At the source

Talk of sustainability and buying food locally is on everybody’s lips, not least within independent schools. But these are complex topics. In practice, how does this work and what does it actually mean, asks Simona Hardy. Plus a case study by Andrew Wilson

Local purchasing means different things to different people, depending on where they live, what products
they are looking for and how close their suppliers are to them.

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In or out?

Deciding whether to operate your catering services inhouse or to outsource is a major decision. But setting the strategic vision for the service should precede the choice of who is best to deliver it, writes Margaret Young

The catering team is part of your school’s business, whether the function is outsourced or inhouse: controlling costs without sacrificing quality is vital. However, your customers’ perception of value will be driven by the quality of the food they eat and the way in which it is presented. In other words, work out what you want the service to be before deciding who will do it and what you can afford to spend making it happen.

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Ready to serve

When investing in new kitchen facilities, evaluating the environmental cost also makes sound financial sense. Carla McKenzie reviews how to get best value over the lifetime of the design before committing funds to the project

Project teams consist of professionals, each with a different emphasis of priorities. The bursar will consider the whole-project value, costs and the impact on the community; the architect will focus on structure, design and functionality; and the estates manager will want a safe environment with low utility and maintenance costs. All are right to push their agenda, but the defining project objective should be the best possible food, delivered by the most sustainable means.

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Food for thought

First-class catering services reflect a culture of excellence throughout an independent school. Promoting these services widely can bring added benefits both to the community itself and beyond, writes Hannah Stratford

You have just invested significant time, money and energy turning around your catering services. Pupils are thrilled, parents delighted and the bursar left counting the cost of change. If more pupils are now signed up for lunch or sales income has increased, your operational subsidy may have come down and your head is grateful that more children are fed in school. But how do you sustain this success and ensure your school continues to benefit from the change?