EDUcatering R&C Supplement 2022

February 2022 Vol 15 Issue 2

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Tania Walters Publisher

Keeping Kids Fuelled and Hydrated

W

elcome to our first edition of EduCatering, published as part of our ongoing commitment as an integral partner in the food and beverage sector in New Zealand. A sector that is well regarded internationally for its production of highquality ingredients and products.

Lockdowns over the past two years have increased the trend for all-day breakfast options across all age groups. This trend has morphed over into school lunch offerings. Lunch for kids can include traditional brunch favourites like a Breakfast Burrito or a Sausage, Egg & Cheese muffin split. Expect some more spicy alternatives to pop up on the sandwich front, using different sauces to spice up proteins. Also on the hot list is the popularity of smoothies, great-tasting fruit and yoghurt combinations ready to be eaten on the go.

Breakfast for lunch isn’t the only meal kids are eating on the go these days. Bento boxes filled with meats, cheese, veggies, and hummus top the list of kids favourites along with wraps, tacos and fajitas, popular with all age groups.

Plant-based foods are moving into centre stage across the board and with kids placing a high priority on personal health and the planet’s health, vegetarian options are going to be the star in 2022. Veggie burger options will also be more prevalent in schools this year.

Gardening in lockdowns was a big hit, and the number of kids and families growing produce and herbs in their backyard has increased in the past year. Schools are taking

advantage of modern gardening techniques, from raised beds, hydroponics, and other modern technology, and gardens are sprouting up at schools across the country. Partnering here with schools is a collab opportunity ready for a creative solution.

Having produce gardens at school enables students to grow salad greens or vegetables and bolster the school lunch programme. It is an excellent way to engage children to contribute and take ownership of their school breakfast and lunch menu. It’s also the best way to get kids (and adults) to eat and develop a healthy relationship with food.

Food connects people and different heritages.

So, sharing a meal with others at school is often the first place a child will taste and learn about different foods and flavours—tasting foods from outside their family’s recipes or traditional cultural dishes in an informal setting.

The opportunity for school children to share and talk about the various foods and flavours from different cultures is one unexpected bonus outcome of the programme.

Suppliers focus on providing ingredients or ready to eat meals that improve overall wellness, prioritising healthy nutritious options for school kids—helping to keep kids fuelled and hydrated so that they can focus on learning.

15 – 23 EDUcatering Suppliers

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Catering

24 – 26 Packaging & Sustainability

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The Washroom

Tania Walters, PUBLISHER

CONTENTS 6–9

Ka Ora, Ka Ako

10 – 14 Menu Ideas

Chairman Peter Mitchell Publisher Tania Walters General Manager Kieran Mitchell Editorial Director Sarah Mitchell Managing Editor Caitlan Mitchell Senior Editorial Associate Sophie Procter Advertising Caroline Boe Senior Designer Raymund Sarmiento Graphic Designer Debby Wei

R&C EDUcatering is published under license to Review Publishing Co Ltd as a supplementary publication to Restaurant & Café magazine. Please direct all enquiries and correspondence to Review Publishing Co Ltd. The opinions and material published in this edition of R&C EDUcatering are not necessarily those of the publishers unless specifically stated. All material in this publication is copyright and may only be reproduced with the consent of the publisher. Copyright 2022 R&C EDUcatering is a supplementary publication to Restaurant and Café magazine.

ISSN 2744-4724 (Print) ISSN 2744-4732 (Online)

Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland 1050. PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Email: edit@reviewmags.com

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FEEDING KIWI KIDS AND THE FOODSERVICE SECTOR Research indicates that reducing food insecurity for children and young people improves health and wellbeing; supports child development and learning; improves learners’ levels of concentration, behaviour, and school achievement; reduces financial hardship amongst families and whanau; and addresses barriers to children’s participation in education and promotes attendance at school.

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chools have addressed this problem by providing lunches, both made in-house and externally supplied and in response, many foodservice businesses have pivoted their offerings to enable schools to provide the best quality food for their students.

In 2019, the Government announced a two-year initiative to explore delivering a free and healthy daily school lunch to Year 1–8 (primary and intermediate aged) students in schools with high levels of disadvantage. In response to the COVID-19 pandemic, Ka Ora, Ka Ako was expanded and by the end of 2021, 963 schools and kura received lunches for around 25 percent of students.

Expanding the programme also supported job creation and economic recovery from the pandemic. It is estimated that around 2,000 jobs were created in relation to the programme by the end of 2021.

Within this programme, there are a range of supplier models depending on what works best for each school, for example a single

supplier, a mix of suppliers, or one larger supplier provides lunches to a group of schools and kura.

There are also thousands of schools around New Zealand that are not part of the Ka Ora, Ka Ako programme. It’s not just primary and secondary school students that need feeding, and not just those in financial need.

Schools not in the programme, early learning facilities and boarding schools around the country are looking for solutions to their catering needs.

In what has been an incredibly tumultuous time for foodservice and hospitality, supplying schools and institutions presents an opportunity for businesses to pivot their offering and bring in extra revenue.

Restaurant & Café magazine is launching a new publication to coincide with each school term, so education providers can get the best information about what products are out there and which suppliers are available to them.

The publication is lifting off with the Buyer’s Guide - a one stop shop for all educatering needs, this guide will be available all year.

The Guide will be followed by three further publications throughout the year and supplemented with monthly newsletters going to our established database of schools, kura, and institutions.

