March 2022 Vol 15 Issue 4
Scan to recipe book
WINTER WARMERS - An Opportunity to Spice Up the School Menu Tania Walters Publisher
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s we watch the entire world grapple with food insecurity and rising costs caused by political and environmental unrest, we are reminded of how important initiatives like the Ka Ora, Ka Ako | Healthy School Lunch programme are. The next generation of Kiwis are growing up in globally tumultuous times. School lunch programmes not only enable them
to have the sustenance they need to reach physical and educational milestones, they also create a sense of community - sharing a meal as an integral part of human socialisation and offer learning opportunities from trying different cultural cuisines to understanding waste and the lifecycle of products and materials. We are heading into winter, which means the need for Kiwi kids to be well nourished increases. Winter is a great time to try alternative dish ideas, plus the variety of New Zealand grown vegetables that are in season means delicious menu items that also tick all the healthy boxes are made even easier. Don’t just go for the predictable vegetable soup - remember that kids, just like all of us, eat with their eyes. Colourful dishes that look as good as they taste can turn even the fussiest eaters around. Variety is the spice of life, while staples are important, kids get bored easily, swapping out a protein with a plant-based alternative can be enough to keep young eaters excited all year round.
Tania Walters, PUBLISHER
CONTENTS 4–6
News
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What's New
18 - 22
Sustainability
8 – 12
Plant-Based
16
Waste Management
28 - 30
Playgrounds
Chairman Peter Mitchell Publisher Tania Walters General Manager Kieran Mitchell Editorial Director Sarah Mitchell Managing Editor Caitlan Mitchell Senior Editorial Associate Sophie Procter Advertising Caroline Boe Senior Designer Raymund Sarmiento Graphic Designer Debby Wei
R&C EDUcatering is published under license to Review Publishing Co Ltd as a supplementary publication to Restaurant & Café magazine. Please direct all enquiries and correspondence to Review Publishing Co Ltd. The opinions and material published in this edition of R&C EDUcatering are not necessarily those of the publishers unless specifically stated. All material in this publication is copyright and may only be reproduced with the consent of the publisher. Copyright 2022 R&C EDUcatering is a supplementary publication to Restaurant and Café magazine.
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NEWS
KA ORA, KA AKO: Latest News and Updates Launched in 2019, the Ka Ora, Ka Ako | Healthy School Lunches Programme was extended in 2020 in response to the COVID-19 pandemic.
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y March 2022, over 45 million lunches have been delivered in 921 schools to over 211,000 learners, and 62 million lunches will be delivered in around June of this year. Schools and communities are best placed to understand what their students need. Schools and kura can decide whether to make their own lunches or outsource to an external supplier. External suppliers are selected through a tender process via the Government Electronic Tender Service (GETS)(external link) platform. Schools and kura choose from a panel of approved suppliers that have met minimum standards of food hygiene, waste management and food preparation. This will simplify the procurement process for schools. There are a range of supplier models depending on what works best for each school, for example a single supplier or a mix of suppliers. There is no set lunch menu for the programme. Schools and suppliers decide what works best for them. What is included in lunches will depend on several factors such as the chosen supplier, available catering facilities, the number of students, and a school’s distance from the chosen supplier. A typical weekly menu includes a variety of lunches such as wraps, vegetable sticks, dips, salads, soups, and hot lunches.
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Menus may also change from term to term to reflect available fresh and seasonal produce and any feedback from schools and students.
Costs From January 2022 lunches will be provided at a maximum ‘per child, per day’ cost of: • $4.84 for learners in Years 0-3 • $5.67 for learners in Years 4-8 • $7.21 for learners in Years 9+. These prices reflect the larger portion sizes
required for different learners and recognise an increase in cost pressures related to making lunches. Funding covers food, preparation, and delivery, and paying staff working on school lunches. From January 2022 staff working on school lunches must be paid at least $22.75 per hour. This excludes GST. The exact figure set aside per child per day will depend on how each school decides to deliver school lunches. Funds for each term will be adjusted to take account of changes to school rolls. H
We make supplying food and drink a whole lot easier.
Need help with supplying quality lunches? We have everything you need, so put Gilmours on the menu today. gilmours.co.nz
NEWS
A Winning Waste Solution
Benefiting students, the surrounding community, and the environment, Hamilton City Council waste minimisation funding has helped solve a Hamilton high school’s food waste problem. A hot composting system installed at Fraser High School this month was supported by Council’s Waste Minimisation Fund. The funding allowed them to employ a kaiarahi (facilitator) Paul Murray to work with Fraser High, who has helped the school with its hot composting system. “Fraser High has 1500 students, so when the school lunches programme began there, the waste was just phenomenal,” said Murray. “It wasn’t just the packaging waste, but the uneaten and half-eaten food. So together with the school, we looked at how we could change this.” Read more online
A Balanced Diet Key to Learning Success
Thanks to the Government’s healthy school lunches programme, supported by Hawke’s Bay DHB, Sport Hawke’s Bay and the Ministry of Education, the tamariki at Te Kura o Kimi Ora receive a healthy morning tea and lunch every day. Principal Matariki Perepe-Perana said staff had noticed a huge difference in the children’s health since introducing the Ka Ora Ka Ako healthy school lunches programme. “The tamariki are much more focused in the afternoon with nutritious kai in their tummies.” Hawke’s Bay DHB is part of a new Wellbeing Partnership Group working
NZ’s Biggest School Solar System Slashes Power Bills
Down by more than half, New Zealand’s biggest school solar power system has slashed electricity bills at Kerikeri High School. The 174-kilowatt system eclipses what was previously the country’s biggest solar system, a 101kW solar panel array at Kaitaia College which opened in 2019. Kerikeri High associate principal Mike Clent said the move to solar power made a lot of sense. At peak o utput, the system generated 60 to 65 percent of the school’s power needs and while the solar system, by SuperPower, cost a ‘’significant sum’’, Clent was confident it would pay for itself in five years. It had a projected life of 25 years so that meant 20 years of savings that could be directed into other areas of the school. The new system also benefited the environment and provided new learning opportunities for students. Read more online
with Sport Hawke’s Bay and the Ministry of Education to support Ka Ora Ka Ako, as well as other wellbeing initiatives. Read more online
Government Promises to Provide RATs to Schools
Why Do So Few Kiwi Schools have Decent Ventilation?
Earlier this month the Government announced that schools, kura and early learning centres will soon be able to optin to receive rapid antigen tests (RATs). In a statement, Education and Covid-19 Response Minister Chris Hipkins said the move was aimed at keeping schools and early learning centres open where possible. “Feedback I have received from the education sector is that greater
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access to rapid antigen testing could help them to do that,” he said. “The Ministry of Education currently has several hundred thousand tests to hand and will receive nearly a million more over the next week to be distributed through its regional offices. Schools, kura and early learning services can opt-in to receive a supply of tests.” Read more online
New research suggests that virus spread in classrooms, including COVID-19, could be cut by up to 80 percent with mechanical ventilation, however, fewer than one in 10 New Zealand schools have ducted ventilation systems installed, and the strength of those systems varies wildly. At the beginning of the year, the Government announced it had ordered 5000 portable air purifiers for schools, with 500 accessible by March and the rest in schools by June. But experts have noted that the Hume thinktank study shows that more is needed to be done about ventilation in the country’s 36,000 classrooms as winter approaches and windows are slammed shut to keep out the cold. Read more online
PLANT based
PLACATE PICKY EATERS WITH PLANT-BASED
A plant-based diet is associated with lower rates of cardiovascular disease, cancer, and diabetes, making plant-based meals one of the healthiest options for growing Kiwis.
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diet of processed foods and few fruits and vegetables takes its toll on the body over time. The greatest benefit of a healthy diet is its role in the possible prevention of some diseases, and it establishes lifelong healthy eating habits. Gone are the days of plant-based options for kids being relegated to highly processed meat and dairy alternatives, innovation in the market means there is now a huge range of nutritious and tasty options to satisfy even the pickiest plant-based eater.
