Cookery Courses for the Homeless
Food Standards Agency (FSA) & Local Authority Co-ordinators of Regulatory Services (LACORS)
Nutrition Diet and Health Initiative Involving Children and Young People
This case study, researched and documented by the Food Standards Agency, relates to a charity sector healthy eating initiative
Introduction
Centrepoint is a registered charity and a housing association, providing a whole range of accommodation and support for young, homeless people of different backgrounds, across Greater London.
Centrepoint’s food action project is working to help Centrepoint service users access and maintain healthy, balanced diets. The project is focused upon three areas:
1) Improving the quality and variety of the food we provide in our catered accommodation. This has taken the form of menu review with the caterers by both residents and a qualified dietician to ensure meals reflect the client group’s requirements and are also healthy and nutritious;
2) Practical and educational support to equip young people with the skills to secure healthy diets for themselves by means of cooking workshops
3) Review and improvement of kitchen and dining facilities to ensure services are of a high standard.
Project Aims and Objectives
1. What is the general aim of the project?
The general aim of the project is to remove the barriers to healthy eating faced by the excluded and homeless young people with whom Centrepoint works. The need to address this area of our practice was highlighted as a result of research undertaken to assess the problem of food poverty amongst our service users (Breadline 2002). The research found that many young people faced problems in maintaining balanced diets with negative implications for their health, well-being and wider experience of social exclusion.
2. What are the key objectives / expected outcomes the project is intended to achieve?
The key objectives of the food action project are as follows:
To improve the nutritional quality and variety of the food we provide to young people and ensure menus reflect the needs and preferences of the client group.
To ensure that the kitchen and dining facilities across all Centrepoint services are of a high standard.
To extend the provision of health education, shopping and basic cooking skills across Centrepoint services in order to help young people fill gaps in their learning and develop the skills that will enable them to maintain healthy diets.
To contribute to Centrepoint’s commitment to continuous improvement within direct services and have a beneficial impact on the lives and well-being of the young people we work with.
3. Is the initiative linked with any other project(s) and, if so, in what way?
The initiative is part of Centrepoint’s Support and Development Approach to working with young people. Our support and development curriculum includes key building blocks for independence and also supports young people’s long term development and learning.
Organisations Involved
1. What is the status of your organisation?
Centrepoint is a registered charity and housing association.
2. List any other organisations that are involved in the project and indicate the nature of their input .
We are currently negotiating with Fare Share (a voluntary organisation that collects and redistributes surplus food from supermarkets and other retailers to homelessness organisations), for one of our high support accommodation services, to start receiving deliveries of healthy snacks to supplement the breakfast and evening meals we provide.
Target Group
1. What is the particular age range and background of those at which the project is targeted?
All of the homeless young people we work with are aged between 16 and 25.
2. How many people from the target group have participated in the project to date?
Last year we worked with over 12,600 young people, all of whom face a range of hurdles in accessing key areas of opportunity including education, health and employment.
3. Have the numbers participating matched, or been above, or below the figure expected/targeted?
It is intended that all Centrepoint service users will benefit from the project and participate by taking advantage of the various opportunities that have been made available, according to their needs.
Methodology
1. What was the main prompt for the initiative / where did the idea come from?
The project was initiated following research with Centrepoint service users around the issue of food poverty. We identified a number of internal policy and practice issues that needed to be addressed to better support young people to maintain healthy diets. The food action project was set up to implement the internal recommendations from the research and raise standards in service delivery.
2. How was the project researched?
Centrepoint’s Policy and Research Officer conducted the research element of the project. We interviewed 30 young people and 10 staff members from across a range of our accommodation projects in London. These included catered projects for former rough sleepers with mental health and drug and alcohol problems, one of our three Foyers, and self catering accommodation for care leavers, ex-offenders and young people with lower support needs.
The young people were asked to describe their diets and identify factors that influence their eating patterns and choices. Staff members were asked to look at policy and practice issues in relation to the dietary and support needs of the young people we work with. The findings from the interviews with staff and service users uncovered a number of key issues that needed to be addressed. Upon reading the research Centrepoint’s Chief Executive formed an internal working group of service delivery and managerial staff to drive through the report’s recommendations for internal policy and practice developments.
3. Was a pilot programme conducted and, if so, was it useful?
No pilot was conducted, although some of the initiatives and activities we have introduced have been on a trial basis (details in following sections).
4. How long did the development / planning process take?
The research was completed in December 2002; the first meeting of the food action working group took place in April 2003 with meetings held every other month.
5. List any regulatory or other approvals (if any) which were specifically required for the project .
None listed
Funding
1. What is the main source of funding for the project?
The project has been funded entirely by Centrepoint, demonstrating added value to our service provision in line with our commitment to a support & development approach.
2. What, if any, are the other sources of funding (e.g. sponsorship for specific aspects)?
None
3. Is the current funding continuous and sustainable or guaranteed only for a limited period of time?
We are looking into funding options to extend the project beyond its current capacity.
Recruitment
1. How was/is the initiative advertised to prospective participants?
Young people are resident on site and have therefore been involved as part of a continuous process e.g by attendance at meetings, completion of surveys etc.
