Cook & Healthy Eating Project Impact Assessment 2016-17

COOK AND HEALTHY EATING PROJECT

I

t n e m s s e s mpact As 17

20 h c r a M 1 3 6– 1 April 201

Contents

Page

Summary • • • •

3

Purpose Objectives Aims Outcomes

Introduction • • • • • •

5

Background Participants Methodology & Monitoring Risk Assessment First Aid Financial Implications

How participants get involved

8

Attendance

9

Summary of pre-questionnaire results

10

Changes & impact following the project

11

Level 2 - Food Safety and Hygiene for Catering Certificate & participant feedback

12

After the event

13

Conclusion

15

Project flyer and equipment

16

Summary of post-questionnaire results

17

Appendices

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• • • •

Appendix A - Pre-questionnaire Appendix B - Post-questionnaire Appendix C - Case studies Appendix D - Additional case study information

Contact Information

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COOK AND HEALTHY EATING PROJECT

Summary Purpose The Cook & Healthy Eating Project has been co-ordinated and supported by the Council’s Tenant Regulatory and Involvement Team in partnership with Community Together CIC (Community Interest Company). The project ran over a four year period. The project encourages participants to share knowledge, ideas and skills in an informal setting. The project allowed an exchange of skills between generations through the fun activity of cooking and eating healthier meals on a budget.

Objectives: • Deliver a range of structured healthy eating events to increase familiarity with the balance of good health and lifestyle choices • Facilitate practical healthy eating activities involving those groups traditionally considered ‘hard to reach’ • Increase the availability and promotion of healthy food choices through opportunities for participants to learn more about how the food they eat can impact on their health and improve their confidence in selecting and cooking healthier meals • Promote partnership working and signposting to other organisations that can also assist in healthier lifestyle choices.

Aims: • Create better understanding between participants to share learning and knowledge • Develop cooking and budgeting skills in an informal setting • Develop skills and knowledge around healthier eating options through learning about alternative cooking methods • Increase participants’ confidence/skills and help promote self-esteem while working in a team environment to contribute to increased employment opportunities • Combat loneliness and isolation through a fun activity that may change their views on how to cook and learning to budget meals in a friendly environment • Enhance physical and emotional well being, promote good mental health and support the needs of participants while welcoming their individuality and differences • Create opportunities for participants to be better informed and prepared to make healthier lifestyle choices • Develop and improve the necessary skills and confidence about budgeting in the preparation of well-balanced meals for families on low incomes • Demonstrate additional health aspects to include sourcing ingredients, food preparation, food labelling and hygiene • Provide opportunity for participants to obtain a food and hygiene qualification.

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Outcomes: • • • • • • • • • •

Increased community knowledge and awareness of healthy food and lifestyle choices Created supportive and accessible environments for healthy eating Supported community involvement and increased intergenerational activity Raised awareness of access to healthy affordable food choices Increased confidence and/or skills in using fresh food in preparation and cooking of healthy food Raised awareness of the impact of a healthy food intake upon physical and mental wellbeing Increased budgeting skills for participants on low levels of disposable income Achieved City & Guilds, Level 2, Food & Hygiene accredited certificate awarded through Virtual College Increased employment and volunteering opportunities through the development of personal skills Improved communication skills to combat issues of social isolation

During the four years of the project all participants were offered the opportunity to take part in an online Food & Hygiene Course Level 2. This is a City & Guilds accredited certificate through Virtual College. Participants work through modules at a pace that suits them and with ongoing support. This qualification is formally known as Foundation or Basic Food Hygiene and maps to industry standards in Food Safety & Hygiene.

34 participants successfully completed their Food & Hygiene certificate and several used it to secure employment or volunteering experience.

At the end of the completed six-week period, participants are presented with a certificate of attendance, recipe cards/ideas, a slow cooker or electric wok and a complimentary £20 grocery voucher. In addition, all participants are contacted as part of a debrief session to determine individual progress and development in respect of the Cook and Healthy Eating project.

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COOK AND HEALTHY EATING PROJECT

Introduction Background Housing has a key role to play in preventing poor health and in helping people whose health is compromised to maintain a decent quality of life. Landlord Services has made a commitment to reduce inequalities in health and wellbeing developed through a set of actions as part of the wider Health and Inequalities Plan. Actions have been embedded within individual work streams that Landlord Services has delivered between 2013 and 2017 and continues to deliver throughout 2018/2019. The Cook and Healthy Eating Project is run by the Tenant Regulatory and Involvement Team.

The project is carried out in partnership with Community Together CIC, a not-for-profit Community Interest Company promoting community cohesion, breaking down barriers between generations through social activities, providing volunteer and learning opportunities and signposting to local services.

The project was an idea originally initiated by Seniors United (Sheltered Housing Tenants Forum) at a time when Tamworth was being reported in the media as unhealthy with a high obesity rate.

Members of Seniors United expressed concern that both the skill and techniques associated with cooking as well as the preparation of meals appeared to be lost among the younger generation. In addition, they also acknowledged the costs of food considered ‘healthier’ and the need for greater awareness of the promotion and benefits of healthier food choices.

Participants The project co-ordinators asked for expressions of interest in the following ways; • Tenants registered on the Council’s database of involvement • Promoting the project at events across the borough • Participants who visit the Community Café • Recommendations from local GPs/nurses, Job Centres/clubs and supported housing groups Participants are invited to an initial welcome session to gain insight into the understanding behind healthier eating and to explore the barriers and facilitating factors for particular dietary choices.

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Methodology and monitoring Methods used for increasing awareness of healthier food choices have included the following; • Six cooking sessions • Presentation on the promotion of fruits and vegetables using visual aids • A wide selection of cookery books (which included a selection of cookery books recognising various dietary needs i.e. diabetic, vegetarian or gluten free) • Distribution of pamphlets, cookery cards/recipes throughout the project • Issued with a list of accessible websites that have easy to follow recipes for all ages • Provided with a ‘weights and measures’ laminate to use at home • Individual case studies of participants • Cookery demonstrations • A chance to participate in a Food & Hygiene qualification.

