Healthy Eating Policy
The schools restaurant, Cedars, is managed by AIP. The restaurant cooks to a menu designed in collaboration with the school which runs on a four week cycle, starting on the first day of term.
As a minimum our Catering Managers follow the guidlines below for healthy catering practices. In the production of menus this policy together with the specific detail of the food standards contained within the schools specification will be the foundation of our healthy eating procedures:
- Skimmed milk will be available for beverages, cereals and sauces.
- Cooking methods, such as grilling, poaching or baking will be used rather than frying. Alternatives will always be offered where appropriate.
- To use fats and oils that, are from vegatable origin, not to use nuts or nut oils within any recipes.
- unsaturated and low fat spreads will be available as an alternative to butter.
- Not to use any genetically modified foods.
- Low calorie salad dressings will be available.
- The main course meal choice will include one healthy eating dish.
- Visible fat to be removed from all meats.
- Low fat yoghurts and fresh fruit will be available on a daily basis.
- A selection of breads and low fat fillings will be available.
- The fibre content of dishes will be increased with the adition of pulses and wholegrain cereals.
- Reduction of salt and sugar in all recipes.
- Food that contains unsuitable 'E' numbers will be avoided.
- Food and beverage that contain a high proportion of additives not to be used.
- Where appropriate nutritional information will be displayed.
- All catering staff to have relevant company diet and nutrition appreciation training.
