This week, we had the pleasure of having our very own Sustainable Food Week! Each day had its own theme: Monday was Food Miles and Seasonality, where our lunch menu consisted of locally sourced food; Tuesday was Packaging where we had no packaged sandwiches for lunch; Wednesday’s menu was entirely Plant-based Food and we had a Vegan Bake Sale (Matilde’s cookies have already achieved legendary status); Thursday was all about Food Waste (reducing it); and Friday was Future of Food where we had plant-based meat substitutes for lunch. Each day, Keziah published a sustainable recipe.

During the week, all year groups had the chance to participate in class discussions relating to Sustainable Food production and consumption, and to learn more about the impact of food on our environment. The Year 9s and 10s debated the motion: ‘This house believes that beef should be banned at FHS.’ (Sadly, the majority voted with their stomachs, not for the planet.)

Some year groups had speakers come in. Dr Pippa Gibson came to talk to the Lower Sixth about how to eat healthy ‘brain food’ sustainably, where she offered tips such as incorporating more whole foods, seeds and nuts into our everyday diets. And the Year 11s had a talk from Seren Kell of the Good Food Institute, a charity which supports the development of alternative proteins, such as lab-grown meat.

Today the STEAM department laid on a tour of their amazing aeroponic and aquaponic systems and the science behind vertical farming.

The aim of this week was to make our whole school community aware of the impact that food has on our planet. We now know better how to eat sustainably – and what a future sustainable food system might look like. It can be done!

Thanks to all the girls and staff (too many to mention) in Sustainable Food Week. And special thanks to our caterers – Philippe and Joel and all the team – for producing such a rich variety of delicious, sustainable menus all week.

Pauline G, Sustainability Ambassador