Villiers High School in London is leading the way in sustainable steps by putting plant-power on a pedestal! The school recently hosted a plant-based week, using ProVeg UK’s resources, to help their pupils learn about the impact of their food choices and try some delicious new recipes.
Villiers has been working to implement more sustainable practices with the support of non-profit organisation Sustainability Managers for Schools. Dedicated to nurturing sustainability in education, Sustainability Managers for Schools (SMS) is working on a pilot project with three schools in London, including Villiers, to support them on their environmental journey.
Highlighting the impact of healthy and sustainable school food, Natalie Bayliss, Founding Director at Sustainability Managers for Schools, shared:
“It has never been more important for in-school caterers to be redesigning their menus to promote delicious, healthy and sustainable eating habits in our young people. Schools have a vital role to play in educating pupils on modern ways of eating that support good health and a sustainable future. When young people discover tasty, healthy recipes at school, that knowledge ripples out to their homes and inspires families to save money and the planet.”
SMS’s environmental portfolio includes launching a nature reserve on school grounds, making sure electrics are switched off when not in use, encouraging children to tackle plastic waste, and encouraging pupils to choose more plant-powered school meals.
With food contributing to 10-17% of SMS schools’ carbon emissions, and plants being such a powerhouse of nutrition, food education was a great place to make impact. Villiers High School’s plant-based week proved to be a great opportunity to offer tasting sessions, while pupils created posters and a promotional video to encourage others to try vegetarian and plant-based options. The canteen also offered a free dessert for every vegetarian meal purchased!
Leon Palmer, Sustainability Manager at Sustainability Managers for Schools is leading on the initiative and gives us the details.
Can you tell us about ProVeg ProPlanet at Villiers High School and why you’re running this project?
“When we completed the Count Your Carbon survey of the school in autumn last year we found that food represented around 10% of the school carbon footprint – which is relatively high. We know that energy and travel are also the main sources of carbon in relation to schools and the economy in general. With this in mind, and after discussing options with the Eco Warriors Club we felt it was important to tackle the issue of food at school, to try to raise awareness, change behaviour, and reduce the school’s carbon footprint.
Here’s what we did:
- For the whole school, the Eco Warriors Club made and shared a video and quiz based on ProVeg ProPlanet assembly. (ProVeg UK Canteen to Classroom resources: Pro Environment)
- We held a ProVeg ProPlanet week at school during which the canteen incentivised vegetarian planet-friendly meals by offering a free dessert for every veggie meal purchased.
- We hosted tasting sessions in the canteen to let pupils try a veggie biryani.
- Pupils explained the impacts of food production on the environment and the benefits of more plant-based foods.
- We put up posters in the canteen and around the school to promote the week and inspire positive change.
How did the pupils respond?
Pupils were really engaged on the day we held the stand and there was real buzz around the free food tastings. We had lots of interest from staff and pupils who said the veggie biryani was delicious and tasted just like the chicken one!
About the project, Charlie, Canteen Manager at Villiers High School said, “Teenagers’ eating habits are quite fixed but if we can expose them to delicious veggie dishes like this when they’re young, we have a chance to influence them in a good way.”
ProVeg UK’s School Plates programme supports school caterers to develop healthier and more sustainable menus, while our Canteen to Classroom educational programme provides classroom resources to help children connect with what’s on their plate.