• All participants received a certificate of attendance • A debrief session is held afterwards to assess key skills and personal assessment of changing or alternative eating habits.

There is also an opportunity to access partner organisations (e.g. Citizens Advice Bureau)

Risk Assessment A risk assessment was jointly undertaken by Community Together CIC and the Tenant Regulatory and Involvement Team and used for the purpose of the above project. The risk assessment was amended in accordance with individual venues and participants’ needs.

The venues used for the project were; • Kerria Community Centre (Community Café – one of many across the borough) • Edward Court Sheltered Housing Scheme • Thomas Hardy Court Sheltered Housing Scheme • Sacred Heart Church in Glascote • Sure Start Centre • High Rise Social Club in the Town Centre All Community Cafes have received food hygiene inspections following registration with Tamworth Borough Council and all have been awarded the highest rating of 5 stars.

First Aid All project co-ordinators are first aid trained and aware of individual needs of participants.

Questions are asked about general health/mobility of participants during the introduction period to the project but it does not form a barrier to taking part.

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COOK AND HEALTHY EATING PROJECT

Financial implications The Tenant Regulatory and Involvement Team supported seven Cook and Healthy Eating Projects and was met within the Tenant Regulatory & Involvement budget; Figures based on 84 participants (1 pilot group and 2 groups per year thereafter) Ingredients £5 per person (£5 x 12 people) over 6 weeks Food Hygiene Level 2, City & Guilds accredited (34 x £18) Slow cookers and electric woks (84 x approx. £21.50 each) Grocery vouchers (84 x £20) Catering equipment, additional ingredients, food demonstrations

£2.160 £612 £1,806 £1,680 £704.06

Total cost for seven sessions

£6,962.06

Seven sessions were completed at an average cost of £994.58 per session Three additional Cook and Healthy Eating projects were funded by the Community Together CIC budget and supported by the Tenant Regulatory and Involvement Team.

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How participants get involved After advertising the project through the tenants’ e-newsletter, an introductory letter to new tenants, Community Cafés and promotional material at events across the borough, residents of Tamworth were encouraged to register their interest to join the project and placed on a waiting list.

Pre-assessment communication is held with all participants, before the start of the project, to discuss; • Knowledge and understanding of healthy eating and healthier lifestyle choices • Expectation and outcomes of the project • Commitment to the full six-week period • Identify potential cooks (buddy) and those with a willingness to learn how to cook (chef) • Understanding the principles of budgeting skills on low levels of disposable income • Expressions of interest to proceed with the Food & Hygiene Level 2 City & Guilds accredited certificate • Food allergies or mobility issues • Any other concerns The purpose behind this practical skills-based project is to partner a ‘buddy’ (participant with an awareness of cooking) with a ‘chef’ (participant with limited or no experience of cooking or associated cooking techniques) to engage in a skills exchange process involving cooking and healthy eating awareness.

All participants have access to a wide range of cookery books and associated material to choose what they would like to cook. This must be within the agreed budget of £5 per participant per week. The intention is to encourage participants to source and buy raw ingredients for their selected meal.

All participants are asked to complete a pre-questionnaire to understand current eating habits and lifestyle choices.

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COOK AND HEALTHY EATING PROJECT

Attendance • • • •

Seven sessions held 84 out of 86 participants successfully completed all sessions 2 withdrew due to ill-health 34 (40%) of participants successfully completed the Food & Hygiene Level 2 City & Guilds accredited certificate • 74 participants are tenants and 10 non-tenants

Where have recommendations come from?

• Friends, family and previous participants • Tenant Regulatory & Involvement Team at Tamworth Borough Council • Community Together CIC (Community Interest Company) and their Community Cafés across the borough • Recommendations by Tenancy Sustainment Officers at Tamworth Borough Council • Doctors surgeries • Citizens Advice Bureau • Slimming groups • Support workers • Social services/social workers • Job centres/clubs • Waist Wise • Learn Direct

Staff in attendance • • • • • • • •

Diane Hughes, Tenant Regulatory & Involvement Assistant – Tamworth Borough Council Lee Bates, Project Co-ordinator – Community Together CIC Steve Hodgetts, Director of Operations – Community Together CIC Karen, Job Club / Administrative Assistant - Community Together CIC Sally, Tenant & Volunteer for Community Together CIC Sean, Volunteer for Community Together CIC Sharon, Citizens Advice Bureau – Financial Capability Trainer Tracey, Citizens Advice Bureau – Financial Capability Trainer

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The following information is in relation to the 84 attendees supported and funded by the Tenant Regulatory & Involvement Team’s budget.

Summary of pre-questionnaire results 30 (36%)

cook convenience foods and ready meals

45 (54%)

put together ready-made ingredients to make a complete meal (e.g. ready-made sauces)

52 (62%)

prepare dishes from basic ingredients

31 (37%)

do not cook at all

73 (87%)

prepare and cook a main meal from basic ingredients once or several times a week

21 (25%)

are either ‘not very confident’ or ‘not confident at all’ about being able to cook from basic ingredients

15 (18%)

are either ‘not very confident’ or ‘not confident at all’ about following a simple recipe

32 (38%)

are either ‘not very confident’ or ‘not confident at all’ about tasting foods that they have not eaten before

29 (35%)

are either ‘not very confident’ or ‘not confident at all’ about preparing and cooking foods from recipes

17 (20%)

either never eat fruit or eat it less than once a week

38 (45%)

eat vegetables (not including potatoes) or salad 2-4 times a week

47 (56%)

eat baked, boiled or mashed potatoes (not including chips or roast potatoes) 2-4 times a week

65 (77%)

eat chips, fried or roast potatoes either once or 2-4 times a week

54 (64%)

eat pasta either once or 2-6 times a week

57 (68%)

eat fish or fish products, e.g. cod, tuna, fish fingers either once or 2-4 times a week

42 (50%)

always wash fruit and vegetables that don’t need to be peeled before eating them

68 (81%)

believe that they will probably/possibly increase the amount of fruit and vegetables they eat in the next 12 months

