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The Ministry of Education recently hosted a four-day National School Feeding Symposium in conjunction with Hands for Hunger. The purpose of the annual training was to ensure that caterers and vendors were up to ministry standards when supplying student meals throughout the school year. 
“Over the last few years, Hands For Hunger has felt the need to address food security and eating habits of school-aged children. What we learned from the Ministry of Education, is that training the school caterers and vendors on how to prepare healthy and nutritious meals is a priority, but due to limited resources, the practical component hadn’t been done in over a decade. Thanks to a grant we received, Hands For Hunger was able to stand in the gap,”  said Zeleka Knowles, Hands for Hunger’s Executive Director.
The first of the four-day session was held on June 17, 2019, at The University of The Bahamas Choices Restaurant. It was attended by 189 lunch caterers and vendors of the primary, junior and senior high school levels. This theoretical portion of the training, held two-three times every year, focused on topics including nutrition and health, food safety, ministry standards and assessments. 
The final training sessions were the practicum portion where 50 persons were selected to get hands-on experience in the kitchen. The last practical training for lunch vendors and caterers in the programme was over a decade ago, in 2008, when the Compulsory Standards for Healthy Lunch Meals in Bahamian Schools book was first produced. 
In addition to sponsoring the symposium, Hands for Hunger also donated 50 recipe books to practicum participants written by Bahamian dietician, Rev. Isolene M. Rolle. The book provides helpful tips on food preparation, substitute food items and local recipes using local ingredients. “While this is just a start, being able to supplement the training with funds and material, we can ensure at least 3,200 students will be exposed to more thoughtfully planned out meals incorporating healthier practices,” said Knowles.
According to statistics by the Ministry of Health, 83 percent of school-aged children do not eat the recommended amounts of fruits and vegetables.
“One of the most challenging things about catering is that the kids don’t like vegetables,” said Karen Bastian, caterer of 72 students of Cleveland Eneas Primary. The practicum was meant to not only show lunch providers how to prepare meals with its What’s Cooking?; Bake it Rite and Sandwich Summit sessions, but also how to incorporate healthier options. 
Chef Jasmine Bain, Adjunct Faculty Lecturer at The University of The Bahamas led the baking session. “We hope that they will learn how to use ingredients properly, measure properly, also learn to incorporate local fruits and vegetables that we have to make things more nutritious,” said 
Bain. “Especially with baking and pastries. I want to teach the use of more whole wheat instead of all white flour, smaller portion sizes and to cut back on sugar. Learn to make something nice and healthy but also appealing for the students,” Bain expressed.
“It’s always excellent to have partnerships. We’re on the same page as Hands for Hunger and our objective is to provide nutritious food,” said Benita Adderley, National School Lunch Programme Coordinator. “That’s what I love about this. They get to come in and see what a healthy meal looks like. Now when I do an assessment, I’m going with a clear conscience because I would have shown what is expected,” Adderley explained.
To check out the full photo album from the Public Schools’ Lunch Vendor Symposium click here.