Real Junk Food Project Manchester

Cate Bauer and Nikki Pope kindly arranged for the team from the Real Junk Food Project Manchester to come in and cook a Christmas Feast for our pupils and staff.

The project’s head chef Mary-Ellen McTague has appeared on two series of the BBC’s ‘The Great British Menu’ representing the North West, has won multiple awards for her cooking and also worked with Heston Blumenthal before opening her own restaurant Aumbry, in Prestwich. The project’s founder and director Corin Bell has been an active campaigner for a number of years, including leading Manchester Friends of the Earth’s sustainable food campaign for 2 years, and brings knowledge and experience of the current regulatory and policy framework around food waste and food poverty to the project.

Real Junk Food Manchester began in May 2014 with the aim of stamping out food waste in Manchester, and supporting some of the city’s most vulnerable residents with access to hot nutritious meals. The project diverts food destined for waste and uses it to create delicious and healthy meals.

SHOCKING FACTS
• It is estimated that around one third of all of the food that we produce is wasted; this amounts to around 1.3 billion tonnes of food being lost or wasted each year globally (UN Food & Agriculture Report 2011)
• In Britain alone an estimated 15 million tonnes of food wasted from the plough to the plate.
• An estimated 20 to 40% of UK fruit and vegetables rejected even before they reach the shops – mostly because they do not match the supermarkets’ excessively strict cosmetic standards.
• There are nearly one billion malnourished people in the world, but the approximately 40 million tonnes of food wasted, just by households, retailers and food services in the US each year, would be enough to satisfy the hunger of every one of them.
• 8 million people in the UK live in ‘deep poverty’, making it hard for them to afford every day essentials, including food.
• The water used globally to grow food that is wasted would be enough for the domestic needs (at 200 litres per person per day) of 9 billion people – the number expected on the planet by 2050.
• 10% of rich countries’ greenhouse gas emissions come from growing food that is never eaten.
• UK Households waste around 20% of all the food they buy.
The Real Junk Food Project believes that this has to stop, and it needs to happen in our lifetime, to ensure the next generation do not suffer from our ignorance. The project works with a huge range of food businesses – supermarkets, wholesalers, artisan producers and more – to stop perfectly edible food that cannot be sold from going to waste.

Project’s within the Real Junk Food network work to the same food safety and hygiene standards as any other food business. This includes transporting food and storing it safely, cooking and re-heating safely.

All of the food used was in date, perfectly edible and safe to consume. The vast majority of food that goes to waste is discarded for cosmetic or logistical reasons. The food for this event came from returned, in-date supermarket home deliveries, and wholesale produce with short shelf life (perfectly edible, but too ripe to be used by retailers).

For footage from the amazing event and meal that was arrange for Ramillies Hall School by Cate Bauer and Nikki Pope, and prepared by Head Chef Mary-Ellen McTague of The Real Junk Food Project Manchester please click on the following: (BBC Footage)

Design and Technology

Junior and Key Stage 3 Pupils at Ramillies Hall were challenged in D&T this week to work in small teams to design and build a bridge, entirely of paper, to span a 1M gap and to support a minimum of 1 D&T sketchbook, with an aim of supporting 10. And they only had about 45 minutes’ construction time!

The pupils rose to the challenge and nearly all groups succeeded in the basic task, with some groups excelling – the most books held by a paper bridge was 14! The challenge involved deciding the construction technique they wished to use, dividing up the jobs required to build the bridge, the creation of component parts and the assembly of the structure. The time constraint worked against those with the most elaborate designs; the winning bridges in each group, except one, consisted of bundles of paper tubes. This was a deliberate ploy for one Junior group who asked what had been the most successful design so far and decided to factor in the time constraint when choosing which build method to use. Their bridge held 9 books. The most elegant design held 8 books before a single weak joint failed causing the bridge to collapse – had that one joint been better constructed, that bridge may have beaten the 14 book record!

