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General Programme Results

The results are extremely positive and further supported by other evidence:

Teachers reported that children had improved attendance, attention, behaviour and levels of concentration as a result of healthier foods being provided in the morning. In addition, it has been suggested that this provision can also contribute to improved academic performance.
It was demonstrated that a school community working together could provide food and drink in tuck shops and vending machines that was healthier, popular with pupils and profitable for schools.
82% of primary and 65% of secondary schools in the water provision pilot reported increased consumption of water.
It was demonstrated that changes in the physical environment of the school dining room had an immediate, significant and (potentially) sustainable impact on health eating.
Healthier lunchbox and cookery clubs pilots used fun and social activities that successfully engaged pupils and their families in selecting and preparing healthier choices.
Gardening interventions found positive benefits, particularly in increasing younger children's likelihood to try and new fruit or vegetable and all pupil's understanding of healthy eating.

We found that successful schools:

Made the project part of a 'whole school approach' to healthy eating, part of school policy and supported by curriculum activity
Involved teachers, students, caterers, families and the wider community and generated support, enthusiasm and commitment from everyone involved
Identified a named individual who had responsibility for the healthy eating initiative
Consulted and involved students in decision-making processes from the beginning to improve levels of enthusiasm and attendance. Also, encouraged students to manage aspects of the project such as ordering, marketing and publicity which offered the chance for them to learn new skills.
Promoted the initiative widely to ensure involvement from the start and ongoing promotion to ensure greater success