Food for Life Adam Carter Senior Programme Manager Improving Health and Social Care Through Food
Since 1946: Soil Association - UK's leading membership charity campaigning for healthy, humane and sustainable food, farming and land use for over 70+ years. Since 2003: Food for Life (FFL) - is a Soil Association programme. Evidence based holistic food work in nurseries, schools, workplaces, care homes, hospital settings and community settings FFL puts food at the heart of any setting by; improving food quality, food provenance and food knowledge and skills, including growing and cooking.
Since 2015: 1.25M Big Lottery funded Better Care programme “ We want to harness the power of good food to improve the health and wellbeing of “ older people and bring communities together to reduce loneliness. Joanna Lewis, Director of Policy and Strategy, Soil Association
Introduction Pilot Locations: Calderdale & Kirklees, Edinburgh and Leicester/Leicester City Settings : community, care home and hospitals Working with: young and older people, carers, families, statutory health and social care bodies, care providers, hospitals and third sector and volunteer organisations
Our approach • Human centred • Co-designed • Ethnographic • Test-and-learn: iterative
Why is food quality, growing, cooking and sharing an effective means to connect generations and communities & build age friendly neighbourhoods?
Why are Food for Life well placed to connect people across generations and communities through good food? Food for Life Schools Settings of good food culture with connections to their local community Community Care Settings Community Settings Therapeutic food activities, Community centres, lunch clubs, forming community assisted living. health centres, partnerships & meaningful markets etc. - opportunities to events support ↑ quality of bring people together within life and, health and wellbeing communities
A care home manager’s words Our care home was one of the first in Calderdale to achieve the FFL Served Here Award at bronze level. We had been working with food for life on adopting a ‘whole settings approach’ to a good food culture and a part of the frame work we followed is about ‘food quality’ (which we can achieve through Served Here) but there’s also another criteria around community and partnerships. We’d had several failed attempts that getting a sustained relationship going with schools but working with FFL gave us the confidence to try again using good quality food and growing themes………
Impact Relationships between young and old make us feel connected. They make us feel connected not only to each other, but to something bigger, to the past and to the future, to the flow of life. This connection leads to tangible benefits for all generations. Susan V. Bosak, Social Researcher
The following film takes a closer look at Better Care cross generational food activities between Savile Park care home and Cherry Tree Day Nursery. https://youtu.be/vszgkP2MHCc
Outcomes - in brief • Happiness, smiles, fun and friendships • Sustained connections across educational, community & care settings • Meaningful activity & connections through good food • Young & spend time together • Confidence, training and resources • Formation of local partnerships and food connections
Learning • Leadership • Confidence, training and resilience • Sustained connections - not tokenistic engagement • Current lack of guidance, support and resources • Community assets: linking, supporting & developing • Task based care and approach
Three award levels
Process of award Award rd Inspection pection Application lication And to help you …
Means Ingredients Good practice Customer care Menus meet All eggs free free 75% of dishes dietary tary and range ge are fre reshl shly y cultura tural l needs s pre repar pared ed No genetically No of customers modified Tra raini ining ng for Positive ingredients staff marketing about No undesirable No where re Free dri rinking nking additives or ingredients redients have e wat ater er trans fats come e from Animal mal welfa fare re Nut utrit ritional ional Seasona sonal l standards are met ingredi redients ents are sta tanda ndards rds for used and sector are met No No endangered highlighted fish
Freshly prepared x Pre-prepa prepared red potato toes s using Fresh or frozen vegetable tables s or chlorine- based whitening fruit t agents Canned ed sweetcorn tcorn or pulses es x Reconstit nstituted uted meat fruit t - fresh, dried, canned in x Pre-cooked meat (except ham) fruit juice & tinned tomatoes x Packet et mixes, with the meat and ham, fresh or frozen exception of bread mix, custard dairy y produc ucts , fresh or powder and gravy mix (free from frozen additives and trans fats as in Sausag ages, es, burger ers or meatballs balls standard 1.5) (minimum meat content 62%) x Pre-prepa prepared red sauces es Pesto o x Bought-in baked beans x s Cheese se (unless processed, see x Dried d egg opposite) x Dried d milk k produc ucts ts, such as Curry y paste e skimmed milk powder (e.g. used Pasta and rice for béchamel) Bread, d, rolls s and wraps ps x Jelly y cubes es and crysta tals ls Stock k cubes s or bouill llon x x Sausages, burgers and Bread d mix, custard ard powder er and meatballs with less than 62% gravy y mix meat content x Processed essed cheese e
Off the menu! Colour urings ings E102 tartrazine E104 quinoline yellow Flavou ourings rings/enha /enhance cers rs E107 yellow 2G E621 monosodium glutamate Undesir desirabl able e E110 sunset yellow E635 sodium 5 ribonucleotide Additiv ditives es or E120 cochineal Sweete teners ners Trans Tr ans Fa Fats ts E950 acesulfame K E122 carmoisine E951 aspartame E954 sodium saccharine E123 amaranth E124 ponceau 4R Preser ervativ vatives es E129 allura red E211 sodium benzoate E131 patent blue Trans s fats Partially hydrogenated E132 indigo carmine oils E133 brilliant blue FCF E151 black PN
Off the menu! genetically modified ingredients undesirable additives or trans fats meat with no farm assurance endanger ered ed fish fish
Off the menu! Meat at that t doesn’t have an any y fa farm rm assuran surance ce accredi creditat tatio io n
Silver and Gold Sil ilver ver and nd Gol old d lev evels els are re asses sessed sed usi sing ng a poi oints nts bas ased ed system stem for r rec ecogni ognising ing con ontin tinuous uous imp mprov roveme ement nt and nd excel cellence lence Meet et bronze nze sta standa ndards rds Sourc urce e susta staina inably ly & ethically hically Champ ampion ion local cal Make ke healthy lthy eatin ting g easy sy
Ethical and sustainable food
Championing local
Steps to make healthy eating easy • Meat-free menus • Serving meat in moderation • Minimising salt • Supporting residents to eat well • Provide wholegrain carbohydrates • Serving oily fish at least weekly • Offer easy to eat fruit or veg snack options • Prioritising fruit based desserts AND … Many More!
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