Chartwells Schools has partnered with Tesco and the British Nutrition Foundation on an initiative designed to encourage children to become more adventurous with fruit and vegetables.
The partnership formed part of Tesco’s Giant Fruit & Veg Challenge, which invited children across the UK to create their own fruit and vegetable-based dishes.
The winning recipe was then adapted by Chartwells and rolled out across more than 1,500 school canteens nationwide.
Ten-year-old Khalessi McKay, a pupil at Pinfold Street Primary School in Walsall, won the competition with her creation, Swamp Monster’s Crunchy Eyeball Jelly.
The dish combines kiwi, blueberries and cucumber and was designed around a playful Halloween-inspired theme intended to encourage children to engage with fruit and vegetables.
Entries were assessed by representatives from Chartwells Schools, Tesco and the British Nutrition Foundation alongside farmer and former JLS member JB Gill.
Chartwells’ role included reviewing recipes against School Food Standards and nutritional guidelines as well as considering portion control and whether dishes could practically be reproduced within school kitchens.
The winning recipe was subsequently adapted by the Chartwells team to make it suitable for delivery at scale across its school estate.
Meg Hughes, Director of Nutrition and Sustainability at Chartwells Schools, said: “At Chartwells, we’re passionate about helping children develop positive attitudes towards healthy eating through exciting and engaging food experiences.
“Khalessi’s winning recipe perfectly demonstrates how creativity can inspire children to try a wider variety of fruit and vegetables.
“School lunches provide vital nutrition to help pupils achieve their potential. We’re delighted to have brought this fantastic dish to school menus across the country and celebrate the role that fun, nutritious food can play in supporting children’s health & wellbeing.”
The challenge was developed alongside Tesco’s wider Free Fruit & Veg for Schools programme.
Tesco currently provides funding for more than 500 schools to purchase fresh produce and will more than double participation to over 1,000 schools from September 2026. The retailer ultimately aims to help one million schoolchildren access free fruit and vegetables through its school and community programmes by July 2029.
Research commissioned by Tesco ahead of the challenge found that only one in ten UK children eat the recommended five portions of fruit and vegetables during a typical school day.
It also found that 73% of parents believe presenting food in a fun and visually creative way makes children more likely to try fruit and vegetables.
The findings reflect the wider challenge facing schools and caterers in encouraging children to eat a broader range of produce.
The British Nutrition Foundation similarly reports that only around one in ten children meet the five-a-day recommendation and has highlighted the importance of exposing young people to different fruit and vegetables from an early age.
Claire De Silva, Head of Communities at Tesco, said: “We were blown away by the imagination and creativity shown by children across the UK through the Giant Fruit & Veg Challenge.
“Khalessi’s recipe really stood out for its fun approach to healthy eating, and it has been incredibly exciting to see it served in schools nationwide.
“Through our Free Fruit & Veg for Schools programme we want to help children build positive relationships with healthy food from an early age, and this competition has shown just how enthusiastic young people can be when given the chance to get creative with fruit and veg.”
The winning recipe is also being featured through Tesco’s food channels as the retailer continues to expand the school programme.
The initiative builds on Chartwells’ wider work around school nutrition.
Earlier this summer, H&C News reported that the caterer had introduced fibre-focused menus ahead of proposed changes to School Food Standards, while its new Isle of Wight contract includes nutrition-led menus, allergen support and food education alongside locally sourced ingredients.
Associated Articles
Chartwells Secures Isle of Wight Contract for School Catering Services
Provides the strongest direct Chartwells context, highlighting the caterer’s approach to nutrition, pupil engagement, allergen management, local sourcing and school food standards.
Chartwells Secures Isle of Wight Contract for School Catering Services
Chartwells Introduces Fibre-Focused School Menus Ahead of Proposed Food Standards Changes
Provides direct school nutrition context, showing how Chartwells is adapting its menus to encourage healthier eating and respond to evolving expectations around School Food Standards.
Chartwells Introduces Fibre-Focused School Menus Ahead of Proposed Food Standards Changes
Beach House Blackpool Launches Big New Flavours for Little Foodies
Adds relevant children’s food context, highlighting how hospitality operators are developing menus specifically around younger diners, nutritional balance and greater engagement with food.
Beach House Blackpool Launches Big New Flavours for Little Foodies
