Since the food-based standards were introduced, it has been a constant challenge for school caterers to meet the criteria on such a low budget. As well as achieving this they have to deal with the allergen declarations and the introduction of Natasha’s Law in October 2021.
Now an even bigger challenge is unfolding. The cost of food and energy is increasing rapidly and there are also food shortages that are forcing schools to change menus on a regular basis. This makes it very challenging for schools to provide a meal that is cost effective and nutritious. Meeting the standards as well as keeping up with allergen information when products constantly change is very difficult. Here are some practical tips to help with this:
- Look for alternative products that are less expensive
- Reduce the menu offering (many high schools have too much choice)
- Use a procurement provider who can offer more price stability and alternative product ranges
- Add pulses to sauces to bulk out more
- Batch cook where possible to save energy and bulk buying may be cheaper
Remember to adhere to the food-based standards as these are still in place.
Click here to find out more about support available from Dukefield Foodservice.
Dukefield Foodservice
