School Council Update. Dec 2021.

Building on their mini COP-26 conference in November, our Y6 school council interviewed our school cook Shell today! They asked her about our school kitchen and our environmental footprint. Y6 brought questions from all the classes for Shell to answer.

Shell explained how our fruit and vegetables are always seasonal and that anything that is not seasonal is always frozen so that it does not spoil. She also explained that lots of our produce is locally grown and that the drivers who deliver it to us have to take the most energy efficient route. She enjoyed cooking our potatoes and pumpkins and has asked pupils if we can grow some beetroot, as this is one of the ingredients we use for our chocolate brownies!

Shell discussed how the kitchen use our food orders that go to the office every morning to ensure that there is as little waste as possible. All our food is cooked to order! She showed us how much waste is produced in the kitchen each day when preparing our food - it wasn't very much at all! 

However, Shell then showed us the food waste that is left over from food that is not eaten, but has gone onto our plates- we were quite shocked! School Council are planning on introducing a 'waste challenge' to see if we can cut down on the amount of food waste we produce. We also intend to write to HCS3 to ask them if they can provide Fairtrade cocoa and chocolate for our desserts, as we found out that our bananas were fair trade, but not the cocoa used in the kitchen.

As a result of their action plan at their mini COP-26 meeting, School Council have also introduced special bins for our fruit at breaktime, which will then be added to the compost. They have also introduced a crisp packet recycling point, which when full will go to CO-OP for recycling. 

We had so many questions about where our food comes from and the environmental impact, that we will be going back to Shell next week to ask her some more! A big thank you to Shell for answering our questions today.