Students were invited to take part in a Sustainable Menu competition, creating a plant-based or low-impact meat dish that would appeal to students and be sustainable (in terms of low food miles, low greenhouse gas emissions, local and seasonal produce where possible).
The two winners were Maddie (Year 9) with her pad thai chicken and wheat noodles (more sustainable than rice) and Maia (Year 9) with spicy lentil wraps. Both dishes were prepared by the catering team and were front and centre of two lunch menus in mid-November, proving hugely popular with everyone.
Menus to make a difference
Sixth form geographers also collected ideas from students about their favourite sustainable, vegetarian and vegan meals, which were passed on to our fabulous catering team, so expect some exciting additions to the weekly menus very soon.