Talking Tuckshops – Term 1, 2022

Term 1, 2022

VEGGIES IN THE SPOTLIGHT CREATING CONNECTIONS

How our multicultural volunteer program is flourishing in school tuckshops.

TRAINING FOR SUCCESS Upskill and connect in 2022 to see your business succeed.

Get in the game and make vegetables shine.

TERM 1, 2022

Talking

TUCKSHOPS Queensland Association of School Tuckshops

2022 HERE WE COME Welcome to the Term 1, 2022 edition of Talking Tuckshops. Distributed to all schools across Queensland, even if you're not a QAST member, this newsletter is your go-to source for tuckshop tips, ideas, advice and news.

While 2021 threw us a few more curveballs, we saw tuckshop convenors and staff rally together with their school communities to get through and, in many cases, shine in the face of adversity.

WHAT 'S INSIDE WHY QAST MEMBERSHIP IS THE KEY TO SUCCESS 3

2022 so far hasn't spelt the end of challenges arising in response to COVID-19.

The return to school delay threw a spanner in the works, but we hope school tuckshops have landed back on their feet.

As we move further into the "new normal" we feel confident we can continue to deliver our services and support to you in what we are anticipating will be another eventful year.

ON THE HORIZON

HEALTHIER TUCKSHOPS PROGRAM 3

Over the last few months, the team at QAST has been busy working on some exciting projects that we’re sure you’re going to love.

MEET THE MANAGEMENT COMMITTEE 3

In late 2021 we were thrilled to launch an upgrade to the QAST website. We took your feedback on board and have created a new website that is userfriendly and responsive. All of our features and resources, including our popular eMenu, are now in the one place, making for a fluid experience.

MAKING VEGETABLES SHINE 4/5 ALLERGY GUIDELINES 6 RECIPE OF THE YEAR 2021 7 VOLUNTEER VICTORIES 8 ENERGISE YOUR VOLUNTEER PROGRAM 9 CELEBRATING CONNECTIONS 9 TRAINING & EVENTS 10 2022. This publication is copyright of Queensland Association of School Tuckshops.

Disclaimer: Advice and information in this publication is given in good faith on the understanding that any contributing person or organisation are not to incur any responsibility for negligence or legal liability if content is incorrect, incomplete, inappropriate or defective. All liability is therefore disclaimed.

Cover: Photo by Andrew Porfyri

While on the topic of member feedback, QAST will be trialling a rollingmembership model this year, which should make maintaining your membership status a little smoother. Watch this space!

To recognise the amazing work of tuckshop volunteers, we are also developing a volunteer training course that we hope to roll out in the coming months. The course will aim to cover the three key pillars of volunteering: Recruitment, Retention and Recognition. Keep an eye on your inbox for more details.

IN THIS EDITION In this edition of Talking Tuckshops we’ll be delving into our range of member benefits and services, talk about our exciting partnership with Health and Wellbeing Queensland and introduce our 2022 Management Committee.

We will put a spotlight on vegetables by sharing some great tools and resources on how to get more of them into your recipes and menus.

You'll also find a wrap-up of our 2021 Recipe of the Year competition, and some feelgood stories from our wonderful Creating Connections through Cooking project.

Plus, we’ll give you an insight into some of the training courses and events we have coming up, along with some useful tips on how to recruit and retain your volunteers.

Happy reading!

Cheers, The QAST Team

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TALK I N G T UCKSHOPS | TERM 1, 2022

Why join QAST?

Healthier Tuckshops Program QAST is delighted to be working with Health and Wellbeing Queensland to support healthy menus in all tuckshops across Queensland.

QAST has over 30 years' combined experience in running successful tuckshops that meet the needs of their school communities. We can help you achieve your goals.

CONNECT WITH US

TUCKSHOP TUNEUP

Phone support to answer your tuckshop queries.

Our comprehensive on-site review service.

RECIPES

EVENTS

Access tuckshop recipes from QAST and other Queensland school tuckshops.

Get the latest info and share ideas with local schools at our regular regional events.

REGULAR EMAILS

GET SOCIAL

The latest news, events and recipes delivered to your inbox.

Stay up-to-date by following us on our social channels.

FINANCIAL CONSULTANCY

MENU HEALTH CHECKS

Struggling to make a profit? We can help you.

Submit your menu to check its Smart Choices rating.

TRUST & EXPERTISE

TRAINING

Discuss your tuckshop enquiries with industry experts.

