EDUcatering R&C Supplement | Issue 2 | 2024

TASTE THE DIFFERENCE

Providing NZ with genuine French Bread.

Walters Publisher

Ka Ora, Ka Ako—Healthy School Lunches, the free and healthy school lunch programme, was initially implemented for several schools from Term 1, 2020. The prototype was intended to test and evaluate different delivery models and provide information to support decision-making about further provision of free school lunches beyond 2021.

By the end of 2020, over 200 schools and kura had delivered lunches to more than 42,000 students (exceeding the 21,000 target).

A major expansion of the free and healthy school lunch programme, funded through the COVID-19 Response and Recovery Fund, saw around 215,000 students in more than 960 schools get a free lunch every school day by the end of 2021.

The programme targets students in schools with the highest disadvantage and is estimated to have created around 2,000 jobs.

Fast forward to 2024, and we now have a long-time opponent of the School Lunch programme, David Seymour, in charge of a review.

Seymour's opinion of the programme has been well documented. He believes it is wasteful. However, others in the sector would rather call it a game changer for Kiwi kids who are sent to school with no lunch or are truant because they do not have a lunch to take to school.

The programme's aim was simple: to reduce food insecurity among children.

Currently, nearly 230,000 students from 1000+ schools and kura are involved in the programme, and they receive free lunches every school day. That's around a million lunches every week.

As the Associate Minister of Education, Seymour oversees the review. Regardless of ACT's position, he has acknowledged that the coalition may want a different outcome. His job is to find a proposal the cabinet can agree on.

"It certainly can't continue to be $350 million odd a year with almost no evidence that it works," said Seymour.

"It has to be better targeted and delivered more efficiently."

"It needs to achieve things related to education," he concluded.

The Prime Minister, meanwhile, has said that the government supports the programme but was "very determined to make sure that we can make it more efficient, more effective and make sure there's less waste".

Tania Walters, PUBLISHER

Tania

Proposed Cuts

SPARK CONCERN

Far-north principals have opposed the proposed funding cuts to the Ka Ora, Ka Ako programme, which they said was an essential part of the school structure for many local students and communities.

The programme has provided access to a nutritious lunch to over 230,000 learners in 998 schools and kura across the country and has served nearly one million lunches every week. Although the former Labour Government introduced the programme in 2019, the current Associate Minister of Education, David Seymour, said that almost 10,000 lunches were wasted daily.

The collective within the Ngāti Hine rohe has displayed a united stance in opposition to the proposed funding cuts.

“The impact of this decision cannot be overstated, as it directly affects the education of our tamariki,’’ the principals from Bay of Islands College, Motatau School, Kawakawa School, Moerewa School, Te Kura Kaupapa Māori o Taumarere, and Te Horo School said in a statement.

The group shared that hungry students cannot learn as effectively as possible with a proper lunch, and the decision to scale back Ka Ora, Ka Ako would threaten their wellbeing.

“We firmly denounce political decisions that disproportionately harm the most vulnerable members of

our community. Access to nutritious meals is a basic human right, and the elimination of the Ka Ora Ka Ako programme exacerbates existing struggles faced by many whānau in our community.’’

Extensive global research has highlighted the growing need for access to nutritious food, as well as other pressing matters such as reducing obesity risks, improving dietary quality, and enhancing academic performance and attendance.

The group said that the consequences of removing the programme would be significant to the system and could deteriorate mental health among students affected, increase health issues, challenge attendance rates, and disengage students. The group also said the programme has had a profound impact.

“Before its implementation, our schools grappled with numerous challenges. Since its inception, we have witnessed remarkable improvements, including increased attendance and developing crucial social skills through kai tahi principles, leading to positive learning

opportunities for our students.”

Ka Ora, Ka Ako has facilitated a lifestyle change for many students within the area, and the proposed cuts were disappointing to the principals, who said the impact would be disheartening to students.

The principals said their schools have continued to collaborate with local suppliers, Ngāti Hine Health

Trust and the Northland District Health Board. In total, the reduction of funding would impact 115 Northland schools. H

Report Highlights

KA ORA, KA AKO BENEFITS

Despite recent reports that indicated an uncertain future for the Ka Ora, Ka Ako Healthy School Lunch Programme’s funding, a new analysis presented by the Public Health Communication Centre has highlighted a positive outcome.

