It is an uncertain time for many cooks and caterers. As the COVID-19 landscape changes along with the Government advice, customer demand and service environments are shifting.

We’ve heard many positive stories of cooks and caterers rising to these challenges, however, we recognise it is a difficult period, with many questions arising.

That’s why we have launched a series of webinars to support cooks and caterers at this crucial time. Anyone in the industry can watch back or join - whether you are FFLSH certified, enrolled or not yet started on your FFLSH journey.

Interested in becoming Food For Life Served Here certified? Enrol today.

Practical Support for School Chefs as the 'New Normal' Evolves 

As schools have made their return in September this year, cooks and caterers have been faced with a host of challenges - tackling how to maintain pupil and staff safety and wellbeing whilst continuing to serve nutritious meals.

In our second webinar on 23rd September, our panel shared their experience of returning to service, discussing what has worked well, and not so well, as the ‘new normal’ to delivering meals to pupils in schools takes shape.

Caron Longden (National Development Manager, FFL) was joined by:

  • Bill Campbell (Education Services Advisor)
  • Jane Fairbank (Catering Manager, Scout Road Academy)
  • Alasdair Griffett (FFL Education Senior Awards Officer) 

Jeanette Orrey MBE (Food for Life Co-Founder) also joined to offer an update and answer your questions.

Below are links to some of the resources mentioned in the webinar:

  • General principles for putting together food parcels and an example food parcel created by LACA can be found here
  • The governments advice on providing school meals during COVID-19 can be found here

Don’t forget you can always reach out to us for support or if you have any questions email us at ffl@foodforlife.org.uk.

Practical Support for School Chefs in the New ‘Normal’

The aim of our first webinar, which took place on the 17th June, was to support in-house school chefs who have, or will be returning to service in the coming weeks and months.

Caron Longden (FFL Regional Development Manager) was joined by:

  • Jeanette Orrey MBE (Co-founder of Food for Life), 
  • Tony Mulgrew (Catering Manager, Ravenscliffe High) & 
  • Sam Ward (Lead for Food and Nutrition, Academy for Character & Excellence) 

The panel shared their knowledge and experience of returning to service.

To support school chefs in maintaining healthy school meals during COVID-19, the webinar covered:

  • Practical steps you can take to manage your in-house catering
  • Measures which can be put into place for returning to work
  • Advice on the food offer for limited numbers of children returning to school
  • Knowledge sharing with a Q&A discussion session

You can watch the webinar below:

Below are links to some of the help available that we mentioned throughout the webinar:

We are here for you so please do reach out to us for support. Email us at ffl@foodforlife.org.uk

SOTN 2019 report download

"We urge all concerned parents to ask whether their school has the Food for Life badge, as this is the only independent verification of school meal standards and ingredient quality."Rob Percival (Head of Food Policy, Soil Association)

Food for Life Catering Mark