Congratulations to all the pupils involved.

Newsletter

Ramillies Nursery and School Newsletter Archive

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Nursery Newsletters

Nursery Newsletter Summer Term 2017

Nursery Newsletter Autumn Term 2016

Nursery Newsletter Autumn Term 2015

Nursery Newsletter Summer Term 2015

Nursery Newsletter Spring Term 2015

Nursery Newsletter Autumn Term 2014

Nursery Newsletter Summer Term 2014

 

School Newsletters

RHS Newsletter- Summer Term 2 – 2017

RHS Newsletter – Summer Term 1 – 2017

RHS Newsletter – Spring Term 2- 2017

RHS Newsletter – Spring Term 1 – 2017

RHS Newsletter – Autumn Term 2 – 2016

Junior School

Our curriculum is carefully tailored to ensure we meet the needs of our pupils within a small school environment. We treat every child as an individual. We believe that it is important to use different teaching techniques in order to achieve the best for our pupils.

To accomplish this we firmly believe in:
• ensuring our curriculum is diverse, but also places great emphasis on the core areas and developing individual skills
• encouraging personal, social and emotional growth and a deeper awareness for cultural, moral, and spiritual values
• preparing all pupils for the opportunity, responsibilities and experiences of life
• supporting every pupil’s ability to participate and drive their own learning so that they can explore, question and challenge

English and Maths are taught daily, delivered in differentiated sets. Our Junior pupils receive specialist teaching from our Senior school staff: Science, French, Art and Design, Design Technology, Textiles, Food and Nutrition, Drama, Music and PE / Games. In addition to the usual curriculum we also offer brain training games and motor skills sessions.

Children are grouped according to ability rather than age, and the flexibility of this system enables us to teach each child at their appropriate level. In-class support is given by dedicated teaching assistants to those pupils who require it. Children are regularly monitored and assessed in order to make sure they are achieving their full potential.

PE and games are an important part of school life. We have our own on-site playing field. The children participate in a wide range of sport, including rugby, football, netball, cricket, rounders, athletics, basketball and cross country. We also have an outdoor heated swimming pool which is used from April to October (weather permitting). The pupils have regular fixtures against other schools.

We try to ensure that your child feels happy and secure whilst at school. Children’s experience of education at this early stage of their life can affect their attitude to learning for the rest of their time at school. A happy child is more receptive and will achieve far greater success.

Children are also encouraged to take part in a wide range of extra-curricular activities. We believe that small, friendly classes ensure that every child is valued and involved. Our pupils are awarded ‘Star of the Week’ for their work, thoughtfulness and good manners. Respect for others is encouraged.

Curriculum

English, Maths, Science, ICT & Assistive Technology, Specialist teaching in ICT and PE, French, Humanities (History & Geography), Community (includes PSHE, Citizenship and Religious Studies), Music, Drama, Art & Design, Design & Technology, Textiles, Food and Nutrition, PE and Games, Golden Time.

Transition from Juniors to Seniors

Being part of a small school our younger pupils are able to build relationships and experience Senior School life whilst still in Junior School. It helps our children make a smooth transition from primary to secondary education without the worries of a new environment and new staff.

The Junior School Day

8.00 School open. Breakfast is available in the school dining room
8.40 All pupils should be in school
8.45 Registration
8.50 Ready to work exercises
8.55 Lesson 1
9.55 Lesson 2
11.10 Break
11.30 Lesson 3
12.10 Lesson 4
12.50 Break
1.20 Lunch (Our catering team produce nutritional, home-cooked food. We take into account different dietary requirements, be it for religious or health reasons)
1.50 Registration
1.55 Lesson 5
2.55 Lesson 6
3.55 Pupils sign out
4.00 Monday – Thursday. Afternoon tea in dining room for those pupils staying for after-school activities and prep.
Friday – School day ends.
5.50 Monday – Thursday. School day ends