Children played a key role in shaping the menu by taking part in taste tests to choose their favourite dishes, with wild venison burgers and bolognaise coming out on top.
It has been organised by Professor Don Bundy, who is director of the SMC’s Research Consortium for School Health & Nutrition.
Following October half term, Shire Services launched a new menu in partnership with ProVeg UK, featuring tasty, nutritionally balanced plant-based dishes that help reduce carbon emissions and suppo
The Education Secretary has tabled an amendment to the Children’s Wellbeing and Schools Bill, to give parents and communities greater confidence that schools are part of strong, supportive trusts f
The partnership, which first began in 2018, has seen Lodestone House provide catering for the college’s 820 pupils aged 4–18, including supporting its transition from a boys’ school to a fully co-e
Competitors have been tasked to prepare cook and present four portions of a Grab ‘N’ Go savoury snack with a total cost per head of 85p.
The activity saw 40 children attend a session about the importance of making healthy food choices, including small but powerful changes they can make to their cooking and eating ha
The course is fully funded and comes as parents pile pressure on the Government to improve school meals.
It has secured funding for five schools, one of which is working in partnership with the City of Edinburgh Council. This project will enable Magic Breakfast to positively impact over 100,000 childr
Under the Voyagers programme, secondary year three students are tasked with designing a contemporary street food concept, recognising the popularity of this dining style and the diversity of cuisin