A SCHOOL in Launceston is changing its approach to nutrition in an effort to transform child health through school food.

Launceston College, part of Athena Learning Trust, is now working with Chefs in Schools, an award winning charity transforming child health through school food. The charity provides online and onsite training, helping schools serve up mind-opening, society-changing food and food education.

Rosie Armstrong, the head of catering at Athena Learning Trust has been working closely with the Chefs in Schools team to explore how to improve food options for students. As part of this work, Launceston College is the first school in the country to take part in the Chefs in Schools Snack Time Takeover trial.

The aim of the trial is to see how school break time snacks can be made better and it took place at the school on November 28 and 29. Students were served a variety of healthy dishes including: cauliflower wings with a jalapeno dip; baked corn, courgette and pea fritters; veggie sausage rolls with spiced pineapple ketchup, and noodles boxes.

Launceston College Chefs in Schools visit
Baked corn, pea and courgette fritters (Submitted)
Launceston College Chefs in Schools visit
Cauliflower wings with a jalapeno dip (Submitted)

Following their taste tests, a group of students were asked to be involved in focus groups to provide feedback and insights on their snack preferences. The students' suggestions will help to support Chefs in Schools research on the impact of their snack options, as well as inform the development of recipes that young people are likely to enjoy.

Launceston College Chefs in Schools visit
Vegetable noodle boxes (Submitted)

Mr Matthew Thompson, principal at Launceston College, said: “I am delighted that Launceston College is the first school in the country to take part in Chefs for Schools Snack Time Takeover trial. The aim of this pop-up snack takeover was to excite students about food, especially in relation to their snack choices, by offering familiar options with a twist.

“It was great to see how interested our students were in the new breaktime offerings and I was so proud of how those who attended the focus groups conducted themselves. They provided some helpful insights which I know Chefs for Schools were grateful for and will bear in mind as they continue their important work.”