March 2024
From Convenience to Consciousness;
Promoting ‘Healthier Habits’ in Our Community
Written by Bella Rose, Business Support, Caring Cooks
Whilst we continue to celebrate 10 years of Caring Cooks, we recognise that our message must continue to reflect our community's needs. Our foundations are built on a springboard of 4 key values; to support, to inspire, to educate and to nourish.
March is ‘National Nutrition Month’ this year and it comes at a time where our community has reached a crossroads; a celebratory feel of how far we have come in our understanding of nutrition in a modern-day world. Yet a dichotomy where we recognise how many children in Jersey live in relative poverty and what feels like our biggest challenge to date; how ultra processed, convenience food has affected our physical health, our children’s development, our emotional behaviours, our attention and our connection with each other.
Healthier Habits: A Pilot Program for Change
This year we have launched our pilot, parent focused nutritional education programme; ‘Healthier Habits’. With a focus on teaching parents about good nutrition, healthy lunchboxes and slow cooker meals; our first programme was an opportunity for conversation. It provided a supportive, non-judgemental forum for parents to share their struggles and to learn and better understand where convenience and the supermarkets are failing our children.
Designed and lead by our fantastic Learning & Development manager, Rachael, and our wonderful Director, Katey; the feedback we have received has really blown us away and motivated us to continue with our efforts to roll this initiative out to every school. It sits comfortably alongside our well rooted, progressive skills based Let’s Get Cooking Programme in primary schools. There is a growing concern over the link between ultra processed, convenience foods and our children’s attention deficiencies and challenging behaviours. We recognise the significance in addressing this issue and tackling the mounting pressures on our education system and parenting pathway.
The Growing Concern: Ultra-Processed Foods and Our Children's Future
Our previous blog post on processed foods highlighted the growing pressure on families due to the cost-of-living crisis. Over the past year, this crisis has made access to healthy, nutritious, whole foods unattainable for many. Supermarkets and the convenience food industry continue to dominate our food shopping habits globally. This trend is increasingly concerning for children's health. Recent reports suggest that 1 in 3 children face an increased risk of food-related illnesses* Furthermore, in Jersey, 1 in 4 Reception-aged children are overweight or obese. This figure rises to 1 in 3 among Year 6 children, as highlighted in the 2021 Obesity, Diet, and Physical Activity Report published by Jersey's Public Health*. The report emphasises that being overweight or obese are major risk factors for a number of chronic diseases, including cardiovascular diseases like heart disease and stroke, which are the leading causes of death worldwide.
Understanding the Impact: Nutrition, Behaviour, and Cognitive Function
The impact of ultra-processed foods is affecting cognitive function in our children. With insulin resistance and pre-diabetes on the rise, we remain concerned that everywhere we turn our children are exposed to sugars and chemicals. It isn’t just the products that are marketed at children that pose a risk, there is a rise in stabilisers, seed oils and chemical enhancers in so many food products. We are grappling to return to a society that knew what was in their foods and where their food originated from. We need a community approach to foster positive and sustainable change and we urge educators, professionals and families to continue to support us, as we aim for a healthy future for every child.
Through our research and continued efforts to educate; we came across ‘Stolen Focus’. Johann Hari’s quest across the globe meeting with doctors and psychiatrists, to address the epidemic of attention deficiency. He communicates the concern surrounding our deteriorating diets and the link between ADHD and nutrition and we are beginning to understand the unprecedented challenges our children and families are facing.
Ultra-processed foods (UPF) are often high in sugar, unhealthy fats, and artificial additives; whilst lacking essential nutrients. Poor nutrition can impact brain development and function, leading to mood swings, irritability and difficulty concentrating in children. The high glycaemic index of many UPF can cause rapid spikes and crashes in blood sugar levels. These fluctuations can disrupt mood stability and exacerbates hyperactivity in children. Many UPF contain artificial additives and preservatives, many of which have been linked to behavioural issues. UPF are often low in fibre and can disrupt the balance of gut bacteria, which plays a crucial role in brain health and mood regulation. Imbalances in gut microbiota have been associated with behavioural disorders and cognitive impairments. Studies have shown that a diet high in UPF is likely to result in decreased cognitive function, attention deficiency and an increased risk of developing behavioural problems such as aggression, impulsivity and oppositional defiance in children. These behaviours are impacting academic performance, social interactions and overall wellbeing.
