SINGAPORE: Some preschools in Singapore have turned to new ways of creating nutritious meals in a bid to fight the rising cost of ingredients. This includes looking at other sources of affordable and quality items and hiring experienced cooks.  Over the past two years, these operators have observed food expenditure jump by 20 per cent.

WORKING WITHIN NUTRITIONAL GUIDELINES

Among them is EtonHouse International, which has six central kitchens to cater to its 37 preschools across Singapore.  The meals produced by the kitchens follow nutritional guidelines set by the Health Promotion Board, which include recommendations for proteins, fruits and vegetables.  “Within those parameters, we actually use at least 30 different vegetable types in a menu that cycles through once every month,” said EtonHouse International Education Group CEO Ng Yi-Xian.  “So from a child's perspective, they only see one menu item once every month. Of course, we control the sugar content in these meals, and we also measure the carbohydrate content to fit into the healthy eating standards.” Mr Ng added that food costs have gone up at least 10 per cent over the past few years. The company uses a competitive tender process for its suppliers to ensure ingredients meet the required safety and quality standards. The move has helped EtonHouse serve cost-effective and healthy meals. Mr Ng said the company also conducts kitchen inspections to make sure food preparation is safe for the children.  “If we want our children to grow up well, we have to make sure that they have the right nutritional needs. So we don’t skimp on that,” he said.  At another preschool, Sunny Bunny Montessori, head cook Lim Choon Huay prepares its meals on-site. She controls the amount of salt and sugar in the food.  The school said hiring experienced cooks is one way to ensure the children get the necessary nutrients. Staff members from the preschool have resorted to visiting wet markets weekly to source for seasonal fruits and avoid delivery charges.  Ms Rebecca See, a teacher at the preschoolgoal11, said the cost of food items such as eggs, vegetables and meat, has risen by 10 to 20 per cent due to inflation.  “Because we do not compromise on the nutritional value of the food that we provide the children, we do source for suppliers that meet the standards that we have for our food, in terms of the freshness and the quality.” The preschool also conducts lessons that promote healthy eating habits among preschoolers.

At Sunny Bunny Montessori, head cook Lim Choon Huay prepares its meals on-site. She controls the amount of salt and sugar in the food.

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