Prizes served up to schools

Food for Life Partnership awards presentation at Heath Training Centre, Halifax.'From the left, principal Helen Lever and school cook Ann Wilde from St John's, clifton, with students Ben Hodgson, 10, and Gabrielle Sears, 10, Ann Stoker and Josh Noble (back) from William Henry Smith School and Gemma Elliott and Leanne Geddes (far (right) from Castlefield Infants, with students Sydney Brinkworth, six, and Tyelon Lloyd, six.
Food for Life Partnership awards presentation at Heath Training Centre, Halifax.'From the left, principal Helen Lever and school cook Ann Wilde from St John's, clifton, with students Ben Hodgson, 10, and Gabrielle Sears, 10, Ann Stoker and Josh Noble (back) from William Henry Smith School and Gemma Elliott and Leanne Geddes (far (right) from Castlefield Infants, with students Sydney Brinkworth, six, and Tyelon Lloyd, six.

Three schools have been awarded the Food for Life Partnership Bronze award for their healthy and climate-friendly food culture.

The schools have been presented with the award by deputy director of public health for Calderdale, Paul Butcher, at a special ceremony held at the Heath Training Centre, Halifax.

The William Henry Smith School, Castlefields Infant School both in Rastrick and St John’s Primary Academy, Clifton, have been presented with the awards.

Business manager at William Henry Smith School, Caroline Booth said: “Schools must meet certain criteria to achieve the Food for Life Partnership Awards and our team has worked really hard to meet these. “Being awarded the bronze is a great achievement and shows the commitment the team has had to do this since we started working towards the standard last September.

“We now have a school nutrition action group and students are involved in making improvements to the school’s menu and dining experience, Students also have the opportunity to visit a farm during their time at school, and opportunities are given for cooking and food growing.

“We now have a whole school approach to food that links practical food education with quality school meals. This builds on the success we had last year in the catering team when we won the Roast Dinner Day competition.

“We are now looking forward to starting work on the silver standard.”

To achieve a bronze award schools serve seasonal school meals that are at least 75 per cent freshly prepared by a well-trained school cook.

Pupils and parents are involved in planning improvements to the school menus and the dining experience via a school nutrition action group, boosting school meal take-up.