Chef Mark Greenaway helping improve School meals

Renowned Edinburgh chef and restaurateur, Mark Greenaway, took time away from cooking award-winning food to encourage the city’s school cooks to use and experiment more with fresh, seasonal and Scottish produce.

He was speaking at a Food for Life seminar last week in the City Chambers, organised by the City of Edinburgh Council and Food for Life Scotland, to launch the latest school menu – developed to meet the Soil Association’s Bronze Food for Life Catering Mark standards.

With the help of Food for Life Scotland, all Edinburgh schools are working towards the bronze standard, ensuring that more meals are freshly prepared using seasonal produce.

Achieving the prestigious award will make Edinburgh the first Scottish Local Authority to serve Catering Mark awarded meals in all school levels.

Mark was joined by Environment Convener Councillor Lesley Hinds to commend all those involved in the Council’s bid, and to celebrate the important work that school cooks do in helping to nurture and nourish the capital’s school pupils.

Cllr Lesley Hinds said:

“I’m sure Mark’s input, together with implementation of the Food for Life Catering Mark will help our school caterers build on the great work they already do in our schools using fresh, seasonal and Scottish produce. As a Council we have a strong commitment to sustainability and to providing fresh nourishing and locally sourced food across our facilities.

“Currie Community High School and Buckstone Primary School already have the bronze award and we need to keep up the momentum to achieve our goal of Edinburgh being the first local authority in Scotland to achieve this across the whole school sector.”

Chef Mark Greenaway said:

“It was fantastic to see so many of the city’s school cooks in one place, sharing their experience of cooking and hearing about the changes being made to the menus which will allow them to serve more fresh and seasonal produce in Edinburgh’s schools. I think Food for Life Scotland has the potential to make a significant difference to food culture in schools and beyond, which will benefit all of us over time.”

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