welcome to the end of year newsletter for liverpool ... · marinated chicken wrap mac ‘n’...

learn liveeat

Here at Chartwells the team have been

focusing on a number of areas to ensure

your children enjoy a great nutritionally

balanced meal every day, fueling their

learning.

BEYOND THE CHARTWELLS KITCHENThis looks at all areas of health and well being. The

interactive workshop looks at the role of nutrition in

education and can be linked to the school curriculum.

Ready Steady Cook sessions take place to encourage

students to cook with different ingredients and try

different dishes from our new menus.

Future Food Module helps children to see the bigger

picture by understanding the need for sustainable

approaches to food and packaging for the future of our

planet. Giving young people a deeper understanding of

the real value of our impact on the environment.

CHOICE FOR STUDENTSIn April this year Chartwells launched pasta king in

Calderstone, Broadgreen and Fazakerley which offers

variety, choice and helps to reduce queues for students.

Asian and Indian cuisine has been really popular for

Pasta King, offering curry and rice pots, meat and

noodle choices along with traditional italian dishes.

We have focused on:

• Quality of Meals

• Choice for Students

• Educating children through our

"Beyond the Chartwells Kitchen" programme.

• Quality of Meals

Chartwells have held "menu and service delivery"

training for all staff in schools to engage teams on

cooking tips, service standards, nutrition, allergens and

how to encourage different choices.

Chartwells have held sessions for students, parents

and staff to try the new menus, give feedback and

encourage school meal uptake.

We have over 50 years’ experience educating 500,000 students a year about health and wellness with the largest nutrition team in the industry.

WELCOME TO THE END OF YEAR NEWSLETTER FOR LIVERPOOL SECONDARY SCHOOLS

More than just amazing foodEat, Learn, Live helps us to educate young people about how to lead a happy, safe and healthy lifestyle while contributing to a sustainable world.

WE ONLY USE

Lion Quality British eggs

WE SUPPORTBRITISH DAIRY FARMS82

ALL OUR BEEF

THE UK OR IRELAND

is from

FARM TO FORKWe can trace every cut of meat back to the farms of origin

ALL OUR BANANAS & SUGAR ARE

Fairtrade

REDUCING OUR CARBON FOOTPRINT

OF OUR PRODUCTS ARE TRANSPORTED BY VEHICLES THAT RUN ON BIODIESEL

30%over ALL OUR FISHcomes from sustainable, well managed sources

(our Friday Fish is MSC)

WE BUY

of our seasonable vegetables direct from British growers

95% RED TRACTOR APPROVED

Our chicken and milk are

CHARTWELLS’ PROMISE

Launched in April 2018, allergy-friendly menus feature a reduced number of the 14 EU allergens

Allergy Aware Programme

Procedure is repeated with every menu change, tailored to the needs of your students

Allergy aware menus are 90% aligned to core menus

Tailored menus for special diets not in the EU allergens

Clear, bold indication of allergens on daily menus

School meal uptake increased by 40%

Selector menus offer even more flexibility Chartwells now caters

for over 7,000 special diets

Helping students to break down barriers by removing social stigma

DOES YOUR CHILD HAVE AN ALLERGY?

Please contact your school catering team for more information of how we can support you and your child.

lunch

Monday Tuesday Wednesday Thursday Friday

Glob

al

adve

ntur

e MediterraneanChicken shawarma

flatbreadPaprika potato wedges

(no oil)House slaw

ChineseFive spiced beefBeggars noodles

Peas

BritishRoast pork with stuffing

and apple sauceRoast potatoes (oil)Seasonal cabbage

CarrotsGravy

IndianChicken tikka masala

RiceCucumber raita

BritishHome-made battered fish

fillet Chips (oil)

Baked beans or peas

High

stre

et

fave

s

Deep south dinerBBQ pulled beef brisketFeta and potato frittataNew Orleans red bean

rice *Southern greens

Wings & thingsSpecial marinated roast chicken drumsticks with BBQ or sticky Tabasco

