24 October 2008
Potato Council is encouraging school caterers to serve up a delicious and
nutritious portion of potatoes every day, while urging suppliers to spread the
message that potatoes can be used to help maintain compliant menus and increase
their use across the school day. As part of its whole school approach to
food, Potato Council has updated and improved its website
www.potatoesforcaterers.co.uk. Not only does it have a brand new look and
feel, it also contains more information than ever before. From the nutritional
breakdown of potatoes, how they can help meet school meal guidelines and a host
of nutritionally balanced meal ideas, the website is a must-see for those
involved in the sector. It will also help Local Authority Catering
Associations, school meal providers and their suppliers understand the role
potatoes play in the final food-based and nutritional-based standards. These
were introduced in primary schools from September 2008, and will come into
effect in secondary schools from September 2009.
There is also a wealth of resources available online, which suppliers can
download and pass onto their customers, including:
- Spuds Rule OK! Packed full of nutritional advice and a two week menu
planner
- Potato Recipe Guide; offering ten recipe ideas approved by the
British Nutrition Foundation for day-to-day school meal service or as
part of a themed Potato Day.
- A guide to holding a themed ‘Potato Day’ for primary schools.
- A guide to setting up a Jacket Potato Bar for secondary schools
- Definitive Guide to potatoes – everything caterers need to know
about cooking, handling and storing potatoes
Heike Kroemer, Potato Council marketing executive, says: “The new
nutrient-based rules aim to make food served in schools healthier by
increasing the vitamin and mineral content, as well as decreasing the fat,
saturated fat, sugars and sodium levels. Potatoes, being naturally healthy
and bursting with nutrients are the ideal choice for school caterers looking
to implement and maintain compliant lunch menus.” The new rules set
out that an average school lunch should provide 30 per cent of the total daily
energy requirement and at least half of this should come from carbohydrates.
Along with a type of bread with no added fat or oil, a starchy carbohydrate must
be provided every day. And despite misconceptions, a food from the starchy group
cooked in fat or oil can be provided up to three times a week, whilst food that
been deep-fried in the cooking or manufacturing process can be served up to
twice a week across the school day.  Heike
continues: “Jacket potatoes, for example, are an ideal choice for school menus
as they’re not only tasty and satisfying but also full of fibre, iron and a
great source of Vitamin C. Combined with healthy fillings they can be a daily
part of school meals and research has shown they can also persuade more pupils
to take up a lunchtime meal.
“At a time when increasing food prices are
also stretching budgets, potatoes are also an economical choice and their
versatility is second to none. It is up to the industry to ensure that these
messages make it through to the canteen and we build demand for potatoes in this
important sector.” As part of its whole school approach, Potato Council is
also helping connect primary school children with potatoes. It’s ‘Grow Your Own
Potatoes’ project aims to reach 12,000 schools in 2009 – the equivalent of more
than 300,000 pupils – and effectively demonstrates how potatoes grow and their
role in a balanced diet. For more information or to download useful
resource material to pass onto your catering customers visit
www.potatoesforcaterers.co.uk.
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