Schools in Lancashire have been making good use of Food for Life’s wealth of resources to run cooking clubs. They’re able to access these expert resources thanks to Lancashire County Council commissioning Food for Life to make good food the norm across the county.
Pupils and teachers at this Lancashire primary school have been making use of Food for Life’s Cook and Share resources to cook up a storm.
Last week, the Food for Life #Lancashire team delivered training to 16 teachers from local schools on garden planning, composting and maintaining a growing space. Participants learnt how to grow microgreens, when and how to grow various edible plants, and began making plans for their own growing space.
The school have been working hard to improve their food culture and pupil wellbeing and were delighted to receive their Food for Life Foundation Award during a recent assembly. They are the first school in West Northamptonshire to achieve this award.
Inspired by their work with the Food for Life programme and with the cost of healthy meals increasing, St Philip’s Primary School in Lancashire has been running free ‘budget boosting’ meal workshops.
With no grass and lots of tarmac, Nelson St Philip’s Primary School in Lancashire had to get inventive when establishing a growing space. To get some inspiration, they attended a Food for Life training session and worked with the Food for Life team in Lancashire for further support. Armed with compost and lots of pupil creativity, they set up their own ‘Grow Our Own’ area.
Educaterers have once again achieved their bronze Food For Life Served Here certification. They provide over 23,000 Served Here certified meals per day in schools across Warwickshire and further afield.
Peel Park Primary School link their curriculum topics to growing, cooking and many other creative outdoor activities so that every pupil gets the opportunity to learn outdoors.
Q&A with operations manager at BaxterStorey University of Arts London discussing the process and benefits of becoming Green Kitchen certified.
As we reach the end of a very busy year for all of us in the food world, we’re taking a moment to reflect on the successes and challenges we’ve faced and our hopes for 2025.
In Oxfordshire, Oxford City Farm celebrated Cook and Share by cooking two different soups: pumpkin and chestnut and minestrone. They organised two sessions, one in the morning and one in the evening. Participants made a simple soup recipe, something that everyone could get involved with regardless of their cooking experience.
Miss Maher, Assistant Headteacher and the SNAG (school nutrition action group) at St Joseph’s Catholic Primary School in Darlaston, wanted to revolutionise breaktime snacks. Despite making good progress towards a good food culture, unhealthy options remained popular at breaktimes, with few children bringing in fruit or vegetables. Even worse, the free fruit on offer each day wasn’t being enjoyed and instead languishing at breaktime.
