Making the most of your child's Free School Meal Voucher
During the closure period, we are providing all children entitled to benefits-related Free School Meals (FSM) [who are learning at home] with a £15 per week supermarket voucher.
To help to ensure that children continue to eat a balanced diet throughout the week - and to show how to make the most of the £15 voucher - Mr Passarelli, and our amazing kitchen team, have produced a suggested menu, recipes and a shopping list for parents / carers to use!
Through some careful planning, this menu demonstrates how you can spend £15 to provide delicious lunches and breakfasts that still meet the nutritional guidelines. Click on the links on the meal planner below to access our simple, speedy recipes; so simple the children can help with the preparation too!
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Breakfast |
Lunch |
Monday |
Jacket Potato with Tuna and Sweetcorn Mayonnaise Easy lunch to start the week, 15 minutes of preparation and job done! Dessert: Healthy yoghurt and a piece of fruit |
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Tuesday |
Porridge with Banana and Honey |
Speedy Chicken and Bacon Pitta Pockets A great, healthy dish which could be served with Speedy Wedges. (Click here to see a video of how to make the Speedy Wedges) Dessert: Healthy yoghurt and a piece of fruit |
Wednesday |
(Click here to see a video of how to make this recipe) With a little preparation this is a meal that the children can help you make! Dessert: Healthy yoghurt and a piece of fruit |
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Thursday |
Porridge with Banana and Honey |
Speedy Pasta with Cheese Sauce (Click here to see a video of how to make this recipe) Using our special speedy pasta recipe and ready in less than 15 minutes. Dessert: Healthy yoghurt and a piece of fruit |
Friday |
50/50 Toast with Honey (or jam, if you already have some) |
Fish Finger and Salad Wrap Tasty fish fingers served in a wrap with salad and some sauce! Dessert: Healthy yoghurt and a piece of fruit |
Click on the thumbnail below for a handy, downloadable shopping list. Save it to your phone so you have it with you when you go shopping!
Click here for the cost breakdown. All prices correct as of January 2021. Mr Passarelli shopped at Tesco.
There is also bonus Speedy Cheese and Red Pepper Quiche recipe at the bottom of this page! Click here to see a video of how to make this recipe.
Hot School Meals
The weekly menus for the Spring Term are available below:
We believe that the meal experience at school should be something that the children enjoy and learn from. It is also a social part of the day and all staff are encouraged to eat with the children at lunchtime in the hall too!
All our meals are freshly produced on a daily basis using the very best ingredients available.
In addition, we have special "theme day" menus throughout the year. These introduce the children to different cuisines and cultures. For example, we have recently visited (via our taste buds) Mexico, China, France, the Caribbean, Italy and the USA! And, of course, we also have the very popular Christmas Lunch (where the turkey is carved in front of the children).
Our great team are always available if you have any questions regarding the service we provide or allergens.
Food Education
In addition, our kitchen team support curriculum learning throughout the year - mainly through curriculum workshops linked to the topic for the term. These include:
However, the education goes further still. Our team also provide:
And from September 2019, we are also developing further educational workshops / information on the impacts of food production and waste on the planet; including introducing a "meat-free" Wednesday and educating the children why!
Looking at the Impact of Meat Production on the Environment
World Food Production
On average, an adult human requires 2350 kcal per day. This takes into different ages, genders, sizes and lifestyles of the global population. Currently, average consumption is 180 kcal per day above this amount. (UN Food and Agriculture Organisation).
At a global level, we grow 5940 kcals per person per day of food (2.3 times what is required for the current population). The chart below shows what happens to it (numbers refer to kcals per person per day).
5940 edible crops grown |
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5600 harvested |
340 not harvested |
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5270 crops available to use |
330 lost in storage |
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2520 crops available for eating |
1740 crops fed to animals |
810 biofuels |
200 other |
←e.g. replanted |
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↓ |
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2520 crops available for eating |
590 meat and dairy |
←In addition, on average animals eat 3810 kcals of grass/pasture per animal per day (total average kcal consumption = 5550kcal per animal per day to produce 590kcal for human consumption (approx. 10% conversion)) |
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2790 available for eating |
320 |
←Processing and distribution loss |
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2530 eaten |
260 |
←Household waste |
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2350 |
180 |
←Excess consumption |
Based on research published in There Is No Planet B: A Handbook for the Make or Break Years by Mike Berners-Lee
Global Population Data
1990 |
2000 |
2010 |
2019 |
2050* |
2100* |
5.2billion |
6.1 billion |
6.9 billion |
7.7 billion |
9.7 billion |
11.0 billion |
* Projected figures from World Population Prospects, United Nations (2015)
This equates to 2 billion extra people to feed by 2050 (when current Year 4 children celebrate their 40th birthday).
Carbon Footprints of Different Food Sources
Globally, human-kinds carbon dioxide footprint is 50 billion tonnes per year; 26% of this is from the food supply chain (Reducing foods environmental impacts through producers and consumers, 2018). By comparison, 56.6% comes from burning fossil fuels gas, oil and coal (Intergovernmental Panel on Climate Change’s Synthesis Report, 2007) for energy and transport.
Antibiotics
Two thirds of all antibiotics (61,151 tonnes per year) are used on animals – some of which makes it back to humans through meat and milk. Antibiotics are used to stimulate growth and prevent (rather than cure) disease. The result is that animals are developing resistant strains of diseases and passing those bugs onto us.
The potential impact of the collapse of antibiotics is a significant issue for the global population.