Sustainable School Food Interventions
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Working with schools in Devon, chefs, catering providers and other organisations, Fatma Sabet’s research has developed a framework to guide sustainable school food in primary education in England.
Fatma Sabet’s doctoral research developed a framework to guide sustainable school food in primary education in England. Adopting a realist methodology, her study conceptualised sustainable school food as reflected in meals and education provision through an interdisciplinary lens which draws from the fields of public health, environmental sciences, and education.
Following an exploratory study to conceptualise and refine the initial program theories for sustainable school food, she co-designed, conduced and evaluated the first sustainable school meal research intervention enhanced by a food education content in three schools in England. Her study provides a theoretical and practical guide for schools, caterers and local food producers as well as policy makers to guide the implementation of sustainable school food programs that are financially viable and nutritionally adequate, and which minimise the impacts of climate change through environmentally sensitive food systems. Her study was funded by the ESRC (2019-2022). It was made possible thanks to public involvement strategies and partnerships with different organisations locally and nationally. Some of these are local schools and multi academy trusts, catering providers and local and organic food producers and wholesalers.
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Stakeholders included:
- Academy of Character and Excellence
- Other schools and MATS in Devon (no permission to disclose)
- Chefs in Schools (Nationwide)
- Catering providers (industry) (no permission to disclose)
- Waste Management Education (LA);
- Shillingford Organics (Farm School);
- On the Hill
- Growing Devon Schools
- Southwest Food Hub.
