One of the UK’s leading foodservice wholesalers, Creed Foodservice, gathered key figures within education catering last week and hosted a ‘Brain Food’ roundtable as part of its year-long campaign to shine a light on how nutrition impacts learning in secondary schools.
Recent research commissioned by Creed revealed two-thirds (64%) of parents worry about their child’s eating habits at school* and an overwhelming majority (96%) would welcome their child’s school offering a menu that provides dishes rich in nutrients that support brain function, a sentiment shared by 76% of those who work in schools.
Furthermore, 94% of those who work in schools agree that pupils who consume nutritious and filling food and drink before and during school learn better.
“Two-thirds (64%) of parents worry about their child’s eating habits at school.”
The campaign saw Creed, which has over 50 years’ experience working within the education sector, break new ground with the launch of the UK’s first-ever ‘Brain Food’ school menu in September this year.
The roundtable was chaired by Miles Roberts, managing director at Creed, and supported by Creed’s experts Anna Clapson, insights manager, and Rob Owen, executive business development chef, who were joined by Juliette Kellow, registered dietitian, who Creed partnered with to help co-create the Brain Food menu.
There were 12 attendees in total, with representatives including BD Group, an award-winning school catering provider working with primary and secondary schools, and CMC School Catering, catering consultants working with schools that operate their catering in-house.
Key topics
Several key topics emerged from the roundtable discussion:
Importance of engaging pupils in food choices
Customisation is a big win, with ‘bar’-style offerings, such as salad bars, noodle bars or pasta bars, where pupils can build their own dishes and add various toppings, proving very popular and helping to increase pupils’ awareness of what they are eating.
Combining culture in the kitchen
Social media plays an influence in pupils’ food choices. The ‘TikTok Wrap’, which went viral, where users cut a tortilla wrap to the middle and fill each quarter with a different filling before folding into a quesadilla shape, was instantly recognised by pupils and sold out quickly versus other regular wraps.
Taking inspiration from well-known high-street outlets, such as Nando’s and Wagamama, that pupils instantly recognise and replicating similar dishes brings familiarity to the menu and works well.
Sustainability matters
Sustainability, particularly amongst older secondary school children, is playing a role in purchasing decisions. Pupils welcome products that have sustainability credentials, and calling these out on the product packaging or branding is something schools encourage.
Time challenges
With 500 plus children going through school dining areas in 30 minutes, pupils need to make quick purchasing decisions. This makes educating pupils on their food choices difficult, as the priority is focused on getting everybody served.
Early hunger
Nearly half of parents (48%) say their child skips breakfast at least one school day every week, and 14% say their child skips breakfast every school day. This is leading to breaktime food sales often being on par with lunchtime and, in some cases, outperforming lunch. In light of this, many schools are now offering the same food provision at both break and lunchtime.
Priorities at lunchtime
Pupils’ main priority at lunchtime is socialising with their friends, resulting in a growing number of pupils favouring eating on the go, as opposed to physically sitting down and eating a meal.
Allergens on the rise
Catering for allergens is becoming ever more prevalent. The availability of allergen-free sauces and toppings, which can be easily used and offered to pupils without worry, is often the deciding factor for schools when they are purchasing products.
“We’ve worked within the education sector for five decades, and understand the challenges schools face when it comes to getting their catering offering right,” Miles Roberts, managing director at Creed Foodservice, said of the roundtable. “Providing nutritious food is paramount, but it’s how you combine that with budgets, quality and providing food that children actually want to eat.
“Our role is to support schools and give them the tools to offer pupils menus that will nourish and interest them, as well as support their overall health and wellbeing.”
“Providing nutritious food is paramount, but it’s how you combine that with budgets, quality and providing food that children actually want to eat.”
Miles Roberts, managing director, Creed Foodservice
Juliette Kellow, registered dietitian, commented: “It was fascinating to be part of the roundtable and discuss this important topic. The impact of nutrition on brain function is huge, affecting children not only at school but at home too.
“There are many nutrients – from carbohydrates, DHA (an omega-3 fat) and iron to zinc, iodine and a range of B vitamins – that help to keep the brain working at its best, whether that’s through contributing to cognitive and psychological function or supporting the nervous system.
“I’m pleased to have been able to work on Creed’s new Brain Food menu, which is not only all HFSS compliant but bold and innovative in its approach too.”
*The research was conducted by 3GEM Research and Insights on behalf of Creed Foodservice, July 2024. People who work in schools, sample size 350. Parents of secondary school children, sample size 500.
