FOOD
POLICY
Policy created:
Policy first adopted:
Signed chair of Governors:
Re-adopted & signed:
1 of 5
Whole School Food Policy
Introduction
Between 2005-2009 we focused our attention on becoming a healthier school and
establishing a whole school approach to healthy eating in particular.
In 2010 we became a flagship school for the Food for Life Partnership. Building on our
existing good practice we are now seeking to develop our approach to healthy eating
further and ensure we take into account the impact our food choices have not only on our
own health but the wider environment.
Mission Statement
We aim to be a healthy environment that is conducive to learning and encourages
students to achieve. Poor nutrition can affect students’ concentration. If healthy eating
habits are established early they are more likely to endure into adult life. We will build on
what students already know and understand and we will respect the eating habits of
different families and cultures. We believe that eating should be an enjoyable activity as
well as one that contributes to good health. We believe that students should be educated
to make informed choice and will work with parents and carers to bring about co-ordinated
change; promoting healthier lifestyles for our students, the wider community and our
planet.
1 OUR AIMS
Food Leadership and school food culture - To ensure senior managers and governors
facilitate the role school plays, as part of the larger community, in promoting family health
and sustainable food and farming practices
Food Quality and Provenance - To ensure pupils and staff receive nutritious, fresh, local
and organic food at lunch and throughout the school day, and that this food is delicious,
seasonal, affordable and safe.
Food Education - To provide a well-planned national curriculum course of study that
incorporates messages about nutrition, food hygiene and sustainable and ethical food
2 of 5
production, and which is complemented and reinforced by practical hands-on food
education like cooking and growing projects and farm links.
Community and Partnerships - To create an enjoyable and sociable dining experience
for pupils in school, and a lively food culture within the school and its wider community.

A healthy, happy and inclusive school where all students are enabled to achieve
their full potential.

We will promote an understanding of a balanced diet in which some foods play a
greater role that others, and we will endeavour to give consistent messsages
about food and nuitrition across all the school’s activities.

Through consultation we will seek parents’ co-operation with the school’s policy,
especially recommendations regarding food brought into school (lunchboxes?)

We will have regard for safety issues eg. glass bottles or nut products in
lunchboxes.
2 Our Objectives
Food Leadership and school food culture









To ensure the whole school and community are consulted on school food
issues via a SNAG
To work with the whole school and community to develop an agreed whole
school food policy and action plan
To ensure the whole school and community are kept informed of key
changes in relation to food issues in school
To build the confidence of parents in the school meal service and improve
the take-up of school meals, including free school meals
Make provision for training so that all staff are confident in having the
knowledge, skills and resources to deliver the food and nutrition curriculum.
Provide suitable dining room facilities and seating arrangements for eating
packed lunches.
Ensure that all students have easy access to drinking water throughout the
day.
Enforce the anti-bullying policy in addressing any bullying related to weight or
food choices.
Enforce high standards of hygiene at all times.
3 of 5
Food Quality and Provenance (in partnership with our caterer)





To provide food of consistent nutritional quality throughout the school day,
ensuring it meets current Governments regulation
To seek to achieve the Food for Life targets of 75% freshly prepared, 50%
locally sourced and 30% organic ingredients, and to address issues of
seasonality, animal welfare and sustainable fishing when sourcing
ingredients
To ensure that catering staff are involved in the life of the school and given
opportunities for continuous professional development
To ensure pupils have easy access throughout the day to drinking water and
that this is separate from the toilet area.
To generally encourage the eating of foods that are low in fat, salt and sugar
as well as wholemeal bread and fruit
Food Education









To plan across subjects to provide a varied and exciting curriculum that helps
students gain a clear understanding of nutrition and healthy lifestyles.
To offer a wide range of first hand experiences with appropriate interventions by
staff to extend and develop the learning that is taking place
To offer activities that build on and extend their interests, capabilities and
experiences eg. tasting foods from other lands.
To help pupils develop an understanding of the relationship between a healthy diet
and physical activity for their short and long-term wellbeing and health
To give pupils and the wider community the opportunity to acquire basic skills in
planning, preparing and cooking healthy meals, and an understanding of basic food
hygiene
To provide pupils and members of the wider community with the opportunity to learn
about the growing and farming of food and its impact on the environment
To provide opportunities for pupils to eat and cook with vegetables that they have
grown themselves
To create opportunities for pupils to connect with local producers and food
businesses, to help them become intelligent and responsible food consumers
To ultimately support pupils in becoming increasingly confident, independent and
responsible for themselves and their actions
Community and Partnerships




Share with parents accurate up-to-date nutritional guidance, including
suggestions for healthy packed lunches and snacks
To ensure any collaboration or sponsorship with businesses further the Food
for Life Partnership aims, and any endorsements of brands or products
comply with the Government food standards
To promote a good understanding of healthy and sustainable food in families
and the wider community through the involvement of parents and community
groups in growing and cooking projects and food events
To share our learning experience on food issues with other schools and
community group
4 of 5
3
MONITORING AND IMPLEMENTATION

Review the Food Education objectives to ensure that food and nutrition
education is consistent across the curriculum.

Ensure training facilities are available for all staff to acquire the skills,
knowledge and understanding to implement the policy without bias.

Senior Leadership Team to observe sample lessons.

Food for Life Committee to monitor action plan and food activity in school
with termly reports to the school council and Senior Leadership Team.
We will endeavour to provide opportunities for discussion with pupils, staff, parents and
governors through meetings, the school newsletter and questionnaires.
This policy will be reviewed every two years.
Signed:
Head Teacher
Governor
Dated:
5 of 5