The Power of Change: Reversing the Trend with Whole Foods
The habitual consumption of UPF during childhood may have long term consequences for mental health. Poor dietary habits established early in life can persist into adulthood and increase the risk of developing mood disorders. Understanding these points really help us emphasise the importance of promoting healthier eating habits and reducing the consumption of UPF, especially among children, to support their general wellbeing.
It is paramount we remember that “the developing brain is so responsive to change”. If we provide our children with nutrients from whole foods, we can reverse so many of these behaviours and challenges.
Innovative Tools and Campaigns
We have used this opportunity to trial the Yuka app, which has opened our eyes to just how many food items pose a risk to our health. With an approach for positive change, we have delved into really understanding the problem. In a digital age where society values productivity, we have turned to convenience food to supplement a busy lifestyle. The convenience food industry has marketed ready meals, pre-made sauces and processed baked goods to alleviate parental guilt. With many more working families, a rise in single parent families and considerably less multi-generational homes; the art of cooking from scratch, cooking together and cooking with our children has slowly declined. With this insidious marketing we have lost one of our most precious and instinctive skills; to cook and to cook with whole, natural and where possible, local, ingredients.
Articles in the mainstream media* this week headlined health studies on UPF citing high health risks such as heart disease, cancers and adverse mental health as a need for measures to target and reduce exposure.
A revolutionary campaign, #fuelusdontfoolus is paving the way for a better future. A youth activist movement challenging the food system took the words right out of our mouths, with their Bite Back Youth Board; 70 young people calling out the manipulation from the Food Giants and demanding change.
If we know the damages that high sugar and additives, highly processed and chemically enhanced foods are doing to our bodies and brain health, can we imagine what this is doing to our children. With vulnerable organs that rely on good nutrition for developmental growth and success. With minds so delicate that habits are formed solely by impression. Without the freedom to choose and solely reliant on our guidance, our children need our help.
Our Collective Responsibility: Encouraging Healthier Choices
Our approach is not to shame, we recognise that through a lack of nutritional education, socio-economic differences and convenience culture there will be the presence of processed foods. But by reducing reliance on UPF, encouraging better choices and unmasking the horrors of how much of our food is harming us through hidden toxins, we will strive to improve our community's health.
Leading by Example with School Meals and Community Services
Our subsidiary, Flourish (our school meals service) and our Weekly Meal Service is dedicated in promoting access to fresh, whole ingredients. We are fortunate to see the difference this is making to our community, and we will continue to champion this effort across many sectors.
We are proud to make a difference and couldn’t do it without your support. Please continue to share our journey. For more information on how Caring Cooks has supported the community please view our latest Social Impact Report.
* “Why You Can’t Stop Eating Ultra Processed Foods”, Feel Better, Live More Podcast with Dr Ranjan Chattergee and Dr Chris Van Tulleken
*Ultra-processed food linked to 32 harmful effects to health, review finds | Health | The Guardian
*Jersey Child Measurement Programme 2022-23
* Obesity, Diet and Physical Activity Profile.pdf (gov.je)
January 2024
Happy 10th Birthday to us!
Celebrating a Decade of Nourishment and Care
As we embrace the warmth of our 10th anniversary, we pause to appreciate the journey that has woven a legacy of combating food poverty and nurturing healthy eating since 2014. Our path has been rich with initiatives that extend beyond providing meals – we've been shaping a generation's understanding of nutrition, especially in our local primary schools.
