Whole School Food Policy

The educational mission is to improve the health of the entire community by teaching students and families’ ways to establish and maintain life long healthy and environmentally sustainable eating habits. This will be accomplished through food education and skills, the food served in schools and core academic content in the classroom.

FOOD POLICY CO-ORDINATOR  

This school food policy and Healthy Eating strategy is co-ordinated by Rachel Cooper. 

AIMS 

To ensure that all aspects of food and drink in school promote the health and well being of pupils, staff and visitors to our school. 

·            To improve the health of pupils, by helping to influence their eating habits through increasing their knowledge and awareness of food issues, including what constitutes a healthy and environmentally sustainable diet, hygienic food preparation and storage methods.

·            To increase pupils knowledge of food production, manufacturing, distribution and marketing practices and their impact on both health and the environment.

·            To ensure pupils are well nourished at school and that every pupil has access to safe, tasty and nutritious food.

·            To ensure all pupils have access to a safe, easily available water supply during the school day.

·            To ensure food provision in the school reflects the ethical and medical requirements of all staff and pupils.

·            To make the provision and consumption of food an enjoyable and safe experience.

·            To introduce and promote practices within the school to reinforce these aims and to remove or discourage practices that negate them. 

OBJECTIVES 

To work towards ensuring that this policy is both accepted and embraced by:

·               Governors

·               School Management

·               Teachers

·               Support staff

·               Pupils

·               Parents

·               Food Providers 

To integrate these aims into all aspects of school life, in particular: 

·               Food provision within school

·               The curriculum

·               Pastoral and social activities. 

These Aims and Objectives will be addressed through the following areas: 

1.      Equal Opportunities

      In food and nutrition education, as in all other areas of the curriculum the school recognise the value of the individual and strive to provide equal access of opportunity for all. 

2.      Curriculum

      Healthy Eating is taught at an appropriate level in Food Technology, Science, PSHE/Citizenship and Physical Education. 

2.1 Teaching Methods

      Teaching methods adopted in the classroom offer a rich variety of opportunities for participatory learning and include: 

·            role-play

·            debating

·            group discussions

·            DVD’S

·            websites/ICT

·            practical Activities 

      These decisions are made at teachers planning meetings. 

2.2 Staff

Teachers, Caterers, School Nurses, Governors and Senior Management have a key role in influencing pupils’ knowledge, skills and attitudes about food, so it is important that they are familiar with healthy eating guidelines and that appropriate training is available where necessary. 

2.3 Visitors to the School

This school values the contribution made by the school nurse in supporting class teachers and appreciates the valuable contribution of outside agencies. We believe it is the responsibility of the school to ensure that the contributions made by visitors to the classroom reflect our own philosophy and approach to the subject. The status of visitors to the school is always checked ensuring that the content of the visitors talk is suitable for the age of the pupils. The schools code of practice for visiting speakers is adopted. 

2.4 Cross Curricular Teaching

The delivery of Healthy Eating education is cross curricular between Food, Science and PSHE as evidenced by schemes of work. All departments ensure the use of resources is not duplicated. 

2.5 Evaluation

Each department involved in teaching Healthy Eating uses appropriate methods of evaluation.

Pupils are consulted about issues concerning Healthy Eating through the School Council and the Healthy Schools action group committee.     

3.      Food and Drink Provision Throughout the School Day 

Breakfast

Breakfast is an important meal that should provide 25% of pupils’ energy requirements and contribute significantly to their vitamin and mineral intake. Pupils are encouraged to eat breakfast before they come to school and this is promoted through curriculum work and intervention by the school nurse. 

West Bridgford School operates a breakfast club (set up in 2006). This provides a nutritious meal for pupils before the school day.

School Meals

From 2006 new food-based standards apply to school meals. These ensure all foods served are nourishing and healthy and also define which foods are no longer allowed or are restricted. 

All the food standards for 2006 and 2007 are in place. 

Use of food as a reward

The school does not encourage the regular eating of sweets, especially as a reward for good behaviour or academic or other achievements. Where possible other methods of positive reinforcement are used in school. 

Drinking Water

The medical profession has been telling us for many years that children do not drink enough during the school day and that resulting dehydration contributes to a number of short term and long term health problems.

The food standards specify that ‘pupils should have easy access at all times of the day to free, fresh drinking water’.

Drinking water is available in the canteen and at a water fountain outside the PE block.

Pupils are encouraged to bring water bottles to school and to fill them when appropriate. Assemblies are used to promote the importance of regular intake of water: 

School policy for drinking water during lessons will be that they are allowed to drink at the beginning and end of lessons, so as not to cause too much disturbance. This will not be allowed in ICT or Science labs or when near electrical equipment for safety reasons, (but they will be allowed to go outside the classroom to drink water). 

There will be exceptional cases: 

·          Where a child is unwell.

·         During food practicals in the summer months. 

Water is currently available for staff in the main staffroom and in the two main office areas. 

4.      Food and Drink brought into school. 

Snacking

Pupils’ have a 20 minute break after period 2. The school understands that snacks can be an important part of the diet of young people and can contribute positively towards a balanced diet. Young people are encouraged to bring healthier options to school as snacks.

The school snack bar is open at break time and food based standards are applied.

The school encourages parents and carers to provide pupils with healthy packed lunches. Pupils are taught ‘The Balance of Good Health’ in school and healthy lunch options. 

5.      Special Dietary Requirements 

Special diets for religious and ethnic groups

The school provides food in accordance with pupils’ religious beliefs and cultural practices. 

Vegetarians and Vegans

School caterers offer at least one vegetarian option at lunch every day.

When necessary the school also provides a vegan option. 

Food allergy and Food Intolerance

All staff are made aware of any pupils with food allergies/intolerances via medical folders in work rooms.

Information with a photo is displayed in the staff room of pupils with severe allergies/intolerances so that pupils can be easily recognised. 

6.      Food Safety 

All appropriate food safety precautions are taken when food is prepared or stored. These vary depending on the food on offer and include: 

·            ensuring that adequate storage and washing facilities are available.

·            that refrigerators are used when necessary.

·            that food handlers undergo appropriate food hygiene training.

·            that suitable equipment and protective clothing are available.

·            any food safety hazards are identified and controlled. 

7.      The Food and Eating Environment. 

The school operates a three split half hour lunch break. Year 7 and sixth form followed by year 8 and 9 and finally year 10 and 11. 

Importance is placed on providing a pleasant environment for pupils, both inside the canteen and in the area outside. Parents, pupils and staff are consulted about the eating environment and, where practical, suggestions for improving the environment are implemented. 

8.      Information 

This policy will be placed on the school website for parents, staff and pupils to view, a note in the next newsletter will make them aware of its presence on the website. 

9.      Monitoring and Evaluation

This policy will be monitored on a regular basis and updated as necessary. The policy will be approved and evaluated at Governors meeting.                 

Produced by:               R E Cooper (November 2009)

Reviewed:                   March 2010

Next review due:         March 2013