Our Sustainable Menu
At Villiers High School, we’re dedicated to ensuring that every student enjoys a healthy, balanced, and nutritious meal while learning to respect the environment. Our chefs craft menus that are not only nutritionally balanced and delicious but also culturally diverse, economically affordable, and sustainable. We’re proud to share our sustainable initiatives and welcome new ideas from our school community.
Here’s how we’re making a difference:
Ignite your passion for sustainability
We’ve transformed every drop of used cooking oil into clean, green biofuel. Join us in our vibrant ‘#OneLess’ movement and share in our joy as we announce our canteen’s transformation into a 98% plastic-free sanctuary. To kickstart this eco-friendly initiative, we’ve ditched single-use plastic for reusable bottles, giving one fee bottle to every new Year 7 student on admission. Our campaign has sparked a revolution against single-use plastic, successfully intercepting over 600,000 items from polluting our precious planet since 2021. Dive deeper into our passionate journey towards a cleaner world.
Rewarding Reduced Wastage
Students are incentivized to finish their meals and we compost fruit and vegetable peelings. All other food waste is disposed of in potato starch bags for recycling. Our 'LoveFoodHateWaste' campaign demonstrates this.
Meat-Free Tuesdays
We encourage our school community to explore plant-based meals once a week, offering a variety of salads, vegan, and vegetable dishes. This initiative supports health and environmental benefits, contributing to our planet’s well-being.
Reducing Ultra-Processed Foods
We limit foods high in sugar, fat, and additives on campus, including crisps and sugar-sweetened beverages, to promote better eating habits.
Sustainable Seafood Choices
We’ve decided to remove seafood from our lunch options due to sustainability concerns within the fishing industry.
Buying Local
We take advantage of our proximity to Southall, sourcing most of our produce locally to ensure freshness, reduce energy usage, and cut greenhouse gas emissions.
Seasonal Purchases
Our chefs prioritise seasonal produce from local suppliers, enhancing affordability and taste while minimising environmental impact.
Bulk Buying
By planning and purchasing in bulk, we reduce food waste and packaging, saving energy and resources
Minimising Food Waste
With over a third of the world’s food going to waste, we’ve implemented strategies to reduce this, including menu planning and rewarding students for finishing their meals.
Reduce, Reuse, Recycle
We strive to minimise waste and recycle wherever possible, aligning with our commitment to protect our environment.
Smart Sourcing
By reducing the distance our food travels, we decrease food miles and contribute to a healthier planet.
