“We consider healthy nutrition particularly important because Limburg has a health disadvantage compared with the rest of the country,” Frank explains. “Corona has only made the situation worse. During the periods of online education, students used less energy because they no longer travelled to school by bicycle or on foot. Students and staff also suffered mentally during the coronavirus pandemic, and many people eat when they are not feeling well.”
Supermarket
Wouldn’t a cafeteria offering only healthy options be the ideal solution? According to Frank, it is not that simple. “If you only offer healthy food, the students will walk to the supermarket around the corner.” And that does not lead to the desired result. The students still eat unhealthily, and the catering company no longer generates any revenue.
Making healthy food appealing
Frank wants to take things in small steps: “The catering company can ensure that the healthy options are presented more prominently and look appealing. We as a school can make the healthy options cheaper by contributing financially. That way, a croquette sandwich is no longer cheaper than a sandwich with healthy toppings. We could also deploy hospitality students to make those healthy sandwiches, which would allow them to be priced more cheaply.” The catering company is working with VISTA College and is working towards obtaining a silver School Cafeteria Scale from the Gezonde Schoolkantine, a Gezonde School activity for the Nutrition theme.
16,000 apples
Another initiative for healthier nutrition at school was the free fruit that Frank arranged for the introductory week. No fewer than 16,000 apples were delivered and distributed across all VISTA College locations. They were presented in large crates at the entrances to the schools. “For this, we asked the hospitality and catering students to assist.” It was a success: around three-quarters of the apples were eaten. The remaining apples were offered again and could also be taken home or to the sports club.
Being creative
Whenever possible, Frank would like to offer free school fruit and workplace fruit to students and teachers more often. “I believe national funding will soon become available for this, so that we could do it, for example, once a month.” He would also like to discuss with the hospitality students how to make offering fruit even more appealing. “For example, by offering fruit skewers or cut-up fruit, the barrier to eating healthily becomes even lower. You have to be creative about that, and the students can help with it.”
On an educational trip
He also hopes to teach all students more about healthy nutrition through educational programmes. “I am going to apply for the Jong Leren Eten incentive scheme, which provides funding for excursions and guest lectures on nutrition. It is a great way to motivate teaching teams to take their students on trips to companies that, for example, grow vegetables.”
Broadly supported
Frank also keeps his colleagues and the students involved in all his initiatives. “I am always keen to hear what the student council and works council think of it. And whenever possible, I am happy to involve our own students in carrying out the plans.”