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Chapter Three Results of Surveys of Catering Managers and Head Teachers
Survey Approach
3.1 ADAS conducted 2 rounds of telephone interviews with 1 member of staff from each of the 11 primary schools in the pilot scheme. In practice the sample was made up of 8 catering managers and 3 head teachers.
- The November 2005 interviews were timed to be before any real impact of supply from any new producers commissioned as a result of the July 2005 tendering notice had been felt
- The March 2006 interviews were timed to allow for some impacts of the supply from any new suppliers to be felt
3.2 In this chapter, the earlier sub-sections cover the 'baseline' responses collected in November 2005, with a later sub-section highlighting the differences in views apparent, as well as new issues covered, in the March 2006 interviews.
3.3 Some of the comments made by catering managers and head teachers are reproduced directly here, but a fuller list of comments is included separately in Appendix 4.
Views from the Schools Regarding Local Supply
3.4 The staff members interviewed felt that the quality of produce from local suppliers was superior to that from their previous suppliers used before the initiative commenced
"The quality and taste of food is a lot better. The food is a lot fresher and a lot tastier." Catering manager
3.5 The general balance of feeling was also that the quality of service and the level of efficiency in the supply from local producers is superior to that from the previous batch of suppliers
"I would say the service we get here now from the local suppliers is much better then the service from the national suppliers as we can get deliveries next day. You can't do that with national suppliers." - Catering Manager
3.6 Some respondents noted that the quality of hygiene from local suppliers is superior to previous suppliers
"I would say it is a high standard. I would say the trays they deliver on are much more hygienic" - Catering Manager
3.7 Similarly, some respondents were pleased to see that less packaging waste seemed to arise from local suppliers, and that packaging used is recycled
3.8 Supporting the local community and sourcing supplies from local producers is also an important factor for some of the Catering Staff and Head Teachers, and a definite note of approval for the Council's initiative
"We are quite a deprived area so if we can put anything back into the local area and local community then it helps the local businesses, local people, the children and us. It is environmentally better and more healthy for children." - Head Teacher
3.9 Most Head Teachers and Catering Staff commented that it is important to have organic food, but not as important as the push for locally produced food
"I think this is quite important - to have organic food - but it is not something that every family can do, so it is good that kids have the option to try this type of food in school. But this is not as important as it is to buy local food." - Head Teacher
3.10 Availability of organic produce is clearly seasonal, but this had not been a problem as most Catering Managers bought organic, if feasible, when the vegetables were in season and non-organic when they were out of season
"We can get everything that we want but we find that .. organic veg .. has become very expensive, especially at this time of year. So we find we buy what we can…. we adapt it to what we can get hold of. ….. We would rather buy non organic food locally then buy from abroad." - Catering Manager
3.11 Although the comments above show that the majority of schools are happy with produce from local suppliers, it must also be noted that a couple of schools commented on the poor quality of organic produce that they had received recently
3.12 The overall view was that the extra cost of supplying food sourced locally is often justified, but that the extra cost of supplying organic food was not so acceptable
"If the price (of organic) came down it would be great. Because the price is so high, it is difficult to justify. To me it would be great to see everything organic but it is more important to make sure kids are just eating vegetables." - Catering Manager
Views from School of Impact at School
3.13 The perception of this group of respondents was that the uptake of school dinners was believed to be either increasing slightly or to have remained the same as before the introduction of more local and fresh food into the menus
- In fact East Ayrshire Council's own figures show a rise in primary school meal uptake from 50% in autumn term 2004 to 53% in autumn term 2005
3.14 This is not to say that the transition from the 'normal' menus in place in the years before East Ayrshire Council's local food initiative did not see at least some pupils opting out of school meals
"I would say most of the food we sell now is healthy. The uptake is quite level, the numbers have come back, so we are pretty much the same as before we introduced the scheme." - Catering Manager
3.15 Some catering staff appealed for more flexibility with the menus, for example, using the same ingredients but having the scope to make different dishes, in order to cater for differing tastes and thus increase uptake of healthy school dinner options
- In practice, this is unrealistic. East Ayrshire Council have taken care to prepare and provide varied menus as an integral part of the move to source local food wherever possible. In order to achieve both the Scottish National Nutrient Standards, and budgetary targets, the Council's management arrangements are premised on centrally organised standard menus and recipes
3.16 Virtually all of the food on offer in these schools can be considered healthy, and all follow the same menu laid down by the Council
3.17 The healthier food on offer may have other benefits too, on dental health for example:
"We are no longer allowed to sell cakes with .. any kind of sugary or chocolate coating due to the school trying to reduce dental problems with kids. So far this is seeming to have worked, kids' dental problems have begun to reduce, plus it is healthier for the children as well." - Catering Manager
3.18 Some Catering Managers reported that cooking and preparation time has increased since East Ayrshire's initiative took effect requiring more fresh ingredients to be used in meal preparation. This has pros and cons for the staff involved, but few catering managers stated that this made them feel short-staffed in the kitchens.
