Do you take your food seriously enough? ?

New report says all of us need to make nutrition a much bigger focus in early years.

At a recent conference for nursery owners, Tiny Toes managers were in the audience listening to an impassioned plea for all nursery owners to make nutrition a priority.

The presentation chaired by Catherine Lippe and involving contributors to the Food Foundation’s recent report ‘Boosting early years nutrition to support a healthy childhood’ highlighted issues described in the report as “systemic failures in the food system that lead to high numbers of children living with overweight or obesity by the start of primary school”.

The Department for Education also seem to have acknowledged that early years settings aren’t doing enough, publishing their own report in the same month ‘Early Years Foundation Stage Nutrition Guidance’ stating that ‘”The early years are a crucial time to reduce health inequalities and set the foundations for a lifetime of good health”.

We’ve had a good look at these publications and have made some changes to reflect the importance we have placed on the guidance provided.

Part of that is sharing what we have found out with our parents. This blog will outline what we are doing and help you to make decisions about how you can support that at home.

If you want to read the full reports the links are provided below:

Early Years Foundation Stage nutrition guidance Boosting early years nutrition to support a healthy childhood

The link below is directed to parents and takes you to Catherine Lippe’s website, the qualified nutritionist and feeding therapist who spoke at the conference. In sharing this link, we are not endorsing any of the paid for packages advertised on the website but we think you might find the free advice and guidance, also on the website, useful.

https://www.catherinelippenutrition.co.uk

What children eat—and how they experience mealtimes—plays a powerful role in their overall development. Here’s a closer look at what we’ve changed at Tiny Toes

A Move Away from Ultra-Processed Foods

Ultra-processed items are those that tend to be high in additives, preservatives, hidden sugars, and unhealthy fats. They often come in convenient packaging—but we know convenience shouldn’t come at the cost of children’s health.

We opt for natural foods that are freshly prepared onsite each day. That means:

• Saying goodbye to pre-packaged sauces, soups, and processed snacks
• Preparing meals from scratch, using simple, familiar ingredients
• Using herbs, spices, and natural flavours instead of artificial additives
• Ensuring meals are rich in essential nutrients that support energy, growth, and focus.

We're not only nourishing children with better-quality food, but we're also helping shape their tastes and attitudes toward healthy eating from an early age.

Celebrating Fruit & Vegetables—No More Hiding!

While ‘hiding’ vegetables can be useful for fussy eaters, we’ve moved toward a more transparent and empowering approach. Children can see and recognise the fruits and vegetables on their plate—whether it’s crunchy carrots, sweetcorn, peppers, or new seasonal greens.

Our staff talk about the ingredients, model tasting them, and create a safe and encouraging environment where children are invited—but never pressured—to try something new.

We’ve introduced a wider variety of fruits and vegetables into our weekly menus, including some that may be new to many children

Encouraging Independence through Mealtimes

We’ve made mealtimes an even richer learning opportunity by encouraging children to take ownership of their own routines. This includes:

• Self-serving their meals and snacks (with appropriate support and guidance)
• Pouring their own drinks
• Washing up their own plates and cups after snack time

These small but meaningful tasks help build confidence, coordination, and a sense of responsibility. Children develop practical life skills while also learning about hygiene, cooperation, and respecting shared spaces.

It's been wonderful to see how proud and capable the children feel when given these responsibilities. They're not just learning to eat well—they're also learning to care for themselves and their environment.

Ditching Plastic: A Safer, More Sustainable Kitchen

In line with our commitment to children’s health and a more sustainable future, we’ve moved away from using plastic when preparing or cooking food. We now use glass and metal cookware.

Why this matters:

• Heating plastic can sometimes release unwanted chemicals into food
• Glass and metal are safer for cooking and more environmentally friendly

This small change supports our broader effort to reduce unnecessary waste and teach children about caring for the planet

We also model sustainable practices in other areas of the nursery—from recycling to reusing and reducing where we can—because we believe even small actions teach big lessons.

What This Means for Your Child

Children at Tiny Toes are:

• Developing healthy eating habits
• Having positive food experiences
• Learning where their food comes from and how it’s made
• Taking responsibility for simple, age-appropriate tasks
• Enjoying calmer mealtimes
• Given expert support if they demonstrate negative attitudes to eating