It is the aim of the Academy to assist young people to make informed choices about what they eat and drink, and help them to improve their health and fitness by adopting a healthy diet.

• To increase students’ knowledge of healthy eating and nutrition.
• To ensure that healthy eating options are available for all who work at the Academy
• To ensure that menus provide for the medical and ethical requirements of staff and students (e.g. vegetarian and allergies).
• To involve students and staff in decisions which affect the quality and variety of food provided at the Academy.
• To make the consumption of food an enjoyable, safe and socialising experience.
• To discourage the consumption of food and drink that are viewed by nutritionists as unhealthy.
• To improve the health of all who regularly use the Academy’s dining facilities by influencing their eating habits.

The taught curriculum:

• PSHE provides opportunities for finding out about the part played by food and water in health globally.
• PSHE introduces students to the issues that are related to the part played by food in global, national and local economies, and in particular to the dependence of developing countries on one-crop exports.
• Where appropriate in the curriculum students’ attention is drawn to the benefits of a varied, fresh and nutritious diet.

Whole Academy dimension – facilities:

• Creative serving methods encourage students to eat a balanced diet at each meal (e.g. including vegetables as part of the main dish rather than as a side option).
• Water dispensers are provided throughout the Academy.
• Snack vending machines that serve ‘junk’ snacks are not permitted on site.
• Healthy snacks are provided by the kitchens for those students who need a take-away lunch.
• Students are permitted to drink water during lessons.
• Serving arrangements enable all students to buy a lunch within a reasonable time.

Whole Academy dimension – information and publicity:

• Daily menus are posted in the dining halls.
• All students ‘eat on site’ and are encouraged to support the healthy food policy.
• Students who conduct themselves in a sociable, considerate manner while eating lunch are appreciated and praised.
• Regular reviews are held by key staff to assess the level of meal uptake, quality and variety of food, and customer satisfaction with serving arrangements.