Tags:

School caterers can use £240m funding as they see fit

Chris Druce
Friday 13 July 2007 07:00
school canteen

School caterers will be able to use next year’s £240m tranche of school meals funding as they see fit, it was revealed at the Local Authority Caterers Association (LACA) annual conference.

Speaking at the conference in Birmingham, Prue Leith the chairman of the School Food Trust said after talks with the new Secretary of State for Children, Schools and Families the money would no longer be ring-fenced for higher quality ingredients.

“The Government has now agreed it can be used anything related to the school meals service such as the extra training and wages required for staff producing higher quality food or new equipment,” she said.

Although the funding itself, covering 2008 to 2010, and the greater flexibility on how it is spent will be welcomed, school meals caterers believe it is still too little in the face of falling meal uptake and a lack of kitchen infrastructure at many sites.

LACA national chairman Irene Carroll opened the event entitled "From Here to Reality" with a call to the Government to really back the massive transformation being undertaken in the school meals service at present.

“I wonder if the Government has any idea how much pressure caterers are now under to cut deficits?,” she asked. “If the politicians are serious about this and want to reduce obesity and get real results they must fund the service properly.”

Secondary school meals services are close to crisis >>

Compass’s Scolarest wins East Sussex school meals contract >>

Read more news and analysis on school meals here >> 

By Chris Druce

E-mail your comments to Chris Druce here.

 

The Caterer Blog
Catch up with more news and gossip on the Caterer Blog here
Newswire
For the latest hospitality news, sign up for our e-mail news alerts.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here