The Plant-Based Market for Kids Speaking at the recent Food For Kids summit in Chicago, Linkage Research & Consulting founder and president, Michele Dekinder-Smith, said that millennials, specifically millennial parents, are the driving force behind plant-based kid-friendly products. “What we see are the most popular plant-based categories for kids right now are non-dairy milk alternatives, non-dairy yoghurt, and plant-based snacks and meat alternatives,” noted Dekinder-smith. Linkage research found that 60 percent of
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households with kinds are buying plant-based food alternatives and nearly all of them (over 80 percent) are feeding these foods to their kids. “By 5–7 years old, most children in households that buy plant-based alternatives are enjoying these foods.”
Why Plant-Based? The research from Linkage shows that about one-third of parents want to teach their kids how to eat responsibly and are teaching sustainability through their food choices. Providing plant-based meal items within a school lunch menu is the perfect opportunity for this kind of learning. More and more children are also becoming independently interested in plant-based products chiefly because they are kinder to animals and the environment. A 2019 poll in the United States, commissioned by Linda McCartney Foods questioned 1,000 children between the ages of 8-16 and found that 70 percent of them want to see more vegan and veggie meals on their school menu. Additionally, the poll found that 44 percent of school pupils have tried to cut meat from their diet, and 10 percent already
live a meat-free lifestyle. When asked about their motivations for wanting to ditch meat, 44 percent of the children cited being “kinder to animals,” while 31 percent cited the environment. An
additional 29 percent said they wanted to be healthier, and 19 percent said they just prefer vegetarian options. H
FEEDING HUNGRY LEARNERS GREAT FOOD Healthier food options for New Zealand’s hungry learners. • • • •
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It’s simple: Our professionals feed hungry students, while education professionals feed hungry minds.
Find out more at www.libelle.co.nz restaurantandcafe.co.nz
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A simple way to add plant-based to any menu.
VEGETARIAN CHARGRILLED PIECES SALAD Add these versatile HARVEST GOURMET Chargrilled Pieces to add delicious plant-based protein to salads, wraps, pizzas and more!
Use the HARVEST GOURMET SensationalTM Burger patty whole or roughly chop it up into a burrito bowl with a salsa mix for a tasty Mexican inspired plant-based dish.
JACKFRUIT CURRY Add a fragrant vegan curry to your menu using CHEF Vegetable Liquid Concentrate.
WE HAVE GROWN OUR VEGAN AND VEGETARIAN OFFERING SO YOU CAN GROW YOURS TOO!
Visit our ‘Grow With It’ online hub for more information nestleprofessional.co.nz/growwithit or contact your local Nestlé Professional representative on 0800 830 840.
PLANT based
PLANT-BASED MENU IDEAS TO PLEASE THE KIDS
Plant-based and vegetarian options for school kids don’t have to be boring. With winter on the way this is a great opportunity to experiment with delicious and nutritious vegetable soups, stews and other warming menu items.
MEXICAN-STYLE SOUP Soups are a winter go-to, and while the traditional flavours like hearty vegetable and potato and leek go down well, it’s sometimes nice to spice things up a little (but only a little). This is a great recipe for older school kids, giving them a little taste of another culture’s cuisine. This recipe is also one that tastes even better the next day, so it is perfect for preparing in advance. Warm and delicious, the vegetables, cumin and smoky paprika come together in minutes with a slight heat that won’t be too overwhelming to younger eaters. Plus, the colour is eye-watering. Serve with natural corn chips or toasted tortilla pieces.
FALAFEL STUFFED PITA POCKETS OR FLATBREAD Falafel is a great meat alternative and the subtle spices are deliciously warming on wintery days. This is another dish that introduces students to flavours they may not have tried before. Pita pockets, wraps or flatbread can be stuffed and either served fresh, or toasted to make them even more appealing on those colder days. Traditional dairy ingredients such as cheese and yoghurt sauce can either be swapped for plant-based alternatives, or for creamy guacamole. While felafel is often traditionally deep-fried, baking felafel into small balls or patties makes for a healthy option.