2. What criteria, if any, are used for selecting participants, or are all applicants accepted?
All may participate.
3. What, if any, are the "joining" requirements (e.g. written parental permission; reference from another agency; evidence of interest/commitment from the participant etc.)?
None.
4. Is there a charge made to participants and, if so, for what and at what rate?
No charge for participating in the project.
Activities / Sessions
5. How is the programme structured to operate in respect of participant attendance time?
a) In respect of ensuring that menus meet the needs and preferences of the residents:
- We have introduced procedures to ensure that young people are involved in planning and amending menus to meet their needs and preferences. Residents in each catered project meet regularly to update the menus and provide the manager of the catering company with feedback on the quality and variety of the food served. Complaints and suggestions boxes have also been installed in each project serving food.
- A qualified dietician has reviewed and assessed all the menus and made a number of recommendations to improve the nutritional quality of the food we provide. These recommendations have been taken up with the catering company and our menus have been amended accordingly. For example, at one of our short stay projects, we will be introducing fruit and milk or dairy products on a daily basis and offering fish at least twice a week.
- We have surveyed residents about the possibility of introducing a snack service to supplement the meals already provided. The results indicated that 51% of our services users would like to have a snacks survey and were also willing to pay an additional supplement in their service charge. However, the type of snacks indicated were fairly unhealthy and this confirms the need for the project to work on diet and health education. As a starting point we are piloting tea points and will evaluate the success of these along with the Fare Share scheme (more details to follow).
- Results so far: Feedback from service users indicates that their greater involvement in menu planning has led to real improvements – for example the incorporation of more ethnic dishes, vegetarian options and fresh fruit and vegetables. Menus are also displayed in the dining areas so that service users are able to see what food is being served for the day.
- We have extended the number of cooking workshops taking place for young people across our services. Centrepoint’s Lifeskills and Youth Work Services Team have recruited new volunteers to run the workshops with the intention of ensuring that all the young people we work with have access to these sessions. The workshops focus on enabling young people to cook nutritious meals using cheap ingredients. The workshops take place on a weekly basis and young people are encouraged to attend the sessions as often as they like. The staff to resident ratios differ according to attendance and the size of the kitchen spaces in individual services.
- Our lifeskills and youth work services team have also started delivering workshops entitled ‘budgeting for food’ – supporting young people to make their limited money stretch as far as possible. Learning outcomes include being aware of the differences in prices between different types of shops, becoming aware of how to compare prices of different food items and learning practical ways to save money when grocery shopping.
- We have purchased basic food hygiene CD ROM’s from a company called Highfield who specialise in Food Hygiene and safety materials. This will help to engage young people in an interactive and creative way whilst enabling them to complete basic qualifications in food hygiene. These are currently being piloted in four of our accommodation services.
- Plans are currently underway to develop a resource pack that will be given to service users as part of their Welcome Pack when they move into our accommodation services. We will also consider the presentation style of this pack so that it is informative, educational and useful and can be updated easily in the future. It will pull together recipes, nutritional information, budgeting and shopping tips.
- Plans are currently underway to develop a resource pack that will be given to service users as part of their Welcome Pack when they move into our accommodation services. We will also consider the presentation style of this pack so that it is informative, educational and useful and can be updated easily in the future. It will pull together recipes, nutritional information, budgeting and shopping tips.
- Results so far: Attendance at the cooking and shopping workshops has been high and feedback from young people very positive. We have also made use of the extensive information available from the Food Standards Agency by referring to the publications listing and ordering appropriate educational posters and leaflets.
c) In respect of achieving high standards in kitchen and dining facility provision:
- An audit of the kitchen and dining facilities across all Centrepoint services has been completed. (in view of the importance of providing young people with well bright, comfortable and well equipped spaces to cook and eat - which also provides a space for them to develop social networks.)
- A number of improvements have been made – including the refurbishment of the dining area at Centrepoint Vauxhall Cross and the kitchens at Centrepoint Delancy House and Centrepoint Safe Stop. Several additional planned refurbishment schemes are also in the pipeline for the next financial year.
- Tea points have been fitted into all catered hostels so that young people are able to make themselves tea, coffee and snacks between meal times
- All young people moving into our units of self-catered accommodation are now provided with a set of basic cooking equipment including pots, pans and utensils.
- Results so far: Centrepoint service users have been very positive about the improvements that have been made, particularly the tea points which provide them with an opportunity to make hot and cold drinks. This highlights the importance of a pleasant physical environment in encouraging young people to settle into a routine of cooking and eating regular healthy meals.
Menu review is an ongoing process with regular meetings. Cooking workshops take place on a weekly basis. Review and improvements to the dining and kitchen facilities have, to a large extent, been based on a one-off audit, but may be repeated in the future.
7. Is the programme designed to attract "new" participants each time or are participants able to attend a programme on a repeat basis if they wish to do so?
Young people are encouraged to attend the sessions as often as they like.
8. How are the sessions structured and conducted?
Cooking sessions are run by a chef and Centrepoint staff to encourage participation by the residents in preparing cheap, nutritious meals.