Mac ‘n’ cheeseGarlic bread * (no oil)

Chop chop salad

Deep south dinerBeef burger

Sweet potato and squash casserole

Chipotle potato wedges (no oil)

Corn on the cob

Wings & thingsTexas BBQ chicken

Boston bean potLayered potato bake

House slaw

Deep south dinerNew York hot dog

Veg and bean quesadillaChips (oil)Sweetcorn

spee

dy

ital

ian

Veggie supreme pizza v)Veg bolognese pasta (v)

Margherita pizza (v)

3 cheese Sicilian pizza (v)Arrabiata pasta (v)


Hawaiian pizzaChunky vegetable pasta (v)


Bacon pizzaBeef bolognese


Veggie hot one pizza (v)Herby tomato pizza (v)


SPRING/SUMMER MENU

Week 1

Here is our current 3 week menu, the Winter/Autumn will launch after October half term.

All our menus are tailored to meet specific needs of individual schools.

lunch

Monday Tuesday Wednesday Thursday Friday

Glob

al

adve

ntur

e BritishCheese, tomato and

potato bakeCarrots and peas

ChineseLemon and ginger

chickenWholegrain rice *

Wok tossed Oriental vegetables

MediterraneanSpanish beef hash

Garlic and herb bread* (no oil)

Lemon and garlic broccoli

JapaneseTeriyaki chicken thigh

Japanese noodlesPickled cucumber salad

BritishHome-made battered

fish filletChips (oil)

Baked beans or peas

High

stre

et

fave

s

Deep south dinerChipotle BBQ pork

Quorn sausage pattie and cheesebun

Paprika potato wedges (no oil)

Red slaw

Wings & thingsSpecial marinated roasted chicken drumsticks with BBQ or sticky Tabasco

Smoky cauliflower cheeseGarlic and herb bread *

(no oil)BBQ beans

Deep south dinerPiri piri pulled pork burger

Louisiana bean potFajita potato wedges

(no oil)Sweetcorn

Wings & thingsMarinated chicken wrap

Mac ‘n’ cheeseCajun potato wedges

(no oil)Apple slaw

Deep south dinerCreamy fish pasta bake

***Corn, black eye bean and

feta soft tacoMississippi rice *Crunchy salad

spee

dy

ital

ian

Veggie hot one pizza (v) Arrabiata pasta (v)


Cajun chicken sizzler pizza

Herby tomato pasta (v)Margherita pizza (v)

Veggie supreme pizza (v)BBQ chicken pasta *Margherita pizza (v)

Bacon pizzaBeef bolognese


Sicilian cheese and tomato pizza (v)

Italian chicken pasta (v) Margherita pizza (v)

Week 2

Allergy Aware Programme

lunch This menu is compliant with the school food standards. We encourage pupils to enjoy a healthy balanced diet. Chartwells can cater for many special dietary requirements. Please speak to the catering manager if you have any questions.

Wholegrain * Oily Fish ***

Monday Tuesday Wednesday Thursday FridayGl

obal

ad

vent

ure Thai

Thai yellow vegetable curry

Wholegrain rice*Lightly spiced sweetcorn

with lime

MediterraneanChicken gyrosCrunchy salad

MexicanChipotle beef chiliCreamed potatoesRoasted vegetables

CaribbeanTrinidad chicken riceOrange and cumin

roasted carrots

BritishHome-made battered

fish filletChips (oil)

Baked beans or peas

High

stre

et

fave

s

Deep south dinerCheese burger

Butternut squash feta bake

Chipotle potato wedges (no oil)

Chop chop salad

Wings & thingsSpecial marinated roast chicken drumsticks with BBQ or sticky Tabasco

Vegetable chili Golden rice and beans

Southern greens

Deep south dinerBBQ chicken mac ‘n’

cheeseCajun vegetable burritoBaked garlic and herb

potato wedges Crunch raw slaw

Wings & thingsCajun pulled pork and

bean pittaCauliflower and creamed

corn bakePaprika potato wedges

BBQ beans

Deep south dinerSmoky chicken wrap

Feta and chickpea cake with salsa

Mexican yellow rice *Tomato, red onion and

lentil salad

spee

dy

Ital

ian Veggie hot one pizza (v)

