Last September, we celebrated the launch of Thinking Food – our very own in-house catering provision – at Brixham College. A year on, we are delighted to have successfully launched Thinking Food Jr, our primary provision, at Furzeham Primary and Nursery School!
Over the summer, Furzeham’s dining hall was transformed and became home to Thinking Food Jr. The hall’s new look has been greatly enjoyed by Furzeham’s pupils, who have loved looking at the colourful new signage and discussing their favourite Little Eaters.
Our talented designers have worked hard to build the Thinking Food Jr brand, creating six wonderful ‘Little Eaters’ characters designed to bring our pupils’ dining experience to life! Gala Apple, Peas in a Pod, Calcium Cal, Penne Pasta, Chip the Cookie and Sizzle the Sausage all represent different food groups, and teach our children the importance of a balanced diet and healthy lifestyle.
Lee Miller, Deputy CEO of Thinking Schools Academy Trust, said: “It has been a very exciting start to the year as we launch Thinking Food Jr, and great to see the launch of our in-house catering offer at Furzeham Primary and Nursery School only a year after its first launch at Brixham College.
Our staff and external suppliers have worked incredibly hard to build a catering provision which is informed by pupils, holds healthy choices and sustainability at its heart, and provides our children with nutritious meals which leave them nourished and ready to be their best. I am proud of this next step in our Thinking Food venture, and look forward to even more success and development for Thinking Food.”
Paul Adams, Headteacher of Furzeham Primary and Nursery School, said:
“I speak on behalf of our staff and children when I say we are thrilled to have been the first primary school to launch Thinking Food Jr. Our new catering provision has brought lunchtimes to life for our pupils, and it has been wonderful to see them enjoying their new meals and our dining hall’s fresh new look. I am excited to see how Thinking Food Jr continues to develop in years to come, and proud to be part of its journey.”