9. Is there any follow-up to a session for the participants and, if so, in what form ?
Not specified
10. Which activity / feature of the programme do you think participants enjoy / benefit from the most?
None given
11. What is the targeted optimum number of participants per session ?
Depends upon the kitchen size and facilities etc.
12. What is the ratio of staff to participants for sessions /activities?
The staff to resident ratios differ according to attendance and the size of the kitchen spaces in individual services.
Management & Staffing
13. What is the management /operational "structure" for the project?
The project is directed by a food action group, led by the Policy & Research Officer with representatives from other Centrepoint management including the Head of Service, Facilities manager and Lifeskills and Youth Work Team manager. The different aspects of the project are implemented by Centrepoint staff and volunteers
14. How many hours per week / month / year, would you estimate, are required to run the project (administration and operation)?
Not specified
15. How many staff, if any, have been specifically recruited to work in association with the project, and in what capacity?
New volunteers have been taken on to help run the cooking workshops.
16. What, if any, special / additional training has been required for those running the project?
Not specified
Other Resources
17. What do you consider are the essential physical resources required for the project activities?
a) Type of venue:
For cooking workshops - basic kitchen facilities and equipment
b ) Facilities:
As above
c) Equipment:
As above
d) Other materials:
Information leaflets, posters from FSA
e) Training materials:
Basic Food Hygiene CD ROM’s have been purchased to help to engage young people in an interactive and creative way whilst enabling them to complete basic qualifications in food hygiene. These are currently being piloted in four of our accommodation services.
Plans are currently underway to develop a resource pack that will be given to service users as part of their Welcome Pack when they move into our accommodation services. We will also consider the presentation style of this pack so that it is informative, educational and useful and can be updated easily in the future. It will pull together recipes, nutritional information, budgeting and shopping tips.
Sustainability
1. When did the project start?
The food action group was formed in April 2003 and an extensive action plan was written spanning a six-month period.
2. How long is the project intended to last?
In September 2003 progress was reviewed and it was felt that the life span of the project should be extended for another six months so that we can measure impact, evaluate the success of new initiatives and disseminate the lessons learned across the organisation. We are also considering longer term solutions to on-going health and food educational needs and a representative from the Fundraising Team now attends the meetings with a view to submitting applications to potential funders. For example, we have submitted an expression of interest to Westminster Primary Care Trust to fund a part time Health Worker and the implementation of the resource pack. The food action group will be reviewed again in March 2004.
Evaluation
1. How is the success of the project measured?
Short term:
The successes of the various actions we have taken are being measured by the feedback received from service users. Young people are continuously involved in evaluating the food provision and we plan to measure the impact of the physical refurbishment and workshops by consulting service users and monitoring levels of satisfaction.
Long term:
Not specified
2. Which project objectives have been met and to what extent?
The intention of the food action group is to achieve a process of continuous improvement and development. Therefore although we have achieved many changes and have seen positive results, there is a still lot for us to do in terms of sharing good practice across the organisation.
3. What are your feelings about the project so far?
Overall we are extremely pleased with the progress we have made. This has been achieved by effectively involving young people in directing the service improvements that have been made. Our success has also relied on the strong support the food action group has received from all levels of the organisation – reflective of the value attached to this vital area of work.
4. What are the most significant achievements to date?
It is difficult to identify one significant achievement made so far as so many small but important actions have been taken. Overall the most important achievement is that the entire creation and direction of the project has been based upon the views and experiences of service users.
5. What plans are there for the future of the project?
In the future we plan to continue focusing on the overall objectives and achieving consistently high standards of service across all Centrepoint services. We are also hoping to secure funding to employ a health promotion worker to help maintain the momentum of the project and introduce new and create ways to involve young people.
Lessons Learned
1. What particular advice would you give to others wishing to start a similar project?
In creating a food action group, it was essential that members were dedicated and committed to the project from the outset and that they represented the range of catered services available at Centrepoint in addition to the Policy and Research Officer involved in the initial research. An operational Head of Service and the Facilities Manager, who manages Centrepoint’s relationship and contract with the catering company, also attend the food action group. It was also important to have representation from our Lifeskills and Youth Work Team and the manager of this service is part of the group.
To write an initial action plan, ensure attendance at meetings and follow up actions, it has been effective to facilitate and monitor the group from a central position. The Head of Service for Service Improvement & Development has co-ordinated the group and agendas and minutes are sent out for every meeting. This has helped everyone understand the ‘bigger picture’ and their contribution and responsibility to achieving the objectives of the group.
2. Have you been contacted and given advice/information to any other organisations on setting up a similar project, and, if so, please indicate how many and what type(s) of organisation?
Centrepoint has a National Development Unit which provides consultancy services to specific geographical areas, outside London, helping local voluntary and statutory agencies to design, deliver and implement coherent youth homelessness strategies. Their experience in respect of food action may therefore be incorporated in advice to others.
Contact Details -
Name Lisa Nandy
Job Title Policy and Research Officer
Organisation: Centrepoint
Address
Neil House,
7 Whitechapel Road,
London
E1 1DU
Phone No. 0207 426 5373
Email lisa.nandy@centrepoint.org
Website Address www.centrepoint.org.uk