There are multiple openings for suppliers, distributors, packaging companies, waste management services and catering businesses to work within the education sector. Don’t miss out on what these opportunities could bring to your business. H

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KA ORA ka ako

HEALTHY SCHOOL LUNCHES PROGRAMME

The Ka Ora, Ka Ako | Healthy School Lunches programme aims to reduce food insecurity by providing access to a nutritious lunch in school every day. As of December 2021, over 47 million lunches were served in 921 schools to over 211,000 learners.

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a Ora, Ka Ako is offered to schools and kura with students that fall within the highest 25 percent of socio-economic disadvantage nationally and where students face the greatest barriers that can affect access to education, wellbeing and achievement.

A range of factors are considered when selecting schools and kura to take part. The main tool used to determine the socioeconomic barriers present in a school’s community is the Ministry of Education Equity Index. This looks at a full basket of factors in a child’s life, not any one factor, to understand the socioeconomic barriers present in a school’s community. For example, family circumstances, income, number of home and school changes, and more. School deciles are not used as a measure of need.

Schools and communities are best placed to understand what their students need. Schools and kura can decide whether to make their own lunches or outsource to an external supplier.

External suppliers are selected through a tender process via the Government Electronic Tender Service (GETS)(external link) platform. Schools and kura choose from a panel of approved suppliers that have met minimum standards of food hygiene, waste management and food preparation.

There is no set lunch menu for the programme. Schools and suppliers decide what works best for them. What is included

in lunches will depend on several factors such as the chosen supplier, available catering facilities, the number of students, and a school’s distance from the chosen supplier. A typical weekly menu should include a variety of lunches such as wraps, vegetable sticks, dips, salads, soups, and hot lunches.

Menus may also change from term to term to reflect available fresh produce and the season, and any feedback from schools and students.

The Pathway to Nutrition Children’s tastes vary and many are not familiar with healthy foods, which can make providing healthy food that gets good uptake from students challenging. Supporting children to enjoy new foods can take time.

The Ministry of Education has created The Pathway to Nutrition to provide support on how to gradually introduce healthy foods without losing student engagement along the way. Guidance includes how to build and adapt menus to align with the Ministry of Health’s healthy food and drink guidance for schools and Ka Ora, Ka Ako nutrition guidance over the first six months of the contract, in ways that gives students time to learn to enjoy new foods in a supportive environment.

on their nutritional value using a traffic light system (green, amber and red). This provides a practical way to categorise foods as healthy or less healthy.

As a minimum standard, no red items should be included in school lunches. Amber foods are ones that should not be part of the diet every day but may still have some nutritional value. Green foods contain lots of nutrients and can be eaten every day. Lunches should be made up of amber and green items.

As suppliers change towards offering healthier menu options, the proportion of green ingredients each week should increase and the frequency of amber items each week should decrease.

The purpose of the Pathway to Nutrition transition plan is to support students to learn about and adapt to healthy food in schools where these foods are unfamiliar. This approach may not be needed in all schools.

It is not compulsory to transition your menu if students are already enjoying a lunch that meets the nutritional guidelines.

Some suppliers have had success starting with a menu made up of 75 percent green ingredients and have found no need to change, while others have found using a pathway approach effective.

Basic Requirements

Case in point: The Food Company

To help plan menus, the Ministry of Education classifies foods and drinks based

The Food Company first began providing lunches to a school of around 500 students.

This provided an opportunity to learn more about providing lunches in a school environment and how to engage the kids in lunches effectively.

The first obstacle to overcome was to introduce students to the idea of a healthy lunch. Items such as brown bread sandwiches were not commonly seen in lunch boxes. The Food Company initially provided high fibre white bread sandwiches with minimal fillings (eg meat, lettuce, cheese). Once kids were eating the sandwiches, they were able to make them more nutritious.

Within a month, one slice of white bread was replaced with wholemeal, and additional vegetables like cucumber and tomatoes were added. After around two months they were able to transition to full wholemeal sandwiches.

The Food Company now provides lunches to ten schools, catering to around 3,000 students per day. Lunches now look significantly different. The Food Company has found that kids in different schools start from different places on their healthy eating journey, and they need to adjust their menus and how long it takes to change accordingly.

They regularly monitor food scraps to understand how changes to menus are received.

Further information and guidance for suppliers within the Ka Ora, Ka Ako | Healthy School Lunches programme can be found at www.education.govt.nz H restaurantandcafe.co.nz

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KA ORA ka ako

MINISTRY OF EDUCATION Updates The Ministry of Education is currently in the process of updating its nutrition guidelines for Ka Ora, Ka Ako in collaboration with the Ministry of Health. These updates are expected to be completed by April and Restaurant & Cafe Educatering will be doing a special feature regarding the new nutritional guidelines.

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art of this update will be looking at plant-based alternatives and whether these products fit within the non-processed or less-processed foods that are recommended under the current guidelines. The popularity of plantbased foods, particularly how they fit into a sustainability ethos, is on the rise and plantbased eating is trending in snacks for kids.

The Programme So Far CHRIS HIPKINS Minister of Education

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In August last year, and interim evaluation report of the Healthy School Lunches Programme was commissioned to help the Ministry of Education assess the early impact of the pilot programme based on the priority

outcomes of food availability, consumption, hunger reduction, wellbeing, and attendance.

Evidence for the evaluation included learner food diaries over two one-week periods from 2,729 learners in 129 classes across 38 schools; lunch photos collected from a selection of classes in 128 schools; focus groups with school staff in nine schools and attendance data from 87 schools.

