From September 2009 all maintained and non-maintained special schools in England will be expected to have introduced the Government's final food-based and nutrient-based standards for school lunches.
Helping pupils with complex physical, emotional, behavioural and medical needs to meet their nutritional requirements may be harder to achieve than for pupils without these conditions. The ‘Eat Better, Do Better' guide has been specially developed as a practical tool to offer an extra level of support. Prue Leith, celebrity chef and chairwoman for the School Food Trust said; "Children in special schools, like children anywhere else, need healthy delicious food in a pleasant environment and with time to enjoy it. But ensuring they get such an obvious need is not always easy. This guidance should really help: it is drawn from the practical experience of professionals who have already managed it."
The guide contains a case study of The Livity School, Lambeth, where good practice and partnership between the school, the Lambeth Children and Young Peoples Service Contracts Unit and Harrisons Catering demonstrates how the nutrition-based standards can be met whilst still meeting the individual needs of pupils. For example, the school used signage, symbols and pictures to assist pupils in navigating the lunch service, introducing voice buttons so pupils could hear the menu and using colour coded menus to help children identify foods.
The guidance and CD resource has taken over a year of development and joint collaborative working involving the School Food Trust, National Healthy School Programmes and other partners. It combines examples of good practice from schools, and professional experience obtained from those who have been actively involved with implementing the school food standards within the special school setting.
Further information is available on the School Food Trust's website: www.schoolfoodtrust.org.uk/resources/specialschools