24 (28%)

will often or sometimes eat food past its ‘use by’ date

47 (56%)

always follow the instructions for storage on packaged foods

72 (86%)

always check that food is piping hot when re-heating

Comments made: “I am eating more pasta dishes and vegetables which I have found more filling”

“Cooking from scratch has been difficult since I had a stroke in 2012”

“I mainly cook Indian food and cakes but I have not cooked for a long time”

“I buy a lot of frozen foods to put in the microwave. I cook twice a week from scratch”

“I like to cook two dinners every other day. This helps with budgeting and it also saves time” 10

“I'm a meat and 2 veg. person”

“Although I include some packet sauces I do try to make dishes from scratch, time permitting”

COOK AND HEALTHY EATING PROJECT

Changes and impact following the project (For a full set of case studies see Appendices C & D)

Case study summary • • • • • • • • • • • • • • •

Changing eating habits to encourage healthier food choices Preparing, cooking and trying new foods Motivating people to start cooking again after losing a loved one or family moving on Using more fresh vegetables and ingredients on a frequent basis Improved cooking skills and encouraged to try new foods Cooking from scratch following a recipe and using fresh ingredients Wasting less food by trying new recipes with leftovers Eating more filling and generally healthier meals which is far more nutritional and results in reduced snacking Found a love of cooking that they hadn’t had before Greater awareness of the kinds of foods being consumed Reduction in the general use of convenient foods/fast foods/takeaways Writing a shopping list/planning meals in advance and only buying what is required Price checking items between retailers to budget better Shopping more online has encouraged attendees to buy what they need and has reduced their weekly shopping bill Joining a local slimming club/gym and general weight loss

Development of budgeting skills • • • • • •

Planning meals ahead to reduce waste Making additional meals to freeze and eat at a later date Only purchasing what is required and not impulse buying Not being encouraged by offers/bargains that are not required Using leftovers to make an additional meal Cooking with friends/family or neighbours to share costs a couple of times a week • Recognised savings of reducing the amount of ready meals and takeaways consumed • Buying fresh ingredients and cooking simple meals is found to be more cost effective • Sourcing ingredients and food from different retailers

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Impact on overall lifestyle Several of the groups that took part in the project were invited to a follow up de-brief session to discuss overall impact on lifestyle and increased awareness around the balance of good health in relation to dietary behaviours.

Summary of comments: • Planning meals ahead • Improved confidence to shop and cook using fresh ingredients to follow a basic recipe • Using healthier cooking alternatives • Increased personal skills and confidence • Increased familiarity with the balance of good health and eating habits • Increased budgeting skills • Increased mobility for the participants who have lost weight • Confidence and skills improved and several participants sought employment or started volunteering in their local community • Reducing the consumption/reliance of ready-meals and takeaway meals • Raised awareness of sourcing foods from other retailers • Checking ‘sell by’ dates on foods and not eating foods past the ‘use by’ dates • Source and follow a recipe as an alternative to the reliance on processed foods • Decrease in food wastage by planning meals • Enjoying eating and preparing foods as a family instead of cooking several separate meals and eating in front of the television • Increased personal skills and confidence when both cooking and eating more healthier • Reduced social isolation by encouraging interaction and participation with others • Greater satisfaction in lifestyle through the change in diet and food choices

Level 2 – Food Safety and Hygiene for Catering Certificate & participant feedback 34 (40%) of participants successfully completed the online course and gained the accredited certificate. 50 participants chose not to undertake the certificate as they were either retired; felt the qualification would be of no real benefit for them or expressed more of an interest in relation to the cooking and budgeting elements of the project.

Participant feedback: • Reinforced participants’ hygiene habits • Increased awareness of how food handlers are preparing food when shopping/eating out • Actively enabled participants to seek employment/voluntary work • Increased awareness of hygiene practises of others • Increased confidence to engage/take part in other projects and progress with qualifications

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COOK AND HEALTHY EATING PROJECT

After the event • • • • • • • • •

•

• •

34 participants successfully completed their level 2 food & hygiene course 84 out of 86 participants successfully completed the course 15 participants have secured employment Five participants have joined informal working groups for Landlord Services Eight participants have become active Tenants Inspectors for Landlord Services Seven participants are now volunteering at the Community Café/other organisations One participant has become a befriender with Community Together CIC Several tenants have disclosed suffering from social isolation and have expressed increased confidence in meeting new people in different environments One Sheltered Housing scheme has set up its own slimming club and bought/obtained exercise equipment. As a direct result from the project members have lost a total of 13 stone between them and meet once a week A total of over 20 stone in weight has been lost over the seven groups. This has been achieved by changing overall eating habits and planning meals using the principles of a good healthier balance of foods and exercise Four participants had stopped cooking for themselves when they became widowed but now happily cook again Three participants have improved their mobility by losing weight and have decreased their reliance on walking aids

What worked well?

• • • • • • • • • • • •

• • •

Effective partnership working Successful intergenerational practices Accessible venues used to accommodate everyone Venues well equipped with cooking equipment, utensils etc.

Informal and friendly environment Effective engagement with those participants traditionally considered ’hard to reach’ Increased assistance in seeking employment/voluntary work through the option Level 2, City & Guilds certificate in Food & Hygiene and the Community Café job club Informative information provided throughout the six week period to include recipes, websites and general food and hygiene information £5 weekly budget to source ingredients ensuring the maximisation of quality and quantity Cooking demonstrations by participants i.e. pastry demonstration & vegetarian cooking Presentation from Staffordshire County Council on the preparation and presentation of meals and preservation of nutrients – ‘handy hints’ Citizens Advice Bureau in attendance offering a range of services and discussions on a variety of issues. Also, offering one-to-one confidential appointments to discuss any concerns they may have Friendships formed and increased confidence for those suffering from the issue of social isolation Flexibility to adapt the project to involve diverse groups of various ages and abilities Increased confidence/knowledge through the whole skills exchange process

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• Effective use of visual aids i.e. the wearable ‘fat roll’ and items showing the sugar content in drinks/foods • A good range of cookery books recognising the diverse needs of the group i.e. diabetic, vegetarian and gluten free cookery books • After using a vegetable steamer for the first time, several participants went out and bought their own.