According to Education Minister Chris Hipkins, early evidence suggested young people are less hungry, eating healthier food and have better physical and mental wellbeing since the introduction of the Ka Ora, Ka Ako | Healthy School Lunches programme.

“These initial findings are very encouraging.

The interim report shows that the school lunches programme is improving food security and mental wellbeing, especially for our most disadvantaged learners. It also improved diet and nutrition for all students in the programme,” Hipkins said.

Suppliers and Schools Local capacity, capabilities and infrastructure were not always readily available to schools to quickly undertake a school lunch programme. Regional capacity to prepare and provide food every day varied, meaning that some schools could call upon

By the end of 2020, most Tranche 1-3 schools (76 percent) opted to use an external supplier(s) while a few schools (19 percent) chose to prepare their own lunches, hiring requisite staff to deliver the pilot. Very few schools chose a combination of both external and internal supplier models.

The Benefits for Kiwi Kids

several organisations to prepare and deliver food to the required numbers of learners every day, while other schools lacked any feasible options.

To simplify the process for schools who chose to outsource food preparation and delivery, a panel of supplers were selected through an open tender process. Schools and kura were then able to select from this panel of suppliers that demonstrated they met the minimum standards of food hygiene, waste management, and food preparation.

There is no doubt that a child who grows up without adequate nutrition will face significant barriers to academic achievement, in addition to the cognitive, emotional, mental, and physical consequences of food insecurity.

Food security is essential for children and young people to be happy and healthy, and learning and developing. Children living in food insecure households are less likely to consume nutritionally balanced diets essential for optimal growth and development, and this can have immediate and long-term negative consequences for their health and education.

Household food insecurity has been associated with a wide range of child health and development problems from infancy through to adolescence, including but not limited to: child obesity, poor academic performance, and developmental and

behavioural problems.

The interim evaluation showed that the pilot programme often achieved more than what was expected in the initial 2 to 3 months,’ and benefits were ‘greater’ for the most disadvantaged learners, the evaluation report says. The pilot also showed ‘very good progress towards addressing hunger’, as well as ‘progress towards improving well-being’.

The report says the pilot showed: • large benefits’ for all primary and intermediate learners in respect of the types of food available and consumed • ‘large gains’ in fullness for learners who previously had insufficient food and reported feeling full after lunch because of the programme • ‘large gains’ in mental wellbeing by the most disadvantaged learners • a reduction in the proportion of learners with low health quality of life • improvements for learners, on average, in terms of their overall heath quality of life, as well as in their physical and emotional functioning.

“I agreed with the report that ‘more time’ is needed to measure the programme’s broader impacts across more schools before conclusions could be drawn on its longer-term effects,” noted Hipkins.

“Over time, we believe that New Zealand’s free and healthy school lunches programme will deliver education gains for many students, in addition to the nutritional, hunger reduction, and wellbeing gains that they are already experiencing according to the report.”

Planning for the evaluation of the expanded lunches programme is underway. This will seek to track the progress of larger numbers of the most disadvantaged learners, as well as the wider benefits of the programme, including to local economies. It will also seek to incorporate the voices of whānau, iwi, and the wider community. H restaurantandcafe.co.nz

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MENUideas

MANAGING MENUS

For schools and kura, planning menus in advance helps to control the quality and cost of food that is served. In general, a menu should offer students several items that remain the same, with variety provided by specials that are only available at certain times or on certain days of the week.

Keeping kids interested in what’s on offer is a constant challenge, but one that can be overcome by offering delicious ‘special menu items’ and curating menus to reflect

the season. Regular items should remain consistent, with small changes for variety, for example, the fillings within sandwiches and wraps.

Regular snacks should include things like plain popcorn, fruit pieces, yoghurt, and vegetable sticks.

IDEAS FOR DAILY SPECIALS: MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Vegetable Frittata

Fish Burger with Salad

Pasta Salad

Stuffed Baked Potato

Sushi

PLANNING FOR PRE-SCHOOLERS Kids under five are different eaters and early learning services need a different approach to their menu.

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Toddlers are notoriously picky eaters, but colour and variety help.

Here is an Autumn sample menu of heart

healthy foods for kids two-years plus. H

Autumn School Canteen menu weekly Specials MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Chicken vegetable stir-fry on noodles

Baked vegetable frittata

Nacho wrap

Sushi selection

Fish burger

($2.40/serve*)

(70c/serve or less*)

($2.80/serve*)

($1.10/serve*)

(70c/serve*)

Sandwich Selection Try these favourite fillings in wholegrain bread, rolls or wraps:

Chicken, cranberry and salad

Beef and zesty coleslaw

Soup of the day

Curried egg and salad

Baked bean and cheese toastie

Tomato and cheese toastie

Drinks

Autumn salad bowls

A good way to use leftover vegetables.

Classic pumpkin

Chicken and leek

Falafel, roast veggies and hummus

Pesto chicken pasta salad

Plain, low- or reduced-fat milk

Plain water

Simple snAcks Veggie pieces with hummus dip+

Natural popcorn+ Layered fruit and yoghurt cups+

Pita pizza slice

what’s in seAson?

• Apples, pears, kiwifruit, feijoa and passionfruit.

• Courgette, butternut, eggplant, parsnip, leek and green beans.

Baked kumara wedges with tomato salsa+

Banana and feijoa cake Fruit and nut truffles+

*

Cost per serve (March 2018)

+

Cost $1/serve or less to make.

Vegetarian mains.

Freezer-friendly: these items can be cooked, frozen then reheated. Remember to label clearly, use within three months and reheat to a safe temperature.

