Exploring food choices in specialist settings – new research

Specialist schools must balance diverse dietary and feeding needs with national food standards and programmes, often under pressure from limited resources, staffing, and facilities. Busy, noisy food environments can be especially difficult for students with sensory sensitivities, and while schools strive to make lunchtimes social and inclusive, students often want more say in what they eat and how food is served. The CHOICES and FEAST research projects, funded by NIHR and undertaken jointly by the University of Birmingham and University of Newcastle-upon-Tyne, examined a range of perspectives, including the lived experiences of pupils, parents/carers, school staff (headteachers, those who support mealtimes, and school catering teams), health professionals and catering providers. An analysis of school menus was also undertaken.

They are hosting an online event that will share key findings, discuss implications and explore opportunities for improving food experiences and outcomes for pupils in specialist settings. The webinar will take place on Thursday 17th September from 10:30-12pm.