Creating a whole new culture around food and food education at the Weston branch of Snapdragons Nursery chain in Bath, Somerset, was not something that the management undertook half-heartedly. Menus were overhauled; recipes devised with the correct nutritional requirements; food was sourced locally and economically; children were educated about the food cycle and given hands-on experience of growing, preparing and handling the food that they eat. And all of this was done alongside educating staff about new flavours and tastes and the importance of providing children with a healthy, balanced and nutritious diet during their time at nursery.
'It's not been without its challenges, but we have achieved so much since we launched,' explains nutrition manager Sara Steinfeldt, who spearheaded the project and developed a nutritional policy that is now being rolled out to the next branch in the chain's seven settings.
'It's a joy to see the children and staff enjoying dishes like mixed bean casserole that they originally turned their noses up at and to learn that children are now asking parents to cook and prepare meals with them.
'We offer relatively complex tastes and flavours that children may not have otherwise experienced until later in life, if at all. However, because the whole food culture is so instilled in everyone here, they are willing to try it and it's been a huge success.'
GOING ORGANIC
One of the first changes that Sara made at the nursery was to switch to organic milk and dairy as well as chicken and eggs. 'I've managed several settings at Snapdragons over the past six years,' she says, 'and I've always made sure the quality of produce we buy is of the highest standard.
"Since my return to the company from maternity leave, I have delved deeper into the nutritional element because many children will be eating a majority of their primary meals while at nursery, especially if they are attending more than a few days a week. This places a huge onus on the nursery to ensure that the children are provided with a healthy, balanced and nutritious diet.'
Snapdragons Nursery uses local suppliers for organic eggs, chicken and dairy produce, buys pasture-fed, free-range meat, fresh vegetables and fish that is MSC (Marine Stewardship Council) certified. It has recently been awarded a Food for Life Gold Standard Award and is Vegetarian Society Approved. Children visit a local farm each year at lambing season, to feed the baby lambs and help the farmer with his daily tasks.
Sara says, 'The aim is not just to offer good food on a plate but also to get them involved in the whole process - take them to the farm, show them how animals are cared for, where milk comes from, and where and how fruit and vegetables grow.'
The children have an organic vegetable patch at the nursery where they plant their own fruit, vegetables and herbs. The garden helps the children become more aware of the whole process from seeing something as a seed and planting it, caring for it, then using it to cook with. The children also help pick the fruit from the nursery's apple and plum trees, which they use to make crumble, with the help of nursery chef Raquel.
Passionate about educating children about food, Raquel runs daily cookery classes. As well as talking to the children about the ingredients, she encourages them to help wash, chop, peel and grate the vegetables and provides taster sessions.
Sara says, 'It's incredible to see how, when the children have been part of the process, they are so much more inclined to eat unusual ingredients, like kale or tofu.'
CHALLENGES
One of the main challenges that Sara faced was educating the nursery team, who have already established mindsets towards the types of foods and textures that they like or dislike.
'This was one of the major hurdles that we faced,' explains Sara. 'However, because of the way we proposed the changes and demonstrated their importance, they began to come on board and we saw a gradual and noticeable shift in their attitudes.'
All staff are asked to sit and eat with the children, overcoming their own preconceptions about certain kinds of food, and acting as a role model for the children they are caring for, encouraging them to try new foods and setting an example to them all.
Another challenge was getting the children used to certain tastes and introducing them to a very broad and exciting taste palate. 'Perseverance is key,' according to Sara, who explains that it took a cycle of one or two months for the children to really enjoy some of the dishes.
'Their tastes do change over time so it is important to reintroduce flavours that the children didn't like initially because they may enjoy them a lot more a second or third time,' she says.
PORTION SIZES
Snapdragons Nursery has adopted the School Food Trust nutrition guidance and has printed off images of portion sizes, illustrating how much vegetable, protein and carbohydrates children should have on their plate in any one meal. Laminated copies can be found on the walls of the kitchen and in each room as a reminder to staff.
'When we initially introduced the new menus, one of the obstacles was the portion sizes because previously there was a lot of food waste and the children were eating big portions,' Sara explains. 'I was getting slightly concerned about the children eating larger portion sizes than is recommended because then their bodies can become programmed to consuming more food than they should, which, in later life can lead to a number of health problems.
'Also, it was a case of looking to see if the right food choice was being given as their seconds. It's better to have carbohydrates and vegetables rather than proteins for seconds because the starchy foods and the fruit and vegetables make up a larger proportion of the food groups that the children need each day. Therefore, we need to make sure that these are provided to them on a daily basis for optimum health.'
Since the introduction of children serving themselves, the nursery has seen a big improvement in eating habits. Sara says, 'Self-serving has made a huge difference, because the children can become more independent, choosing how to combine their food and taking responsibility. They are still eating all the components but in a way that they prefer. If they serve themselves half a portion we make sure after they have finished that we encourage them to have more.'
Sara urges early years settings to think constantly about the benefits to the children of adopting a healthy eating approach and to pass on 'key messages' about the health benefits of a quality, balanced diet. She also warns, 'They also need to think about the negative impact on children's health if this healthy eating culture is not fostered by all involved.'
MORE INFORMATION
- Vegetarian Society, www.vegsoc.org
- Food for Life Partnership, www.foodforlife.org.uk
- Marine Stewardship Council, www.msc.org
- Nursery World Award Winners 2012, www.nurseryworld.co.uk/news/1152669
FOLLOW SNAPDRAGONS' EXAMPLE
Tips for developing a healthy eating policy
- Develop a comprehensive healthy eating policy that highlights how good food provision is formalised and communicated to staff and parents.
- Set high standards and keep to them, rather than just giving in at the first hurdle.
- Work in partnership with parents by offering menus and meal suggestions.
- Awards from recognised bodies such as the Soil Association may help staff and parents appreciate what you are trying to achieve.
- Try not to appear condescending by suggesting to parents that nursery food is guaranteed to be more important or better than what they are being served at home. Work in partnership with parents for the benefit of all children.