What could have been done differently?

• At the beginning of the first session it was slightly unclear as to what additional equipment/ingredients would be required • On the first session the organisers had a limited range of cookery books • Teething problems were experienced with the computers during the first session with passwords and login details for the food & hygiene course • Some venues used became challenging at times due to their layout • Several of the small ovens did not work effectively • Securing a permanent base with full-size cookers would be more beneficial for trainers/volunteers to save carrying and storing equipment across venues and at different locations • Some individuals needed more support than first recognised

What changes were made?

• Spice racks and condiments purchased • Pans, vegetable steamers and food containers purchased to support cooking sessions • Following the introduction sessions computers were set up and passwords/login details were readily activated for those who wished to complete the food and hygiene certificate • Participants were encouraged to complete the online food and hygiene certificate within the six week time frame where support could be offered to those requiring it • All venues were pre-visited to check the size and layout of the rooms to allow for good communication and participation of all attendees • Participants requested that the grocery vouchers received at the end of the six week project were from larger retailers in the town. These were found to be more accessible, cost effective and have a larger choice of fruit and vegetables • Extra volunteers were in attendance and carers invited to attend for participants with additional needs to offer assistance on a one-to-one basis • Adapting the project to meet the needs of the participants as appropriate • Dependent upon the need of participants, it was sometimes more beneficial for the coordinators to assist with buying ingredients • To save on costs participants were encouraged to supply their own containers to take finished dishes home. Foil trays were still provided for those who needed them • Consideration was given to a one day course with a tutor for the delivery of the Level 2 food & hygiene qualification. However, participants expressed a preference to access the course online as they could work at their own pace and still receive assistance from co-ordinators if needed

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COOK AND HEALTHY EATING PROJECT

• By using the Sacred Heart Church in Glascote it allowed a good storage area for equipment, a large communal area that allowed good communication for participants and a large double range cooker and oven that was accessible to all • After the first couple of sessions the emphasis of the project became more focused on efficient budgeting skills rather than intergenerational practise • Co-ordinators sourced additional cookery books from colleagues, family and friends recognising the diverse needs of the group i.e. diabetic, vegetarian and gluten free cookery books • Some groups benefited from two sessions a week over three weeks as an alternative to one session a week over six weeks

Conclusion The project has now reached its proposed successful conclusion.

Following the seven projects run by the Tenant Regulatory and Involvement Team 84 participants have successfully completed the course and 34 (40%) completed a Level 2 Food & Hygiene Certificate.

Through additional funding awarded to Community Together CIC, a further three sessions were supported by the Tenant Regulatory and Involvement Team. They also held several successful projects on their own.

36 (43%) of participants successfully found employment, became volunteers in the Community Café/community, have joined working groups or become Tenant Inspectors for Landlord Services at Tamworth Borough Council.

Several other organisations have followed this initiative and have set up their own in-house training i.e. supported housing groups.

All participants have requested further cooking sessions in the future and more than half of them have offered support to help others if needed on any other projects we run.

Friendships have been formed and several participants telephone or meet up regularly reducing social isolation.

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Project flyer & equipment 65_v2.qxp_Lay

out 1 07/01/201 5 12:37 Page 1

INTERGENE

COOK ANDRATIONAL HEALTHY EATING PROJE CT

We are inviting week project, people to take part in an excit jus will focus on co t a couple of hours a week ing six , knowledge, im oking on a budget, developingwhich proving skills an to take part in cooking in a fun d enabling participants and engaging way.

• Can you comm it a week for six to a couple of hours weeks?

• Can you cook and could you help others?

• Would you like and eat healthieto learn how to cook r on a budget?

• Free food an d hygiene certifi cate on offer • Boost your car eer prospects • Develop new skills • Meet new pe ople in a friend ly environmen • Learn how to t ma live a healthier ke small changes to lifestyle

com Everyo n p pr letes e who cert oject w the six ill re wee ifica t fre e of a ceive k and e slow c ttendan a c c o co ompli oker e, £20 ok book mentar y groc , ery v and a ouch er

If you can an swer yes to an y of the above, then wh y not contact the Tenant Regu lation and Inv olvement Team

01827 709374

1765 (01/15)

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COOK AND HEALTHY EATING PROJECT

Summary of post-questionnaire results Of 84 attendees:

100% enjoyed the project 100% feel more confident about cooking

99% believe that the project has achieved in making them look at eating healthily on a budget

98% have learnt new cooking skills

94% believed that the project has helped them to look at the balance of good health and how it links with healthy eating

94% will now confidently try new recipes 93% now cook meals from scratch using fresh ingredients

93% have used what they have learnt to make meals again at home

90% believe that the course has helped with their budgeting skills

88% have explored healthier meal plans

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Course content When participants were asked what they thought of the course content the following comments were made; • “We were issued with a folder full of information to refer to” • “It was informative and helpful” • “Very good” • “I learnt so many cooking skills and completed my food and hygiene computer course” • “I experienced some difficulties due to being partially sighted but Diane and Steve made sure that I stayed safe and assisted when I needed it” • “The whole course was very useful and informative. It was thorough and I learnt a lot. The props used i.e. the fat roll gave a visual aid to learning. The folder of recipe cards was very useful”

“I was very happy with the way the course was run. It was good meeting other people and learning new ideas”

• “I loved every moment and would love to do it all again” • “It challenged my way of cooking and thinking about foods” • “Everything was very informative from the props used to the folder containing a lot of information and recipe cards” • “I have learnt how to bake pastry which is a new skill that I will use often. I think that the programme is a great idea as I have learnt new ideas, how to cook meals on budgets and how to cook foods properly” • “It was very informative and a lovely atmosphere which put me totally at ease within the group and I now feel a lot more confident around other adults” •

“I gained a lot from seeing what other people cook and liked the opportunity to try new foods that I probably would never have cooked for myself”

“We were issued with a very good folder of paperwork. I particularly liked the recipes and the weights and measures charts”

“The course was really useful and I will definitely try new recipes and foods at homes”

• “The information has been well presented, useful and easy to digest” • “The hand-outs and recipe cards are so useful and easy to follow.

