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Research commissioned by Creed revealed two thirds (64%) of parents worry about their child’s eating habits at school and an overwhelming majority (96%) would welcome their child’s school offering a menu that provides dishes rich in nutrients that support brain function.

This sentiment was shared by 76% of those who work in schools. Ninety fourth percent of those who work in schools agree that pupils that consume nutritious and filling food and drink before and during school learn better.

The campaign saw Creed, which has over 50 years’ experience working within the education sector, launch of the UK’s first ever ‘Brain Food’ school menu in September this year.

The roundtable was chaired by Miles Roberts, managing director at Creed, and supported by Creed’s experts Anna Clapson, insights manager and Rob Owen, executive business development chef, who were joined by Juliette Kellow, registered dietitian, who Creed partnered with to help co-create the Brain Food menu.

Also in attendance was:

• BD Group, a school catering provider, working with primary and secondary schools
• CMC School Catering, catering consultants, working with schools which operate their catering in-house
• Oundle School, a co-educational boarding and day school, based in Northamptonshire
• Dean Close School, a private boarding and day school, based in Gloucestershire

Roberts said: “Providing nutritious food is paramount, but it’s how you combine that with budgets, quality and providing food that children actually want to eat. Our role is to support schools and give them the tools to offer pupils dishes that will nourish and interest them, as well as support their overall health and wellbeing.

“It was a brilliantly insightful session. It’s important that we connect with what is actually being seen on the frontline in schools and provide our customers with menus, ideas and solutions that will actually work for both the pupils and the catering teams. We had our first education customer – Oundle School - launch the Brain Food menu last week, which was received well.”

Key topics that emerged from the roundtable discussion:

• The importance of feedback and engagement with pupils and parents: Food Forums where students can taste new dishes before they are added to the menu, healthy dishes becoming more important & customisation is a big win across the board.
• Combining culture and the kitchen: taking inspiration from well-known high street outlets, ‘Tik Tok Wrap’ challenge & sustainability, particularly amongst older secondary school children, is playing a role in purchasing decisions.
• The challenges schools face: Time limit on school lunch makes pupils rush their lunch choice to ensure everyone is served, considerations need to be given to how multi-national the cuisine on offer is & catering for allergens is becoming ever-more prevalent.
• Pupils eating habits: 48% of parents say their children skips breakfast at least one school day every week & pupils main priority at lunchtime is socialising with their friends.

Kellow added: “It was fascinating to be part of the roundtable and discuss this important topic. The impact of nutrition on brain function is huge, affecting children not only at school, but at home too.

“There are many nutrients – from carbohydrates, DHA (an omega-3 fat) and iron to zinc, iodine and a range of B vitamins – that help to keep the brain working at its best, whether that’s through contributing to cognitive and psychological function or supporting the nervous system. I’m pleased to have been able to work on Creed’s new Brain Food menu, which is not only all HFSS compliant, it’s also bold and innovative in its approach.”