At our school, we aim to place a stronger emphasis on ensuring that catering is not only about providing the right portions but also about educating students and teachers. Our goal is for everyone to understand the principles of nutrition and actively contribute to fostering more sustainable and conscious eating habits within our community.
Starting next week, we will introduce sample plates in the kitchen to visually demonstrate the recommended portion sizes for different age groups (4–6 years, 7–10 years, 11–14 years, 15–18 years, and adults). These sample plates will serve as a guide for both students and teachers, helping them better understand the quantities that support healthy eating.
We hope to further develop our students’ sense of responsibility and integrate their ideas and expectations into the development of the kitchen menu. Year 8 Ruby’s project, which focuses on reducing food waste and improving the menu, is a significant step toward this goal. We would like all students to communicate with the serving staff if they would like smaller or larger portions on a given day. This represents an important milestone in their independence, as they learn to advocate for themselves and express their preferences regarding food. We kindly ask parents to encourage their children to confidently speak with the kitchen staff and let them know if they would like more or less of a particular dish.
At the same time, we are focusing on training our kitchen staff to support students empathetically and positively in making decisions about their meals. Wherever possible, we aim to avoid pre-prepared plates, allowing students to customize their meals based on their needs and preferences.
We believe that by introducing sample portions and fostering open communication with students, we can reduce food waste and ensure that every student receives the appropriate amount of food on their plate.
Zsuzsa Szemerey
Operations Manager
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