The food and hygiene course was online and I completed it with the extra support offered” • “The information we received from the Citizens Advice Bureau and the opportunity to discuss concerns confidentially with the advisor was particularly useful to me”

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“Everything was so informative and easy to understand. The helpers are all so patient”

COOK AND HEALTHY EATING PROJECT

(77) 92% found the facilitators to be excellent (76) 90% rated their overall experience as excellent (75) 89% found the practical cooking sessions excellent

(71) 84% found the hand-outs, recipes and cookery books excellent (60) 71% scored the equipment excellent (Note - we experienced problems with the small ovens we had purchased in the first couple of sessions which was rectified by changing venues and using an electric cooker)

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Appendix A - Pre-questionnaire

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COOK AND HEALTHY EATING PROJECT

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COOK AND HEALTHY EATING PROJECT

Appendix B - Post-questionnaire

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COOK AND HEALTHY EATING PROJECT

Appendix C – Case Studies

Name

Grace (11 years old) (Chef)

What made you join the programme?

To become more aware of healthy eating To work and talk with other people

What are you hoping to learn?

How to eat more healthily and to learn how to cook

What have you learnt?

How to eat more healthily My buddy gave me a lot of confidence when cooking new foods and offered me a lot of help. Everyone was very helpful.

The food hygiene course taught me about how many different bacteria’s there are I have learnt how to talk to others more

Were you given any information to assist you in the future?

A folder containing a previous impact assessment booklet.

There was a great variety of different cookbooks that we were encouraged to use.

List of online websites that offer simple, low budget recipes.

We learnt about portion control and how to avoid sugars and fats in foods.

Weights and measures charts provided.

Did you enrol onto the food hygiene certificate?

Yes and gained a certificate. I took it to school and my teacher was so proud of me.

Would you recommend this programme to someone else?

Yes I would.

“Grace is a focused young lady who was totally committed to the whole project. She blossomed with the help of her peers and gained her food and hygiene certificate with very little assistance.

Grace was a valuable member of the group” – Project Co-ordinator

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Name What made you join the programme?

Julie (Buddy) As a pensioner it is a good excuse to get out and meet new people in a friendly atmosphere.

I am looking forward to helping others as I am a confident cook and would like to pass my skills and techniques on to others.

What are you hoping to learn?

I would like to learn different styles of cookery as I usually stick to good, old fashioned and basic skills recipes. I want to pass my skills on to others I want to complete my food & hygiene certificate

What have you learnt?

I happily gave a demonstration on how to bake pastry I gained a lot from seeing what other people cook and the opportunity to try new foods that I probably would never have cooked myself.

My buddy and I cook totally differently but were creative with our different styles and complemented each other very well.

The programme has been very valuable in what I have learnt and tried. The atmosphere was relaxed and friendly and everyone got on very well. I became the ‘mother’ of the group which was very funny as everyone started calling me it.

It got me out of the home and I will probably meet up with a couple of the members of the group again for a coffee when we are out and about shopping.

Were you given any A folder containing a previous impact assessment booklet. information to assist you in the There was a great variety of different cookbooks that we were future? encouraged to use.

List of online websites that offer simple, low budget recipes.

We learnt about portion control and how to avoid sugars and fats in foods.

Weights and measures charts provided.

Sharon from Citizens Advice Bureau discussed the following; • Fuel poverty / how to look for a cheaper provider • Retail rights / awareness as a customer • What are ‘priority debts’ and where to go for advice • An opportunity to discuss any concerns in a confidential environment Did you enrol onto the food hygiene certificate?

Yes - I proudly completed my food & hygiene certificate which is great

Would you recommend this programme to someone else?

Yes - This has been a great and fulfilling experience for me.

“Since the start of the project Julie has lost over 4 stone and no longer relies on her mobility frame for walking. Julie was a very patient member of the group and a great mentor to others.

She confidently gave food demonstrations to the group”. – Project Co-ordinator

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COOK AND HEALTHY EATING PROJECT

Name What made you join the programme?

Leon (Chef) I can’t cook a meal and rely on takeaway meals to feed the family when my wife is unwell

What are you hoping to learn?

To learn how to cook a meal instead of relying on takeaway meals, which I have done recently when my wife was admitted to hospital

What have you learnt?

My buddy gave me a lot of hints and was very patient when encouraging me to cook out of my comfort zone I am more aware of how to cook on a budget and I no longer panic or worry when I’m cooking for the family.

I have tried new recipes and we are eating more healthily and relying less on takeaways as a family.

Our eating habits have greatly improved.

Were you given any information to assist you in the future?

A folder containing a previous impact assessment booklet.

There was a great variety of different cookbooks that we were encouraged to use.

List of online websites that offer simple, low budget recipes.

We learnt about portion control and how to avoid sugars and fats in foods.

Weights and measures charts provided.

Sharon from Citizens Advice Bureau discussed the following; • Fuel poverty / how to look for a cheaper provider • Retail rights / awareness as a customer • What are ‘priority debts’ and where to go for advice • An opportunity to discuss any concerns in a confidential environment.

Yes and gained a certificate

Did you enrol onto the food hygiene certificate?

Would you recommend this programme to someone else?

Yes. I found the course a great way to learn and enjoyed my time on the course

“Leon happily took direction from others and tried new foods. His mentor encouraged him to cook more and offered a variety of tips to get him started. He now cooks for his family” – Project Co-ordinator

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Name What made you join the programme?

Marie (Chef) I met Diane at the Amington fete when she was promoting the project. She encouraged me to join in as I was a typical ‘don’t cook /won’t cook’.

What are you hoping to learn?

I need to know how to cook a variety of different foods.

I do not eat many vegetables and the ingredients I do use are very limited. I want to feed my family better on more wholesome foods.

By adding vegetables to dishes like casseroles and stews I can actually tolerate the vegetables.

Emily has encouraged me and I will now eat new foods like mushrooms, peppers and leaks if they are mixed in a freshly prepared dish.

I have also encouraged Emily to not use salt or to at least limit what she is using as I don’t use it at all.

What have you learnt?

