Food is Fun!
Introduction
The project is designed to introduce children, in the 7 – 11 year age group, from the local neighbourhood, to a wider range of food choices promoting good health through diet and nutrition and physical activities.
The initiative, started in 2002, is run on an occasional basis, predominantly in school holidays, to a yearly plan. It is part of a more extensive Healthy Living Programme, run within a women’s centre. The centre’s purpose is to provide childcare, support, education and training for women from the local community.
Aims and Objectives
What is the general aim of the project?
To facilitate an educational programme designed to increase their understanding and enjoyment of diet and nutrition through the delivery of a junior cooking programme and other related activities.
What are the key objectives / expected outcomes the project is intended to achieve?
- To develop children’s cooking skills in a fun environment
- To develop a herb garden planted and tended by the children
- To develop an awareness of food production
The programme is one of five objectives within the Healthy Living Programme, developed by Footprints Womens Centre, which have been acknowledged by health experts as having a positive impact on health and well-being. There is a separate programme, entitled "Cook it" for adults, also delivered by the catering manager.
Methodology
What was the main prompt for the initiative / where did the idea come from?
Footprints Womens Centre operates within a community development context and key activities prioritised are those identified by the Centre’s membership, Management Committee in consultation with staff.
How was the project researched?
The initial outline for the project was drafted in 2000 and adopted as a key priority at a review of the Centre’s Strategic Plan 2001-2002.
Was a pilot programme conducted and, if so, was it useful?
This is a pilot programme which is evaluated quarterly with an end of second year evaluation to be completed in April 2004.
How long did the development / planning process take?
The process has developed and expanded with the After School project, which was established in 1999, and evolved to the Out of School Programme in 2002.
List any regulatory or other approvals (if any) which were specifically required for the project.
- Environmental Health – healthy & safety
- Insurance Brokers
- Early Years vetting for child protection
- Food Hygiene Certificate – volunteers and staff
- Cook It Training – North & West Belfast Trust community dietician team
7 – 11 years, mixed gender, residing in an area recognised on the child poverty scale.
How many people from the target group have participated in the project to date?
8 per practical session; 6 sessions run
2 group trips comprising 20 children per trip
2 group activities involving 20 children a time
Have the numbers participating matched, or been above, or below the figure expected/targeted?
Numbers wishing to participate have exceeded ability to deliver, therefore places have been limited
Costs & Funding
What is the main source of funding for the project?
Community Foundation, NI
(covers half catering manager’s salary and programme costs).
Is the current funding continuous and sustainable or guaranteed only for a limited period of time?
Expires March 2004
Does the project create any revenue which contributes to self-financing?
Children’s programme does not create revenue, but other aspects of Footprints Trading Ltd. generate income e.g. through childcare & snack provision fees.
What is the per capita cost, if known, for participants in the?
Food is Fun programme costs £993.10 per year
20 a group per year = £49.65 per person
Which funding sources would you pursue, or recommend for future funding?
Food Standards Agency
Food Safety Promotion Board
What ,if any, are the significant constraints associated with the funding?
The timescale of funding the project is 2 years with demand exceeding ability to delivery. Income generation from the Trading Company will subsidise the costs but will not extend to cover all programme costs. The project is a long-term initiative.
How was/is the initiative advertised to prospective participants?
Leaflet drops, youth clubs, local shops and schools and through mothers attending the women’s centre.
What criteria, if any, are used for selecting participants, or are all applicants accepted?
Priority is given to local children attending the out-of-school programme at the centre. They are all involved, grouped by staff for at least 2 activities per year in the kitchen and tending herbs.
What, if any, are the "joining" requirements (e.g. written parental permission; reference from another agency; evidence of interest/commitment from the participant etc.)?
Written parental permission
Referral from social services
Is there a charge made to participants and, if so, for what and at what rate?
Footprints Trading Ltd makes a charge for childcare fees (and for an afternoon healthy snack) but there is no specific charge for attending the Food is Fun programme.
How is the programme structured to operate in respect of participant attendance time?
