#FOODWATCH 2023 – SUSTAINABLE NUTRITION

At Pipers, the commitment to minimising food waste and offering sustainable dining options is not only a priority but a way of life. Holroyd Howe, the catering team responsible for food provision at the School, has implemented a range of initiatives to reduce food waste, promote eco-friendly practices and provide students with nutritious and environmentally conscious meals.

This week has seen a #FoodWatch review, where we take the opportunity to spotlight the lunch offering for the duration of the lunch period, whether you eat early or late.  We are delighted to see the carefully balanced menus being enjoyed by students and staff alike in the Dining Hall and Arts Centre Café.

We caught up with Mr Ramjattan, General Manager at Holroyd Howe to find out how he and his tea, deliver sustainable nutrition for every meal.

How do you ensure a reduction in food waste?

We carefully evaluate the menu balance, eliminating unpopular food items to reduce waste.  Simultaneously, we integrate sustainable and “future-proof” foods that align with eco-friendly principles.

How are the menus at Pipers becoming more sustainable?

We endeavour to reduce food miles by prioritising the purchase of locally-sourced ingredients and products. This not only supports local producers but also contributes to a lower carbon footprint, working closely with HOPE and Miss Webb, the Environmentalist-in-Residence, we are devising actionable plans to address the issue and instilling lifelong sustainable eating habits.

How do you balance the menu’s nutritional value?

A minimum of three portions or fruits and vegetables are offered every day, including whole fruits, fruit cups and freshly prepared salads. Starchy carbohydrates cooked in oil are served no more than twice a week to promote healthy eating habits. Oily fish is featured on the menu at least once every two weeks, while processed meat products are restricted to once a week. Plant-based proteins are incorporated into the menu at least four times a week, promoting a more sustainable and health-conscious diet. Gluten-free and vegan choices are available every day to cater to dietary preferences.

We maintain a commitment to health by limiting deep-fried food to once a week, minimal salt usage and the reduction or replacement of sugar with naturally sweet alternatives like fruits and vegetables.

Please do take a look at our social media channels to see this week’s #FoodWatch which showcases the variety of food on offer during a standard week at School.