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Issue 15 - Spring 2016


Welcome to the Spring edition of our newsletter! After a short break we are back with updates on the N/P and Secondary Education Councils, details of new projects supported by the Community Fund and various updates on health and safety issues. Why not check out our regular column, "Love Laeken" and find out about what the Dreve Sainte Anne looked like before it became the busy street it is today!

On the services front, remember that the first enrolment phase for transport closes on 31 May 2016. Enrolments for extra-curricular activities will open on 1 June so keep checking the website for details of the activites. You should also have received details about the upcoming Performing Arts Day via email - for those of you who are wondering what Periscolaire involves, this is an excellent opportunity to come and see!

Finally, you should have received detils via email about this year's Somerfesto. The Somerfesto Committee has organised a wide range of exciting activities for kids of all ages to enjoy. Please volunteer to help make it the most successful school party ever! 

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cantine3The canteen is actively implementing a "sustainable canteen policy." Curious about what this involves and the benefits it brings? Read on to find out more.  Remember that menues are published on the canteen pages of the APEEE website.

Our food has a huge impact on the environment. Mass catering places a particularly heavy burden.  The way we feed ourselves has changed radically over the past 50 years: less bread, less vegetables, more meat and more mass produced foods.  New production methods have given rise  to the use of  intensive agriculture, greenhouses, pesticides, fertilizers. Many  food products are imported from the other side of the word. Moreover, we waste an enormous amount.  These  change in our eating habits has an impact on not only our own health, but also on the world around us.

The EEB4 canteen is actively implementing  a sustainable catering policy  which also has the advantage of meaning we produce better quality food!

The advantages of sustainable catering for the environment are clear. Encouraging a rational use of our natural resources, reducing transportation  and reducing  waste are ecological choices which are essential for the future of our planet.

Adopting a “sustainable catering” model in a professional catering context  also reduces  the amount of food that is wasted. We are working on reducing the amount of waste produced in the cooking process, adjusting the quantities of food we serve and monitoring the quantity of  leftovers.  The factors which have the biggest impact on the amount of waste are directly linked to our eating habits – we are looking at those factors and at healthy eating practices.

Sustainable catering also brings  know how and professional culinary skills back in to the spotlight -  which in turn motivates our chefs who are enthusiastic about the challenges this brings:

  • Buy fresh fruit and veg which is in season
  • Buy local!
  • Ensure a variety of menus and prioritise homemade cooking where possible
  • Limit waste
  • Use bio products
  • Select fish which have been fished sustainably
  • Only buy ethical exotic products
  • Avoid excessive packaging

The promotion of sustainable catering is one interesting part of an environmental certification process. This is excellent for the image of our school. It brings health benefits – and this is key in schools where meals should be part of a healthy lifestyle. 

Do you want to taste the food for yourself? If your child is enrolled in the canteen you are entitled to one meal per term. Why not come along!

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