This week we’ve been celebrating Sustainable Food Week – a.k.a. Susty Food Week – for the 3rd year in a row. (Can we call it a tradition yet?)

As in previous years, we have used the lunch menus, assemblies, form times and a daily email to celebrate sustainable kinds of food production and consumption.

Each day has had its own theme: Monday was Food miles, Tuesday was Packaging, Wednesday was Plant based, Thursday was Food waste and Friday was Future food.

TLDR: a predominantly plant-based diet, locally produced, with minimal plastic packaging and every effort made to reduce waste, is what we, and the only planet currently available to us, need to thrive.

Each day, our catering team have hit new heights of culinary invention. The salad bar, in particular, has been an ever-changing rainbow of delights.

Thanks to them and to our Sustainability Ambassadors, Selma and Zoe, for their efforts. Hopefully it has been an informative, inspiring and delicious week!

Mr Macdonald-Brown, Head of Sustainability