- July – 4 weeks of 2hr. sessions for 3 days per week
- August – 3 days
- October – 1 day
- December – 1 week of 2hrs.
On a yearly basis incorporating special events e.g Christmas, Easter, summer activities and trips
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?
The first year intake progressed to a second year programme, with a fresh intake for children starting during the second year of the project.
Planting of herbs in year one, tending herbs in year 2
How are the sessions structured and conducted?
- 6 practical sessions in kitchen
- Weekly tending of herbs
- 2 group discussions using activity sheets, exploring food choices
- 2 group trips
- 2 group activities e.g. BBQ, Harvest Celebration
- Food to take home
- Watering herbs
- Colouring pages, activity sheets, customer comments
Developing cooking skills
Trips to Tayto factory (a crisp manufacturer!) and Watertop Farm
What is the targeted optimum number of participants per session?
Small groups in kitchen (optimum 8)
Group trips – 20 children
What is the ratio of staff to participants for sessions /activities?
3 staff to 8 children in kitchen
1 member of staff to 3 children on group trips
What is the management /operational "structure" for the project)?
There is a Centre Manager who oversees the management of the centre and its projects. The Food is Fun project is organised and delivered by the catering manager. Cooking sessions are run by the catering manager and trainee cook. Group trips are planned in conjunction with the childcare programme and staff. Footprints Womens Centre operates a fully functioning daycare, crèche and out-of-school facility with staff ratio complying with social service regulations
How many hours per week / month / year, would you estimate, are required to run the project (administration and operation)?
The cookery sessions require 1 hour preparation and 2 hour delivery. Other activities are variable.
How many staff, if any, have been specifically recruited to work in association with the project, and in what capacity?
Catering manager has taken on responsibility for the project but as part of job function
What, if any, special / additional training has been required for those running the project?
Cook It training has been provided by North & West Belfast community dietician team.
Food Hygiene training for volunteers and staff.
Resources
What do you consider are the essential physical resources required for the project activities?
a) Type of venue:
A childcare setting, operating within social service and LA regulations
b) Facilities:
A kitchen area and informal play area
c) Equipment:
Basic kitchen equipment for cookery sessions
Basic garden tools – plant pots , soil etc. for herbs
d) Other materials:
Aprons
Food ingredients & take-away food containers
e) Training materials:
Display charts
Activity sheets
What "luxury" resources would you recommend (e.g. any specialised equipment, training support materials) which either have or would enhance the project?
-Barbecue
-Smoothie-maker
When did the project start?
April 2002
How long is the project intended to last ?
Funding has been granted until March 2004 but the project is seen as a long-term initiative.
Evaluation
How is the success of the project measured?
Short term:
Feedback monthly from childcare staff with children’s comments evaluated quarterly
Long term:
Evidence of children’s willingness to experiment with new foods and increased consumption of fruit
Which project objectives have been met and to what extent?
Footprints Womens Centre has a strong profile within the local community and this project has been strongly supported by parents and enjoyed by children.
What are your feelings about the project so far?
The project aims to target children who are more likely to experience particular disadvantages or health problems in an area of poor social conditions. The interest and enthusiasm of the young people and freshens with which they approach all activities has motivated staff to update ideas continually and rise to the challenge of devising imaginative programmes.
What are the most significant achievements to date?
Improvement in the food choices children will make for themselves.
What plans are there for the future of the project?
To continue the work, but this cannot be sustained without funding.
Lessons learnt
What obstacles or problems have been?
The short attention span of children needs to be taken into account e.g. herbs did not grow quickly enough and they can lose interest.
How have these been overcome?
Planned activities need to be short with immediate results e.g making foods that can be produced quickly such as milk shakes, soda bread, pizza.
What particular advice would you give to others wishing to start a similar project?
To build in time to the programme to evaluate, take photographs, gather evidence and record children’s comments.
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?
One local nursery school.
Please add any other comments which you feel are relevant.
In addition to the Food is Fun project, The Healthy Living Programme delivers cookery sessions to small groups of mothers and children, working together, around special occasions.
This project has now completed and remains on the Food Vision site as an example of a great food project, the project team can no longer be contacted.