Were you given any information to assist you in the future?

A folder containing a previous impact assessment booklet.

There was a great variety of different cookbooks that we were encouraged to use.

List of online websites that offer simple, low budget recipes.

We learnt about portion control and how to avoid sugars and fats in foods.

Weights and measures conversion charts provided.

Sharon from Citizens Advice Bureau discussed the following; • Fuel poverty/how to look for a cheaper provider • Retail rights/awareness as a customer • What are ‘priority debts’ and where to go for advice • An opportunity to discuss any concerns in a confidential environment

Did you enrol onto the food hygiene certificate?

Yes - successfully completed and passed

Would you recommend this programme to someone else?

Yes I would recommend it to others

“When joining the project, Marie would not eat any fruit or vegetables. Through cooking different styles of food to what she was used to, she has gradually added small amounts of vegetables to her stews and casseroles. Peter encouraged Marie to cut the vegetables into bite-size chunks.

She now ‘loves’ onions and tolerates mushrooms. She also enjoys bananas and kiwi fruits.

Gradually she is trying new foods in her cooking which has impacted on her family as they are now following her eating habits” – Project Co-ordinator

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Name What made you join the programme?

Michael (Chef) I was an experienced and confident cook until I suffered a stroke in my early 40s. Since then my memory is not what it used to be and physically I have been left with a weakness on my left hand side. I am now afraid of using a knife and find it hard to cook for myself, which means that I have started to rely on ready-meals and fast food. I used to cook for myself on a daily basis.

What are you hoping to learn?

I would like to learn some simple memory techniques that I can use when cooking and to learn how to cook simple recipes that do not take too long to prepare and cook.

I am looking forward to working with my buddy and to share ideas with the group.

What have you learnt?

I feel a lot more confident cooking and preparing foods, especially preparing vegetables and using knives correctly.

The course has given me the confidence to cook again.

Besides the practical side, it has been very good for me to meet new people and to mix again.

My buddy, Sarah, has been great at encouraging me and patiently helping me to gain my confidence back when cooking

Were you given any information A folder containing a previous impact assessment booklet. to assist you in the future?

There was a great variety of different cookbooks that we were encouraged to use.

List of online websites that offer simple, low budget recipes.

We learnt about portion control and how to avoid sugars and fats in foods.

Weights and measures charts provided.

Sharon from Citizens Advice Bureau discussed the following; • Fuel poverty / how to look for a cheaper provider • Retail rights / awareness as a customer • What are ‘priority debts’ and where to go for advice • An opportunity to discuss any concerns in a confidential environment Did you enrol onto the food hygiene certificate?

Yes and I successfully gained my qualification

Would you recommend this programme to someone else?

Yes. I have already recommended it to my friend

“Michael proved to be a valuable member of the group and was always willing to try anything new. His confidence grew over the six weeks and he is now cooking more and spending less on takeaway meals. By budgeting and planning his meals he is saving himself approximately £30 per month. He is also a Tenant Inspector for Landlord Services” – Project Co-ordinator

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Name What made you join the programme?

Samantha (Buddy) I liked the idea of learning to cook healthier meals for my family on a budget.

What are you hoping to learn?

I would like to learn new recipes and to cook healthier meals for my family on a budget of £5 I want to complete my food & hygiene certificate to help me look for employment

What have you learnt?

I have found my motivation to cook meals from fresh foods again I have met new people and learnt how to cook wholesome meals on a budget which both myself and my children have enjoyed eating. My confidence has grown and I have made some lasting friendships I have learnt how to bake pastry which is a new skill that I will use often While being on the course I went for an interview as a waitress and they were very impressed with what I was doing and that I was completing a food & hygiene certificate and they offered me a job.

I think the programme is a great idea as I have learnt new ideas and meals on budgets and how things are cooked properly.

Were you given any information to assist you in the future?

A folder containing a previous impact assessment booklet.

There was a great variety of different cookbooks that we were encouraged to use.

List of online websites that offer simple, low budget recipes.

We learnt about portion control and how to avoid sugars and fats in foods.

Weights and measures charts provided.

Sharon from Citizens Advice Bureau discussed the following; • Fuel poverty / how to look for a cheaper provider • Retail rights / awareness as a customer • What are ‘priority debts’ and where to go for advice • An opportunity to discuss any concerns in a confidential environment

Did you enrol onto the food hygiene certificate?

Yes and successfully completed it with assistance at the community café.

Would you recommend this programme to someone else?

Yes - I have already recommended it to a friend who is now on the waiting list.

“Sam successfully secured employment locally with her new found confidence and food and hygiene qualification” – Project Co-ordinator

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COOK AND HEALTHY EATING PROJECT

Name What made you join the programme?

Sharon (Chef) I had become very isolated and did not have much company. Lee Bates encouraged me to participate in a worthwhile activity in a friendly atmosphere

What are you hoping to learn?

How to cook on a budget and trying out new recipes.

What have you learnt?

I have learnt how to use different cooking equipment like the electric woks.

It has given me the confidence to talk and share ideas with other people as it is a very sociable environment.

That I can cook and enjoy new foods on a budget and my money can go further than I thought.

Were you given any information to assist you in the future?

A folder containing a previous impact assessment booklet.

There was a great variety of different cookbooks that we were encouraged to use.

List of online websites that offer simple, low budget recipes.

We learnt about portion control and how to avoid sugars and fats in foods.

Weights and measures charts provided.

Sharon from Citizens Advice Bureau discussed the following; • Fuel poverty / how to look for a cheaper provider • Retail rights / awareness as a customer • What are ‘priority debts’ and where to go for advice • An opportunity to discuss any concerns in a confidential environment

Did you enrol onto the food hygiene certificate?

No as I’m retired

Would you recommend this programme to someone else?

Yes as it helps people work together and share ideas

“Sharon’s confidence grew at each session. She mixed very well and enjoyed the social aspect of the project. Sharon happily tried new foods and shared her ideas with others” – Project Co-ordinator

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Name What made you join the programme?

William (Chef) My wife volunteered me because she said I am a terrible cook and just leave everything up to her.

What are you hoping to learn?

