More detailed guidance from partners:

Meals provided should: 

• Include fruit, vegetables and where possible beans and pulses (these can be fresh frozen, tinned or dried) 

• Use wholegrains as the primary source of carbohydrates such as brown rice, wholemeal pasta, quinoa, wholemeal bread etc. 

• Use healthy fats, including olive oil and other unsaturated fats (nuts, seeds, avocado), while minimising unhealthy fats such as trans-fats (often found in ultra processed foods such as sausage-rolls, cakes, biscuits, crisps) and saturated fats such as butter and lard. 

• Minimise ultra processed foods, which include crisps, chocolate bars, packaged cakes & biscuits, margarine, most sauces, sausage rolls etc. 

• Exclude all ‘fizzy drinks’  

• Exclude foods with high salt and or sugar contents such as sweets, sauces, salted snacks 

• Minimise plastic and single use packaging and cutlery. 

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Calthorpe is a community organisation on the forefront of food justice.  

In line with the Eat Well guide, recipes are tried and tested by the children, half of the meals were vegetarian. As well as being healthy food with adequate nutrition, they are trying to have more climate resilient recipes, using produce from the garden and including the kids in part of the food education side of things (plant cycles, what is seasonal, what is at its peak ripeness) 

 
FEAST are one of three Camden Catalyst partners (alongside Lifeafterhummus and Cooperation Town. Founded by an NHS dietitian 10 years ago, they are a food and nutrition charity, working in partnership with community organisations to provide nutritious community meals and ‘healthy eating on a budget’ programmes for people experiencing food insecurity. FEAST are developing a new ‘train-the-trainer’ model in partnership with Camden Council and UCL, to provide tools and skills for community organisations to set up and run sustainable, healthy eating programmes themselves. Advice included:

• apply the Eat Well guide 

• Cook fresh with lots of fruit and veg, healthy fats, really reduce carbs and sugar 

• Tailor menus for different dietary needs and preferences - balance is important. 

• alternative proteins plant-based meals (also cheaper and people generally don't eat enough fibre and it's a very good way to getting increasing the fibre content in meals.

• Don't accept surplus donations of ultra-processed foods. 

  

Meet & Grain run a monthly community kitchen at Maiden Lane Community Centre (started with a grant from Camden Giving), and are introducing healthier, more plant-based and sustainable practices, such as adapting traditional recipes, reducing plastic use, and using surplus produce, working to shift both chef and community preferences over time. 

A key challenge they’re exploring is how to make culturally relevant dishes healthier without losing their appeal 

• more plant-based products 

• trying to use less seed oils. 

• Ingredient adaptations like pakoras: parsnip instead of potato, baked not fried 

Sustainability tips 

• Surplus cabbages from foodbanks – making onion bhaji with cabbage  

• Improved packaging - less plastic, more reusable stuff. For some orders no packaging at all – using  ceramic plates, silverware, proper glasses, and not using plastic cups. 

Order (delicious!!) food by contacting Abdul/Luthfa: meetgrains@hotmail.com 

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