Food Policy

1. INTRODUCTION
King Alfred School (KAS) takes a holistic view of children’s development in all aspects of the school day, including those relating to food.
Accepting that nutrition in childhood is one of the keys to good health and development in children, as well as to future health in adulthood, the school aims for high standards in both its food provision and its teaching relating to food.
2. CATERING
2.1 The school has its own kitchens and kitchen staff who provide meals for all school staff and those pupils who elect to take school lunches at the current rate of payment.
Quality of Food
2.2 Meals provided by the school will provide a balance of vegetable, protein and carbohydrate; where possible and economic organic ingredients will be used, although we aim to achieve a balanced policy regarding the use of organic products and the pricing of meals. Within the constraints of a commercial kitchen, processed foods will be kept to a minimum.
2.3 Meals will be designed by the school’s Catering Manager who may chose to take advice from a specialist qualified nutritionist.
Suppliers
2.4 Suppliers will be chosen for their assurance of supply, traceability, freshness of produce and nutritional value of their ingredients, along with an ability to support the school in educational activities.
2.5 All suppliers must meet regulatory, employment, Health and Safety and food safety requirements. Health & Safety and Kitchen Facilities
2.6 The kitchen will meet food safety and environmental health standards.
2.7 The kitchen will be kept suitably equipped, items of equipment to being replaced on a regular cycle unless in sound working order. Where possible, aluminium utensils will be avoided.
2.8 The Catering Manager will be consulted on all material changes to the layout of the kitchen.
Interface of Children and Kitchen
2.9 The children will be helped in obtaining a good understanding of the work involved in the catering by being introduced to kitchen staff at the beginning of each year, and given a description of what they do.
2.10 The children will be encouraged to behave politely both when being served and while eating.
2.11 Details of the menus will be made available to parents and pupils on a notice outside the hall.
Additional Food Provision
2.12 Where possible packed lunches produced by the school for use on school trips will be produced to the same standards as meals served on the premises.
2.13 The school may provide healthy snacks for morning breaks and will encourage children below Year 3 not to bring their own snacks into school.
2.14 Parents of children in Years 3 to 6 will be encouraged to provide snacks which do not include any sweets or semi-sweets, fizzy drinks or chocolate. Instead they will be asked if they can provide fresh fruit, sandwiches and other alternatives.
3. DRINKING WATER
3.1 At mealtimes all tables will be provided with a jug of water for those who are eating to serve themselves.
3.2 All children will be permitted to take a bottle of water into all classrooms, except where Health and Safety would be compromised or examination rules forbid it.
3.3 The school will be provided with drinking fountains.
4. TEACHING OF COOKING AND NUTRITION
4.1 All lower school classrooms are provided with a cooker and offer regular cookery lessons for pupils, at least twice a term per pupil. The recipes are designed to be both healthy and of interest to the children.
4.2 Food is likely to be a topic for two terms altogether in the Lower School (e.g. Year 1 and Year 6). Choice of topics is at the discretion of the class teacher.
4.3 Advice on nutrition will draw on information from suitable specialists, who may also be employed to prepare suitable class work and information sheets.
4.4 The school aims to encourage all children to learn more about food and to enjoy a wide variety of different foods.
4.5 If parents so wish the school will assist them with advice about the value of nutrition as a key element in encouraging good health .
5. ALLERGIES AND DIETARY REQUIREMENTS
5.1 A list of all children suffering from allergies will be distributed to all members of staff each term.
5.2 It is acknowledged that the school catering system cannot meet individual special dietary requests.
6. EATING DISORDERS
6.1 The school recognises that eating disorders may be an issue for some pupils. The school aims to educate all pupils about this in a way suited to their age and experience. There will be teaching about good nutrition in Lower School. In Middle School the issue will be discussed in class in sessions on food and nutrition. The aim of this is to enable pupils to make informed and healthy choices based on adequate knowledge and self-confidence. As part of these sessions older pupils will be provided with contact numbers for organisations providing help with these issues. These details will also be provided separately for parents.
6.2 The School Counsellor will handle cases as and when they may arise in conjunction with the child’s form teacher and any other teacher the child may have approached about the problem.
6.3 The school should be aware of the help available and be able to provide all relevant contacts both to the child and to parents.
6.4 Other issues relating to this are covered by the school’s Child Protection Policy.
7. ENVIRONMENTAL ISSUES
7.1 In line with KAS’ policy to improve its environmental impact and awareness, as much food as possible will be sourced locally, and subject to economic constraints and quality, will be organic. The school will encourage students to consider these issues through the Green Team.
8. REVIEW OF POLICY
8.1 This policy will be re-examined every 2 years by a group of the Better Practice Committee, comprising the Catering Manager, two members of the teaching staff and three parents of pupils in different parts of the school.

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