ISBA

17 @the_isba Autumn 2021 | Environmental sustainability 2. Use less but better meat Over the past half a century, the demand for cheap meat has grown. Now 16 percent of the greenhouse gas equivalents (GHGEs) associated with food come from the production of meat. Intensified farming of livestock also brings other issues around animal welfare and routine antibiotic usage. Around 60 percent of all antibiotics used are used in farming. We are also seeing global deforestation to make room for more livestock, worsening the overall impact on climate. Using less meat means there is budget to buy organic, free-range meat, which has a lower impact: • introduce at least one meat-free day per week – looking at plant-based alternatives such as pulses and beans rather than the ultra-processed alternatives; • consider reducing meat in dishes and replacing them with other proteins. For example, half minced beef/half red lentils works well in a Bolognese sauce. Mushrooms or root vegetables also work well in a meat stew; and • look at the cuts of meat being used. Are there cheaper alternatives? Some require a longer cooking time but can be tasty and economical if used correctly – for example shin beef cooked the day before for a pie or chicken thighs in a curry rather than fillet. Ask your butcher for advice. 3. Reduce ultra-processed foods on menus Research associates ultra-processed foods with obesity, cancer, type-2 diabetes and cardiovascular disease. These foods also typically have a much higher environmental footprint than fresh, whole foods. You can read more about this in the Soil Association’s Ultra Processed Foods report www.soilassociation.org/ media/21669/ultra-processed- foods_soil-association-report.pdf • plan your menu so most dishes are cooked from scratch and made from un-processed ingredients; • when looking at non-meat days, stay away from the ultra-processed meat alternatives and use plant-based ingredients instead; • stick to natural yogurt sweetened with fruit or honey for puddings rather than the highly processed yogurts and desserts widely available; and • keep processed meat products to an absolute minimum. See the School Food Standards guidance www. gov.uk/government/publications/ school-food-standards-resources- for-schools for advice on the recommended amount to be used. 4. Use less (or better) palm oil Palm oil is the most widely consumed vegetable oil in the world. Its increasing use is driving deforestation and the loss of key species, such as orangutans, as land is cleared for plantations. Maintaining rainforests is also important in the fight against dangerous climate change, as they are important absorbers of carbon dioxide, a greenhouse gas. To make sure your food isn’t contributing to rainforest destruction, choose a more environmentally sustainable oil, or opt for palm oil which comes from certified sources. Look for advice from the Palm Oil Innovation Group at http://poig.org/ Lots of products are palm oil free, which is the ideal. Speak to your supplier and ask to see food specifications to check what’s in there. 5. Introduce more whole foods Increasing whole foods is great for health and for the planet. These foods generally aren’t as processed and likely to require less energy overall: • switch white rice and pasta to wholemeal; • bulk up dishes with lots of fruit and vegetables. Think about using squashes, sweet potatoes and mushrooms to add texture and flavour; and • look at using a variety of different pulses and grains, such as quinoa or dahl type lentils which typically have less of an environmental impact. How to engage your school community Catering team Ensure your catering team members are briefed and on board with your visions for a sustainable, climate- friendly menu. So often school chefs and caterers are forgotten in terms of school staff – they arrive and leave work by the back door and usually don’t encounter any senior leaders within the school. They are missing from the ‘who are our staff’ section on a school website and in displays within school. Yet they are a vital team in the school day and should be celebrated with positive relationships. Show them some love and let them know how important they are. Staff, pupils and parents Involving the whole school community – all staff, pupils, and parents in issues around food can have a huge impact when changes are being made to menus. Pupils are increasingly aware of coverage around climate change and having a group within school, involving the kitchen team and pupils can help bring about positive change and get everyone working together. If pupils are involved in the decisions around menu choices, they are more likely to try new foods and encourage their peers to try them too. This, coupled with taster pots of new dishes offered at mealtimes, really does help. In-house catering teams Having a catering team that is employed directly by the school makes changes and decision-making simpler and more straightforward. This only works well if the relationship between the catering manager and appropriate school staff is strong and open. Be clear about the vision and expectations for your service and ensure all the team are working towards the same goal. Regular meetings can help with this and keeps the focus on delivering the very best service for the pupils. On average, 18 percent of food purchased by the UK’s hospitality and food service industry is being thrown away.