"It does take longer to prepare food. But that is mostly washing and peeling ... I think an extra person in the kitchen would definitely make our lives easier and not so rushed, but at present we are coping." - Catering Manager
Comparisons Between Comments made in the Pre- and Post- Local Sourcing Pilot Stages
3.19 Comparison of the comments made at the pre- and post- local sourcing pilot stages of the interviews reveals that very few opinions changed in the interval between the two rounds of interviewing
- Quality of produce and service is superior to that from previous suppliers
- Packaging is better and less wasteful from local supplies
- Both Head Teachers and Catering Managers see the importance of schools supporting the local community and local economy
- Fresh and healthy food is being offered right across the menu
- Availability of organic food is difficult when out of season
- However, some of the post-pilot interviews revealed how some schools have adapted to obtaining out of season organic food (principally buying from abroad, or simply buying non organic)
3.20 One issue that has changed is the Catering Managers' views on staffing numbers. A number of Managers complained at the pre-pilot interviews about being short-staffed. When asked about the issue in the post-pilot interviews, most catering managers said that they were still under pressure due to increased cooking and preparation time but had adapted to the time constraints and did not feel short staffed
- Two of the catering managers said that their work had become more challenging and interesting
- One catering manager believed that their staff needed training in food preparation and motivating staff to encourage children to try healthy alternatives
- In practice, catering staff must adhere to the menus that are an integral part of the quality and cost control targets of the local sourcing pilot scheme
Suggestions from Staff
3.21 Across both rounds of the survey, the staff interviewed made a number of suggestions for what could be done to maximise the success of the local food initiative introduced by East Ayrshire.
3.22 More education is needed for School Children and Parents on the benefits of local sourcing of food, and, more generally, healthy eating. This will help to increase the uptake of School Meals through motivating parents and pupils to accept the menu options on offer as an integral part of the scheme.
- This would further complement the training that staff have already received through the Council's efforts to support the local food initiative
3.23 Make school meals more accessible to children, especially where parents have more then one child attending the school
Summary
Local supply
3.24 One of the challenges to moving to greater use of fresh produce is sourcing quality ingredients and maintaining these standards throughout the life of the contract. The quality of ingredients supplied and the service from suppliers was almost universally high across all of the schools.
3.25 The 'localness' of suppliers is also highly rated by the schools. Organic is important but it the 'localness' and freshness of produce that is driving better quality of product and service and creating the link between School, Community and Environment.
- Can this quality of ingredients and service be maintained?
3.26 Some respondents expressed concern over the justification of spending extra money on organic produce, and over the quality of out of season organic produce. Nonetheless, replacement of out of season organic produce with non-organic produce happens as a matter of routine and is perfectly acceptable under the Council's scheme.
- Is this model economically sustainable for East Ayrshire outside a Pilot?
- Can the increased spend on produce be justified through Carbon Reduction, Waste Reduction, Economic Development, Health of Citizens?
3.27 The quality of produce procured though local sourcing is considered by those catering staff interviewed to be superior to that from previous suppliers, therefore increasing the health of the children. There are potential benefits in a scheme such as that adopted in East Ayrshire, including reduced packaging waste and, given the increased participation of local suppliers, a reduction in the distance that the food has travelled 8. Schools are also contributing to the economic sustainability of the local community. Local authorities could consider increased spend on the basis of these benefits.
Impact at school
3.28 The transition to sourcing of menu ingredients locally over the past 2 years has been achieved and virtually all of the meals are now produced using such ingredients. The challenge is now to keep increasing the uptake of meals.
3.29 Producing food from fresh has created increased pressure on catering staff due to increased preparation and processing. Some catering managers have felt the pressure of being short staffed, but this does not seem insurmountable once all are used to dealing with the 'new' way of preparing meals.
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