You can download the recipes for the coloured/bold items from heartfoundation.org.nz Many of these menu options can be made gluten-free – contact us for more information.

heartfoundation.org.nz

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MENUideas

Creating a Healthier Canteen with Fresh Made Fresh Made is a Heart Foundation service that helps food suppliers, school canteens and early learning services make their food healthier for students.

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f you’re a food supplier, school canteen, or early learning service Fresh Made can provide comprehensive resources to help you make healthier choices. Our resources include menu assessment, tips on how to make menu changes and help with recipe development.

Why is this needed?

Over the last few years, many schools and early learning services have started to outsource their lunch programmes where the meals are provided by local food suppliers, such as bakeries, cafés, and takeaways.

Ordering school lunches online is fast becoming the new normal for many New Zealand families.

Fresh Made supports food suppliers and school canteens to make these fresh-made foods healthier.

How does it work?

Food suppliers, school canteens or boarding school caterers submit their menus and recipes to the Heart Foundation for assessment.

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The recipes are analysed, and feedback and advice are given on any changes that could be made to meet the Fresh Made criteria.

If the changes are made your company becomes a Fresh Made registered company and will be listed on the Heart Foundation website. Once registered you can start marketing your new healthy menu.

Benefits for schools Consuming healthy foods and drinks every day not only improves students’ overall health but can also improve their concentration and behaviour.

Here are some of the ways Fresh Made can benefit your school or early learning service: Contribute to the health of children by providing healthier freshly made foods which will improve children’s attendance, behaviour, and performance.

Demonstrate to parents that your school is taking responsibility for children’s education, their health and wellbeing.

Benefits for food suppliers Fresh Made can help you meet the growing demand for healthier freshly made foods.

Receive exposure to schools and early learning services across New Zealand through the Heart Foundation network.

Resources Fresh Made provides the following resources to assist lunch providers to achieve registration and create healthier foods that meet the Fresh Made guidelines.

Standardised recipes - These recipes are specifically developed to meet Fresh Made Criteria and can be altered and personalised to meet your students’ tastes and preferences.

Sample menus - Get inspired with our seasonal sample menus for schools and early learning services.

Blogs – Tips about healthy cooking, planning your menu and healthy ingredient choices.

Reproduced with the permission of the Heart Foundation. H

Sandwiches, Wraps and Rolls

With a little planning sandwiches, rolls and wraps can be highly nutritious and fun to eat.

OFFER SIMPLE FILLINGS Limit the menu to a realistic number of sandwich choices to offer each day depending on the equipment and staffing situation.

Some larger canteens may be able to offer up to 10 fillings, while smaller canteens may not. Remember to take note of sales and any student feedback.

Offer some sample fillings for fussy eaters, for example, yeast extract, hummus, avocado, banana wrapped in a slice of bread etc.

PREPARATION Here are some simple steps to help you produce nutritious and appealing sandwiches, wraps and rolls: • Use fresh bread and prepare sandwich fillings each day to preserve nutrients.

• Make sandwich fillings before making the sandwiches, to stop the bread from drying out.

• Once made, place damp clean cloths on top of the stack of sandwiches to keep them fresh.

• Wrap as soon as possible in clear food wrap, with the filling showing.

• Use labels or signs to help kids choose what they want to eat.

HOW TO MAKE HEALTHIER OPTIONS Bread

• Choose whole grain or wholemeal types.

These contain higher fibre and nutritional values than plain white.

• Select rolls of different shapes (long, round, seeded, or French stick), rēwena, fa’ apāpā,

pita breads, tortilla bread, foccacia, panini, rye, bagels, baps.

• Create sandwiches in different sizes and shapes e.g. triple-decker for older students or four triangles for smaller appetites.

Spreads • Spread margarine thinly, allowing about one pottle for every three loaves of bread.

• Use alternatives to margarine. You could try peanut butter, mashed avocado, or low-fat spreadable cheeses, such as cream cheese, cottage, ricotta or quark.

• Try small amounts of pickle, chutney, pesto, vegetable-based dips or hummus for extra variety.

Sauces These can contain hidden amounts of fat, salt and sugar.

• Look for low-salt sauce and low-sugar, lowsalt tomato sauce.

• Use ready-made sauces in small amounts.

• Vegetable-based sauces (e.g. tomato) are usually healthier choices than creamy sauces (e.g tartare sauce).

Reproduced with the permission of the Heart Foundation. H

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MENUideas

o l o h c s o t k Bac with

s p a r w l a e w holem s a l l i t r o t and We at Farrah’s recognise the importance of nutritional lunch offerings within the NZ education sector to ensure our young students are fuelled for the entire school day. Farrah’s Wholemeal Wraps are versatile for all meals of the day, but especially the lunchtime rush.

Caterers and school lunch providers need menu offerings that are time efficient to produce in mass quantities, can be prepared in advance and are age and portion size appropriate to meet the diverse palates of primary and secondary school students.

Whether it be filling Farrah’s wholemeal wraps with seasonal salads and a protein, making quesadillas and burritos for the cooler months, creating taco salad or nacho bowls to keep their tummies full or offering a “Taco Tuesday” menu item each week to get the students excited about lunch time, you can do it all with Farrah’s!

Farrah’s has been a proud supplier of the Ka Ora Ako Healthy School lunch programme since its launch in 2021, supplying wholemeal wraps to thousands of hungry students each week.

