On 1st September, more than 150 school chefs, managers and kitchen teams came together at London South Bank University for the annual Chefs in Schools Conference - a day dedicated to celebrating the progress being made in school food and looking ahead to what comes next.
We were proud to support the event, with Ryan, one of our Partners, Employee Trustee & Senior Trend Writer, representing thefoodpeople and our team providing an apron for every attendee. The aprons were funded through our commitment to give a minimum of 1% of our turnover to Chefs in Schools - a commitment that became legally binding when thefoodpeople became an Employee Ownership Trust (EOT).
It was a brilliant opportunity to celebrate the people at the heart of school food and to hear first-hand about the challenges, ideas and innovations shaping the future.
A changing landscape for school food
One of the biggest talking points throughout the conference was the changing landscape of school food, particularly the upcoming changes to school food standards and the expansion of school meal funding.
From 2026, it is estimated that an additional 500,000 children will become entitled to free school meals, supported by a further £1 billion of investment.
With more children set to benefit, the role of school kitchens and the people who make them work has never been more important.
The day kicked off with a school chef panel, where three chefs from across the country joined Nicole Pisani to share their experiences of cooking in schools. The conversation explored both the challenges and rewards of the role, alongside a look at the new school food standards.
Getting hands-on in the kitchen
The conference wasn't just about discussion. Practical sessions at the nearby National Bakery School gave attendees the chance to get into the kitchen, work together and flex their culinary muscles.
Teams created dishes designed to inspire future school menus, sharing ideas and techniques along the way. And, of course, everyone was equipped with their very own thefoodpeople apron - a small but visible reminder of our support for Chefs in Schools.
Our partnership with the charity has now contributed more than £200,000 since 2020, something we're incredibly proud of.
Looking at food from every angle
The programme also explored some of the wider issues that are increasingly important to school food.
Roundtable discussions covered topics including nutrition, neurodiversity and regenerative food, giving attendees the chance to share experiences and explore how these areas can influence the way schools approach food.
Supplier stations also gave teams the opportunity to meet and connect with organisations including The Stickleback Fish Company and Belazu, bringing together the people, products and ideas that can help make great school food possible.
Inspiring the next generation
The day continued with a keynote from Jenny Paxman of the School of Artisan Food, focusing on the future of school food and the opportunities ahead.
There was also recognition for the people already making a difference, with Matthew Green receiving the Chefs in Schools Achievement Award for Innovation and Creativity.
The conference ended on an energetic note, with Martyn Odell, better known as Lagom Chef, sharing his journey into food and an uplifting message about continuing to inspire yourself and those around you.
Looking ahead
With significant changes ahead for school food, there is plenty to look forward to. And after a day spent with so many passionate people working at the coalface, it's clear that the future of school food is being shaped by some incredibly talented people.
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Find out more about Chefs in Schools HERE, head to our website to read more about the TFP Foundation, or buy a copy of our latest e-book, 20 Years In Food & Beverage Trends, where £24 is donated from every copy sold.