Join the FED in collaboration with Impact Food Group for an exciting virtual policy roundtable where together we’ll explore the relationship between food, wellbeing and academic success, and the equity issues which go hand-in-hand with this.
Date: Thursday 20th March
Time: 9.30am – 11.00am
We know that access to nutritious, high-quality food is fundamental to student wellbeing and academic success. Yet, across the UK, too many children face food insecurity, with school meals often serving as their most reliable source of nourishment. Today, we come together to explore how we can drive meaningful change in nursery, school and college food provision, ensuring every child, regardless of background, has access to meals that fuel both their health and their future.
This policy roundtable will unpack:
- The current landscape with regard to food, poverty and provision
- Inclusive pricing models & the importance of creating equity in school, college and nursery meal provision
- The importance of the environment in which children and young people access food
- Maximising the value of Free School Meal provision
- How college and school leaders can be empowered to deliver sustainable, high-quality food choices that prioritise health, affordability, and dignity for all students
- In what ways schools and colleges engage students, parents, and staff in co-creating a food culture that promotes dignity, inclusivity, and healthy eating habits for all.
Panellists:
Fiona Fearon – Head of Policy & Research, The National Governance Association. With 16 years of frontline education experience, including leadership roles in pupil referral units, Fiona has first-hand insight into the impact of food poverty on children. As a member of the School Food Review Coalition, she has contributed to national guidance, training and policy development on equitable school food provision.
Alex Hall – Food Director, Impact Food. Alex is relatively new to the education sector having joined Impact Food Group in March 2024, but being new has given him an opportunity to look at the food served and how to build inclusivity and accessibility into the core. Alex previously worked with Unilever, supporting kitchens from all sectors of the food industry with insights and recipes.
Russ Lawrance – Chief Executive, Haringey Sixth Form College. Russ introduced an initiative that saw every student at the college receive £2.50 to spend on food and drink per day. This is the equivalent of a free school meal every day for the remainder of the academic year. They have seen, as a result, students feeling less stressed, increased attendance, and better engagement. Russ explains “We always try to remove the word afford and put in the word why in terms of our decision making.”
In the breakout rooms, attendees will self-select which discussion they would like to focus their time on:
Equity of provision:
- What are the biggest barriers to ensuring all children, regardless of income, have access to nutritious school meals?
- What role should government policy play in subsidising or regulating school meal pricing to promote equity?
Education leaders:
- What are the key challenges school leaders face in advocating for better school food provision, and how can they be overcome?
- What strategies can educational settings and caterers implement to make FSM allowances stretch further without sacrificing quality?
Dignity & co-creation:
- How can schools involve students, families and the wider community in shaping menus and food policies to ensure they are inclusive and appealing?
- How can schools combat stigma around FSM to ensure all children feel equally valued in the dining spaces?
Thinking Long-term:
- How can schools and policymakers ensure that future school food policies remain adaptable to changing economic and social conditions?
- What innovations in food sourcing, sustainability, or preparation could improve the quality and affordability of school meals in the long-term?
Date: Thursday 10th March
Time: 9.30am – 11.00am
