Background Information
The school caters for 91 pupils with a wide range of needs including: 5 students who are ‘tube fed’, 6 students who have a pureed diet and around 24 students who historically have serious emotional difficulties with food and eating. In total 19 pupils are entitled to a free school meal (FSM) and the current take up of FSMs is 20.8 . The take up for paid school meals is 62.9
Why did the school want to make improvements to the school lunch provision?
The school leadership team consulted with the school council and wider staff team to identify how to improve lunchtimes. Pupils were surveyed on the school lunch experience to identify where improvements needed to be made to the dining room. Feedback highlighted that the dining space could be very busy and noisy which sometimes made it difficult for pupils to utilise the dining space. The school council also requested that a full roast dinner be added to the current menu and a special table allocated in the dining room, for those pupils wishing to eat independently from teaching staff. To view an example questionnaire please click on the following link:
Brentwood School Student Questionnaire
Click here to download (Adobe pdf doc 41KB)
Who was involved in driving forward the changes?
- Hilary Moon Head Teacher
- Cath Graves Deputy Head Teacher
- Extended Staff Team
- School Council
Cath Graves comments that “Hilary is very passionate and wants the pupils to have the best of everything and this extends to school food”.
What improvements did the school make to the lunchtime provision?
Dining space:
The therapist teams have offered advice on how to make the dining space a calm and suitable environment for all pupils. Signs were displayed in and around the dining area; to encourage pupils to be mindful of creating excessive noise during lunchtimes. The dining space was re-designed to enable better access, increase flow through and the seating was changed to allow pupils to sit together in smaller supported groups. Furthermore, the school has implemented a seating plan to ensure that all the students are fully supported by a staff member within the dining room.
Pupil’s artwork was displayed on the dining room walls to add interest and curtains have been used more effectively to control the light levels.
Brentwood School allocated a dining table for those pupils wishing to have their lunch independently and unsupported by staff. A wide variety of specialised cutlery and crockery, slip mats and protective covers have been made available to pupils to promote independence in the dining room.
An additional seating area has also been developed to enable pupils to dine outside during the summer months. Round picnic tables and chairs help to increase access for wheelchair users and for those pupils who may have mobility issues.
School Food:
At Brentwood School chilled water has been made available in the canteen during lunch and break times. Pupils were issued with water bottles to enable them to take water into the classrooms. The speech and language team have had significant input in terms of the texture and selection of school food offered to pupils. Brentwood School also introduced a midweek roast dinner option; as a direct response to the pupil’s feedback from the school council.
A communication board was displayed outside the dining room to enable pupils with and without verbal communication to select their food choices.
Furthermore, within the dining room sample meals were laid out next to the serveries, to enable pupils to view the food on offer.
The catering team are being supported to learn the Signalong system, which is a form of sign language adopted by the whole of Trafford. This has enabled better communication between the catering team and pupils. A sign of the week poster has been displayed in the dining area to promote further communication.
Whole school approach:
Pupils are engaged in school food through topics in the curriculum. For example pupils have worked with Manchester United to design some food packaging. Brentwood School discussed improving the dining room environment during PSHE lessons. Pupils also covered the sourcing of local produce and cooking of healthy food during food technology lessons.
Brentwood School has recently implemented an after school cookery club to support areas of the curriculum which address healthy food and an understanding of where food comes from. Raised growing beds enable pupils to grow their own fruit and vegetables and have been adapted to make them accessible for wheelchair users.
The school also holds theme days whereby pupils have to cook food relevant to the theme.
Pupils have a lunchtime target to enable them to develop their social and physical skills e.g. using hand sanitisers before dining. Pupils are also rewarded in assemblies, with stickers and certificates for trying new foods and achieving lunchtime targets.
Furthermore, each student takes home a home/school diary at the end of the day. This helps to inform parents about child’s eating and lunchtime patterns. Parents regularly visit the school for coffee mornings whereby they participate in taster sessions and learn how to cook healthy snacks; to incorporate into lunchboxes or even to try at home. The parent’s feedback has been really positive following the sessions and those that attend are really keen to share ideas on how to encourage their children to eat healthy and well balanced diets. The taster sessions provide a supportive and informative network for parents and carers. Parents have requested a follow up session whereby they can share their own recipes.
What benefits did the school see as a result of the changes?
Dining space:
The dining space is a much calmer and quieter environment. Pupils now sit in smaller groups which has promoted increased social interactions. Some of the pupil’s have expressed an interest in dining with their friends at the independent table. The range of specialist dining equipment has enabled some pupils to have their school meal unsupported.
School food:
The quality and variety of the school food has been improved through the positive relationships between the school and Local Authority catering team. Pupils are willing to try a wider range of foods and continue to enjoy the roast dinner option. The communication board has enabled pupils’ to make clearer food choices whereby, previously staff may have had to make choices on behalf of the pupil. Pupil satisfaction in relation to school food is reflected in the high take up of paid meals at 62.9 %.
Through using the Signalong system both the pupils and catering staff are now communicating more regularly about school food and food choice. This has led to further conversations being extended from discussions around food choice to wider choice issues for the pupils.
Whole school approach:
The pupils at Brentwood School now have a greater understanding of healthy eating and are able to make informed choices. Pupils are actively making healthier food choices at school, home and when out in the wider community.
Cath Graves comments on the feedback she has received from parents “this has been excellent, we have very supportive parents and they know how hard we work and how seriously we view this and they in turn try very hard too.”
Did the school use any of the School Food Trust Resources?
Brentwood School has used the School Food Trust website to source information on school food and lunchtime provision.
Lessons learned and tips for success:
It’s important for all the staff and pupils to know that they can contribute ideas on how to improve school mealtimes. The pupils know what they want and how to make their school lunchtime experience better.
“It’s ok to scrap ideas if they are not working. We moved water jugs off the tables because they kept getting knocked over. Pupils either get their own water or are supported by staff. Again this makes pupils more independent and gives an opportunity to develop self help skills” Cath Graves Head Teacher.
Future Priorities:
The school are planning to hold an additional tasting session for parents and carers to share their own healthy recipes, cook and try the food.
Some of the pupils on the Autistic Spectrum will not eat foods with certain textures, tastes and colours. “Their senses are so heightened that pupils can even discriminate between different food brands” Cath Graves. Therefore the school feels it is important to continue to encourage the pupils to try different foods. This will be achieved through the effective partnership working between caterers, teaching staff and parents.
A new chef with a hospitality background will be joining the catering team, in May 2010. He already has a few suggestions on how to continue to improve the school food.
Contact details
If you would like further information regarding this case study then please feel free to contact the School Food Trust on 0800 089 5001. Alternatively please feel free to email any enquiries to info@sft.gsi.gov.uk Thank you.
