Whole school food programmes and the kitchen environment

Richard Kimberlee (Department of Health and Applied Social Studies, University of the West of England, Bristol, UK)
Mathew Jones (Department of Health and Applied Social Studies, University of the West of England, Bristol, UK)
Adrian Morley (ESRC Centre for Business Relationships, Accountability, Sustainability and Society (BRASS), Cardiff University, Cardiff, UK)
Judy Orme (Faculty of Health and Life Sciences, University of the West of England, Bristol, UK)
Debra Salmon (Department of Nursing and Midwifery, University of the West of England, Bristol, UK)

British Food Journal

ISSN: 0007-070X

Publication date: 10 May 2013

Abstract

Purpose

The purpose of this paper is to describe the impact of the Food For Life Partnership (FFLP) whole school food programme on kitchen staff employment and professional development.

Design/methodology/approach

This exploratory research involved baseline and follow‐up interviews with 74 kitchen staff (51 primary and 23 secondary English schools) enrolled onto the FFLP programme. Empirical data were collected using a semi‐structured questionnaire between 2007‐2010 with an average of 20 months between baseline and follow‐up. Data were collected on the perceived programme impact on school cook professional experience and employment and their role in health promotion.

Findings

Numbers of kitchen staff and mean job satisfaction grew. Kitchen staff reported significant investment in their kitchen environment. They felt a greater degree of involvement and broader integration with the rest of the school's educational mission. However, towards the end of their involvement, kitchen staff became increasingly cognizant of the growing challenges posed by broader economic conditions emerging at the time of follow‐up.

Practical implications

Kitchen staff can play an important role in the promotion of healthy eating and school cohesion. However, there are significant organisational and employment‐based barriers to fulfilling this potential.

Originality/value

This paper outlines the role of kitchen staff in whole school food programmes and illustrates the key dimensions and barriers that need to be overcome to enhance their role through the delivery of improvements in school food uptake and the promotion of healthier and more sustainable food consumption.

Keywords

Citation

Kimberlee, R., Jones, M., Morley, A., Orme, J. and Salmon, D. (2013), "Whole school food programmes and the kitchen environment", British Food Journal, Vol. 115 No. 5, pp. 756-768. https://doi.org/10.1108/00070701311331535

Download as .RIS

Publisher

:

Emerald Group Publishing Limited

Copyright © 2013, Emerald Group Publishing Limited

Please note you might not have access to this content

You may be able to access this content by login via Shibboleth, Open Athens or with your Emerald account.
If you would like to contact us about accessing this content, click the button and fill out the form.
To rent this content from Deepdyve, please click the button.