Farrah’s wholemeal wraps are proudly made in New Zealand at their world class factory in Silverstream, Wellington and our wholemeal wraps and tortillas have been specifically formulated to meet New Zealand’s Ministry of Education nutritional guidelines.

What better time to be creative with Farrah’s, creating nutritionally dense lunchtime menu items that satisfy our NOhungry ARTIFICIAL kid’s appetites and support their health and wellbeing.

FLAVOURS OR COLOURS

ice.co.nz v r e s d hsfoo g

VISIT

For more information please visit www.farrahsfoodservice.co.nz or call 0800 FARRAH. For all orders, please contact your preferred Foodservice distributor.

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farra

in of inspir e g n a r s for a e recipe lunchtim

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SUPPLIER guidelines

Traffic Light Food Guidance Children’s tastes vary. It can be challenging to provide healthy food that children want to eat and getting children to enjoy new foods can take time. The Ka Ora, Ka Ako | Healthy School Lunches Programme Healthy Food and Drink Guidance identifies the healthy options for foods and drinks in schools.

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t classifies foods and drinks as green, amber and red. As a minimum standard, no red items should be included in school lunches. Red items are high in fats, salt, and sugar with

GREEN ITEMS • are a good source of nutrition • generally lower in saturated fat, salt and added sugar • are mostly whole and less processed • come from the four food groups: vegetables, fruit, wholegrains, low fat milk products, and legumes, seafood, eggs, and meat with fat removed

no nutritional value. They are often highly processed and eating lots of these contributes towards poor health.

Lunches should be made up of amber and green items. As suppliers transition

AMBER ITEMS

RED ITEMS

• are not part of an everyday diet • may have some nutritional value • are often more processed • in large servings, can contribute to consuming excess kilojoules/calorie

• have poor nutritional value • are high in saturated fat, salt and/or added sugars • can contribute to consuming excess kilojoules/calories • are often highly processed food and drinks

Other Considerations

Support and Assistance

• Include some vegetables within every meal.

• If including baked items, check portion size recommendations as these vary across items.

• A dried fruit portion, including bliss balls, should be ≤30g (eg, if a bliss ball is 20g, nomore than one per serve).

• Slices, including muesli slices, should be ≤ 80g; a packaged muesli bar is ≥3.5HSR.

The Ministry has worked to develop a supportive framework for suppliers to ensure that all learners receive a quality nutritious lunch.

This includes: • Discussions (via Zoom or Skype) with Ministry of Health or local health worker at the start of the contract to explore your menu options.

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towards offering healthier menu options, the proportion of green to amber items should increase and the frequency of amber items per week should decrease.

• Advice and feedback from a Ministry inhouse nutritionist to review any new great menu ideas • A six-month work plan to provide a pathway to nutrition.

For more information, visit www.education.govt.nz H

HEALTHY SCHOOL LUNCHES IN MINUTES WITH ANGEL BAY There is something unmistakable about the taste of home cooking. It triggers memories; filling the heart with joy and, when made right, ticking all the boxes on the dietician’s checklist for a healthy, happy human!

A lite option that’s still heavy on the homestyle Recently, Angel Bay added more lite alternatives to their beef patty lineup.

The Angel Bay team wanted to help dieticians enhance menu planning and ease of preparation, helping you meet the special and general needs of children by crafting products that underpin a balanced yet varied weekly menu.

Anyone can cook them Busy catering facilities need healthy, delicious menu options that anyone can make. That, right there, is the genius behind the Angel Bay brand - making it ‘every day easy’ to achieve high-end results.

Finding someone to prepare delicious, nutritious meals is not a problem with Angel Bay patties. They are part-cooked, snap frozen, and packed ready to be removed and heated to >75°C in a hot plate, microwave, oven, BBQ and even air fryer, then eaten.

Multiple menu options American style or with a little bit of beetroot, - as a cheeseburger or in a pita pocket?

What about a simple taco? There are many ways to unpack this staple ingredient, ensuring a varied menu that delivers high nutritional value every day.

High nutritional value Angel Bay is popular because their homestyle beef and lamb products consistently deliver quality, nutritional products that are simply delicious. Each 54-gram patty provides 8.9 grams of protein and only 328 kilojoules per serve.

These new lite beef patties are made with reduced-fat and lower sodium, which means they sit within the green catergory in the Ministry of Educations framework. They might be lite in fat and sodium, but they are still soft with a chunky texture and a meaty beef taste.

Surprise the kids each day with our delicious Angel Bay patties. For menu inspiration visit www.angelbay.co.nz/recipes

ANGEL BAY. EVERY DAY DELICIOUS.

HALAL

For our full range of delicious patties go to angelbay.co.nz and contact your distributor to order. restaurantandcafe.co.nz

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SUPPLIERS

Gilmours is your one stop shop

From Prepared Produce, Dry Goods, Chilled & Frozen to Sustainable Packaging, choose Gilmours for all your Educatering needs nationwide.

www.gilmours.co.nz

tasty & mild butter chicken

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➡

Add to your menu as a weekly rotation

➡

Creamy, mildly spiced curry base suitable for children

➡

Quick and easy – simply cook with sautéed meat and vegetables

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0800 270 414

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SUPPLIERS

100% Real Fruit Gluten-free Nut & Dairy free No Added Preservatives No Added Sugar

The Heart of Snacking.

Annies Contact Olivia Martyn +64 21 462 283 olivia.martyn@kono.co.nz

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GMO Free Not from Concentrate Vegan & Vegetarian annies.co.nz

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SUPPLIERS

VENERDI Venerdi is a New Zealand owned specialty gluten free bread manufacturer.

