RATIONALE

Good nutrition is essential for physical health and mental well-being. This is particularly so for students, as this is a time for rapid growth and development. Eating habits established in childhood will most times be reflected in adulthood. For many students the food service offered within the school setting makes up a significant portion of their total daily nutritional intake. The school has a responsibility to ensure students learn, establish and maintain healthy eating patterns. The nutritional quality of foods on offer reflects the value the school places on this responsibility.

PURPOSES

1 To provide a food service that is of the highest nutritional standard possible in line with the New Zealand Food and Nutrition Guidelines, as described in the User Guide: Food and Beverage Classification System for Years 1-13 (MOH, 2007), and in line with the 'Healthy Tuck Shop' criteria.
2 To ensure a good and changing variety of nutritional food and drink is offered, which is attractively presented and represents good value for money, as per pricing requirements.
3 To ensure that messages about the importance of good nutrition are clear and consistent with classroom curriculum.
4 To encourage students to be responsible and self reliant with respect to their health.
5 The school food service should operate efficiently, at a profit, and any benefit derived from financial contributions be made available to all students.
6 Maintain high standards of food safety and hygiene with respect to storage, preparation and serving.
7 Allow for the wider school community to be consulted, participate in and be supportive of the school food service.
8 To be sensitive to the social, ethnic and cultural aspects of food.

STRATEGIES

1 Mechanisms to ensure wider school community involvement should be (further) developed e.g. through the Student Council, BOT etc.
2 Where possible food provided at school functions, camps, sports and other events will be consistent with this policy.
3 Fundraising decisions will take into consideration this Food Policy.
4 Staff and or student member(s) and/or appointed Tuck Shop Committee member(s) will be appointed to carry out regular checks to ensure that the food service is operating according to this Food Policy, particularly in the areas of menu choice and variety. This person(s) will report to the Student Health Council and BOT.
5 Food and drink choices in the tuck shop are to be based on the guidelines as outlined in the 'Healthy Tuck Shop' criteria (incorporating Food and Beverage Classification System for Years 1-13 (MOH, 2007).
6 Adherence by the Tuck Shop Operator to these guidelines will be a written requirement of any contract entered into with the Tuck Shop Operator, regardless of operational type.
7 This policy will be on permanent display in the school tuck shop.

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.Date:............................................ Signed By:............................. Signature:....................................
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.Policy Number:................... Review Date: