Food for Life Adam Carter Senior Programme Manager Improving - - PowerPoint PPT Presentation

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.

“

We want to harness the power of good food to improve the health and wellbeing of

• lder people and bring communities

together to reduce loneliness.

Joanna Lewis, Director of Policy and Strategy, Soil Association

“

Since 2015: 1.25M Big Lottery funded Better Care programme

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

• rganisations

Introduction

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? Community

Food for Life Schools Settings of good food culture with connections to their local community Community Settings Community centres, lunch clubs, assisted living. health centres, markets etc. - opportunities to bring people together within communities Care Settings Therapeutic food activities, forming community partnerships & meaningful events support ↑ quality of life and, health and wellbeing

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

• ld 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

Application lication Inspection pection Award rd And to help you…

Ingredients

All eggs free free range ge No No genetically modified ingredients No No undesirable additives or trans fats Animal mal welfa fare re standards are met No No endangered fish

Good practice

75% of dishes are fre reshl shly y pre repar pared ed Tra raini ining ng for staff Free dri rinking nking wat ater er Nut utrit ritional ional sta tanda ndards rds for sector are met

Customer care

Menus meet dietary tary and cultura tural l needs s

• f customers

Positive marketing about where re ingredients redients have e come e from Seasona sonal l ingredi redients ents are used and highlighted

Means

Freshly prepared

x Pre-prepa prepared red potato toes s using chlorine- based whitening agents x Reconstit nstituted uted meat x Pre-cooked meat (except ham) x Packet et mixes, with the exception of bread mix, custard powder and gravy mix (free from additives and trans fats as in standard 1.5) x Pre-prepa prepared red sauces es x x Bought-in baked beans s x Dried d egg x Dried d milk k produc ucts ts, such as skimmed milk powder (e.g. used for béchamel) x Jelly y cubes es and crysta tals ls x x Sausages, burgers and meatballs with less than 62% meat content x Processed essed cheese e  Fresh or frozen vegetable tables s or fruit t  Canned ed sweetcorn tcorn or pulses es  fruit t - fresh, dried, canned in fruit juice & tinned tomatoes  meat and ham, fresh or frozen  dairy y produc ucts , fresh or frozen  Sausag ages, es, burger ers or meatballs balls (minimum meat content 62%)  Pesto

•  Cheese

se (unless processed, see

• pposite)

 Curry y paste e  Pasta and rice  Bread, d, rolls s and wraps ps  Stock k cubes s or bouill llon  Bread d mix, custard ard powder er and gravy y mix

Undesir desirabl able e Additiv ditives es or Tr Trans ans Fa Fats ts

Colour urings ings E102 tartrazine E104 quinoline yellow E107 yellow 2G E110 sunset yellow E120 cochineal E122 carmoisine E123 amaranth E124 ponceau 4R E129 allura red E131 patent blue E132 indigo carmine E133 brilliant blue FCF E151 black PN Flavou

• urings

rings/enha /enhance cers rs E621 monosodium glutamate E635 sodium 5 ribonucleotide Sweete teners ners E950 acesulfame K E951 aspartame E954 sodium saccharine Preser ervativ vatives es E211 sodium benzoate Trans s fats Partially hydrogenated

• ils

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

Off the menu!

Sil ilver ver and nd Gol

• ld

d lev evels els are re asses sessed sed usi sing ng a poi

• ints

nts bas ased ed system stem for r rec ecogni

• gnising

ing con

• ntin

tinuous uous imp mprov roveme ement nt and nd excel cellence lence

Silver and Gold

Sourc urce e susta staina inably ly & ethically hically Champ ampion ion local cal Make ke healthy lthy eatin ting g easy sy Meet et bronze nze sta standa ndards rds

Ethical and sustainable food

Championing local

• 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
• ptions
• Prioritising fruit based desserts

AND … Many More!

Steps to make healthy eating easy