The programme has met and, in some cases, exceeded expectations when measured against stakeholder criteria. The report, ‘Evidence for Free School Lunches: Are They Worth Investing In?’, found that Ka Ora, Ka Ako had rated extremely well when compared to the primary outcomes of alleviating hunger in schools. It has provided healthy eating, reduced financial burden, and also strengthened local economies. Co-author, Professor Boyd Swinburn of the University of Auckland, said the mental health scores of children

with food insecurity had increased by 20 percent, which has resulted in happier, more engaged students, which he considered a big plus for the programme.

“The range of positive feedback from the school surveys of benefits in school engagement is also strong and consistent, and the latest analysis of school attendance showed significantly greater attendance amongst the most underserved kids,” said Professor Swinburn.

The report found an adequate response for the value it had consumed based on a break-even analysis of monetisable investments and benefits.

The programme had also met all relevant government and ministry policies and procedures on economic measures, such as the purchase of appropriate products at the right price. Analysis of the report showed that because all children in participating schools were entitled to the lunches, efficiency had significantly improved since the

programme was adopted.

Professor Swinburn said that despite the positive findings, the main barrier to improved efficiency was the lack of certainty regarding the programme’s future.

Based on the equity criteria of Ka Ora Ka Ako, schools that have been offered the programme have students who are the most disadvantaged, but according to Professor Swinburn, this has left a vast number of students uneligible for the programme. This has excluded approximately 60 percent of students from food insecure households.

Ka Ora, Ka Ako had performed well against 21 stakeholder criteria, but there has been noticed room for improvement, mainly secured funding to ensure its future.

“We also suggest identifying ways to expand the programme, undertaking a formal cost-effectiveness study, and building in more environmental sustainability aspects.” H

IMPORTANCE OF

Water

Hydration is essential for growing children, especially when maintaining an active daily routine.

Schools should encourage parents to ensure their child has a water bottle at school. During the summer months, a frozen drink bottle can be a better alternative. Schools should also allow children to drink plenty of water before, during and after physical activities. During lunchtimes, ensure all students have their drink bottles with them.

As the human body is approximately made up of 70 percent water, it is essential for regulating body temperature, digesting food and exercising waste. While water can leave the body throughout the day, it’s vital to replace it continuously to prevent dehydration.

Due to their size, school-aged children are at a greater risk of dehydration than adults. Children have a larger proportion of skin available to lose sweat and are more easily exposed to heat.

Critically, children don’t always recognise when they are thirsty, and if not encouraged regularly to drink water, it is easier for them to forget. Teachers should be aware of notable signs that a child is dehydrated. Common symptoms of of dehydration can include headaches, poor concentration, thirst, cracked lips, dry mouths, and lagarthy.

The amount of water that children need to drink can vary from age to age, size, and their level of activity. It is recommended that children under the age of eight should consume at least four to six glasses of water every day. Children over eight years of age

should have a minimum of six to eight glasses of water per day.

As sports and physical education can be an integral part of the curriculum, extra fluid is necessary for children to function properly throughout the rest of the day. On warmer days, children will also need extra fluid.

Schools should encourage parents to ensure their child has a water bottle at school. During the summer months, a frozen drink bottle can be a better alternative. Schools should also allow children to drink plenty of water before, during and after physical activities. During lunchtimes, ensure all students have their drink bottles with them.

Although suitable for them, some children simply do not like water. To prevent any disruptions, consider having sliced fruits such as lemons or oranges on hand to adjust the taste in a healthy way, or allow drink bottles to be with children when at their desks.

Water is the most healthy way for children to remain hydrated throughout the school day, especially when promoting healthy nutrition. Other fluids, such as milk and juices, can also contribute to a child’s fluid intake. Staying adequately hydrated

will keep the body and mind efficiently running and strong, as well as instilling a healthy habit in their routine from a young age. H

FEEDING THE FUTURE: The Importance of the Ka Ora Ka Ako Programme

Our journey with New Zealand’s ambitious Ka Ora Ka Ako programme over the past three years has been an exploration of the intersection between nutrition and education. This initiative, aimed at providing free, nutritious meals to students, has reshaped the contours of how we perceive the role of food in educational settings.

BECKY ERWOOD Founder and Director of FED

From our initial steps serving 2,500 meals daily to expanding our reach to 7,500 students across 18 schools, the programme has evolved. But as we’ve grown, so too has our understanding of the complex web of needs that such an initiative addresses. It’s not just about satiating hunger; it’s about fostering a healthy, inclusive, and supportive educational environment where every student, regardless of their background, has the energy and focus to learn and grow.

