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Washingborough Academy using locally sourced, seasonal ingredients and growing food in its grounds (UK case study)

Case Study

posted by WM Admin on 26 January 2017

Washingborough Academy uses locally sourced, seasonal ingredients where possible, growing as much food as possible in its grounds.

With 300 pupils aged 3 to 11, the school has its own allotments and raised vegetable beds where children grow their own food as well as a Heritage Orchard with 22 varieties of apple. A new beehive allows honey to be produced on site and a pizza oven means that children can make fresh pizzas with produce from the allotments. Children take part in at least an hour of food education every week and the school is planning to host a food conference to share knowledge and experience with other schools in the area. The school currently hosts an annual farmers’ market of local food suppliers.

Washingborough has a ‘Cooks Club’, which uses fresh produce from school allotments and looks at the provenance of food. The school employs its own chef and produce gardener who run teaching sessions and use the school’s kitchen garden herb wheel during cooking lessons and in the school kitchen. The Children’s Kitchen allows local groups, including the local Children’s Centre, to run parent and child cookery sessions for families.

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