To learn to cook on a budget and to have some fun.

I want to meet new people and share ideas.

What have you learnt?

That when I’m left to do it I can actually cook quite well. I still need a little help sometimes.

I could help my wife in the kitchen a little more, if she lets me!

Were you given any information to assist you in the future?

A folder containing a previous impact assessment booklet.

There was a great variety of different cookbooks that we were encouraged to use.

List of online websites that offer simple, low budget recipes.

We learnt about portion control and how to avoid sugars and fats in foods.

Weights and measures charts provided.

Sharon from Citizens Advice Bureau discussed the following; • Fuel poverty / how to look for a cheaper provider • Retail rights / awareness as a customer • What are ‘priority debts’ and where to go for advice • An opportunity to discuss any concerns in a confidential environment

Did you enrol onto the food hygiene certificate?

No

Would you recommend this programme to someone else?

Yes I would recommend others to join in a course

“William was the comedian of the group who loved spicy foods. A great character that was willing to try anything new. He now helps in the kitchen at home” – project Co-ordinator

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Appendix D - Additional case study information • Martin worked alongside Walter and tried to discourage him from using so much salt in his cooking.

• Dawn is preparing and cooking meals from fresh ingredients and has had the confidence to join a local gym and seek assistance from her GP to lose weight. She has made changes to her shopping routine and is more conscious of what goes in her basket. She no longer buys junk food and sticks to her budget. She will price check ingredients between different retailers and will plan her meals ahead to budget better.

• Jo has changed her eating habits. She has been complimented by friends and family that she is looking slimmer and healthier since joining the project. She is wearing smaller clothes and feels much happier in herself.

• Peter has lost over three stone in weight by changing his eating habits and planning his meals ahead. His mobility has improved and he no longer relies on a walking stick.

• Nicola and Stephanie joined the course together. With six small children between them they wanted to improve their cooking skills and to try new foods. Their confidence grew and they shared many of their new found skills with the rest of the group. They have joined a local slimming group and lost three stone in weight between them by changing their eating habits and eating more healthily.

• Marie now cooks from scratch following a recipe with fresh ingredients which she never used to do. She uses more fresh vegetables than she used to and loves making soups.

She will freeze them to make an additional meal. As a vegetarian this has had a huge impact on Marie’s health and well being as she believes that her diet has improved greatly.

• Ron is 85 years of age and has lost weight since watching what he is eating. His buddy has encouraged Ron to eat more healthily and to cook more. Ron encouraged his buddy to use less salt in his cooking and to use herbs and spices. By sharing ideas they helped each other.

• Janet has shared a lot of her new found knowledge with her children.

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• Since having a stroke in his early 40s Michael had lost all confidence in his cooking skills and was afraid of using sharp knives. He now chops food by taking his time and loves using his slow cooker to make beef and chicken curries. He now eats more new potatoes and jacket potatoes. By eating more healthily he has lost over two stone in weight and no longer wastes food.

• Julie has changed her eating habits and feels a lot happier in being more than four stone lighter in weight. She is now walking without her stick or frame as her mobility has greatly improved and she is much steadier on her feet.

• Several people have tried online shopping which has stopped their ‘impulse buying’ and means that they need to plan their meals ahead. Kerry and Nicola now spend less on their shopping. However, Kerry still prefers to buy her fresh produce herself from a local retailer.

• Sonia is eating fewer ready-meals and her sister is encouraging her to keep going to develop her cooking skills.

Sonia’s confidence around other adults has greatly improved.

• John has cut down on sugary snacks and enjoys more fruit.

He has made big changes to his eating habits.

• Ann has started to cook again. After being married for many years she was widowed two years ago and found it hard to cook as she had lost her appetite and her interest in cooking when eating on her own.

• Joan has been encouraged to cook for herself again and loved sharing ideas with others. She is no longer afraid of ‘having a go’.

• Irene loved the sessions, learnt a lot, had great fun and as she was fed up with ready-meals she threw herself into all of the cooking sessions and tried everything asked of her.

• Yvonne has lost more than three stone in weight and is so happy that her health and wellbeing has greatly improved.

• Geoff is a 73-year-old gentleman who had never baked a cake before but loves baking them now for friends and family. He used to eat chips several times a week which he states he hadn’t really thought about before joining the course. He now eats more rice and fresh vegetables and is happier with his new eating habits. He rarely visits his local chip shop now which has saved him a lot of money.

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COOK AND HEALTHY EATING PROJECT

Budgeting skills • Martin was particularly interested in the Citizen Advice Bureau talks that offered a lot of information from consumer rights to managing your bills on a budget.

• Kerry – “I find it much cheaper to cook meals from scratch following a recipe with fresh ingredients. I have found it invaluable to plan my meals ahead so that I know what I will be feeding my family.”

• Rose was one of many who couldn’t believe how many different meals could be cooked on a small budget and now looks carefully at what she is spending.

• Lena had lost interest in cooking since living on her own. She now budgets her money to shop around for most of her foods and by saving money she can now buy better cuts of meat which she finds more tasty and enjoyable.

• Jean has encouraged her husband to stop impulse buying foods that are on ‘special offer’ which has put a stop to his overspending and throwing unwanted foods away.

• Geoff – “I am buying what I need now to make my meals instead of wasting food and money. I was buying and making a lot of chips. I now plan my meals in advance and feel confident to make a little extra to make an additional meal out of the left over ingredients or freezing some for another time.”

• Marie has found that by writing a shopping list and sticking to it she has stopped buying as many ‘treats’ as she was. She has stopped buying large quantities of fizzy drinks and crisps. This has saved her money and her family have been encouraged to eat more fruit as snacks.

• Alan – “I will continue to use the skills I have learnt and to budget my meals. I have a shared meal, on a budget, each evening with two friends to save money.

Eating with others is far more enjoyable than eating on your own.”

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• By shopping wisely and trying online shopping Jo and Gordon have saved at least £25 per week on their grocery bill. This has stopped Jo buying ‘junk’ food and encouraged them to both eat more well-balanced healthy meals.

