Top chef pleas for more funds for school meals

The average of 70p every day is spent on ingredients for each school. Blanc suggests that this should be increased to at least £1.30 or even £1.50 – to ensure that school cooks can buy nutritious food. Blanc commented: "It is all very well to buy an apple, but if it is not a good apple and it is covered in chemicals and residue, that is no good. Food for school dinners should be prepared locally, freshly prepared, seasonal and, where possible, organic." In 2007 catering facilities and the costing of school meals were allocated £220million over three years and an additional £240 million until 2011. This is the equivalent of 10p extra per child, per day and the catering industry has always said that is not enough to make a difference. However the Local Authority Caterers' Association stated that two thirds of English councils were making a loss on school meals because take-up had fallen since the introduction of healthier menus. Mr Blanc claimed that without providing better subsidies for school dinners, the issues of childhood obesity and poor diet will never go away. The renowned chef was speaking at the opening of a new training network for school cooks. The scheme forms part of the Government's aim to improve school dinners.