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Food for Life Partnership

We have been privileged to be nominated to take part in this scheme. The Food for Life Partnership (FFLP) is a lottery funded national organisation working with schools and communities to revolutionise school meals, reconnect children and young people with where their food comes from, and inspire families to cook and grow food. To find out more about FFLP click on the link below:


Food for Life Partnership : Home



The aims of FFLP closely match our own. We have always worked closely with our catering providers Eden to ensure school mealtimes are an enjoyable and healthy experience for our students.  Across the curriculum food education is recognised as vitally important to our students so they can make healthy choices on diet and eating habits that will serve them well throughout their lives. Food continues to thrive as a subject and is hugely popular as an option at key stage 4, amongst other curriculum areas science and life skills devote lessons to food education. We have also worked closely with the community to develop knowledge and skills in food sourcing and preparation, and understanding around the wider issues of diets and the food industry through our Pass-it-on project and Eco Days. We have an allotment on the site with many students involved in growing seasonal produce that is used in dishes in school meals.

A school nutrition action group has been formed called TLE SNAP! (The Long Eaton School Nutrition Action Panel). This group is made up of members of teaching staff who are involved in food education, a representative from Eden and a community liaison person. TLE SNAP meet on a regular basis to review the current provision for mealtimes in the school, the food education in the curriculum and community projects. Areas for development are identified and TLE SNAP! work to implement changes and new projects. More details about the project areas in the school are given in the FLLP section on the website.


As part of the KS3 curriculum students study seasonal foods; developing an understanding of where foods are grown and how they can be used in a variety of dishes. In year 8 students learn to adapt and follow recipes using appropriate ingredients and equipment to prepare and cook a range of dishes. Students will develop knife skills using seasonal vegetables and make soup which they will carry out sensory analysis on the following lesson. They use a range of skills and can demonstrate a wider range of food preparation and cooking techniques.


Each term we use different fruits and/or vegetables depending on the season, students will be shown the allotment and they will use the produce where appropriate.


Below are some images of students practising knife skills and using seasonal vegetables to make a soup.







In year 9 students choose to study GCSE Food Technology. In this year they study how to work with ingredients from scratch, which helps to develop higher level skills in practical lessons. One project they complete is pasta making. They make the dough from scratch, manipulate, shape and form the dough, as well as looking at different manufacturing methods in industry.