Cheesy penne pasta (v)Margherita pizza (v)

3 cheese Sicilian pizza (v)Neapolitan beany pasta


Mushroom and sweetcorn pizza (v)

Herby tomato pasta (v) Margherita pizza (v)

Sicilian cheese and tomato pizza (v)Carbonara pasta


Chicken supreme pizzaBeef lasagne


Special Diets and AllergensA child’s special diet should not prevent them enjoying a nutritious and tasty school lunch with their friends, which is why we cater for a wide range of special dietary needs and offer vegetarian, jacket potato and sandwich options on a daily basis. Our nutritional team provide complete allergen content for all our menus and sandwiches.

Week 3

PleasecontacttheCateringManagerformoreinformation.

DESSERTS

£XX.XX

Option1Option2

SIDESOption1Option2

MAINSOption1Option2

00/00/00


DESSERTS

£XX.XX

Option1Option2

SIDESOption1Option2

MAINSOption1Option2

00/00/00


DESSERTS

£XX.XX

Option1Option2

SIDESOption1Option2

MAINSOption1Option2

00/00/00

Look out for our theme days and promotions!

WHAT WE STAND FOR

minimum preparation and serving time“

”

We have introduced Pasta King as an additional food offer for students in Calderstones, Broadgreen and Fazakerley.

Asian and Indian dishes have been really popular with students.

Our food is fresh, made to order and is free from artificial colours or flavours

Good Food that fuels learning

Nudge Nudge” is the Chartwells Nutrition & Education Team’s latest campaign to support pupils and students eating with us to make healthier choices.

Research from Compass Group highlights that subtle nudges in our eating environment can be used to influence what people choose to eat.

Following a pilot in our East Sussex Secondary Schools; we found that there was an 8% increase in total sales of healthier items when we used a heart logo to nudge towards them!

Following this pilot we are now rolling the initiative nationally so that all students can benefit and be supported to make better choices!

We will be nudging towards dishes or products which meet a certain set of criteria determined by our Chartwells Nutritionists

To make the choices, our Nutritionists have considered:

F Calorie content

F Fat content

F Sugar content

F Salt content

F Portions of fruits or vegetables

F Portions of wholegrain starchy foods

F Portions of oily fish

How will we nudge towards healthier choices

F A newly created heart logo will be used to identify a healthy choice option to students without being too obvious

F The logo will be used across all menu and offer point of sale e.g. menus tickets, weekly menus, shelf edge labels, stickers

See the next page for how you can also Nudge your children at home!

CHARTWELLS

P ILOT

NUDGE NUDGE

Put

healthy products

first and make UNHEALTHY ones more INACCESSIBLE

Top nudges to promote healthier behaviours at home and eating out.

MAKE THEunconscious,CONSCIOUS

soothing musicEAT AT THE TABLE

CHANGE THE

FOOD OPTIONS

MAKEOVER

RESTAURANTS &

HOME

Ditch TVs and put on

REDUCE O V E R S I Z E

PORTIONS

RETHINK WHAT

IS ON OFFER

M A K E F O O D

healthier b y d e f a u l t CHOOSE

HEALTHY OPTIONS

Healthy

SN

AC

KIN

G

SKIMMED

MILKSUCH AS SALADS OR VEGETABLES

CH

OO

SE HEALTHY SIDES

SOCIALISE

MAKE EATING A SOCIAL EXPERIENCE

Educate WHEN AND WHERE YOU CAN

Use social norms

MAKE THEM

feel good ABOUT THEMSELVES

put ON THE

LIGHTS

11-16 YEARS• PSHE - Develop skills of enquiry through analysing facts

• Science - Identify sources of food

• Food Technology - Preparing and cooking (equipment, ingredients, food sources, functional characteristics, processes and skills)

• Food Technology - Choose ingredients taking into account the nutritional, function and sensory properties, in addition to other factors

• Food Technology - Review and make improvements to recipes to meet specific needs and requirements

• Raise awareness about hidden salt, fat and sugar in food

• Build knowledge and understanding of nutrition labels on packaging

• Promote the benefits of fresh cooked meals and snacks

• Maths – Solve problems using multiplication, subtraction and division, and comparing categorical data.

