating students during their dining experience - Continuously striving for excellence in all aspects of service - Passing on all supplier discounts to clients
By locating key elements of food production in the service area, the freshness of ingredients will be emphasised, whilst providing visitors with an experiential learning opportunity. Cucina has been created by Steve Quinn, a food and support services professional with 23 years experience within the industry, working with international hotel groups such as Rank, Thistle, Hilton and Concorde in France, as well as contract catering firms Sodexho (formerly Gardner Merchant) and the Compass Group.
His journey has taken him from the kitchens of France, as a sous chef with associates of Michel Roux, to experience in bars, restaurants, directors’ dining, housekeeping, porterage, reception, reservations, leisure clubs and conference & banqueting. These experiences span the education, blue-chip business, events and retail sectors. Steve’s experience as a Manager and Director has covered food service operations, sales & marketing, new product development, brand design, communications and training.
Southfield Specialist Sports College for Girls has 960 pupils aged 11 to 18 and 140 staff. For more information visit: www.southfield.northants.sch.uk
Photos available on request or downloadable at 300dpi plus at www.marketingprojects.co.uk in Cucina’s press office.
Press contact: Jane Harrad-Roberts Mobile: 07785 395705 Phil Brotherhood Mobile: 07884 493370 Marketing Projects PR info@marketingprojects.co.uk Tel: 01244 330000 www.marketingprojects.co.uk Contact: Steve Quinn Managing Director, Cucina Tel: 0845 3891320 www.cucina.org.uk Spectrum House, Dunstable Road, Redbourn, St Albans, Herts AL3 7PR
