Three ways to improve the efficiency of food operations in schools
We must continually improve the way in which school food is produced, collected and consumed in order to expand capacity and enhance the experience.
We must continually improve the way in which school food is produced, collected and consumed in order to expand capacity and enhance the experience.
Delivering healthy meals quickly, cost effectively and with minimal waste is the current driver of change - fuelled by the knowledge that a school meal is often the most important meal of a child’s day.
Sodexo is taking new approaches to food provision in schools, with insight from trials informing the rollout of new formats and technology. We’ve seen how innovations in school catering can make a difference. Here are three ways all schools can improve the efficiency of their operations.
Speed of service at mealtimes is a key challenge for schools. This is especially the case for those with a large population, yet limited space and resources. Anything that can be done to eradicate long queues at mealtimes delivers numerous benefits, including greater participation and uptake.
There is pressure to shorten mealtimes and minimise impact on effective curriculum delivery. Yet children need this break to rest and refuel, so they perform at their best during the second half of their day. Good nutrition delivers better performance.
Technology plays an important role. Deploying easy-to-use, web-based pre-ordering systems reduces queues and waiting, as each meal is made to order for each child.
Sodexo’s School Food United system allows busy parents and carers to log on and pay for meals in advance anytime until 4pm the day before the meal is taken. This ease of ordering has contributed to sales increases of up to 22% at schools that have adopted the online system.
Effective school catering software also ensures that the kitchen only makes what has been selected, which minimises waste and optimises the budget while ensuring every child gets their preferred choice.
With the majority of teenagers owning a smartphone, apps enable access pre-packaged meals at the touch of a button, and provide relevant information to influence their choices and behaviours.
New school food delivery models enable pupils to collect their meals quickly and from different locations. This helps pupils make the most of their lunchtime break.
Pre-packaged food available to ‘grab & go’ is more common, especially in secondary schools. It’s quicker for the kitchen and more flexible for the children. Collection points can be sited across the school, allowing pupils to collect their lunches at an allotted time and eat their food at different points around the building, or outside.
At Sodexo we are exploring a number of innovative school catering delivery formats. From outdoor ‘street food’ style trucks positioned in the school grounds, to mobile carts, food lockers and the use of ‘scan & go’ technology.
Such initiatives help remove the temptation to visit local shops and takeaways where teenagers are more likely to pick up less healthy options.
There isn’t a one-size-fits-all approach to food provision in schools. Each is different, with space and resources unique to them.
A study conducted over multiple decades by UCL’s Institute of Education found that in 1995, 30% of schools reported lunch breaks of less than 55 minutes. Now, that figure has risen to 82%, while a quarter of secondary schools reported lunchtimes of 35 minutes or less.
“Children barely have enough time to queue up and to eat their lunch, let alone have time for other things like socialising, physical exercise, or exploring self-chosen activities.” Dr Ed Baines, Senior Lecturer in Psychology of Education, UCL Institute of Education
The ‘family dining model’, where everyone sits down to eat lunch together at the same time, is one way to counteract this trend. Scheduled separate sittings facilitate larger pupil numbers, and the fact each sitting lasts for a specific time means children are less likely to rush their food.
With greater use of data and technology, comes better insight into the needs and behaviours of pupils when it comes to food. It also provides new channels of communication and influence over making healthier choices and trying new things.
James Mundy, Marketing Director for Sodexo Schools and Universities, notes that pupils are more receptive than ever to new options. “The food served in UK schools has come a long way in recent years,” he says. “Health, convenience, and social media have all played a significant role in influencing the types of foods young people want to try and their relationship with food.”
Expanding the menu to reflect trends and offer healthier and more sustainable options is also a key aspect of ongoing innovation in school catering. With a more thoughtful approach to menu development and a better understanding of what children like, we can tailor the appeal of the same core dish for different age groups.
The increasingly popular chicken katsu curry, for example, has been adapted to meet the needs of different age groups in Sodexo’s school food service. We know Key Stage 1 children are not keen on sauces, so we separated it from the chicken and served it as a dip on the side. Key stage 2 children were happy with the sauce, so it was served together as such a dish normally would be.
And secondary school children preferred the meal as a takeaway, so it was served in a handy recyclable container, with extra dressing on the top. The same dish, made with the same ingredients for the same cost, but served in three different ways.
Offering taster pots for new dishes is another good way to get children to try new things without the risk of not liking them and going hungry.
Better food can create a brighter future for children and young people. As they become increasingly aware of issues such as nutrition, climate change and food waste, school leaders have an opportunity to help establish lifelong healthy habits.
Providing a varied, balanced and nutrient-dense diet is one of five fundamentals that should matter most to school leaders in the health, nutrition and provision of school meals.
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