As well as being found in the retail bread aisles, Venerdi are proud to have worked with and supplied many international and well-known food service brands with Venerdi’s impeccable products earning their trust.

Venerdi is proud to be SQF (Safe Quality Food) accredited. A rigorous and credible food safety and quality program that is recognised by international retailers, brand owners, and food service providers so you can be confident in knowing that our products meet the highest possible global food safety standards.

Venerdi’s aim is to provide you with products of the highest standard so you can be confident of an outstanding level of customer satisfaction – without any compromise on taste or texture.

Since 2002, Venerdi’s foodservice range has grown to include a variety of quality pizza bases, buns, breads, bagels, and pitas.

Venerdi is also the team behind the overwhelmingly popular Gluten Freedom sourdough range which has proven over the years to be extremely popular among children.

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For more information call +64 9 813 5481 or email info@venerdi.co.nz or visit www.venerdifoodservice.co.nz

READY TO SERVE FROM A 3kg POUCH Add as a weekly offering to your winter menu

Aim for a variety of vegetables each day to support a healthy diet

Wattie’s® Soup to Go pouches contain 40%+ vegetables

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PACKAGINGand sustainability

FANTASTIC FOIL – The Benefits of Using Foil Packaging Many people don’t know that aluminium foil is 100 percent recyclable and recycling it saves 95 percent of the energy required to produce aluminium from raw materials. Depending on your location within New Zealand, the local council by-law does allow for foil to be recycled, so long as it has been cleaned of food/grease.

T

he environmental impacts of aluminium foil are also dramatically less than other packaging materials.

Aluminium foil in landfill is virtually non-toxic. It’s inert and will eventually oxidise to aluminium oxide, without emissions of gas or pollutants. It also adds no poisonous compounds to the soil and ground water.

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How to Recycle Foil • Rinse or wipe off any crumbs or food residue from foil trays. To rinse just dunk the tray in the washing up water - no need to run the tap.

• Scrunch kitchen foil, tub and pot lids and wrappers together to form a ball - the bigger the ball, the easier it is to recycle.

As well as foil, you can usually recycle these other aluminium items: • Drinks cans • Screw top lids from wine bottles (recycle with the bottle - the cap can be left on) • Takeaway containers and barbeque trays.

Want to know if it’s really foil?

Do the scrunch test!

Do the scrunch test to check whether your shiny wrapper is aluminium foil or plastic film: scrunch the wrapper in your hand - if it springs back open it’s not recyclable foil. H

REDUCE REUSErecycle

Schools and Suppliers Should Embrace a Circular Economy

It’s time to say goodbye to linear thinking. A linear economy can be defined as when products are made, used, and then disposed of, with their materials lost to landfill. In a recycling economy, the materials from a product or its packaging can be utilised by other suppliers into other products.

A

circular economy takes this even further by creating a process where materials are recycled and reused over and over again by the manufacturer, who takes responsibility for the lifecycle and end-of-life of what they produce.

Businesses can effectively take their old products and turn them into new ones.

Starting with a Waste Audit Recycling is essential for businesses and schools to reduce their environmental footprint and reduce waste disposal costs.

Understanding your current waste habits will allow you to adapt your waste system to be as effective as possible.

Any waste audit should start with a Procurement Assessment.

What goes in must come out. A first step to assessing your organisations waste is to ensure you are not purchasing products that are not recyclable. For most inefficiencies, there is a company making a sustainable solution.

Reduce: Ensure you are engaging with sustainable suppliers.

Reuse: Are there single-use products that could be exchanged for reusable options?

Recycle: Check that there are not more

sustainable alternatives for the products you purchase.

You can find handy DIY Waste Audit resources at www.methodrecycling.com/nz

Educating the Future Kids are the future, so enabling them with the right knowledge around recycling and sustainability now will help protect our environment in the future.

There are organisations around New Zealand that work with schools to help instil sustainability habits within students that they will then carry with them beyond the education system.

Enviroschools is a nationwide programme supported by Toimata Foundation, founding partner Te Mauri Tau, and a large network of regional partners. Early childhood centres and schools commit to a long-term sustainability journey, where tamariki/students connect with and explore the environment, then plan, design, and act in their local places in collaboration with their communities.

Every early childhood centre and school across the country is unique, with its own ecology, history, culture, and community – so Enviroschools looks different in every

setting. The journey of connecting with the place and its people is designed and led by each school or centre. You can learn more at www.envirschools.org.nz Started in Wellington, the successful Your Sustainable School programme is going nationwide with help from the Ministry for the Environment. The programme offers Train the Trainer workshops to help roll out sustainability focussed, climate action, and waste reduction systems at your kura/school or kōhanga/early childhood centre.

How your kura/school or kōhanga/early childhood centre will benefit from the Your Sustainable School programme: • Better recycling systems and lower rates of contamination • New or improved methods to deal with food scraps • Spending less on waste management • Changes to procurement and better opportunities for cafeteria suppliers and cleaners • Empowered students and teachers driving a culture of climate action at school, at home, and in the community You can learn more at www.sustaintrust.org. nz/your-sustainable-school. H restaurantandcafe.co.nz

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PACKAGINGand sustainability

Getting Schooled on Sustainability Schools around New Zealand are championing the circular economy created by contract caterers providing nutritious lunches to students in Biopak compostable containers, supported by compost collection services.

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n 2021, New Zealand caterer, Deejays changed their policy to only work with schools that have signed up to the BioPak Compost Service, thereby reducing their collective waste to landfill.

