Evaluation of Food for Life Scotland

Client:
Soil Association Scotland
Start date:
May 2014
Due for completion:
August 2015

Brook Lyndhurst was commissioned by Soil Association Scotland (SAS) to carry out an evaluation of its Food for Life Scotland (FFLS) programme, focusing on the Food for Life Catering Mark (FFLCM) and FFLS’s Education Framework

Background to project
The FFLCM is an independent endorsement that food providers are improving the food served, by:

  • Using fresh ingredients which are free from trans fats, harmful additives and GM;
  • Sourcing ingredients that are better for animal welfare;
  • Better complying with national nutrition standards; and
  • Providing reassurance to customers that meals are prepared to a higher quality.

The FFLS Education Framework is a new initiative for Scotland’s schools. Building on the work already taking place through the FFLCM, the Framework is supporting pilot schools to embed and celebrate a whole-school approach to food education. It is underpinned by a ‘Good Food for All’ ethos, and aims to facilitate meaningful partnerships between schools, their communities, and external bodies with the expertise to assist.

Evaluation methodology
Our evaluation takes a narrative case-study approach looking at five pilot schools across Scotland that have implemented the FFLCM and will be piloting the FFLS Education Framework. The methodology is guided by an evaluation framework which was co-developed with SAS. It sets out the study’s scope in terms of objectives, key research questions and indicators to address these. The evaluation makes use of primary data gathered by the research team during interviews with local authorities currently working with SAS, in-depth case studies at the schools, and quantitative indicators monitored by SAS.

The in-depth case studies for each school include the following primary research activities:

  • Discussion groups and surveys with pupils;
  • Discussion groups, surveys and interviews with teachers and staff;
  • Informal discussions, interviews and surveys with caterers; and
  • Informal discussions with parents.

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