16+ YEARS• Same learning objectives as 11-16 years with the addition of:

• PSHE - Plan meals taking into consideration nutrition, cost, seasonality, and sustainability

• PSHE - Review and make improvements to recipes to meet specific needs and requirements.

LEARNING OBJECTIVES

Beyond the Chartwells Kitchen Programme OverviewOur Beyond the Chartwells Kitchen programme is coming to your school! Delivered by a blend of registered nutritionists, chefs and food ambassadors.

“When I see the enthusiasm and excitement on a child’s face from them

creating their own pizza portrait...touching, feeling, learning and tasting... it’s overwhelming, to know I have made

a difference to that child’s day”Catherine Smith, Chartwells Chef

MIX AND MATCH TO SUIT YOU!

EAT: Healthier Food

Investigating IngredientsA closer look at the food we eat, where it comes from and the many benefits it brings to our lives. Then back to basics using simple, fresh ingredients to discover the joys of real food.

Global FlavoursExploring cultures through food. Encouraging pupils to taste and appreciate a variety of exciting food from around the world, such as the tasty dishes served from the Chartwells kitchens.

LEARN: Healthier Lives

Fit FoodFuelling goals and aspirations with a focus on the nutritional power of food. We encourage pupils to eat for results rather than instant gratification.

BalanceNourishing our bodies and encouraging a balanced lifestyle. Taking a holistic approach to wellbeing and understanding the importance of nutrients, hydration, sleep, and much more.

LIVE: Healthier Futures

My Young MindLearning how to nourish our bodies and minds. Taking a holistic approach to wellbeing. This is a feel good module.

Future FoodSeeing the bigger picture by understanding the need for sustainable approaches to food for the future of our planet. Giving pupils a deeper understanding of the real value of food.

REDUCE

REUSE

RECYCLE

REVIEW

EDUCATE

Eliminate unnecessary single-use plastic packaging where possible;

Encourage use of reusable / washable items over single use plastic;

Work with our schools to help improve the collection of plastic;

Work with our suppliers to source the most sustainable products, and increase recycled content to drive the recycling market;

Educate and empower our pupils to reduce plastic waste, recycle more, and remind them not to litter

Chartwells are working with all schools to educate their pupils on sustainability

�� Children are having nearly three times more sugar than the recommended daily amount every day

�� 1 in 3 children deemed overweight or obese by the time they leave School

�� Children are halfway to their daily maximum amount of sugar before the school bell rings

�� Children are consuming far too much sugar, with half of this intake being from soft drinks and unhealthy snacks, such as cakes and biscuits.

�� Public Health England recommend the following daily sugar limits for children:

» 11 year olds and above: seven sugar cubes or 30g

�� We are proud to have achieved a sugar reduction of 24% in 18 months in Secondary Schools

�� We now have 50 million less calories in our meals

�� We serve 2 million extra portions of fruit and vegetables

�� Chartwells supports the UK’s public health agenda with innovative initiatives, measure their success and share our knowledge with the industry

�� We have removed 650,000g of fat from our recipes

�� We provide sessions for students and parents encouraging healthy choices and cooking at home

�� Our sugar reduction has been achieved by:

�» Ensuring desserts are fruit based

�» Reformulating popular recipes to reduce sugar content

�» Removing traditional home bake items from the main menu

�» Raising awareness of sugar consumption through a range of nutrition educational materials

For further information please contact your Chartwells team at your school

We hope you’ve enjoyed the read!

SUGAR ON THE ROAD TO REDUCE BY 2020!

welcome to the end of year newsletter for liverpool ... · marinated chicken wrap mac ‘n’...

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