Climate Ambassadors
Funded by the DfE, Climate Ambassadors match volunteer climate experts with education settings.
Let’s Go Zero Climate Action Advisors
Part of Let’s Go Zero, Climate Action Advisors are independent experts who offer free support for schools, colleges, and nurseries across England.
Identify some long term food and catering interventions
Using the results of your discussions with your catering staff and suppliers, and engagement with your staff and learners, identify some longer-term actions that will help you to improve your food and catering sustainability practices.
Long-term actions lead to systemic changes in how food and catering is managed, resulting in sustained improvements rather than temporary fixes. For example, you may want to introduce menu rotations to increase the amount of plant-based and locally sourced produce, phase out single use plastics and non recyclables for packed lunches and cafeteria food, use inventory management software, create a vegetable garden, or develop educational campaigns around sustainable food habits.
Depending on your setting type and learners' ages, this may require significant engagement with parents, staff and learners to determine which actions are most appropriate. Keep in mind they should be challenging, but achievable.
This approach will help to create a culture of responsible food management and sustainable food habits across staff and learners, which can also influence changes at home. It also ensures that you take a continuous improvement approach by creating ongoing opportunities to reduce your food and catering-related carbon and greenhouse gas emissions, which will help you to achieve your net zero goals.
Long-term actions lead to systemic changes in how food and catering is managed, resulting in sustained improvements rather than temporary fixes. For example, you may want to introduce menu rotations to increase the amount of plant-based and locally sourced produce, phase out single use plastics and non recyclables for packed lunches and cafeteria food, use inventory management software, create a vegetable garden, or develop educational campaigns around sustainable food habits.
Depending on your setting type and learners' ages, this may require significant engagement with parents, staff and learners to determine which actions are most appropriate. Keep in mind they should be challenging, but achievable.
This approach will help to create a culture of responsible food management and sustainable food habits across staff and learners, which can also influence changes at home. It also ensures that you take a continuous improvement approach by creating ongoing opportunities to reduce your food and catering-related carbon and greenhouse gas emissions, which will help you to achieve your net zero goals.
Resources
Read more about how we find resources. The resources shown match the filters you apply - adjust your filters to see more resources.
Filters applied0