Courses on food safety, a convenors course and pathway to profit.

RECIPE OF THE YEAR

TUCKSHOP RESOURCES

Get recognition for your great recipes through our Recipe of the Year competition.

Access tools designed to help you run a profitable, safe and healthy tuckshop.

Health and Wellbeing Queensland’s vision is to improve the health and wellbeing of all Queenslanders and reduce health inequities.

Healthy menus in tuckshops are part of this vision, which is why QAST is a natural partner for this work.

Our main goal for the program is to raise awareness of the Smart Choices strategy for schools, and help school tuckshops lead the way in serving healthy foods and drinks to students and staff.

We are excited by the many activities we have planned for 2022. Members may already have noticed some changes, with more to come – and they’re all good!

Keep an eye on your inbox and socials for Healthier Tuckshops communications, including e-newsletters, Tuckshop Network Meetings, new menu planning resources, podcasts, tuckshop success stories, and of course, lots of new recipes to keep the kids coming back for more.

The Healthier Tuckshops program is funded by the Queensland Government through Health and Wellbeing Queensland.

Meet our Management Committee The QAST Management Committee is responsible for the administration and strategic planning of QAST's activities on behalf of the members.

The Committee is made up of a diverse group of people ranging from tuckshop convenors, to community members and parent bodies.

This group provides valuable insight into all aspects of tuckshop operations and their role in the community to ensure the Association remains representative of its members and relevant to current issues in the sector.

Photo: Back row: Barbara Radcliffe, Kelly Williams, Candice Coopmans, Madonna Jardine, Leanne Hayward and Deanne Gulbin-O'Neill. Front row: Sally Whelan, Erica Koskela, Tania-Lea Nelson and Lorie Robinson.

TALK I N G T UCKSHOPS | TERM 1, 2022

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Get in the Game:

More vegetables for our kids The 2013 Australian Dietary Guidelines recommend a minimum number of serves of fruit and vegetables each day for children, depending on their age and sex, to help ensure the optimum nutrition necessary to support growth and development.

100

If eating vegetables was a competition, children aged 9-11 would be first past the post. But with only 5.9% eating enough, they are barely winning.

Children aged 12 to 13 years old are lagging well behind with just 2.3% hitting the goal.

Four to eight year olds are doing only slightly better at 3.7%.

The graphics on the right show the fruit and vegetable consumption of Australian children in 2017-2018 and demonstrate just how serious the current situation is.

Source: Australian Bureau of Statistics. (2018, December 12). Children’s risk factors.

How much is enough?

The Australian Dietary Guidelines recommend children eat different types and colours of vegetables every day.

AGE

75

On average, children eat 2.2 serves of fruit

50

25

1 in 16 ate enough vegetables

0 2-3 yo

4-8 yo

9-11 yo

12-13 yo

14-17 yo

On average, children eat 2 serves of vegetables

% of children who ate the daily recommended serves of fruit. % of children who ate the daily the recommended amount of vegetables.

Our Top Tips

How to get more vegetables on the menu Use at least five different vegetables in mixed dishes like pastas and Mexican dishes.

# OF SERVES GIRLS

BOYS

4-8

4.5

4.5

9-11

5

5

12-18

5

5.5

To learn what a serve is, visit www.eatforhealth.gov.au Need more numbers?

860K

Children attending school in Queensland.

14%

Percentage of children who buy lunch from the tuckshop.

120K

Children where tuckshops can have a direct impact on low vegetable intake every school day.

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1 in 7 ate enough fruits

Add vegetables to traditionally meat-only dishes (like butter chicken).

Make vegetarian versions of popular meat dishes.

Top up pre-prepared hot meals and pizzas with frozen or grated vegetables before heating and serving.

Blend tasty soups packed with a variety of vegetables.

Extend meat by adding grated vegetables and tinned legumes.

Make colourful vegetable-based dips and serve with crunchy veggie sticks.

TALK I N G T UCKSHOPS | TERM 1, 2022

Kitchen Garden Program An integrated approach

It becomes the normal way to do things – the understanding that cooking healthy and from scratch is the way it’s done.

– Judy Fisher, Chevallum State School, QLD

The Stephanie Alexander Kitchen Garden Program works with schools to deliver a hands-on, fun program that instils in children and young people positive food habits for life.

Embedding the program’s pleasurable food philosophy into school tuckshops makes good sense.

