School introduces nutrient standards 9 months early increasing take up

TV chef, broadcaster and chair of the School Food Trust, Prue Leith (currently a judge on BBC's Great British Menu) visited the school today to meet catering staff and praise their commitment to providing healthy, nutritional food which is proving popular with pupils. Howden School was invited by the School Food Trust to take part in a pilot scheme in 2007 to meet the new nutrient-based standards for secondary schools before they become compulsory. Since the start of the pilot in winter 2007, the number of school lunches served at Howden School has increased from 200 to 330 in December 2008, when the school menu became fully compliant. Howden School cook Jill Sharp said: "When I started as a kitchen assistant in 1978 the menu was a good hot meal consisting of meat and veg followed by a pudding and a drink of water - everything that was good for you. Then it went to a cash cafeteria where pupils could buy what they wanted, which became chips and lots of snack food every day." As far as Jill is concerned the school has now come full circle: "When the School Food Trust explained what we had to do for the pilot, I thought, the kids won't stand for that. I was really dreading the kids' reaction but to my amazement they took to it very well and we have never looked back. I never thought I would see the turnaround I see now, the kids are eating healthy and enjoying it, we have seen an increase in hot food compared to sandwiches." The school worked closely with East Riding of Yorkshire Council to develop a three-week menu which complied with the standards. They used a 'whole school approach' which looked at all food served throughout the day and talked to students about how they could improve the service. The school promoted 'meal deals' to encourage students to eat a balanced lunch and provided popular traditional meals such as turkey and lamb roast dinners, and hot desserts with custard. Alan Woods, catering unit manager for the council said: "The nutrient-based standards have been successfully introduced into primary schools. The commitment of everyone involved is proof that they can be applied to secondary schools." The school found that the most challenging nutrient to include in high enough levels was iron; but this was achieved by replacing low iron dishes; enhancing other recipes using iron rich ingredients, including red lentils, vegemince and red kidney beans; gradually introducing 100% brown rice and pasta; and promoting hot meal deals. Ahead of Prue Leith's visit, Chris Wainwright, School Food Trust said: "Howden School and Technology College has shown that meeting the nutrient standards is achievable and can have a positive effect on the number of children eating school dinners. Meeting the standards involves hard work, but we're setting a high standard because our children deserve it. Howden School is showing how it should be done."