• Sue and her mother, Ann, buy all their meat from their local butchers so that they can buy in the quantities they require with the money they have saved on their weekly shopping.

• By gaining the confidence to use leftover ingredients for another meal or snack, several people have avoided food wastage.

• Sonia – “I have saved money by reducing the amount of ready-meals and takeaway foods I was using to feed myself and my family. I am enjoying looking for new recipes and by following simple recipes with fresh ingredients I have found it cheaper to feed my family with fresh, wholesome meals.”

• Michael – “I am not throwing away as much food as I used to. I have had my mobility scooter fixed and would rather go shopping twice in a week than buy far too much and throw it away which is what I was doing. If something is coming up to its ‘use by’ date I will freeze it instead of wasting it. When I wrote down everything that I hadn’t eaten for a month and put the cost of the items next to it, I was shocked to realise that I was wasting in excess of £30 per month which I couldn’t afford to do as I have to manage on a very small budget. The money has now been spent more wisely on household bills. My freezer has never looked so healthy!”

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COOK AND HEALTHY EATING PROJECT

Impact on overall lifestyle • Grace – “I understand how to eat more healthily. I am 11 years old. My buddy gave me a lot of confidence when cooking new foods and offered me a lot of help. The food hygiene course taught me about how many different bacteria there are. I have learnt to talk to others more.” Grace blossomed throughout the project and hopefully she will continue with the skills she has learnt with the support of her parents.

• The group now have an understanding of the difference between food reaching its ‘use by’ date and its ‘sell by’ date. Several of the group have stopped eating food past its use by date and check dates when shopping for its shelf life.

• The group have become more aware of their eating habits, where they shop, dates on foods and will now price check between retailers.

• Everyone agreed that they are now cooking far more foods from recipes rather than using processed foods/takeaways/ready-meals and fast foods.

• Ron uses more pasta and vegetables and finds it cheaper to cook more nutritious and wholesome meals. By sharing ideas, Ron and Eddie his buddy have both changed their eating and cooking habits.

• Several of the group have become more confident in their cooking skills and can follow recipes. This has cut down their reliance on takeaways and ready-meals and saved them money.

• Eddie now thinks about his left over ingredients to see if he can use them in another meal or for a snack.

• Leon couldn’t cook at all which caused him problems when his wife was in hospital or too poorly to cook for the family.

His buddy Lyndsy kept him focused and encouraged him to try cooking and to eat new foods. Following the course his wife was admitted to hospital once more and instead of his usual panic he confidently cooked a meal for his young family and thought about everything he had learnt. His children were pleasantly surprised!

• Some great friendships have been made and several people now keep in contact with each other or meet up for a coffee and chat.

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• Nate stated: “Carol has been very patient with me. I have confidently cooked so much more than I had before joining the course. I now cook meals in advance and freeze an extra meal for when I am at work. My mother has been very surprised at my new found cooking skills and was willing to try everything I cooked.”

• All have agreed that they have now become wiser shoppers and no longer waste money by throwing food away that they bought but never ate. Planning meals ahead and shopping wisely has been a key to their success.

• After watching a vegetarian cooking demonstration several of the group have now cooked with Quorn or found that they can enjoy healthy meals without using meat.

• Peter, William and Geoff now help in the kitchen instead of waiting for a meal to be placed in front of them.

• Kerry is trying new dishes. She cooked salmon pasta bake which was a new recipe for her.

She is now more confident to cook with fresh ingredients.

• Michael cooks his meals and freezes part of it as another meal as he is not a big eater. He may add a few new potatoes or a jacket potato to make it more fulfilling.

• Julie and her neighbour cook meals for each other as they both live alone. They agree on a budget and stick to it. By eating together it has encouraged them to eat more healthily and their overall well being has improved.

• Geoff has used sweet potato which he didn’t know how to cook or prepare and now that he likes the taste he will often use.

• Edward Court residents started up their own slimming club following the course and have confidently lost over thirteen stone between them. They share meals together which has tackled social isolation and improved several of the tenants’ well being.

• Jennifer was one of many who stated that her family now eat a wider variety of foods and have become healthier.

• Paul now helps with cooking at home. He couldn’t believe how patient and helpful the whole group were with him. His family loved the cottage pie he mastered with Geoff’s help.

• Cynthia cooks for two days at a time, which ensures she has prepared and cooked a meal to enjoy in advance.

• Several attendees have stated that their mobility has improved since eating healthily and losing weight.

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• Laura needed to get her motivation for cooking back. As a single parent she lives on a tight budget and wanted to seek employment. Laura has now secured employment and her confidence continues to grow.

• Carol really enjoyed herself as it got her out of the house and she learnt a lot about food and how to cook on a budget.

• By freezing meals, several attendees spend less time cooking but eat a lot better.

• Several attendees tried cooking with vegetable steamers and electric woks and couldn’t believe how easy they were to use and how much cooking time they could save.

• When joining the project Marie would not eat any fruit or vegetables. Through cooking different types of foods to what she was used to, she has gradually added small amounts of vegetables to her stews and casseroles. Peter encouraged Marie to cut the vegetables into bite size chunks. She now ‘loves’ onions and tolerates mushrooms. She also enjoys bananas and kiwi fruits. Gradually she is trying new foods in her cooking which has impacted on her family as they are now following her new eating habits.

• 34 participants successfully completed their Level 2 Food & Hygiene Certificate. 15 have secured employment and seven are now volunteering for the Community Café and one has become a befriender.

• Eight participants have become Tenant Inspectors and five have joined informal working groups for Landlord Services at Tamworth Borough Council.

• Over twenty eight stone has been seen in weight loss since the beginning of the project by participants simply changing their eating habits.

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Contact Information If you wish to discuss this report or to get involved in having your say about the Housing Services you receive then please contact the Tenant Regulatory and Involvement Team in the following ways: Telephone: 01827 709709 ext. 374/260 Email: tenantparticipation@tamworth.gov.uk Tenant Regulatory and Involvement Team Tamworth Borough Council Marmion House Lichfield Street Staffordshire B79 7BZ

Designed and produced by Tamworth Borough Council

www.tamworth.gov.uk (08/18) 2242