WINTER ROAST VEGGIE SALAD There is such a great array of vegetables available at this time of year, and the fantastic mix of vibrant colours created by a roast veggie salad is enough to convert even the most veggie-shy child. Not all roast vegetables are appealing to children, for younger kids, stick with just two or three different vegetable (potatoes, carrots - great for colour, and kumara, for example) This dish is great served on its own, but you can also bulk it out with some wholegrain pasta for a larger dish for older students, or use the veggies to stuff a pita or wrap. Kids, just like the rest of us, eat with their eyes, so making sure lunch menu items are as appealing to look at as they are to eat is important.
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HEALTHY SCHOOL LUNCHES IN MINUTES WITH ANGEL BAY There is something unmistakable about the taste of home cooking. It triggers memories; filling the heart with joy and, when made right, ticking all the boxes on the dietician’s checklist for a healthy, happy human!
A lite option that’s still heavy on the homestyle Recently, Angel Bay added more lite alternatives to their beef patty lineup. The Angel Bay team wanted to help dieticians enhance menu planning and ease of preparation, helping you meet the special and general needs of children by crafting products that underpin a balanced yet varied weekly menu.
Anyone can cook them Busy catering facilities need healthy, delicious menu options that anyone can make. That, right there, is the genius behind the Angel Bay brand - making it ‘every day easy’ to achieve high-end results.
Finding someone to prepare delicious, nutritious meals is not a problem with Angel Bay patties. They are part-cooked, snap frozen, and packed ready to be removed and heated to >75°C in a hot plate, microwave, oven, BBQ and even air fryer, then eaten.
Multiple menu options American style or with a little bit of beetroot, - as a cheeseburger or in a pita pocket? What about a simple taco? There are many ways to unpack this staple ingredient, ensuring a varied menu that delivers high nutritional value every day.
High nutritional value Angel Bay is popular because their homestyle beef and lamb products consistently deliver quality, nutritional products that are simply delicious. Each 54-gram patty provides 8.9 grams of protein and only 328 kilojoules per serve. These new lite beef patties are made with reduced-fat and lower sodium, which means they sit within the green catergory in the Ministry of Educations framework. They might be lite in fat and sodium, but they are still soft with a chunky texture and a meaty beef taste.
Surprise the kids each day with our delicious Angel Bay patties. For menu inspiration visit www.angelbay.co.nz/recipes
ANGEL BAY. EVERY DAY DELICIOUS. For our full range of delicious patties go to angelbay.co.nz and contact your distributor to order.
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WHAT’S new
NEW TASTY TREATS HIDE HOW HEALTHY THEY REALLY ARE Original Foods Baking Co. have developed a new range of hidden vege muffin’s that meet the new ‘Amber’ nutrient criteria for the Sweet Baked Items category, in the Ministry of Education’s Ka Ora, Ka Ako | Healthy School Lunches programme. Available in three delicious flavours – Hidden Vege Banana Blueberry, Hidden Vege Raspberry Mud and Hidden Vege Pumpkin Pie! They’ve done all the hard work for you, just thaw and serve!
Get in contact with your local Foodservice distributor or Original Foods Cake Dealer on 0505 DONUTS to discuss further.
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MOUTHWATERING MULTIGRAIN CROISSANTS These new French Style Multigrain Croissants from Emma Jane’s Foodservice are high in nutrients, fibre and essential minerals. With no artificial colours or flavours. Crunchy and flaky, the multigrain croissant makes for a deliciously light bite or stuff them for a satisfying snack. Easy and convenient, these croissants can go straight from freezer to oven.
Reach out to Emma-Janes today for a sample. Email jared@emmajanes.co.nz or visit www.emmajanes.co.nz
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WASTE management
THE BEST INNOVATIONS ARE OFTEN THE MOST SIMPLE
Innovation is driven by consumer demand. Throughout Europe, governments have imposed taxes to dispose landfill waste. The result? Innovative equipment has been designed to increase recyclables, reduce rate to landfill, and reduce the costs associate with the collection of recyclable materials.