The narrative surrounding school lunch programmes often gets distilled to a simple equation of feeding the hungry. However, our experiences and efforts at FED have illuminated a richer, more nuanced story. Engaging directly with students and staff, we’ve seen how these meals serve as catalysts for socialisation, improve school attendance, and even influence behaviour positively.

Our work has also challenged and debunked pervasive myths. For instance, the assumption that hunger alone will drive children to eat overlooks the barriers of social isolation, stigma, and unfamiliarity with offered foods. Through the Ka Ora Ka Ako programme, we’ve endeavoured

to create a meal experience that all students feel comfortable and excited to participate in, eliminating the whakamā (embarrassment) associated with receiving a free meal.

Drawing from our experiences, we’ve identified several areas for enhancement. Extending the length of funding for the school lunch programme is crucial for fostering stability and long-term planning. A longer term commitment allows for strategic investments in infrastructure, food quality, and supply chain improvements, directly benefiting students through better meal variety and nutritional content. It also encourages suppliers to innovate and adapt to the evolving needs of the educational sector, ensuring that the programme not only sustains its current success but continues to grow and adapt over time, aligning with educational goals and health standards.

The preference for hot meals over cold ones has significantly shaped the evolution of the menu in the school lunch programme. FED. has adapted to this preference by introducing a wider variety of hot meals that not only meet nutritional standards but also appeal to diverse tastes. This evolution reflects a collaborative learning process between us and students, with feedback loops enabling continuous refinement of meal options. As preferences emerged, menus diversified, incorporating both traditional favourites and new, culturally diverse dishes, thus ensuring higher engagement from students.

The Bigger Picture: A Mission Beyond Business

The potential cut backs to the Ka Ora Ka Ako programme looms as a dark cloud over the horizons of

educational equity and child welfare in New Zealand. For FED, the impact goes beyond the employment of our dedicated staff or impact to our business. It’s a matter of disrupting a mission that lies at the very heart of our values — ensuring every child has the foundation they need to succeed.

This programme is a testament to what can be achieved when nutritional needs are not just met but are woven into the fabric of educational support systems. It’s about levelling the playing field so that every child, irrespective of their socio-economic background, can look forward to a promising future.

A Call to Action

As we share our story and insights and engage in dialogues with media and policymakers, our goal remains clear: to advocate for the continuation and enhancement of the Ka Ora Ka Ako programme. The stakes are high, not just for the immediate community of FED or the schools we serve but for the broader vision of an educated, healthy, and equitable New Zealand.

Ka Ora Ka Ako is more than a meal service; it’s a vital component of our educational ecosystem. It underscores the profound belief that to educate a child fully, we must first ensure they are not learning on an empty stomach. As we move forward, let us all — caterers, educators, policymakers, and communities — renew our commitment to this essential service. H

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Aim for a variety of vegetables each day to support a healthy diet

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Winter Comforts

Designing a menu for school-aged children can often be difficult, especially when balancing ingredients to ensure the right amount of protein and nutrients without compromising flavour or texture.

As the school year heads into the cooler months, consider introducing some warmer options for the menu. Soup is an excellent option for a comforting, warm meal, especially with an abundance of different options to choose from.

Soup is easy to prepare, convenient, and full of variety. It can also be adapted to any dietary requirement to ensure all students are included.

Vegetable soups, such as tomato or pumpkin, provide a vibrant taste profile and are a healthy option for the lunchtime rush. For a wholesome offering, explore chicken noodle or minestrone varieties, combining

different textures, vegetables, and meats to make a flavourful concoction. For a different option, corn chowder can be a way to include vegetables with a savoury twist. It is quick and easy to prepare and can include other ingredients, such as bacon and various spices.

Pasta can be a versatile option, whether as a main dish or as a salad. Lasagne is simple to assemble and cook and works perfectly for a lunch meal. It contains a balance of meat, vegetables, and carbohydrates and can be adapted to other dietary requirements as well.

Macaroni and cheese is an excellent way to combine rich flavours that can be cooked in a number of ways, be it baked with breadcrumbs or covered with extra cheese. Macaroni and cheese can include different

spices, sauces and herbs, and will undoubtedly be a popular choice among school-aged students.

