Creed Foodservice has hosted a ‘brain food’ roundtable, continuing its year-long campaign for improved nutrition in education settings.
The roundtable this week gathered key figures from the education sector, including suppliers, catering consultants, dietitians and school chefs.
The expert panel found that healthy credentials are “increasingly important to pupils” with a focus on those who play sport, and that most pupils prefer a ‘bar’ style canteen where they can customise their meal.
The roundtable also found parents from selected schools would like to host ‘food forums’ where they can provide feedback and learn more about their children’s meals.
Sustainability, in particular with secondary school pupils, is also “playing an important role” in purchasing decisions, with “pupils welcoming products that have sustainability credentials and calling these out on the product packaging or branding”.
The roundtable discussion also identified time constraints as an issue for a few students, who find they are forced to make quick decisions as they have to “grab and go” for their lunch in 30 minutes.
The event followed research published by Creed ahead of the school year starting in September, which found two thirds (64%) of parents worry about their child’s eating habits. An overwhelming majority (94%) of those working in schools believed pupils eating more nutritious food before and during school learnt better.
Creed Foodservice has over 50 years’ experience supplying the education sector at national level.
“We’ve worked within the education sector for five decades, and understand the challenges schools face when it comes to getting their catering offering right,” said Creed MD Miles Roberts.
“Providing nutritious food is paramount, but it’s how you combine that with budgets, quality and providing food that children actually want to eat.
“Our role is to support schools and give them the tools to offer pupils dishes that will nourish and interest them, as well as support their overall health and wellbeing.”
Registered dietitian Juliette Kellow said: “I’m pleased to have been able to work on Creed’s new Brain Food menu, which is not only all HFSS compliant, it’s also bold and innovative in its approach.
“The impact of nutrition on brain function is huge, affecting children not only at school, but at home too. There are many nutrients – from carbohydrates, DHA (an omega-3 fat) and iron to zinc, iodine and a range of B vitamins – that help to keep the brain working at its best, whether that’s through contributing to cognitive and psychological function or supporting the nervous system.”
The roundtable took place at Brickhampton Golf Complex near Creed’s Gloucestershire depot. There were 12 attendees across education and procurement.
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