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hile Kiwis are top innovators across many sectors, we have a long way to go in the waste industry. Looking to Europe we have to learn and we don’t have to reinvent the wheel. Sitting edge technology already exists that not only has a significant impact on cost savings, it can also help New Zealand move towards a more sustainable future. Scandinavian countries set the bar high, they have been trailblazers with hate management innovation for decades. Since the Swedes discovered the value of recyclable materials they have focused their innovation on equipment to bale and harvest used paper, plastic, and cardboard. Acknowledging theses materials as a commodity generate revenue for organisations rather than accusing costs to remove their waste products. Waste bins themselves have also gone
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through significant innovation. Traditionally waste receptacles are often stowed away in dark corners. Bins are known to be grimy things that hide the waste we throw away. Then comes the bin liners (bags) that have been used by millions. Plastic bags that collect waste rarely fit the bin correctly and half the liner is folded back on itself to hold the bag in place. To empty the waste bin, the heavy liner would beed to be lifted out, and knot ties in the neck of the plastic bag. Anyone assigned to this mucky job would need to wash their hands immediately afterwards and the germs on the inside of the bad are soon exposed to everybody who handles the bag for its onward journey. It was Stef Gustaf Thulin, a Swedish engineer who invented the modern-day plastic bag in 1965. Thulin officially introduced the bag to the world after a packaging company he worked for made it available to the marketplace.
The real innovation took place 15 years later when another Swedish company, PAXXO, invented the Longopac waste bag. This clever bin lier is a cassette up to 160 metres long, it is not places inside a grimy bin but rather is it cradles on a modern, ergonomic stand. The liner is always in place, it is never overfilled, it is always exactly the right size, and always 100 percent full when discarded. Such a simple concept, but the best innovations always are. When Longopac is implemented throughout an organisation or education facility, the impact is significant. Savings are gained in several areas. When air is squeezes from each bag, volumes can reduce by 50 percent, making a significant reduction on disposal costs. Segregation of waste and recyclables becomes easier, less waste is sent to landfill, less time is required to manage waste, and waste management becomes more hygienic. To learn more about using innovative waste management please contact Easi Recycling NZ on 0800 342 3177 or email info@ easirecycling.co.nz H
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SUSTAINABILITY
THE LUNCH PROGRAMME THAT’S CHANGING LIVES Tucked away behind a subtle fence guarded with security on a busy South Auckland road is Manurewa High School. Upon arriving last week the unassuming entrance certainly has more than meets the eye.
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he high school is the largest multicultural school in New Zealand, with 2000 students representing over 50 nationalities. And importantly, Manurewa High School is leading the way with their firm involvement in the Government-led healthy school lunch initiative, Ka Ora, Ka Ako. The Ka Ora, Ka Ako initiative provides free of charge healthy school lunches and aims to reduce food insecurity by providing access to a nutritious lunch at school, every day. As of March 2021, more than eight
million lunches were served in 542 schools to over 132,600 kids — a number which is set to grow as the programme strengthens. There is no denying the positive impact that the lunches have had on these children — “these lunches have changed my life” mentioned one of the school’s prefects. There is strong evidence that regular, nutritious food is vital for children’s physical, mental and educational development. It affects their ability to focus, concentrate and learn. Sadly, around one in five children in New Zealand live in households that struggle to put enough good-quality food on the table. In communities facing greater socioeconomic barriers, 40% of parents run out of food sometimes or often. As a company, Ecoware has a vital role to play in supporting the schools and food distribution companies involved with certified compostable packaging — a safe, hygienic and environmentally friendly solution. Importantly, we’re also able to educate and support Kiwi kids around what to do with their lunch waste when they are finished eating. We know that by teaching more sustainable behaviours and habits from an early age, the next generation will act as our country’s caretakers for decades to follow.
Manurewa High School, who are going above and beyond to manage waste responsibly, have a strong ethos regarding waste diversion from landfill. Ecoware’s partnership with the Ka Ora, Ka Ako programme has ensured certified compostable packaging is used to serve the healthy school lunches. Beyond the packaging is a sophisticated bin and disposal system that is clearly labeled ‘compostable waste’ with imagery of what can go into the organic bin. The precision and execution of the closed loop system makes it simple and easy for kids to put their waste in the right bin to ensure no food waste or compostable packaging is sent to landfill.
