My kids go to a small, government school in Sydney. It is a great school with a welcoming and energetic P and C, a dynamic principal and a diverse student population. It is a real gem of a place.
For a while we have had a great canteen facility that we have only been using for special events, but recently the P and C decided that we would like to start a canteen to give kids a chance to buy their lunch. Fortunately, the P and C executive were determined that we shouldn’t sell off the space to a private business or sell our kids pre-packaged junk for lunch. I told them about the trial I had run at my previous school and they were keen to try a healthy and sustainable school canteen in term one this year.
So guess what I’ll be doing on Fridays? You guessed it: co ordinating lunch orders for hungry primary schoolers. Am I crazy? It’s a good question and one I have asked myself over and over. Three kids, full-time masters program at university, job-hunting, blogging and a canteen. Honestly, I may well be mad but at least I won’t be bored!This trial is going to be a little bigger than my first one. That one was successful in so far as it provided yummy, healthy lunches for very little cost and even raised a bit of money for the school on the side (but only a little). It was run by dedicated mums, but as I was the driving force behind it, it didn’t continue after I moved. This time, my goal is to set up a sustainable lunch program with all the policy, settings and infrastructure in place that I can hand over the role to someone else.
I’ll have plenty to write about, too, because I’ll be taking you through the nitty-gritty of starting a healthy and sustainable school canteen. I’ll talk you through all the steps and share what we learn about making healthy and sustainable food delicious for kids at lunch.