BioPak products are conceived, designed, and manufactured in alignment with the principles of a circular economy. BioPak products are certified carbon neutral and, after use, can be either recycled or

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commercially composted. Its production facilities are certified to meet environmental standards, and the company has recently become a certified B-Corporation.

“By choosing BioPak packaging we have offset 32,311kg of carbon and avoided the production of 3,645kg of plastic in just a few months. The schools we work have all really embraced composting, collectively we have diverted tonnes of food scraps and compostable packaging from landfill to make compost instead,” expressed Deejays Managing Director, Stefan Crooks.

Businesses using BioPak packaging can sign up to Compost Connect which diverts all food and BioPak packaging waste from landfill. Backed by the government and building on the BioPak Compost Service, this non-profit initiative is independent and brand-agnostic with the vision to extend composting throughout New Zealand.

All BioPak’s compostable packaging has been certified to biodegrade within 120 days in a commercial compost environment

– resulting in nutrient-rich soil. Compost Connect has partnered with commercial compost facilities and waste collection services all around Australia and New Zealand, to provide the missing link to customers in the area.

Composting is the Future Composting is a proven solution and part of the existing recycling infrastructure that will be further developed to process the seven million tonnes of organic waste currently being landfilled. A commercial compost facility optimises the process of rapid biodegradation of organic material to high quality, toxic-free compost by controlling conditions like shredding material to the same size or controlling the temperature and oxygen levels.

BioPak products along with Compost Connect provide the missing link between organisations and creating a more sustainable future for generations to come. H

CATERING

A Great Lunch Can Be A Learning Experience

that we make when we eat together. Beyond the nutrition, what we eat provides connections to family, community and culture, and forms a bond with our natural environment.

Alongside other core values, Schools and education providers are adding the importance of healthy food choices to their ethos.

P

ioneering a balance between nutritionally beneficial food and food that students would readily eat, Libelle Group’s Eat Smart menu launched their no junk food stance back in 2018.

“Eating the correct school lunch is absolutely critical to student health and well-being,” noted Johannes Tietze, founder and CEO of Libelle Group.

“The Government initiative Ka Ora, Ka Ako (the name translates to being healthy and well to be in a good place to learn) recognises that regular, nutritious food is vital for children’s physical, mental and educational development.”

A healthy and nutritious lunch is vital to learning. So, what makes a great school lunch?

Children tend to eat what they know, and sometimes their likes can seem quite limited.

Libelle’s role in a child’s learning-to-eat journey is to provide the food they should be eating in

a calm and positive environment with minimal interference.

A Libelle lunch box is filled with a variety of nutrient dense, minimally processed whole foods to provide the macro and micronutrients that children and adolescents need to grow and learn. Macro nutrients provide calories for energy and maintain the body’s structure and systems. Micronutrients are the broad spectrum of vitamins and minerals that our brain uses to signal what to do and when to do it.

By offering a balanced meal with proteins, carbohydrates (wholegrains and/or starchy vegetables), healthy fats and plenty of vegetables and fruits, Libelle are not only providing these nutrients but role modelling what a great lunch should look like.

When provided with the right opportunities, children can be raised to be food literate, taking this knowledge with them throughout their life and into their shopping habits of the future.

A great lunch is also the social connections

LIBELLE’S TOP TIPS: • Variety and colour - different coloured vegetables and fruits provide different minerals, vitamins and antioxidants.

• Choose natural or minimally processed foods as much as possible.

• Snacks DO NOT have to come in a packet!

Change your snack narrative and serve real food - fruit, cucumber, tomatoes, carrots, celery, green beans, butter beans (roasted), chickpeas, sweetcorn, cheese, pate, crackers, nut butters, seeds and nuts, avocado, granola, yoghurt, berries, dark chocolate, dried fruits, leftover chicken or salmon. A child sees food as food, it is our narrative that ‘teaches’ them that certain foods are for certain times.

• Serving size: Commercially prepared or purchased food items, such as café purchased muffins, slices, sandwiches etc are often way too big for the average adult, let alone a small child. When serving a snack from a packet, remove the item from its packaging, halve or quarter it, and serve it alongside a piece of fruit, a couple of sticks of crunchy vegetables and some form of protein and/or healthy fat. H

FEEDING HUNGRY LEARNERS GREAT FOOD Healthier food options for New Zealand’s hungry learners.

• • • •

Top quality, freshly made lunches for learners.

On-site or delivery service, tailored to suit you.

Professionally audited food control plan.

Trained, qualified, local staff.

It’s simple: Our professionals feed hungry students, while education professionals feed hungry minds.

Find out more at www.libelle.co.nz restaurantandcafe.co.nz

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E d a m H s e r f fivE st eP guidE

hoW to ChoosE an ExternaL SchooL fooD proVider

Ordering school lunches is fast becoming the new normal for many Kiwi families. A growing number of kids eat food that’s freshly made by school canteens or external food suppliers.

In turn, many schools are now using a lunch order programme, where meals are provided by local food suppliers, such as bakeries and cafés.

If your school is thinking about going down that route, here are some ideas to help you find a great provider.

1. Have a clear idea of what your school is looking for • Does your school have a food and drink policy?

• How many students are you expecting to cater for?

• What are your students’ budget and spending patterns?

• What are the ethnicities of your students?

• How many suppliers will you need? For example, do you need one supplier for freshly made foods and another for packaged foods and drinks?

• Do you have an online ordering system?

If not, would you like to introduce one?

