FRESHLY cooked meals at the county’s primary schools have helped East Lothian Council scoop a top award.

Its catering teams are celebrating after receiving the Food for Life Served Here Silver Award.

This nationally recognised mark of food quality for school meals has been awarded to all of East Lothian’s 37 primary schools.

Independent assessments and inspections ensured that the food being served is good for pupils’ health, good for the environment and good for the local economy, says the local authority.

The scheme is run by Soil Association Scotland and funded by the Scottish Government.

Councillor Fiona Dugdale, cabinet spokesperson for education and children’s and family services, said: “The school meals service provides nutritious lunches enjoyed by our primary school pupils across the county.

“The achievement of the silver award recognises both the commitment and skills of our school kitchen staff to create fresh meals daily and the successful procurement of sourcing as much locally grown and produced ingredients as possible.”

As the country faces a cost-of-living crisis, catering teams are under increased pressure to balance costs –while school meals, says the council, have become more important than ever as a way of ensuring pupils get a nutritious meal.

Holding the bronze award since 2013, East Lothian catering teams ensure that a minimum of 75 per cent of dishes are freshly prepared from unprocessed ingredients.

Meals are also free from undesirable trans fats, sweeteners and additives, and use free-range eggs, higher welfare meat and ingredients from sustainable and ethical sources.

East Lothian’s primary school kitchens serve more than 4,000 meals per day.

To upgrade to the Food for Life Served Here Silver award, the council is now using five per cent of its ingredient spend for school meals on organic produce.

The council achieved this through purchasing Scottish organic milk and dairy products, and swapping to local organic flour from Mungoswells, near Drem.

East Lothian Council has also accumulated points in three categories: serving ethical and environmentally friendly food, making healthy eating easier, and championing local producers.

One particular action that the local authority took was to trial ‘Education Corners’ in dining halls, where pupils could learn about the ingredients and any seasonal produce used in dishes on the menu that day. This has enabled catering teams to promote good food within the school community.

Cooks have also introduced one meat-free day a week and are serving more non-meat proteins such as pulses and beans.

Tracey McConnachie, assistant area officer at East Lothian Council, said: “The benefit of learning about where our produce is coming from has been huge.

“Not only is the food we’re now serving healthier for pupils and better for the environment, the process has also really engaged and inspired our school cooks.

“It’s satisfying to know produce is being sourced locally and energising to think creatively about new seasonal recipes.

“The idea of provenance is now embedded in our day-to-day thinking.

“For example, we’re sourcing organic flour from Drem, potatoes from the Borders, strawberries from Fife and leeks from East Lothian.

“It’s great to know the money the council is spending is going back into the local community.”