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Unilever Foodsolutions Goes Back to School with Eatz4U
Unilever Foodsolutions, maker of KNORR foods, launched a new concept earlier this year to help primary and secondary schools increase the school meal uptake by providing expert marketing, culinary and nutritional support tailored to each local authority's needs and requirements. Catering in Scotland reveals the groundbreaking initiative…
Eatz4U works by inspiring children through front-of-house theatre-style cooking, and by raising their awareness and excitement about food. The team at Unilever Foodsolutions offers continual support throughout the programme, with advice on marketing execution and access to nutritional and culinary specialists.
The Unilever Foodservice Culinary Team (UFCT) has also developed simple, easy-to-follow recipes, in line with the Nutritional Requirements for Food & Drink in Schools (Scotland) Regulations 2008. Additionally, the team is offering its expertise within each local authority to ensure consistency across all school-catering operations.
'The Chefmanship programme is a key aspect of the initiative,' says Paul Harris, National Account Manager at Unilever Foodsolutions. 'It involves chef coaches from the UFCT visiting every school that signs up to the programme, to teach the catering staff how to cook the Eatz4U recipes. They provided advice on portion control and wastage, and offered suggestions for getting the most out of each meal.
'We started developing the Eatz4U programme twelve months ago, and it's amazing to see how far we have come in such a short time. To be in over 800 schools for the start of this academic year proves that Eatz4U offers the help and support that schools need.
'We are now rolling out Eatz4U in a total of 700 primary and more than 100 secondary schools in total throughout the UK, and we're looking forward to working more with Scottish schools and helping them to increase uptake and meet the required nutritional standards. If all goes well, we could be working with over 7,200 institutions in the UK by the end of this year - roughly a quarter of all local authority schools.'
This article has been edited from its original version. For the complete feature, please see Catering in Scotland magazine September/October 2009.
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