The school had to show that 75% of their meals are freshly prepared in order to achieve this important award. This is one of several criteria which also include foods that do not contain hydrogenated fats or trans-fatty acids, artificial additives or GM ingredients.
The achievement was celebrated with a special meal on the 14th November for National Roast Dinner Day. This organic meal featured roast pork with all the trimmings followed by a traditional British pudding – fruit crumble and custard - that was enjoyed by pupils and teachers alike.
“Our local butchers, Partridges, have their own abattoir and all meat is locally reared,” explains Anne Bounton-Preece, AiP’s Operations Manager.
“The roast pork melted in the mouth and the stuffing was more popular than usual on the day because the herbs had come from the school garden, giving some of the pupils a real garden to plate experience.”
Anne worked closely with Justine Pearson, the school Business Manager and Rachel Bratton, Head of Food Technology for almost a term to meet the award criteria.
Despite reports of bad harvests across the country AiP were able to source tasty fresh fruit and vegetables from a local farm shop. It was a difficult choice for the crumble but in the end the good old Bramley won the battle.
Aston Fields Middle School, a co-educational school in Bromsgrove, Worcestershire which caters for children aged 9 to 13, shows its support for the environment with a series of ongoing initiatives including organic meals, recycling and an ‘eco club’. This is designed to raise sustainability issues amongst the children so that they will make sensible food choices now and in the future.
The Food for Life Partnership between schools and food charities aims to change food culture across the UK by stimulating interest in growing, preparing and cooking organic food. They only promote relationships between school and caterers where there is clear evidence that they deliver meals that have been prepared using seasonal, locally sourced ingredients.
AiP is one of only a few specialist education caterers who have been awarded all three FFL grades for their commitment to healthy, fresh food. Their food meets government nutrition standards and the Department of Education 11 food-based standards. They now hold the FFL Award across 89 contracts in their portfolio of 147.
Notes to Editor
Images to submit
Catering manager Carole Abson with the FFL award
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David Weller – Managing Director david.weller@