With these initiatives alone, Manurewa High School is diverting approximately 3500kg of waste per week that would have otherwise been sent to landfill — equating to an estimated 120,000kg of waste per annum! That’s just one of the 542 participating schools who are keeping plastic out of Kiwi landfills each year. As a New Zealand owned and operated business, Ecoware has been leading innovation and change for the past decade. It has been a real privilege to see what we consider a simple concept being implemented so successfully. The Ministry of Education has taken leadership by ensuring the program
minimises waste to landfill and by promoting the use of environmentally friendly packaging, like Ecoware’s range of certified compostable solutions. As a dedicated sustainable packaging supplier, Ecoware looks forward to supporting more schools through the Ka Ora, Ka Ako programme. A big thank you to the amazing Kiwi businesses who use Ecoware compostable packaging — it’s these customers which have made programmes like these possible and who will help grow the school lunch programme at a national level. By James Claver, founder and director, Ecoware
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SUSTAINABILITY
What If All Compostable Materials Actually Became Beautiful Compost?
Compostaway, New Zealand’s first nationwide, on-demand collection service for compostable cups, lids, and packaging was borne out of Rachael Neale’s frustration at seeing a lack of education around compostable packaging materials going into general waste. Most Kiwis assume these materials just automatically turn into compost. In truth, when these materials are tossed into landfill, without the right environment, they don’t breakdown the way people believe.
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have a company called Solve Group and that’s where my mind naturally goes - it sees a problem and starts thinking, there’s got to be a solution for this,” Neale explained. “The issue was clear, we have limited facilities around the country who actually accept compostable packaging. Almost every person I talked to had no idea that if compostable packaging went into landfill it wouldn’t just magically turn into beautiful compost.” Herein lies the disconnect that Neale and the team at Compostaway are keen to correct in the minds of New Zealand consumers. Even if compostable packaging does breakdown in landfill, it will never turn into the type of compost that can be re-used to grow other things. It means that compostable packaging isn’t getting a chance to be the
regenerative material it was designed to be. “The whole point of compostable packaging is that we can can close a loop and have a truly regenerative product,” noted Neale. “The core of me believes that most people want to do the right thing, they understand there’s a problem, but they have no clue how to solve the problem. Compostaway makes it easy for Kiwis to do the right thing with their compostable packaging wherever they are in New Zealand.” Compostaway, which was launched just prior to the first COVID outbreak in 2020, started with coffee cups, realising that this was one of the most recognisable issues. Most takeaway coffee cups and lids these days are made from compostable materials, unfortunately the majority of them still end up in landfill. While most hospitality venues have been on the composting bandwagon for years, using
BOX PICK UP & DELIVERY CYCLE
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compostable coffee cups and containers, the disconnect happens when the product still ends up going in the bin. The solution had to be fit for purpose, inexpensive and easy. “I also knew the solution had to be nationwide, because the facilities in say, Auckland, differ greatly from composting facilities in other parts of the country, so I started looking at the national courier system and how we could work with that,” continued Neale. “The box needed to be easy to use, but also attractive and public facing, communicating clearly that a business was doing the right thing with their waste, so we designed a box that could be sent by courier as a flat pack.” Businesses using Compostaway receive three boxes each delivery, and payment includes everything: the custom designed boxes, delivery, pickup, sorting and composting. Delivering the boxes in sets of three means businesses aren’t left without a receptacle when couriers start to pick up full boxes, and also cuts down on the amount of deliveries required, helping reduce unnecessary carbon emissions. Businesses can take as long or as little as they like to fill the box without a monthly subscription fee, and are not locked into any fixed contracts. Full Box? Simply use the QR code on the back of the box to order your courier pickup. Businesses are also prompted to order their next set of boxes when they need them based on their courier activity, to ensure they always have a complete station. All boxes go back to
Compostaway for sorting before being taken to a partner commercial composting facility.