In the heart of St. Martin, our kitchen has been a hive of activity, a testament to our undying commitment to the community. Not only have we been serving nourishing meals to families, but our dedication has also been evident in the soaring demand for our Primary School Meals. This dedication goes beyond the schools, as seen in our Summer Lunch Bunch Campaign last year, ensuring that no child misses out on food during the holiday season.
Our partnerships have blossomed, moulding young minds into informed eaters and fostering a community where everyone thrives. We've celebrated milestones, like welcoming Grands Vaux School to our fold of hot school meal providers and rolling out innovative initiatives like the Cooking Skills course for the budding 16-25 age group. Our collaboration with the Government on a groundbreaking Food Strategy marks a significant stride towards fortifying Jersey's food scene.
We've rejoiced in the achievements of our community – from our young chefs stepping into the bustling world of hotel operations and crafting delightful afternoon teas, to honouring the memory of Fiona Brodie through the Award that bears her name, recognising the dedication and passion of our exceptional pupils. We have also recently launched a pilot course for primary school parents / carers “Healthy Habits” which we hope to roll out across all primary schools in Jersey.
Our efforts to ensure food accessibility for all have been relentless. The Summer Lunch Bunch Campaign, designed with love and care, has been a beacon of support, ensuring that vulnerable children are nourished during the holiday season. And when it comes to waste, we believe in making every bit count; hence any uncollected boxes finding their way to organisations like Brighter Futures or the Sanctuary Trust, furthering our commitment to serve and support other charities.
The One to Six Sober Charity Challenge has been a journey of personal growth and collective empowerment for me. Taking on this challenge, I aimed to set an example and inspire support from our community. The response has been overwhelmingly positive, with nearly £9,000 raised in donations. This initiative goes beyond individual transformation; it's a testament to our collective strength and the meaningful, lasting impact we can achieve when we come together.
As we mark this significant milestone, we're thrilled to announce a special project in honour of Caring Cooks' 10th Birthday – a cookbook tailor-made for the children of Jersey. This initiative is more than just a collection of recipes; it's a testament to fostering healthy eating habits, supporting local producers, and championing sustainable practices while strengthening our community bonds. And the best part - our island children have created 30 of the recipes in this book!
We extend our heartfelt gratitude to our community, volunteers, allies, and donors. Your generosity, hard work, and belief in our mission make every meal served, every course taught, and every strategy designed possible.
Here's to celebrating the past, savouring the present, and cooking up a future filled with nourishment, education, and care.
With warm wishes for 2024.
Yvonne Corbin,
CEO of Caring Cooks
What we’ve been up to…
Blog May 2022
Artwork commissioned by ‘Swifty’
June 2022
Where has the time gone? We’ve been squirreling away since our last newsletter and have quite a lot to talk about!
Well, first of all we’ve updated our website as it was looking a bit tired and out of date. Don’t judge us on it, we did it ourselves to save on money and we think we did an ok job :) You’ll see that we have a new Board of Directors in place and have updated our growing Management Team.
Jubilee Celebrations Les Quennevais
Our fantastic team at Les Quennevais school whipped up a feast fit for royalty to celebrate the Queen’s platinum jubilee. The whole school enjoyed afternoon tea on a beautiful, sunny afternoon, accompanied by the sound of the school’s steel band. It was a truly celebratory atmosphere and we felt very privileged to be a part of it.
Flourish at Les Quennevais School
Jubilee crown competition
Congratulations to Oliver, the 6-year-old budding artist who won our Jubilee Crown competition. We hope you enjoy spending your Bambola vouchers Oliver! We loved your creation.
Thank you to our brilliant volunteers! Would you like to sign up as a volunteer?
We want to give a huge shout out to our tireless team of volunteers who keep the Weekly Meal Service running week after week. You are truly valued and we thank you for your time. We are however, always looking for more people to join our volunteer army. You can offer as much or as little time as you wish. We have opportunities to cook, bake or deliver. Please contact us at info@caringcooksofjersey.com to find out more.
Caring Cooks Volunteer team
Caring Cooks have joined the Uniti Communiti!
