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Food Committee Update
The student-led Food Committee meets once every term alongside senior College staff with the aim to discuss everything food at the school. It is one of the longest-running committees at Lancing and represents the focus on food and nutrition at our school.
The Food Committee is formed of one representative from each House. In the past couple of months, the Committee has been working alongside the Green Group – another student-led group – to reduce food waste and support the school in moving away from single-use plastic and towards recyclable cutlery, plates and cups.
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In the Lent Term we have been trialling ‘meat-free Mondays’ at the school following a global campaign to encourage people to have at least one plant-based day every week. Our school’s contribution – although it might seem small – is fundamental to give space to a wider climate change discussion, and is also a way to contribute to the conservation of natural resources.
During the weekly whole-school assembly, some representatives from the Food Committee talked to the student body about the issues they focus on. Talking about ‘meat-free days’, the students explained that, according to recent studies, a reduction in meat consumption could prevent deaths from heart diseases, strokes and cancer. This is in addition to the argument that the average cow reared for meat hugely contributes to global warming as well as using up the planet’s natural resources.
An additional trial held at the school involved self-service in the Dining Hall, allowing students to pick the correct portions in an attempt to reduce food waste.
‘The Food Committee allows the voice of students from each House to be heard. In the future we will continue working, alongside the Catering Team, on the menu and the mealtime experience for everyone within the Lancing College community. We will also keep working and improving the current schemes in order to gain the most out of them.’
Freddie Pritchard, Lower Sixth
‘The Food Committee has been focusing on an ecofriendly scheme. The main aim of this scheme is to reduce food waste and to move away from single-use plastics. As there is worldwide attention on climate change, we thought we could do something alongside the Green Group to make College life more eco-friendly. These might be small acts with regard to climate change, but we believe that the only way of creating a big change is to keep making efforts.’
Tamane Sugihara, Lower Sixth
Recent Catering Team Initiatives
• Taste The Difference Week •
• Inter-House Pumpkin Decorating • • Choose Your Favourite Sausage Week •
