University of Birmingham researchers were commissioned by School Food Matters, to explore how the charity’s Nourish school food transformation programme can be effectively delivered in secondary schools.
School Food Matters have published a report, sharing the research, which focuses on establishing a whole school approach to food which connects food education, school food provision and overall food culture to create a sustainable school food environment that runs through all aspects of school life.
The research focuses on the practical conditions needed to support implementation in secondary settings, where complex structures, competing priorities and varied food provision models can make whole school approaches more challenging to embed. This study comes at a pivotal moment for school food, as the government announces revisions to the decade-old school food standards.
Drawing on a rapid evidence review, interviews and workshops with students, school staff, caterers and wider sector stakeholders, the study identifies five key conditions for successfully delivering a whole school approach to food in secondary schools:
- A ‘slow and steady’ approach tailored to each school’s context and challenges
- Meaningful and sustained engagement of students
- Strong involvement of school catering teams and catering organisations
- Collaboration with external partners, including local authorities and trusts
- Embedding opportunities to celebrate progress and sustain momentum
Across all five areas, the research highlights the importance of recognising secondary schools as distinct environments, where lasting change is more likely to be achieved through incremental, context-specific approaches that involve the whole school community.
Professor Miranda Pallan from Applied Health Sciences at the University of Birmingham, said:
“This research builds on our earlier work exploring food in secondary schools, which showed how complex and challenging it can be to ensure students have access to nutritious food. By focusing on how the Nourish programme whole‑school approach to food can be tailored to secondary schools, this study moves the conversation beyond identifying problems to exploring practical solutions. Creating school environments that support nutritious diets is an essential step in protecting young people’s health as they grow into adulthood.”
Young people were central to the research and consistently highlighted the importance of being actively involved in shaping their school food environment. However, many felt their input risked being tokenistic rather than meaningfully acted upon.
The findings also emphasise the role of catering teams, school leadership and external partners in supporting a whole school approach to food, alongside the importance of clear communication, shared ownership and long-term engagement.
Georgie Branch, Nourish Programme Manager at School Food Matters, said:
“This research helps us better understand what is needed to successfully deliver our Nourish programme in secondary settings. It shows that meaningful change takes time, collaboration and a clear focus on engaging the whole school community, including students and catering teams.
While the findings directly inform the development of Nourish in secondary settings, they also offer valuable insight for anyone working to strengthen school food culture through a whole school approach.”
The findings will be used to guide how School Food Matters adapts its Nourish programme for secondary schools, starting with schools across Birmingham, Cumberland, Hertfordshire, London and Worcestershire later this year.