Pizza is universally loved, whether it’s a gourmet creation or an on-thego snack. As a school lunch option, consider a smaller base with simple toppings, such as cheese, ham and cheese, or tomato and cheese. Pizza is a simple meal to prepare and can be lenient to different flavours and

ingredients. For a healthy option, explore ingredients such as mushrooms or spinach, or for extra flavour, consider including pineapple or sauces like barbeque or sweet chilli. Pizza is a popular dish among children and young adults, making it ideal for a school lunch menu.

Chicken on rice is an excellent way to provide a fulfilling meal with bold flavours and ingredients students will

enjoy. It can be adapted to a variety of different options, be it butter chicken with a hint of spice or teriyaki chicken with mayonnaise. Rice can be served with sesame seeds, while chicken can be coated in many different ways, such as breadcrumbs or with a simple flour batter for a crispy shell.

Winter is the perfect time to expand the menu and incorporate seasonal produce at an affordable price. H

Potential Threats

TO AVOID

As different dietary requirements are subject to food allergies, it is essential to ensure that allergies are prioritised from the initial planning stage when catering to a large audience, especially school-aged children.

Food Allergies are the body’s response to various proteins in foods or ingredients. Reactions to different allergies can occur within minutes or even up to a few hours after the food has been consumed. Between 1997 and 2011, food allergies increased by 50 percent, with eight main foods identified as causing 90 percent of most allergies.

Peanuts

Among the most widely known allergies, peanuts can cause severe allergic reactions, especially in children. These reactions can include sudden drops in blood pressure, itchy skin, difficulty breathing, nausea, vomiting, and dizziness. Peanut

allergic reactions can be mild or extremely severe.

Peanuts are usually found in sauces and spreads, such as peanut butter. Different international cuisines can often contain traces of peanuts and baked goods. It is vital to ensure that all labels are checked before cooking or if a product has been produced in a factory where peanuts may have been present.

Tree Nuts

Similar to peanuts, tree nuts can be highly harmful to children. The tree nut family includes walnuts, almonds, cashews, chestnuts, pecans, macadamia nuts, pistachios, Brazil nuts, and pine nuts. Reactions could include mouth, eye, or throat irritation, nasal congestion, abdominal pain, and severe anaphylaxis.

Substitutes for tree nuts include various seeds such as sunflower seeds, pumpkin seeds, and flax seeds, and they can be present in cereals, biscuits, energy bars, pastes, and different marinades.

Eggs

Children usually outgrow egg allergies by the age of 16; however, some are still at risk at an older age. Egg allergies are also associated with an increased risk of asthma and other allergies. Hives, swelling around the mouth, abdominal pains, and vomiting are common symptoms of an egg allergy. Eggs are among the most frequently used ingredients, especially in baking, mayonnaise, pasta, and meat-based dishes.

soups, sauces, and baked goods. Chocolate and sweet dishes may also contain cow’s milk products.

Substitutes for cow’s milk include almond milk, rice milk, soy milk, and coconut milk.

Lactose Intolerance

Cow’s Milk

Typically a concern for infants and younger children, cow’s milk can cause severe anaphylaxis or mild hives. Most mainstream dairy products, such as cheese, cottage cheese, cream, custard, butter, and yoghurt, contain cow’s milk. Less frequent foods include

Different to cow’s milk allergies, people with lactose intolerance cannot digest sugar in milk due to a lack of lactose in their system. Abdominal cramps, bloating and flatulence are all frequent symptoms of lactose intolerance.

Dairy products, such as cheese and milk, should be avoided for a lactoseintolerant diet and could be replaced with substitutes, such as products made from rice, almonds, coconuts, and soy.

Continued on page 18.

ALLERGIES

Continued from page 17.

stay clear of any wheat product, including bread, pasta and flour. A wheat allergy differs from a gluten allergy, as gluten-containing grains such as rye and barley may not always be an issue for people with a wheat allergy.

Symptoms of a wheat allergy include hives, abdominal cramps, headaches, nausea, and severe cases of anaphylaxis. Wheat can also be found in unexpected foods, such as baking mixes, baked goods, processed meats, potato chips, and salad dressings. Consider replacing wheat with rice, potato, millet, oats, or soy flour.

Soy

highly sensitive to fish and shellfish, reactions can happen even if the food products have been prepared in a shared area. Although fish and shellfish allergies are more common to develop in adulthood, children can still be allergic as well.

