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Whole school food programmes and the kitchen environment

Kimberlee, Richard, Jones, Mathew, Morley, Adrian Sherwin, Orme, Judy and Salmon, Debra 2013. Whole school food programmes and the kitchen environment. British Food Journal 115 (5) , pp. 756-768. 10.1108/00070701311331535

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Abstract

Purpose – The purpose of this paper is to describe the impact of the Food For Life Partnership (FFLP) whole school food programme on kitchen staff employment and professional development. Design/methodology/approach – This exploratory research involved baseline and follow-up interviews with 74 kitchen staff (51 primary and 23 secondary English schools) enrolled onto the FFLP programme. Empirical data were collected using a semi-structured questionnaire between 2007-2010 with an average of 20 months between baseline and follow-up. Data were collected on the perceived programme impact on school cook professional experience and employment and their role in health promotion. Findings – Numbers of kitchen staff and mean job satisfaction grew. Kitchen staff reported significant investment in their kitchen environment. They felt a greater degree of involvement and broader integration with the rest of the school's educational mission. However, towards the end of their involvement, kitchen staff became increasingly cognizant of the growing challenges posed by broader economic conditions emerging at the time of follow-up. Practical implications – Kitchen staff can play an important role in the promotion of healthy eating and school cohesion. However, there are significant organisational and employment-based barriers to fulfilling this potential. Originality/value – This paper outlines the role of kitchen staff in whole school food programmes and illustrates the key dimensions and barriers that need to be overcome to enhance their role through the delivery of improvements in school food uptake and the promotion of healthier and more sustainable food consumption.

Item Type: Article
Date Type: Publication
Status: Published
Schools: Centre for Business Relationships, Accountability, Sustainability and Society (BRASS)
Geography and Planning (CPLAN)
Subjects: H Social Sciences > HN Social history and conditions. Social problems. Social reform
H Social Sciences > HV Social pathology. Social and public welfare
L Education > LB Theory and practice of education
Uncontrolled Keywords: Catering, Cooking, Employees development, Engagement, England, Food For Life, Partnership, Primary schools, Profession, School cooks, Secondary schools, Whole school approach
Publisher: Emerald
ISSN: 0007-070X
Last Modified: 23 Mar 2017 04:55
URI: http://orca-mwe.cf.ac.uk/id/eprint/61508

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