• 27/06/13
  • Comments: 1

By Mike Small

Yesterday we helped launch the pilot scheme for new school lunches for Fife. We were at the lovely Mountfleurie Primary school in Leven.

The scheme will run from later this summer for one year and be centred around a cluster of schools in the Leven area.  It’s a collaboration between Fife Council, the Soil Association and Fife Diet focused around the Food for Life Catering standard. Yesterday we celebrated Fife achieving Bronze for 144 primary schools and the launch of the new Gold Standard.

To achieve Gold, you need at least 300 points, including a minimum of:

100 for sourcing ethical and environmentally friendly food
50 for championing local food producers
50 for making healthy eating easier
100 points from any of these categories

But Fife’s Gold will achieve beyond this by using more local producers than anywhere in Scotland.

This will mean more food that’s fresh, unprocessed, seasonal, organic, sustainable, free-range, local, traceable and healthy. It will mean more money kept in the local economy, supporting producers and small businesses and farmers in difficult times.

Huge congratulations go to Angus Thomson and his team from Fife Council: Linda Gibb , Jackie Thomson and Keith Breasley and all the people from Soil Association Scotland: Angela Mitchell, Elsie Downham and Joe Hind. Special thanks also to Kerry Heaney the cook at Mountfleurie and Gill Merrett (Headteacher), plus all the staff and pupils.

All the food was cooked in the school kitchen. Our menu was:

Home Made Carrot Soup (with vegetables from Bellfield Organics and Scotherbs)

Cottage Pie with seasonal vegetables (with organic beef from Hugh Grierson’s)

Home-made Pizza (with Anster Cheese and top-secret veg)

Popeye Spinach Tart (with vegetables from Bellfield Organics and Scotherbs)

Strawberries (from Cairnie Farm by Cupar)
with live bio-yoghurt (from Knockraich Farm) and with home-made shortbread.

Here are some photos from the day:


Homemade pizzas were popular



Lovely fresh spinach for the Popeye Tart – more fresh food on the menu is a key to Gold



Cheap labour and funny hats



Fantastic fresh strawberries – a huge hit with kids



Serving up lunch to Primary 1,2 and 4



Clean plate from Keith Breasley (right) Hospitality Services, Fife Council



Mags wanting to get stuck in to her Cottage Pie …



Fife Council receive the Bronze Award and get ready to go for Gold! Left to right: Angus Thomson (Fife Council), Gillian Merrett (Head Teacher) Depute Provost Kay Morrison, Elsie Downham (Soil Association Scotland), Anita Mitchell, (Food for Life) and Mike Small, (Fife Diet)


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