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turn them into a powder to be used as seasoning,” Scott explains.
“ The next part is education. On our counters, we have different visual portion sizes, and we really engage with the pupils asking how hungry they are. It’ s not a case of telling them what they can and can’ t have, but it’ s about careful and eloquent signposting so that they can enjoy the service while making an informed decision. For instance, a pupil who has just competed in a large sports tournament might be a lot hungrier than one who has been studying; it’ s all about customization and choice.
“ Finally, the third part is working closely with the schools to challenge what might be quite a historic catering culture,” he confirms.“ We want to have strong relationships with our schools and have more engagement at assemblies and throughout the dining hall to make sure that the food we’ re serving is what the pupils actually want to eat. We work with
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