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1 School Meals and the public domain Mara Miele
School of City and Regional Planning
Cardiff University, UK ESRC – Festival of Social Science 2007
Cooking numbers and eating words: using data to investigate food, lifestyle and health
Leeds, March, 9 th 2007
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2 The project Delivering Sustainability: Towards the Creative Procurement of School Meals
Financial support
ESRC, Economic and Social Research Council, UK
Research team
Production: Kevin Morgan, Terry Marsden, Roberta Sonnino, Yoko Kanemasu
Consumption: Mara Miele, Tanja Bastia |
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3 School meals and multiple dividends “Through creative public procurement, school meals could deliver a multiple dividend:
First, more nutritious school food could help reduce diet-related health problems […];
Second, more locally produced school meals could create new local markets for local farmers and producers […];
Third, a more localised agri-food chain could yield environmental benefits through lower food miles […].”
(Morgan and Morley, 2002) |
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4 Research design Whole food-chain approach
Production
Procurement
Consumption
Goal: Role of public sector in fostering sustainable food chains
How were changes introduced?
Catalysts for change.
What do you need to make these changes happen?
Legislation, partnership, support, etc.
How were these changes received by pupils, parents and members of staff? |
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5 Case studies Scotland
East Ayrshire
Wales
Carmarthen
England
Gloucestershire
Italy
Rome
Piombino
Additional case studies
London
New York |
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6 Data and methodology Procurement
Five local authorities
Procurement officers
Production
Three to four producers in each local authority
Consumption
Primary and secondary school per local authority
Head-teacher, head-cook, two teachers (e.g. home economics, P.E.) |
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7 Focus groups with children and parents Pupils
Primary school, Year 4-5 (9-10 years old)
Secondary, Year 7-8 (12-13 years old)
Discussion
Games: animals and vegetables
Diaries
Parents
Eating and shopping practices
Attitudes towards children’s food consumption
Opinion of school meals |
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8 School meals in Italy School meals
Post WWII nutrients
Education
Role of organic food
Positive benefits
Impact of chemicals on children
Environmental education
Participation |
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9 The educational role of school meals |
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10 School meals ethos “School catering can facilitate a formative, educational and socialising journey that can enable school-age children to get to know each other, compare themselves, while highlighting and stressing that despite their different tastes, inclinations, sexualities and socio-economic backgrounds, they all share the affective problems and the symbolism that underline consumption.”
Rosa Bianco Finocchiaro, coordinator, interregional programme on food communication and education |
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11 Why is there a need for food education in Italy? Mediterranean diet
High consumption of fruit and vegetables
Lower consumption of meat products
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12 Source. INEA, L’agricoltura italiana conta, 1995, 1996, 1997, L’informatore zootecnico after EU Commission report Average food consumption in Italy: the Mediterranean components of the Italian Diet (kg per capite per annum)
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13 The Mediterranean diet |
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15 Obesity and consumption trends Children Obesity (high in Italy)
Consumption trends
Increased snacking
Disruption of family meals
Sedentary lifestyle |
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16 III. Children’s obesity rates, Italy and UK |
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17 Pre-obesity and obesity, 15 year olds |
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18 Section 4, art. 59, law 23, December 1999, no. 488, Disposition on the annual and long-term State budget (Financial Law 2000), Gazzetta Ufficiale no. 302, December 27, 1999 (Suppl. Ord. No. 2227).
“To guarantee the promotion of organic agricultural production of ‘quality’ food products, public institutions that operate hospital and school canteens will provide in the daily diet the use of organic, typical and traditional products, as well as those from denominated areas, taking into account the guidelines and other recommendations of the National Institute of Nutrition. Public contracts for such services will be subject to art. 23, paragraph 1, letter b) of Law Decree, 17 March, 1995, no. 157 and later modifications, assigning primary importance to the quality of the agricultural products to be supplied.” |
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19 Case study: Tuscany (Piombino) |
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20 Research sites Primary school Perticale in Piombino
Secondary school Riotorto |
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21 School meals in Piombino SIR Eudania
Merger of 4 companies in 1992
HQ Florence
1250 employees
In Piombino since 1987
14 schools
Pre-school
Primary schools
One secondary school, Riotorto
Centralised cooking system
900 meals a day
17% ‘special meals’ |
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22 Role of dietician Provide nutritional guidance
Design menus, in collaboration with others
Educational programmes
Children’s school meals commission
Meet 3 times a year
Linked to Piombino ‘children’s city’ initiative
Children – catering company
Provide feedback on menu
Improve menus
Participation and inclusion in process of change |
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23 Food education Sensorial workshops
E.g. cauliflower
Breakfast workshops
Alternatives to milk and biscuits
Labels
Supermarket visits
Learning about label information |
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24 What children eat All meals have
First course (rice, pasta, soup, etc.)
Second course (meat or fish with vegetables)
Fruit
Water
Three menus
Summer (October and mid April to June)
Winter (November to January)
Intermediary (February to mid April)
Variety linked to seasonality
Transition from conventional to organic
Decrease waste through
Measuring everything
Know children’s response to food |
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25 Example of school Meals for summer period (from Easter holidays to first half of October) 1th week – 2003/2004 SPECIAL MEALS are provided , with products in substitution for meat (vegetarian), dairy products, tomato, fish, eggs, gluten or flour (for pupils with food intolerance), or with relation to the culture or religion. |
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26 Example of school Meals for winter period (from first half of October to Easter holidays ) 1th week – 2003/2004 |
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27 School meals fees (prices) Annual Subscription: € 18.08 (UK£12.50 )
A) Entire rate € 3.12 (UK£ 2.16) for a meal.
B) Reduced rate € 1.56 (UK£ 1.08) for a meal: for household with annual capita income 0 - € 5,560 (UK£ 3,848) inclusive
For family units with more children in the school, a reduction of 20% above the entire and reduced rate for the school measl is provided.
C) Exemption from payment: for household unit with an annual capita income no higher than € 3,445 (UK£ 2,384 s) |
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28 An opportunity for teaching the value of a balanced midday meal Ensuring variety
Diaries
More than just nutrition
Table manners
‘Proper’ meal
‘Mothering’ role of school meals
Conference
Dietician |
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29 An opportunity for learning about the social value of eating with others How children eat
One teacher per class
Teacher sits and eats with the children
Rectangular tables, 8 children per table
Role of the cook
“Not knowing who cooks their food has a negative emotional influence on the relationship children have with the food they eat”
Catering company dietician |
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30 How do children eat in school? Catering company staff
Bring the meals in containers
Serve (self-service)
Clean up
Teachers
Sit and eat with the children
Learning through food
Nutrition
Socialisation |
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38 NO Choice and equality
All children eat the same
“Giving children the choice is a problem”
“If the children are allowed to have only the second course, they put it in bread and then they only have a sandwich; they won’t eat a proper meal.”
(Catering company dietician)
‘Special meals’
Appearance |
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