FEATURE
» BACK TO SCHOOL
Back with a The days of processed and overcooked school meals should be long gone. Cooking up budget-friendly, healthy and appetising lunches for youngsters can be as easy as a, b, c
N
ow’s the ideal time for school caterers to do some menu planning and development ready for the new school year. A good starting point is to look at what’s been successful this year and what hasn’t – this will help to reduce waste too. Then look at current and future food trends and what children and young adults are eating outside of school. Bear in mind budget, kitchen space and staff availability and you’re all set.
ASK FOR FEEDBACK
Offer tasting sessions to get feedback and use this to shape menus. This will also keep pupils engaged and spending.
20 Eat » ISSUE 11 2022
It’s a great idea on new pupil open days to give students and their parents the opportunity to sample what’s on offer.
COUNTER COSTS
The pressure to create and maintain a high standard can be a challenge, especially when you factor in budget constraints too. But there are ways round it. Use smaller or cheaper cuts of meat, seasonal ingredients
and those locally grown and sourced. The perception that these are more expensive isn’t necessarily accurate – food grown nearby has less food miles, so is less expensive, and it’s fresher. Similarly, foods that are in season cost less as they’re readily available and in plentiful supply – import costs are higher for out-of-season produce that can’t be sourced closer to home.
