This section is written to help those involved in the decision making surrounding the vending provision in schools, whether you are a head teacher, a bursar or a school caterer.
A fresh look at vending in schools is a practical tool which aims to answer questions you might have about vending and to clarify how to make your service work for you. The booklet was published in October 2007 and updated in has now been updated with more details and case studies.
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Download our Fresh look guide here: www.schoolfoodtrust.org.uk/resources/vending |
What do you want to achieve?
The new standards for school food other than lunches came into force in September 2007 and include vending services. Where vending is used as part of lunchtime provision, it must also comply with the standards for school lunches. This is to ensure children are given every opportunity to consume foods that offer them positive nutrition, while educating them on the importance of a healthy, varied and balanced diet (coupled with regular physical activity). With our current snacking culture it is essential for vending to meet children’s nutritional needs and vending operations in schools can contribute to this aim.
Providing vending options which meet the Government’s school food standards can:
- have a positive impact on eating habits in schools
- encourage children to eat a balanced diet
- provide a range of drinks for hydration to help with pupils’ concentration in schools
- help reduce congestion and queuing around lunchtimes
- help sustain the catering service
- extend the catering service beyond school hours.
Where to start?
There are many advantages to choosing vending. Vending a mix of products that meet the standards can reinforce nutrition messages taught during science, food technology or PHSE lessons, acting as a visual aid to teach good eating habits. Other reasons include:
- Offers additional service point/s extending the catering provision
- Increases variety of food and drink options across the school
- Contributes to Healthy School Status
- Enhances and reinforces the school’s healthy food policies
- Potential to generate income for the school
- Increases take-up and offers a ‘Grab and Go’ service to busy pupils and staff
- Helps to keep children and young people on site
- Extends catering provision outside of school hours e.g. after school clubs
Things to consider
What food and drinks will work?
Children and young people prefer chilled drinks and like having a variety of options. Make sure all products comply with the standards and the machines are fully stocked especially with popular items.
| Case study | |
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Sandwich Technology College has made vending so successful, other schools have visited to see first hand how it can be done. They make a healthy profit to plough back into the school. For more details visit: www.schoolfoodtrust.org.uk/casestudies/sandwichtechnologycollege |
How to successfully manage machines
Consider the vending machine as a self-contained business centre (within the catering provision): for profitability it requires a carefully developed business plan and committed operational team.
Other tips include:
- An effective recycling policy can positively manage waste and minimise litter.
- An empty machine is a lost opportunity, like an empty store on the high street.
- Monitor and evaluate product sales, particularly of fresh foods, to help reduce waste and increase sales.
Countdown to V day
Research involving nearly 2,000 secondary school students exploring children’s snacking habits showed that 66% initially would not buy snacks like dried fruit, unsalted nuts and seeds. However, following tasting sessions with dried fruit, nut and seed mixes, 95% of pupils confirmed that they would buy these snacks at school and 84% would also recommend these snacks to their friends.
Ten Tips
- Ensure commitment from senior management – school and catering organisation
- Involve pupils:
- consider pupils’ opinions
- sell products appealing to pupils.
- Review present vending service and discuss future needs:
- type of vending?
- number of machines?
- Ensure products:
- meet all relevant school food standards
- support all food and nutrition messages taught in the classroom
- Consider marketing and promotion – involving pupils where possible
- Consider location to maximise take-up and minimise damage, where they can be filled, supervised and cleaned
- Supply a range of products and change frequently to maintain interest
- Manage litter:
- to minimise impact to school environment
- to facilitate recyling.
- Monitor take-up to maintain viability of the service
- Ensure machines are fully stocked to maximise the sales turnover
