February 9 2021
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Launching healthy lunches by Andy Bryenton
As part of a government policy to improve educational outcomes, 20,000 Kiwi students are now receiving free lunches through their schools as classes begin for 2021. Dargaville High School is a leader in delivering this service to Northland.
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Providing the lunches has a direct benefit to the children and their local communities, confirming a $216.7 million operating budget and $3.9 million in capital expenditure allocated for the next two years to fund the expansion of the programme. Schools will be included on a ‘needs-based’ timetable, to ensure that all students in lower socio-economic areas enjoy a nutritionally level playing field, better fueling young minds for education. It has meant a large expansion for DHS, where educators, students and the five new catering staff all strongly approve of the programme. Administrator Martine Topia says that the enthusiasm from students for the new menu has been overwhelming. “Some other schools around the country have been part of the programme since 2020, but we’re different in that we’re making our own,” she says. “We’ve upgraded the old hostel buildings, which were once used for boarders, and used this opportunity to create a new student hub as well.” The hostel buildings, long unused, have been transformed with modern cafeteria facilities, a lounge, alfresco dining area and bathrooms to accommodate the new lunch system. Each day, there are three options on the menu for students, with care taken to cater for religious and cultural dietary practices, allergies, gluten-free, vegetarian and vegan options. Student
Five new kitchen staff have joined the Dargaville High School team, providing a varied menu packed with fresh fruit and vege options
Hub manager Denise Gosnall says that the menu choices are not just healthy, but also push students to try something new. “For example, coming up this month, we have sushi, frittata, butter chicken curry, cauli salad, lasagne, beef and broccoli stir fry and many more. Select days will see us explore the cuisine of different nations, with the first being a Pasifika speciality.” Lunches include fruit and yoghurt as well as a main, with options for sandwiches and wraps. Kitchen
manager Kim Duder, ex-proprietor of catering company Kim’s Cuisine, says that she and her four locally employed kitchen staff adhere to guidelines from the Ministry of Health, including a 75% fresh fruit and vegetable content in all meals, limited processed sugar and no fried foods. The menu is decided inhouse, with student feedback sought, and prepared using new equipment funded by the government. The aim is to see every student well-nourished, eliminating nutritional disadvantages and promoting better learning.
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