We were delighted to attend a recent Breakfast launch where Ed and RJ talked us through the benefits of joining Uniti - a new volunteering network in Jersey.
This initiative not only benefits charities by providing volunteers through a digital portal but also benefits those who want to become a volunteer. The platform makes it easy to find Third Sector organisations in need of support. Businesses can also sign up to empower employees to take time out of work to invest in community projects.
A truly brilliant concept, which benefits everyone!
Thank you to our donors
Huge thanks to everyone who has donated to Caring Cooks in 2022 and also to our partners. Special mentions to the Ardian Foundation, Ports of Jersey, Emma-Jane Dance School, Hamilton Trustees, Fox Trading, Le Masurier, Government of Jersey, AJC, Cimandis, Channel Islands Cooperative, Easenmyne, La Collette, Valley Foods, , Butterfield Group, Waitrose, Alliance, Brand Champions, JEC, Jersey Sea Salt, Channel Eye Media and all of our regular givers for your invaluable contributions that allow us to continue providing our services of education, nourishment and support. We are also super proud of our colleague Collette Le Voguer who raised money for us by abseiling down Mont Orgueil!!
Collette Le Voguer
Charity Superhero
Huge shout out to one of our supporters; Ryan Crawford, who is challenging himself by completing the Nice Ironman in June. These challenges blow our mind and to hear that all funds raised will go to Caring Cooks is very humbling. Thank you so much Ryan and very best of luck with the training - you really are a marvel!
To learn more and to support, please follow this link - every penny helps!; https://bit.ly/3NBe9A0
Charity of the Year
We feel honoured to have been picked as the chosen charity of 2022 by not one but five incredible organisations. Thank you to Island Energy Iod Jersey, Jersey Chamber of Commerce, Radisson Blu and Accuro.
Two new primary schools - St Martin & St Peter
The beginning of 2022 was busy for our Flourish Primary kitchen, who were preparing for the onboarding of two new primary schools. We are now proud to be serving a hot lunch to pupils in St Martin’s and St Peter’s schools. So far service is going really well with lots of happy smiles and clean plates every day.
Let’s Get Cooking Programme
Our fabulous food and nutrition teachers, Rachael and Victoria are working with an incredible 930 children this academic year to teach them valuable life skills relating to the importance of healthy eating, understanding where food comes from and basic cookery skills that they can share with their family. Our aim is to equip children with the skills and knowledge they need to enable them to live healthier lives in the future.
Let’s Get Cooking Programme in action
Flourish Primary dishing up hundreds of delicious dinners!
Flourish Primary continues to go from strength to strength and our primary teams, led by award winning chef, Sarah Copp, have been serving a hot lunch to as many as 500 primary school children every single school day! We are delighted that numbers continue to grow as more and more parents and children decide to give them a try. Don’t forget, if you receive income support, your child is eligible for free school meals!
Flourish Secondary feeds 2000 children per day
In May 2022, we topped a personal best of feeding over 2000 students in one day. Our secondary kitchens are getting busier, and we are continually adjusting our menus to ensure that they match the requirements of our lovely pupils. Look out for another new and improved version next term.
Continuing Weekly Meal Service
Our weekly meal service continues to soldier on after 7.5 years! We welcomed our new chef Claudiu into the kitchen recently and he has been confidently preparing meals every week, with the help of our wonderful volunteers.
·Green Kitchen Initiative
We continue to work towards our Green Kitchen Accreditation. Caring Cooks are part of a pilot project, along with the prison and the hospital, to reach Green Kitchen status for our commitment to sustainable practices in our kitchens. We’ll let you know when we have achieved our certification!
Chef of the Year
Back in September 2021, our Flourish Primary Head Chef, Sarah Copp won the highly coveted Public Sector Catering Award ‘Chef of the Year’ accolade! This is a UK wide competition and we are incredibly proud of her. Sarah has done so much to deserve this award, we are delighted that she has been recognised for going the extra mile. Well done Sarah!
Sarah Copp
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