• Do you need the supplier to deliver at certain times?

• Do you have a storage space or facilities to keep food at the right temperature after it arrives?

• How will the food be distributed to your students?

2. Where to find potential suppliers • The Heart Foundation’s Fresh Made supports food suppliers and school canteens to make healthier fresh-made foods. The website has a list of registered companies who supply healthier food choices – heartfoundation.org.nz • Personal recommendations are an ideal starting point for sourcing any new suppliers.

Do other schools in your community use an external provider?

• Food outlets in your local area – your local café or bakery may be able to deliver into your school • Trade shows and magazines • Your local Heart Foundation Nutrition Advisor.

Visit heartfoundation.org.nz/about-us/ contact-us

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• The food supplied should be in line with the Ministry of Health’s Healthy Food and Drink Guidance for Schools. The Heart Foundation can assist on menu and recipe assessment and provide advice on this.

• Healthier foods are competitively priced against the less healthy foods • These items should not be provided: – confectionary – deep-fried foods 3. How to choose the right supplier • Always ask questions about their service and ask for examples of their products • Ask for testimonials and feedback from existing customers. Good suppliers should be happy to provide these • Visit the supplier to find out more about their processes and how they source, make, pack and deliver their products. Wherever possible, meet potential suppliers face-toface and see how their business operates • Do they have a good hygiene rating?

• What are your supplier’s policies for food safety management?

• Are the fresh food items prepared daily?

• Remember, price is a key consideration but shouldn’t be the only reason for choosing a supplier. Quality can be compromised by price • Consistent product quality is critical to ensuring the future success of your service • Do they place food items in coolers for food delivery?

– full sugar and artificially sweetened energy drinks – full sugar drinks – foods and drinks containing caffeine >56mg/serve • Vegetarian options are available • Where possible, healthy foods should be offered and presented in ways that encourage students to choose and consume them • The menu is able to accommodate different ethnicities.

5. How to create a service agreements with your supplier When you find a supplier you like, it’s important to create a service agreement. For example, make sure your food and drink policy is included, delivery times and frequency, level of order fulfilment or your policy on product substitution. With these agreements in place, your new supplier will know exactly what’s expected. Once you have settled on the suppliers you’d like to work with, negotiate terms and conditions and draw up contracts.

• Do they have appropriate food storage on site such as fridges and freezers?

• Do they require a minimum order quantity?

4. Checklist for a healthy menu • Most food choices are made from fresh wholesome ingredients and come from the four food groups: vegetables and fruit, milk and milk products, breads and cereals, and lean meat, fish, poultry, seafood, eggs, legumes, nuts and seeds.

heartfoundation.org.nz

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the WASHROOM

Make Sure Your School Gets an A+ For Cleanliness Schools, pre-schools, and universities all have several high-touch and high-use areas that can be a breeding ground for bacteria and disease. Now more than ever it’s important that these areas are properly cleaned and maintained.

During a pandemic, you will need to clean more thoroughly to minimise the spread of the virus. This applies particularly to hard surfaces such as, sinks, handles, railings, changing facilities, objects, and counters.

Choosing the Right Disinfectant Influenza viruses are inactivated by alcohol and by chlorine. Cleaning of surfaces with a neutral detergent followed by a disinfectant

solution is recommended. Surfaces that are frequently touched with hands should be cleaned often, preferably daily. The Ministry of Health recommends: • to clean surfaces with a suitable cleaner and/ or disinfectant and follow the manufacturer’s instructions for use • when choosing a suitable cleaning product, consider what the product is effective against and the length of time the product needs to be left on a surface to clean it properly • where possible, use disposable cloths to clean surfaces. Reusable cloths should be cleaned, disinfected and then dried after use • ensure appropriate equipment is available for workers to wash and dry their hands.

Review cleaning contracts During the pandemic planning phase, cleaning contracts should be reviewed, and

contingency plans agreed with the cleaning contractor e.g. for cleaning and disinfecting classrooms, removing towels and increasing the supply of paper towels.

Active phase of the pandemic During the active (red) phase, the quality and, if necessary, frequency of cleaning is to be increased, including: • General cleaning Specialised cleaning - If a child, student, or staff member has entered the school or service while ill, specialised cleaning of their locker, desk and/or workspace should take place immediately to minimise the spread of infection.

Bathroom Hygiene Consider alternatives to hot-air hand-driers.

Increase use of disposable paper towels in a suitable dispenser. Antibacterial liquid soap should be provided in all bathrooms/toilets in preference to bar soap.

It’s also important to make sure instant hand sanitiser is available and accessible in all areas of the school. Setting up a hand sanitise station at the doorway of classrooms is a great way to get kids into the habit of sanitising their hands before entering. H

PEFC certified This tissue product is from sustainably managed forest and controlled resources www.pefc.org

Contact your Territory Account Manager to discuss our full range of dispenser and hand towel options, or contact us on

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0800 22 34 11

livi.co.nz

/livi-new-zealand

Would your washroom facilities get the thumbs up?

Partner with Burns & Ferrall for modern and affordable washroom solutions.

0800 428 733

sales@burnsferrall.co.nz restaurantandcafe.co.nz

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MENUideas

https://www.health.govt.nz/publication/healthy-food-and-drink-guidance-schools https://www.education.govt.nz/our-work/overall-strategies-and-policies/wellbeing-in-education/free-and-healthy-school-lunches/ https://assets.heartfoundation.org.nz/documents/food-industry/food-reformulation/heart-foundation-reformulation-targets-2021.pdf

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