Allergy New Zealand has noted allergies to one type of shellfish, which can be linked to other members of the crustacean group, such as shrimp, lobster, and crab. Cross-contamination can pose a high risk for fish and shellfish allergies and can be found in sauces, dressings, stock, and soups.

Like other legume foods like peanuts, Soy allergies can result in eczema, nausea, wheezing and anaphylaxis.

Soy products, such as tofu, cheese, milk, and yogurt, can cause multiple issues for those who are intolerant.

Fish and Shellfish

Allergic reactions to fish and shellfish are usually present through hives and rashes, nausea, indigestion, and stomach cramps and should be avoided to prevent any issues. More serious reactions can include vomiting, dizziness, and swelling

Coeliac Disease

Coeliac Disease is a genetic disease in which chronic inflammation can be caused by ingesting gluten. It can result in various symptoms when consumed, as the immune system activates a response to gliadin.

If undiagnosed, coeliac disease can have a variety of responses in the body, from no symptoms at all to fatigue, abdominal pain, headaches, reflux, bloating, or other critical medical conditions. Coeliac does increase the possibility of developing osteoporosis or similar autoimmune diseases such as type one diabetes.

When crafting a menu, it has been advised to clearly label the ingredients of each dish (either online or in a newsletter), so parents and caregivers are aware of any potential allergies their child may react to. H

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LAKEWOOD LODGE

Lakewood Lodge has been described as a camp with a difference. Located outside the Huntly area, Lakewood Lodge is a collaboration of adventure, farm, and water-based activities.

Managing director Jeff Lyons said the camp is designed to remove as much stress from schools as possible when planning a camp, be it catering, activities, instructors, accommodation, buses, programmes, and rotations. He said the camp prides itself on providing the highest quality educational and cultural exchange camps and events for young people and adults.

“We also focus on creating a safe, homely environment where all guests can improve their self-confidence and leadership skills and learn about caring for the environment and animals,” said Lyons.

“We use a skills development matrix in all our activities, whereby students are encouraged to develop their talent, confidence, problem-solving abilities, communication techniques, courage, and ability to work within teams. All these life skills are crucial for training young people to become wonderfully capable and resourceful adults.”

Lakewood Lodge was founded by Christine Lyons in 1995. As an exschoolteacher, she believed in the lodge’s mission to educate, inspire and shape beliefs in young people. She believed that young people needed to experience

a safe, homely environment where they could improve their self-confidence and learn about the care of the outdoors, water and animals.

Lyons developed cross-cultural camps and programs to encourage international visitors to play together and learn to get on with people from all walks of life so they will develop into better adults. She ran Lakewood Lodge with her son, Jeff Lyons, for 24 years and eventually handed over the reins to him as Managing Director in 2019. Jeff Lyons initially worked part-time in the business whilst his Mother established it. Still, after completing outdoor education courses and experiencing Camp America camps, he returned to run the operations of Lakewood Lodge.

Since the COVID-19 pandemic, there has been a specific focus on the care and well-being of students who attend Lakewood Lodge. Lyons said that for some students, their trip to Lakewood Lodge will often be the first time away from home, which can be a daunting experience. He added that this can add an extra level of concern for parents.

“Lakewood Lodge is a very different type of camp. The main Lodge is a very homely environment, and it helps the students feel more comfortable, which

then, in turn, makes them more inclined to try something new.”

Lyons added that the camp’s instructors were experienced in dealing with a wide range of students, and making them feel safe and comfortable was at the forefront of their minds.

Dietary requirements can be one of the other main concerns for schools, parents, and students. Lakewood Lodge has a chef on-site to cater to the various needs and dietary requirements of those who attend the camp. Lyons said this was an enormous asset to the camp and has ensured that all guests have the correct meal and plenty of it.

Lakewood chef, Nancy, said that feeding people has always been one of her biggest passions.

“I have worked all over New Zealand, not just as a chef but also as a dairy farmer. I love working with children

and animals, so Lakewood Lodge is the perfect place for me,” said Nancy.

She added that helping students develop their confidence and build their skills whilst they attend the camp is a highlight of the job.

Lyons said that Lakewood Lodge is Adventure Mark audited and certified and Qualmark Gold certified. This indicates the camp’s commitment to operating at the highest safety standards.

“Our staff are fantastic at what they do and are with the students all day and as well as running the evening activities, so the students create a bond with

them and go away remembering their favourite instructors for a long time,” said Lyons.

Lakewood Lodge team is passionate about ensuring the camp is an impeccable experience for all visitors. H