What does it mean for a school to be Food for Life Bronze?

Since October 2024, Sherard Primary School has been working towards strengthening its food culture. Motivated by connecting children with where their food comes from and supporting them to make healthier choices, Headteacher Helena Blumfield joined forces with the Food for Life Leicestershire team to make this happen. 

A key part of this journey has been the introduction of the school’s School Nutrition Action Group (SNAG). Bringing together pupils and staff from across the school, the group has created a regular space for discussion with the catering manager around menus, the dining environment and food choices. Through this process, pupils have begun to play a more active role in shaping their lunchtime experience, contributing ideas and seeing them put into practice. 

This has also influenced the culture of lunchtimes more broadly. Older pupils now support younger children with knife and fork skills, helping to build confidence and independence while reinforcing positive eating habits. 

Alongside pupil-led activity, staff development has been an important part of the school’s process. Food for Life training has supported lunchtime supervisors and teaching staff to think differently about the lunchtime experience and their role within it. This has led to increased confidence in guiding and encouraging pupils around food. 

In keeping with the whole school approach, and food being part of the school day beyond the dining hall, one member of staff has used this learning to launch a gardening club, creating opportunities for pupils to grow plants such as peppers and tomatoes. Through their regular involvement, children are beginning to see the connection between planting, growing and eating, developing a deeper understanding of where their food comes from. By sending plants home in the summer term, the school is also starting to link these experiences with home life, encouraging these connections to grow beyond the school gate. 

Experiences outside the classroom have also contributed to this developing awareness. A visit to the local dairy farm gave pupils the opportunity to see food production first-hand, from animal care through to the early stages of making the locally famous Long Clawson cheese. For many, this helped make abstract ideas about where their food comes from more concreate, prompting greater curiosity about what they eat. 

The journey to bronze award level has been a sum of small, connected actions over time. Involving pupils in decision-making, building staff confidence, and creating hands-on learning opportunities have all contributed to a gradual shift in attitudes and behaviours around food.