Schools Get on Board Last year, Compostaway was contacted by schools wanting to dispose of their compostable waste in the right way. “We started with cups and lids, but we soon realised there was the opportunity to do more.
When schools contacted us we reassessed our systems, because those in the lunch programme don’t need a front facing receptacle the way a restaurant or café does.” Compostaway has developed its website to accommodate different kinds of collection. The team then completed a trial with a school at the end of last year which saw 29.6kgs of compostable packaging diverted from just
one day of lunches. That’s approximately 150kgs per week, and 6 tonnes per year, of compostable packaging diverted away from landfill, from just one school! The system uses QR codes which are linked to the courier system in a take back scheme. When a school has a full box, they simply scan the QR code which takes them into their account where they can order a courier pick up. It’s all about ease, school educators are busy, and school lunch suppliers often supply multiple schools at once. The Compostaway system takes away the hassle of having to find the right composting facility in the right area to accommodate schools and suppliers of any and all sizes. “We’re really excited about this year, we’re really looking forward to providing a solution for schools and kura,” concluded Neale “We are happy that our system can provide an easy and affordable way for these great lunch suppliers to do the right thing with their packaging while feeding hungry Kiwi kids.” For more information about how Compostaway can help your businesses or school with your waste, visit www. compostaway.co.nz H
Switching to takeaway or delivery? GREEN CHOICE HAS YOU COVERED! BROWSE OUR FULL RANGE OF SUSTAINABLE PACKAGING AT GREENCHOICE.NZ restaurantandcafe.co.nz
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SUSTAINABILITY
Transforming Recycling in Aotearoa
Too much rubbish is ending up in landfills and our environment which is why the New Zealand Government is keen to hear your views on proposals to transform recycling in Aotearoa.
THE THREE PROPOSALS ARE: A Container Return Scheme
A container return scheme (CRS) incentivises people to return their empty beverage containers for recycling and/or refilling in exchange for a small refundable deposit. Our existing systems don’t incentivise people to recycle beverage containers, particularly away from home (such as, at a park or beach, while at work, traveling or eating out). A CRS is complementary to kerbside recycling systems, as it improves recycling outcomes both at and away from home. The main aim of a CRS is to collect as many beverage containers as possible, so that more containers can be recycled and fewer containers are littered, stockpiled or landfilled. A NZ CRS could increase beverage container recovery to 85 per cent or higher, which means that the scheme could receive over 2 billion beverage containers annually for recycling. This would see an increase of over 1 billion containers recycled annually.
Improvements to Household Kerbside Recycling Kerbside recycling and food scraps collections are the main way households divert waste from landfill, returning
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resources to the economy and reducing climate emissions from our waste. Currently only a third of household materials placed at kerbside are collected for recycling, with the rest placed in the rubbish. More than 300,000 tonnes of food scraps are sent to New Zealand landfills every year, rotting and producing methane, a potent greenhouse gas. The proposals aim to increase the quality and quantity of materials collected for recycling, reducing climate emissions, recycling resources through our economy and returning nutrients to our soil.
Separation of Food Scraps from General Waste for all Businesses Food waste is estimated to contribute 22 percent of New Zealand’s emissions from landfills that accept general household and business waste. To meet our national emissions targets, the Climate Change Commission has recommended we aim to reduce emissions from all landfills by at least 40 percent by 2035. To reduce food waste sent to landfill, the Government is proposing that all businesses should separate food waste from
general waste and that households should be provided with a kerbside food scraps collection Feedback is being sought on this proposal and what this would mean for businesses, expecting that all businesses would need to provide space for one or more separate food
waste bins and train staff to use them. To have your say and to be involved in informational webinars on the proposed changes, visit www.environment.govt.nz H
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PLAYGROUNDS
BRACHIATION -
Helping Little Brains Grow Strong
Brachiation is the movement by which primates swing from tree limb to tree limb using only their arms. Put simply it is the form of movement whereby one swings from one arm to the other across overhead equipment – think of a child crossing an overhead monkey bar or gladiator rings – that is brachiation.
