Best in
class
It has to be one of the toughest times ever to keep our kids and young adults fuelled with the brain food they need to thrive
W
e speak to those on the frontline to see what tips they can teach the rest of us. The rising price of food is making it tougher than ever for the sector to provide our young people with what they need to grow, learn and reach their potential. Both schools and universities face unique demands of their own. For schools, it’s about providing nutritious meals that hit the food-
based Nutritional Standards, a target set out by the government’s School Food Plan, while sticking to incredibly tight budgets. For universities, it’s about keeping students on campus and eating healthily when chain operators on the high street, with their huge buying and marketing powers, are luring them away. So how do our schools and universities keep designing wellbalanced, appealing dishes and meals
when their budgets are stretched like never before? And how can the competition for our children’s stomachs be won, while balancing the books?
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