At The Hungry Magpie canteen at WA’s Vasse Primary School, they run a set menu with an understanding of the seasons, using produce from the garden, and create specials from excess produce.

In Victoria, at Port Fairy Consolidated School’s student café, food is prepared fresh onsite and “we take inspiration from the Kitchen Garden Program menus and introduce new ideas to our school community...”.

It’s a unique approach in every school or service, but where children and young people have a hand in growing and harvesting fresh produce, they are more inclined to eat it too!

To find out more visit www.kitchengardenfoundation.org.au

Photos supplied by Highgate Primary School, WA.

Did you know?

QAST has signed up to the Fruit & Vegetable Consortium, a group of passionate organisations joining forces for action on improving fruit and vegetable consumption in Australia.

After a successful pilot in 2021, Health and Wellbeing Queensland is expanding their ‘Pick of the Crop’ program 2022 across Bowen and the Burdekin, Bundaberg and Wide Bay, and Logan, with up to 100 schools able to participate.

They want better promotion of fruit and vegetables, combined with strategies that actually help families eat more – like school programs encouraging kids to try more vegetables, and making vegetables available in more places, at lower prices.

Pick of the Crop is a whole-of-school healthy eating program with the aim to increase Queensland children’s vegetable and fruit intake. Schools will benefit from boost funding and local regional coordinator support to build on current food and nutrition actions.

To find out more visit www.thefvc.org.au

Components of the program include connections to the parent community, local farmers, and the teaching and learning program.

Veg-spiration!

Need more help to increase veggies on your menu?

Tuckshops don’t miss out, with QAST providing menu health checks and encouraging participation in Recipe of the Year competition and Tuckshop Day.

Check out the VegKIT website for tools and resources, including a handy brochure for primary school tuckshops.

Visit www.vegkit.com.au/oshc-schools

TALK I N G T UCKSHOPS | TERM 1, 2022

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Allergy and Anaphylaxis Awareness New National Allergy best practice guidelines for anaphylaxis prevention and management in schools have now been released.

Food allergy and anaphylaxis is increasing in Australian children, with up to 1 in 20 school-aged children having food allergies [1].

Anaphylaxis is the most severe form of allergic reaction and can be lifethreatening. The most common food allergens are cow's milk (dairy), egg, peanut, tree nuts, sesame, soy, fish, shellfish and wheat.

On October 7, 2021, The National Allergy Strategy released the best practice guidelines for anaphylaxis prevention and management in schools and early children’s education and care (ECEC) services (Guidelines).

These guidelines aim to provide an “allergy aware” approach to reduce the risk of anaphylaxis in schools to allow students to participate in the full range of school life.

It is important that staff and regular volunteers responsible for preparing and serving food in the tuckshop understand food allergen management.

For access to supportive resources for use in your tuckshop and free online training for staff scan the QR code below.

Training should be undertaken every two years.

1.Vale et al, 2018. Anaphylaxis management in Australian schools: Review of guidelines and adrenaline autoinjector use.

Good food allergen management practices involve 4 steps: Know what’s in your food Be 100% truthful Prepare food safely Understand the consequences of an allergic reaction.

QAST needs you!

Have you made improvements to your tuckshop menu over the past 6 months and have used QAST services to get you there?

We would love to hear from you!

If your school is aiming to lead the way in serving healthy food and drinks to students and staff get in touch with us so we can share your success.

Reach out via admin@qast.org.au or give us a call on (07) 3324 1511.

2021 RECIPE OF THE YEAR WINNER

DEANNE O'NEILL

Meet the Convenor

CURRAJONG STATE SCHOOL TUCKSHOP

Introducing our 2021 Recipe of the Year winner, Deanne O’Neill from Currajong State School Tuckshop, who took out first place for her Garlic Chicken Wrap.

When entering her recipe for the Garlic Chicken Wrap into the 2021 contest Deanne had little expectation of winning, so was pleasantly surprised when she was announced the victor on Tuckshop Day on 5 November 2021.

Deanne came up with the idea for the Garlic Chicken Wrap while planning the tuckshop menu for 2022.

“With tuckshop getting busier and busier, along with a lack of volunteers, we wanted to come up with something that is quick, easy, simple to make, and delicious,” Deanne said.

“We also wanted to create something that was easy for kids to handle and for staff to

eat while on playground duty. Minimal packaging was another important factor."

I did a test run of the recipe and everyone who tried it thought it was delicious.

