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Eating to Save the Planet

A short animated film about what we eat and how to choose food produced more sustainably.

Made for the Food for Life Partnership.

Tune in for a very special panel discussion on the proposed Farmworker Fair Labor Practices (FFLP) Bill.

The bill, as described on the NY Senate website"Enacts the farmworkers fair labor practices act: grants collective bargaining rights to farm laborers; requires employers of farm laborers to allow at least 24 consecutive hours of rest each week; provides for a 10 hour work day for farm laborers; requires overtime rate at one and one-half times normal rate; makes provisions of unemployment insurance law applicable to farm laborers; provides sanitary code shall apply to all farm and food processing labor camps intended to house migrant workers, regardless of the number of occupants; provides for eligibility of farm laborers for workers’ compensation benefits; requires employers of farm laborers to provide such farm laborers with claim forms for workers’ compensation claims under certain conditions; requires reporting of injuries to employers of farmworkers."

The conversation, moderated by Erin Fairbanks, covers a number of different perspectives and gives context on how this will influence the daily lives of farmers and farm workers.

Panelists:

John Cronan, Jr. is the workplace justice organizer at the Restaurant Opportunities Center of New York (ROC-NY), a membership-based workers center dedicated to improving working conditions and raising standards in the restaurant industry. He also has over twelve years of experience as a restaurant worker.

Librada Paz is a Council Member of Western New York for the Rural and Migrant Ministry (RMM) and one of the main heads for RMM’s Justice for Farmworkers Campaign (JFW). She has been a tireless leader in New York’s farmworker human rights movement for 20 years.

Wade McMullen is the Staff Attorney for Partners for Human Rights. In this capacity he will help to develop a new PHR strategic litigation program to bring high impact human rights cases before regional mechanisms and domestic courts. He will work with staff to explore new avenues to enhance the existing work with RFK laureates and human rights defenders worldwide.

Margaret Gray is Assistant Professor of Political Science at Adelphi University.

Adriano Espaillat is a member of the New York State Senate and was a member of the New York State Assembly.

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Phoenix High School on the White City Estate in West London, the sixth most deprived area in the country, created a school farm in 2007. The farm has become a focus for the local community with the aim of teaching both students and parents about the importance of nutritious food. 

Marcia Clack, Family and Community Engagement Manager at the school shared her thoughts on school food and the Food for Life Partnership.

What’s the most popular dish?
This would be our weekly seasonal dish using Phoenix farm produce. In the winter we have pumpkin soup, leek and potato pie and many more dishes. In the summer we serve a wide selection of salads and vegetables and our home grown berries for puddings.

What does the recognition from Food for Life mean for your school?
It formalises the huge steps we have made in healthy eating over the years. As a flagship school we then use this knowledge to pass onto other schools.

What would we say to others considering going for Food for Life?
Do It! It would make students, staff, parents and local community members more aware of healthy eating options. This ultimately leads to more nutritionally informed students who have better behaviour and learning capabilities.

FFLP 1033 La Voix de Son Maitre France

  1. Mon coeur est un Violon
  2. Le Grisbi from the film “Touchez pas au Grisbi”
  3. Mes Mains
  4. Tant de Fois
  5. Fleur du Tyrol
  6. Frou-Frou
  7. Grisbi Blues from the film “Touchez pas au Grisbi”
  8. Tant de Jours et Tant de Nuits
  9. Le Voleur de Mexico (The Mexican Thief)
  10. Reviens
Increasing Uptake with the Gold Food for Life Award

Guest blogger, Victoria Howe from The Farm Kitchen in Lincolnshire talks about the difference the Food for Life Award has made

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Why did you decide to aim for a Food for Life Award?
The Farm Kitchen is a Lincolnshire based company dedicated to supplying freshly prepared delicious meals to local primary schools. We supply approximately 100 schools and nurseries and we felt that the Gold Food for Life award was a means of ‘rubber-stamping’ what we already did.  We have always been very focused on high quality ingredients prepared as freshly as possible and the award endorsed what we were doing and gave us a means of communicating this with schools in a clearer way; as well as enabling schools to work towards the awards themselves and generally increase uptake by doing this.

Have you seen an increase in uptake?
We have seen an increase in uptake over the past couple of years since we received the Gold award that I partly attribute to our Gold Food for Life Award. Where the schools have strongly supported the awards they have seen the greatest increases. I think the award gives parents and schools a higher level of trust as they recognise that the meals are being independently checked and approved.

What’s the most popular dish on your menu?
Lincolnshire chipolatas, mashed potato, seasonal vegetables and gravy. Followed by gooey chocolate pudding

 

First experience of a Food for Life Partnership awards ceremony

We are pleased to have so many people coming forward to guest blog on our Tumblr page. Our latest post is from Rob Percival who joined the Food for Life Partnership head office team in June. His role is local programme coordinator. To find out first-hand how schools achieve their FFLP awards, he went along to last week’s regional award ceremony in Calderdale, one of the areas where the FFLP programme has been commissioned by the local authority to work with schools. Here’s his report:

I visited William Henry Smith School in Brighouse last week, where schools in Calderdale were awarded their bronze, silver, and gold awards for providing healthy, fresh school meals and  the growing, cooking, and farm visit activities they have undertaken as part of the Food for Life Partnership.

Five schools attended the event, with delegations of pupils, teachers and catering staff. Pupils were treated to an ‘aquaponics’ display by Incredible Edible of Todmorden, a cooking lesson by Health Education Trust, and a buffet lunch that was prepared by the catering staff at William Henry Smith School, using local organic Calderdale produce.

A pupil from William Henry Smith School accepted a silver certificate on behalf of the school. He described some of the activities pupils had been involved in as part of the Food for Life Partnership, including cooking lessons and growing vegetables. Pupils at the school enjoy fresh and seasonal meals, with meat and fish sourced from sustainable sources, and even get to eat eggs from the school hens. He said that the school was looking forward to starting to work towards the gold award.

Pupils from Ferney Lee Primary, Greetland Academy, and Barkisland Primary accepted bronze awards on behalf of their schools, and described the different activities they were involved in at each of their schools: from chopping onions to visiting local farms, tracing the meat in their school dinners back to the farm where it was reared, and growing vegetables in the school garden. Ravenscliffe school were awarded the prestigious gold award. Tony Mulgrew, the catering manager at the school, emphasised that the journey to achieve the award has involved hard work, but that it was absolutely worth it, as the Food for Life Partnership was achieving such exciting results in Calderdale.

I am new to the Food for Life Partnership, having just started to work for the team a couple of weeks ago. I was struck by the diversity of activities that schools were involved in, and how proud pupils and staff alike were to have