News Blog

During the term we were visited by Hannah Irvine, Sustainability and Environmental Manager for Holroyd Howe the School caterers.  Hannah visited classrooms to discuss the importance of future proofing food and the steps Holroyd Howe are taking to make School catering more sustainable. Some of the ideas shared included, the importance of reducing food waste, accepting wonky vegetables (20-40% vegetables produced are rejected because of how they look) and reducing the amount of meat we consume. Children and staff had the opportunity to sample a meat and lentil lasagne at lunchtime. Lentils are added to reduce the amount of meat in the recipe.   We are looking forward to this being added to the lunchtime menu in addition to the existing range of sustainable choices already available.