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Stanford Infant School

Healthy Eating Week

This years Healthy Eating Week was 12th - 16th June.

Below is a taster of what we get up to during Healthy Eating Week: 

The foods and drinks we choose are important for our health and the health of the planet. Globally, food production is responsible for about a third of all greenhouse gas emissions, uses over two thirds of fresh water and over a third of available land.
Our global population is growing, with an increasing demand for food but it is important for the health of the planet that we find ways to produce this food using less land, water and energy. The
environmental impact of different foods can vary but there are some general principles we can all follow to aim for a healthier and more sustainable diet.
This year’s Healthy Eating Week aims to help everyone learn more about what they can do to havea healthier and more sustainable diet by focusing on five themes:

Monday – Focus on fibre – for meals and snacks. Have more wholegrain foods, fruit and vegetables, beans, peas and lentils. Make a Fibre packed snack to boost your fibre intake.

Tuesday – Get at least 5 A DAY – put plenty on your plate. Have at least 5 portions of fruit and veg each day. Use the 5 A DAY variety bingo sheet as a challenge to see who can complete sheet first!

Wednesday – Vary your protein – be more creative. Eat a wider variety of protein foods and choose plant protein sources more often. Get creative with the help of the Salad bar suggestions sheet offering a variety of protein sources.

Thursday – Stay hydrated –fill up from the tap. Have about 6-8 drinks a day and choose reusable or recyclable drinks containers. Set up a hydration station to encourage everyone to drink more.

Friday – Reduce food waste – know your portions. Aim for the right amount when you shop, cook and eat to avoid throwing food away. Have some fun with the food waste quiz to wrap up the Week

Covid-19 has had a big impact on children and young people’s access to healthy food and widened inequalities. We have been given access to the following nutritional resources:

Lunch Boxes Made Easy: a quick guide to healthy, sustainable and low cost lunchbox options for families:

Happy Family Meals: accessible, flexible, low cost and healthy recipes for lunch and dinner. Includes a shopping list based on the voucher scheme: 

Both resources have been co-developed by Public Health, Ethnic Minority Achievement Service and a local caterer (Gemma Ogston) following requests from schools and families. If you would like a printed copy of these resources, please let the School Office know.