Other popular items on the school tuckshop menu include the homemade beef burrito (with sneaky hidden vegetables), homemade pizzas, meatball and cheese sub, and the sushi, made inhouse by Deanne and the team.

Garlic Chicken Wrap INGREDIENTS (1 serve) 2 fresh chicken tenderloins Half cup of shredded lettuce 2 tbsp of shredded carrot 3 slices of tomato 4 slices of cucumber 2 tbsp of grated cheese 2 tsp of garlic aioli 8 or 10 inch wholemeal tortilla wrap Garlic powder Salt and pepper to taste

METHOD 1. Set oven to 200°C. 2. Place chicken tenders on oven tray and sprinkle with garlic powder, salt and pepper.

3. Cook for 6 to 8 minutes.

4. Place a tortilla wrap on sandwich paper.

5. Smear garlic aioli.

6. Place lettuce leaves to the length of wrap with slices of tomato, cucumber, carrot and cheese.

7. Add chicken tenderloins and wrap it up.

In true North Queensland style, the menu also pays homage to local sporting teams and heroes, with the JT (Jonathan Thurston) Burger a firm favourite with students and staff alike.

Deanne has been heading up the Currajong State School Tuckshop for the last 14 years, after initially volunteering for 12 months prior to taking on the permanent position.

“The convenor job kind of fell into my lap, but I have loved every minute of it,” Deanne said.

“The community feel of the school and of course the kids, make coming into work every day a joy."

2021 Finalists Savoury Brekkie Muffin Ormiston State School Mexican Pita Pocket Wooloowin State School OSHC Hamburger Belgian Gardens State School French Toast with Maple Apples Worongary State School Persian Chicken Salad Wooloowin State School Banana Pancakes Boyne Island State School Corn Fritters Petrie State School Vegan Spaghetti Bolognese Daisy Hill State School Marinated Chicken with a Crispy Noodle and Sweet Potato Salad Waraburra State School

Recipe of the Year is part of the Healthier Tuckshops program, which is funded by the Queensland Government through Health and Wellbeing Queensland.

TALK I N G T UCKSHOPS | TERM 1, 2022

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The Creating Connections through Cooking project is helping connect school tuckshops with volunteers from culturally and linguistically diverse backgrounds who want to be more involved in their local communities.

Located in the Greater Brisbane area, our Volunteer Coordinator, Parivash Karimi, supports schools and the volunteers to familiarise new recruits with the tuckshop environment.

Volunteers love meeting new people, practicing their English in a safe place, and gain valuable work experience which helps them find a job.

Tuckshops find more willing hands to help out, connect better with their multicultural community, and even boost the ethnic offering on the menu.

If your school is interested in hosting a Connections through Cooking volunteer, visit our website for more information.

Creating Connections: Meet the Volunteers Jasveer Kaur Kanda Jasveer was introduced to the Connections through Cooking Project through a friend while both were studying at the Adult Migrant English Program (AMEP) through TAFE Queensland.

She started volunteering at Mabel Park State High School in July 2021. After a while she also expressed her interest in volunteering in her daughter's school tuckshop at Eight Mile Plains State School in August 2021.

Parivash supported Jasveer on her first day of volunteering in both schools and said it was great seeing her engaging with the tuckshop staff and following their instructions.

Jasveer was asked to help with food preparation, food packaging and serving the students in break time.

In the beginning, she felt nervous talking to students, but she quickly gained more confidence and improved her English skills through the program.

Every time that Parivash contacted Jasveer afterwards, she said that she enjoyed her time volunteering and would like to continue.

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Nazanin Naderi Nazanin was introduced to the Connections through Cooking Project while studying at the Adult Migrant English Program (AMEP) through TAFE Queensland.

She started volunteering at her son's school tuckshop at Mary Immaculate Primary School in March 2020.

After a while of volunteering, Nazanin was offered casual work in the school, if any opportunities became available.

In December 2021, a part-time work opportunity came up at Ironside State School for the position of Tuckshop Assistant. Parivash helped Nazanin complete the job application and coached her for the interview. ''I enjoyed volunteering in the tuckshop because I met new people and learnt new things,” Nazanin said.

"Working in the tuckshop helped me to practice more English language and improved my skills.

"I would like to continue my volunteering in future and recommend it to other parents too."

