The Kindling Trust and Manchester Veg People are looking for public sector partners to pilot an exciting package that will enable you to incorporate fresh local healthy produce into meals, at a price supporting local growers – but coming within the costs of the current menus.
We have been funded by the Ashden Trust to run pilots with three different organisations over the next year, so get in touch as soon as possible to let us know you want to be involved.
The package will focus on developing a menu that:
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Uses veg from the most local organic growers to Manchester
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Comes within budget
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Meets Food for Life criteria
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And is a low carbon menu – aiming for 20% less carbon emissions than an average school menu
The pilot:
This is an exciting opportunity for schools, care homes or other public sector institutions to be one of the first to develop and start using a healthy and more sustainable menu, with support from an amazing group of experts.
Working with Climate Friendly Foods, Manchester Veg People, and Cracking Good Food the pilot will work with your head chef or catering manager (and/or menu planners) to trial a sample menu - based on the current menu but looking at how to incorporate seasonal local produce.The package will include:
- A sample menu developed in conjunction with you and based on current menus - the aim will be to keep the menu as similar as possible (ensuring that the changes are straightforward to implement) whilst incorporating veg that is in season locally.
- Support for chefs – introducing the project and any potential new veg to them, working with them to look at how to cook with the new produce. Also supporting them to put on activities such as tasting sessions.
- Manchester Veg People (MVP) - the menus will then be piloted using MVP produce in conjunction with your current supplier (we have experience of working with public sector buyers and are happy to look with you/your supplier at the best way to do this).
- Veg cards to go in with the orders - introducing the veg and the farmers who have grown it, and giving any top tips for preparing/cooking that particular veg (e.g. if it's being used as a side veg rather than as part of a recipe).
- A technical guide on how to introduce and implement the menu will be developed through the pilot for you to keep and use as needed.
- Evaluation - we will evaluate the pilot with the chefs to ensure that it is easy to implement and develop. We will work closely with you to ensure the system works well for you should you wish to continue working with MVP.
Ideally we would like to do the pilots in a variety of settings (e.g. schools, a care home, a hospital, a college, a town hall canteen), so we will make the decision with this in mind, but also based on who can commit to starting the pilot first (as we need to complete the 3 pilots before the end of March 2015).
The commitment we will require from you is that you run the pilot for at least a 3 month period (or at least one full term if a school) with a view to continuing to use the menu and sourcing local organic veg if the pilot goes well/works for you.
If you are interested in being involved get in touch with us as soon as possible. You can email or phone us on: helen@kindling.org.uk or give us a ring on 0161 226 2242
Please also pass this on to others you know who might be suitable.
Additional activities:
There are some additional elements that we have found to be really useful when introducing a new menu and engaging for people of all ages. They are not funded through this package, but we could organise them if your institution could find some funds to cover the costs:
Meet the producer events – one of the local growers can come along to an event, bringing produce to look at/taste, chatting about growing techniques and doing activities with children/staff etc. Or chefs can go for a visit to one of the local farms to see where the food is grown and chat to the producer (which we have found to be a great experience for the chefs).
Tasting and cooking sessions – Cracking Good Food can put on tasting sessions to introduce new vegetables and dishes. These are really engaging activities for people of all ages, getting them involved in tasting new dishes or even cooking them. Which sessions and how many are run will depend on the budget available.