So why is brachiation important for school playground equipment? Making the left and right hemispheres of the brain work together in an alternating fashion is critical to the neurological development of children, which is why the act of crawling is so important for infants. Of course, with the exception of the odd crawl tunnel in junior playgrounds, there is little compulsion for school aged children to crawl. This is where brachiation comes in – swinging hand over hand from one rung to another makes the brain work in the same way. We are quite fortunate in New Zealand that “upper body equipment” is included
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in nearly every school playground and the vast majority of public playgrounds – be it the plain over-head ladder or the more dynamic spinning rings. In fact, this is almost considered a requirement of playgrounds in New Zealand, this is not the case in the European playgrounds and especially the UK.
What does this mean for children in New Zealand school playgrounds? Crossing an overhead ladder from one side to the other is hard work – go out to your playground and give it a go, if you haven’t been on the monkey bars for a few years you will soon see what we mean.
Playing on a playground structure that includes a number of overhead components during playtime is a fantastic way of building kids endurance and fitter kids are not only more alert but they find it easier to get through the school day without getting drowsy. Some other ways this translates to positive outcomes in the school environment: Proprioception helps children to understand their personal space and how their action might impinge on the personal space of others Communication and conflict resolution – negotiating with another child who might be crossing on the other direction – how will they move around each other, who’s turn is it?
Small and fine motor skills help with writing, typing, painting etc A strong upper body is very important for posture and sitting comfortably at a desk for long periods.
The benefits of brachiating: • Development of motor skills – gross, fine and small • Increases upper body strength as well as grip strength • Builds flexibility and endurance • Promotes proprioception - awareness of the body’s movement. • Development of hand-eye coordination • Development of depth perception and visual comprehension of distance
• Toughens up the hands!
Play Equals Learning Albert Einstein said “Play is the highest form of research”. This is something Playground People Ltd live by as play is an integral part of what it means to be human. Developing minds learn so much of what they will need to cope with a school environment and the world at large – the benefits of brachiation are a great example of this. Playground People are proud of the role our playground equipment plays in the development of children in schools around New Zealand. H
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KEEPING PLAYTIME SAFE
While a little dirt on an outdoor playground is perfectly normal, there are steps you can take to keep your school playground as clean as possible. In addition to making the playground more visually appealing, proper cleaning and disinfecting can also help prevent the spread of germs, making the playground a safer place.
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hen it comes to playground equipment, many little hands can touch these surfaces throughout each day, and each touch can leave behind microbes. Since the start of the COVID-19 pandemic, more attention has shifted to those invisible marks users leave behind. As children grab onto monkey bars, slides and swings, they can transfer germs from their hands. They can also leave germs behind from the bottoms of shoes or can send germs airborne from coughs or sneezes that land on surfaces. Some germs can live on surfaces for a significant amount of time. For example, the influenza virus can live up to two full days on surfaces. Despite the upsides of outdoor play, playground equipment can still facilitate the spread of germs without proper cleaning. Even as COVID-19 becomes less of a concern for communities, viruses and bacteria can pose a threat to our health, making removing these germs an important part of playground safety. Cleaning can be an essential task for keeping the playground in tip-top condition. There are some steps schools can take to help keep the playground cleaner and more hygienic in between cleanings, as well: Install surfacing: You should install playground surfacing designed for shock
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absorption and accessibility. These surfaces, such as poured-in-place rubber or rubber tiles, are safer and can minimise the dirt and dust that get kicked up in the playground. Provide handwashing or sanitising stations: When it comes to minimising the spread of germs, one of the best steps playground users can take is washing or sanitising their hands. You can install hand sanitizing stations near the playground, which is a convenient option for keeping kids from
transmitting germs by touch. Use equipment with an antimicrobial coating: Disinfecting regularly used playground equipment can kill germs that are present, but as soon as children start playing on the equipment again, more germs can appear. An antimicrobial coating can help protect against germs between cleanings, it acts as an invisible barrier of protection on playground equipment that kill pathogens while being completely safe for kids. H
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