TALK I N G T UCKSHOPS | TERM 1, 2022

Energise your Volunteer Program Volunteers are extremely valuable resources. With a strong volunteer base, tuckshops can run efficiently, enabling the convenor to get on with the job of serving nutritious and tasty meals. However, a lack of volunteers is a common and ongoing issue for many tuckshops.

There’s no question that volunteers bring benefits to the school community, but it’s also a fulfilling and rewarding experience for the volunteer as an individual.

Working in a school tuckshop opens opportunities for volunteers to gain valuable work experience and develop new skills and expertise, many of which aren’t available in traditional volunteer settings.

Working in a team environment encourages new friendships and connections, while also opening the possibility of different social and cultural experiences.

When you work in a tuckshop you become part of a special community that is both unique and exciting.

These experiences can allow for better physical and mental health, and aid in building self-confidence.

DEANNE O'NEILL CURRAJONG STATE SCHOOL TUCKSHOP

Unfortunately, these benefits often get lost when it comes to the crunch. Life is busy and people are time poor. This sentiment doesn’t just apply to volunteers in tuckshops; many other communitybased organisations are facing the same problem.

But don’t despair. QAST is here to help you think outside the box when it comes to recruiting and retaining tuckshop volunteers.

Throughout 2022 we will run a series of articles in our Member eNewsletters to equip you with the knowledge to recruit, train, support, and retain your tuckshop’s volunteer workforce.

For now, here’s some things to consider: Convenors are extremely busy people so consider whether someone else in the school community can take on the role of Volunteer Coordinator.

Set some volunteer goals. Have a clear system in place for managing your volunteers and your own schedule.

Consider why you need volunteers in your tuckshop and the kind of tasks you need assistance with. Make sure you’re upfront about time commitments and what will be involved.

QAST is currently developing a Volunteer Action Plan template that you can use throughout 2022 to record your ideas and processes.

For a full range of volunteer information resources and templates visit the volunteer area in our resources section at www.qast.org.au Want to chat about your volunteer program and strategy? Get in touch with QAST’s volunteer guru, Karen Tobin, on (07) 3324 1511 or karen@qast.org.au

Celebrating Connections We wrapped up another successful year of our Connections through Cooking project with a celebratory picnic in Brisbane on Friday, 17 December 2021.

Hosted by QAST Project Officer, Parivash Karimi and Senior Project Officer, Deanne Wooden, it was great to see the program volunteers come along with their families to celebrate with yummy food and drinks and reflect on another wonderful year of volunteering.

We’re looking forward to running the program again in 2022, making new connections, and continuing those already made.

TALK I N G T UCKSHOPS | TERM 1, 2022

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Training for Success

QAST offers a range of affordable, quality training courses to help you run a successful, safe and profitable tuckshop.

FOOD SAFETY SUPERVISOR COURSE

CONVENOR COURSE

Gain the skills you need to work hygienically when handling food and to ensure the safety of food during its storage, preparation, display, service and disposal.

Get the skills and confidence you need to run a successful tuckshop, along with tools and tip for support when you need it.

UPCOMING DATES

UPCOMING DATES

21 March 2022 Face-to-Face (Brisbane)

2 March 2022 (course starts) Online (via Zoom)

16 May Face-to-Face (Brisbane)

23 May Face-to-Face (Brisbane)

PATHWAY TO PROFIT COURSE

FOOD HANDLERS COURSE

Learn how to manage your tuckshop as an effective small business.

Provides tuckshop staff and volunteers with food handling knowledge.

UPCOMING DATES

UPCOMING DATES

3 May 2022 Online (via Zoom)

Self-paced online training course.

Register and complete online at any time.

9 May Face-to-Face (Brisbane)

Network and Thrive

Did you know QAST holds a range of events across Queensland every year? Our Tuckshop Network Meetings are the perfect opportunity to get the latest information and changes you need to be across, and to catch up with other local tuckshop teams to network and share ideas.

In 2022 our events will cover a range of topics including how to recruit and keep good volunteers and how to promote your tuckshop to the school community. We'll also share some great recipe ideas and menu inspiration.

Want to help out by hosting an event in your school tuckshop? Give us a call on (07) 3324 1511.

Here’s what our members enjoy about our events:

rs "Being with othe ed ar sh a who have passion."

"Being able to f bounce ideas ofs." other convenor cal "Discussing lo od fo d needs an ideas."

PAGE 1 0

d "Talking to an w ne meeting people."

TALK I N G T UCKSHOPS | TERM 1, 2022