School Dinners Revolution! Clevedon Students Serve Up Greener, Tastier Meals
By Schools Correspondent
Students at Clevedon School are proving school dinners don’t have to be boring — and they’re helping the planet at the same time.
Working closely with catering partner Chartwells, pupils have helped transform the menu by pushing for locally sourced food, cutting food miles and supporting British farmers.
The result? A huge hit new chicken menu called “Clandos” — a Clevedon twist on a high-street favourite.
The chicken, supplied locally by Lye Cross Farm, is marinated each week in flavours like piri-piri and Texan BBQ, then oven-baked and served with seasoned chips and fresh salad.
And it’s flying off the plates.
Lunchtime queues have surged, with the school seeing three straight weeks of record-breaking meal uptake as students embrace the healthier, locally sourced option.
Importantly, vegetarian and vegan dishes are also on offer, ensuring everyone can enjoy sustainable, nutritious meals.
Headteacher Jim Smith said students were the driving force behind the change.
“Our students have long championed the environmental impact of our food provision,” he said. “When they discovered some chicken was being sourced from overseas, they pushed for change — and this is the result.”
The school has already led the way with a plastic-free food offer for the past decade, and this latest move strengthens its commitment to sustainability.
Head chef Stephen Fudge added:
“We’re passionate about high-quality food and ethical sourcing. Seeing students respond so positively — and those record-breaking queues — has been fantastic.”
With growing national focus on food quality and sustainability, Clevedon School’s success shows how small changes — driven by students — can make a big difference.
