SHH Applies Creative Thinking to Low-budget School Diner ProjectsSHH have redesigned the dining areas of both a primary school and a secondary school in the Southampton area, creating complete spatial transformations on a very tight budget.
The two projects were carried out in close consultation with both The Sorrell Foundation and The School Food Trust: a government body created in 2005 and chaired by Michelin-starred chef, writer and entrepreneur Prue Leith, which aims to improve the quality of school food, promote the health of children and young people and increase take up by by targeting problem areas, which can range from menus to cooking equipment to the environments in which food is served.
"The most successful dining spaces are designed by young people in consultation with caterers and staff to create a student-centred space, that meets the needs of the school population and community," said Barbara Roberts, Delivery Manager at The Trust.
"Both the Cherbourg and Applemore pilots prove that well-designed and suitably-equipped kitchens and dining areas are solid investments for the future and contribute significantly to the whole school approach to healthy lifestyles and to the overall success of the school."
Understanding the importance of the lunchtime environment and listening to and working with young people, The School Food Trust embarked on a project to create new dining environments in schools across the country.
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