As we gear up for a new school year, it’s essential to reflect on the evolving landscape of school catering. We had a great chat with Louise Wagstaffe, Chef Director at Delicious By Design Limited, who shared her insights on upcoming trends, regulations, and practical tips for school caterers.
- What significant trends and changes do you expect to see in school catering in the upcoming school year?
As the new school year approaches, we can expect several significant trends in school catering. There is a growing emphasis on sustainability and environmental responsibility.
Schools are increasingly adopting practices such as reducing food waste, sourcing locally produced ingredients, and incorporating more plant-based options into their menus. We are seeing a shift from traditional lunchtime dinners to more frequent snacking during morning breaks in some secondary schools.
- How do you view the upcoming regulations and legislation affecting school catering, particularly the introduction of free breakfasts for primary school children in England?
It’s great that, from September, children at primary schools in England will receive a free breakfast. We learned a lot from the rollout of UIFSM (Universal Infant Free School Meals) a decade ago, and hopefully, what we learned then will be applied now to ensure a smooth rollout.
Food allergens and special dietary needs have always been around. It’s great to see that in recent years, these issues are now on everyone’s agenda, with a high focus. Following Natasha’s Law and other legislation, we now see clear labelling and safe meal options for students with specific health concerns. This is driving manufacturers to reformulate and develop products suitable for allergen sufferers and special diets. This is no longer something managed by one member of staff, but allergen training and processes are now to a high standard across most schools and catering businesses.
We will see initiatives aimed at promoting sustainability, with carbon footprints on menus and mandates for reducing single-use plastics as well as implementing food waste reduction programmes.
- What are your top tips for school caterers to create successful and appealing meal programs?
- Engage and listen to students: Successful school meal programmes prioritise student feedback. Hosting tasting sessions and encouraging students to share their preferences can lead to more appealing and accepted meals.
- Innovative and varied menus: Diversifying the menu with globally inspired dishes and nutritious options can keep students excited about school meals and broaden their culinary horizons.
- Parental involvement: Clear communication with parents about menu options can help reinforce healthy eating habits both at school and at home.
- Financial challenges: Innovate within budget constraints by utilising seasonal produce and cost-engineering your recipes to create both nutritional and tasty dishes. For example, caterers are combining 50% meat and 50% alternative proteins in recipes, such as a beef chilli with 50% meat and 50% protein from beans, or a chicken curry with 50% chicken and 50% lentils.
- What was your favourite dish when you were at school, and why did you enjoy it?
My favourite thing at school was the mini milk bottles – I loved getting my own bottle with a straw and sometimes with a biscuit! For lunch, it would have to be chicken curry followed by chocolate concrete with chocolate custard. I enjoyed most school lunches but I never enjoyed the overcooked vegetables.
