1. How Plymouth feeds its school children to Gold Standard Catering Mark Food Plymouth DEAL Conference Brad Pearce - Education Catering Manager Friday 20 September 2013

2. Education Catering Service  Plymouth City Council  “In-house” provider of school food  Maintained schools and academies  Currently working with: 62 maintained primary schools 5 maintained special schools 1 maintained nursery school 2 primary academies 2 secondary academies

3. Education Catering Service  Statutory responsibility  FSM  Paid meal on request  Community focus  Areas of deprivation  Social inclusion  Tackling health inequalities  Support families with cooking skills and food budgeting

4. Education Catering Service  Plymouth has a pupil population of 37,396  In the schools where we provide services the number of pupils is 20,774  We currently employ 250 people  We buy £1.2m of food per annum  We serve circa 8,000 meals per day

5. Education Catering Service Since the introduction of mandatory food and nutritional standards we have been proactively working to ensure that all pupils have access to freshly prepared, good quality food. We have: - Built 20 new production kitchens Refurbished a further 45 school kitchens Removed deep fat fryers

6. Sustainable procurement – Our objectives Work began to re-tender our food contracts from 2009 onwards.  Good quality produce  Affordability  Fresh  Seasonal, and;  Local

7. Sustainable procurement – Our challenges  Value of the business and EU law  Number and size of contracts  Food and fuel cost increases

8. Sustainable procurement – Our outcomes In order to explain to potential contractors and suppliers what our preferred aims were we adopted the principles of Food for Life.  Three local suppliers covering all requirements  All have a presence in Devon and Cornwall  High quality local produce  Shared deliveries  Road miles and carbon footprint significantly reduced

9. Sustainable procurement – Our outcomes  Food costs per meal  New Economics Foundation reported that our procurement generates a SROI of £3.04 for every £1.00 spent  Increased our take-up of meals by 30% over the last 5 years

10. Catering Mark & Food Plymouth

11. School Funding Reform  In 2012 the government announced that budgets must be delegated to schools.  The budgets for the provision of school meals must be delegated with effect from 01 April 2013.

12. Funds available for delegation  Free school meals  Kitchen repair and maintenance  School lunch grant For Plymouth this equates to around £1.8m  Additionally, the Council is providing the additional transitional amount of £600k - reducing over 4-years which will support schools in the transfer of responsibilities

13. Consultation We held consultation events with schools who indicated in a significant majority to either: -  Pool budgets, or;  Trade with the LA and the Education Catering Service Pool = work together for the greater good and share budgets and continue to cross subsidise. Any losses carried forward to next years’ pooled budget. Trade = individual SLA between the school and the service. Any losses borne by the individual school in year.

14. School preferences All schools decided that initially for the year 2013/14 they would enter into the “pooled” arrangement. This is:  a significant recognition of the work of the service  a recognition of the benefits of sustainable procurement and economies of scale  a recognition and support for smaller schools

15. School Food Steering Group With all maintained primary and special schools having agreed to pool catering budgets for 2013/14 we established a School Food Steering Group to: -  Manage the changes to school food delivery following the national school funding reform, and;  Explore potential alternative delivery models to move to a viable and sustainable service

16. Scope of the Steering Group  Consideration of the future delivery models for school meals  Finance arrangements for the catering pool from April 2013 to March 2014  Profitability of individual school kitchens  Menu development in line with nutritional standards

17. Scope of the Steering Group  Wider issues such as childhood obesity and whole school food policies  Impact of welfare reform – eligibility criteria and ability of parents to pay  Setting the meal price  Food contracts procurement  Staffing issues

18. Agreed principles  Children need to be involved in shaping the offer  Building on strengths and what schools have said via their decision to pool  That all children should have access to freshly cooked, healthy and affordable hot school food  Collaboration and cooperative model values  Vision for a longer term sustainable City wide offer

19. School Food Plan www.schoolfoodplan.com/

20. This plan is about good food and happiness. It is about the pleasures of growing, cooking and eating proper food. It is also about improving the academic performance of our children and the health of our nation.

21. Implications and local context Young Plymouth – Tackle child poverty, the best start in life, health inequalities, a good primary education. Evidence demonstrates that the quality of food and menus offered increases the concentration level of children and has a positive effect on the standards of educational attainment, behaviour and school attendance levels. This is not just a service for those eligible for free school meals.

22. Implications and local context Those families which fall outside of entitlement need also to be able to access good quality, fresh, local healthy hot food on a daily basis to support good life choices for their children with the available household disposable income rather than a poorly produced home-packed lunch. Use of the food bank in Plymouth has recently increased by 40% up to 4,300 people; the proportion of whom have children has also increased (May 2011 – April 2012).

23. Next steps for development There is so much more work to do:  Community Meals – improve and expand the service to existing clients plus new traded customers  Start to implement the School Food Plan  Explore ways to support schools to implement The Plan and create links with Health and Food for Life Catering Mark  Create and develop the JVC with schools  Continue work with the Plymouth Food Charter  Continue work to support the Sustainable Food City Plymouth Action Plan

24. Questions?