Introduction 

The group is grassroots; its members are the most influential school, college and university catering managers in the country. Together they want to use their experiences to inspire and enable other catering managers to source the very best British, seasonal food available and produce wonderfully nutritious, fresh meals for children and young people across the country. The group’s work is particularly pertinent given the current cost of living crisis. For thousands of children, the school meal is not only the only hot meal they have all day, it is their only meal. And for university students, the food they eat during their studies sets a benchmark for their nutritional habits into adulthood.

The group is working together to encourage all schools and universities to run a British Food Fortnight menu during the national food celebration that takes place every year in the last week of September and the first week of October. Hundreds of schools take part every year as do many universities; and the event reaches 1 million+ children. The national food celebration is a proven catalyst at encouraging schools, in particular, to take action, run special menus, focus on seasonality and introduce new suppliers. A calendar date gives focus and prompts action.

Some of the most inspirational people working in school and university food are working together on the group. Derek Wright, from Blackpool Catering, and Jane Eve, from TUCO, co-chair the group and Jacquie Blake, formally Chair of LACA, supports as Special Advisor.

“In the short time since the Love British Food Education Working Group has been established, it has proved to be a great platform for enabling the very best in our industry to share their knowledge with others. It brings together the most influential people from across the school, higher education and university catering industry. As Co-Chair, my role is to facilitate those on the group to work together to inspire the thousands of talented school chefs and cooks around the country to champion local, sustainable and seasonal produce. This has never been more important. Being close to your suppliers is the best way to navigate the supply and price issues facing our industry, while at the same time ensuring we put the most nutritious, delicious food on children’s plates. As chefs and cooks, we know that every great dish starts with quality ingredients and the dishes we produce within schools contribute to improving young people's health and nutrition.”

Derek Wright, Catering Services Manager, Blackpool Catering Services