L-R Holroyd Howe's Ronan Harte, IFBB's Dr. Richard Marsh, Holroyd Howe's Amy Roberts and Matthew Went

Holroyd Howe teams up with IFBB

Independent caterer to use scientific research to develop nutritional changes in school meals

Posted by Stephanie Broad | April 16, 2016 | Catering & hospitality

• #holroyd-howe
• #institute-for-food-brain-and-behaviour
• #research
• #nutrition
• #catering
• #independent-schools

Independent school foodservice provider Holroyd Howe has announced a new collaboration with The Institute for Food, Brain and Behaviour (IFBB). The IFBB is a charity that exists to improve the lives of individuals and communities by conducting research into the link between nutrition, behaviour and brain development whilst promoting public understanding and working to effect policy change.   

Holroyd Howe began working with the IFBB in 2015 to explore how scientific research could be translated into nutritional changes in school meals that could positively affect the development, health and behaviour of three to 18 year-olds.

IFBB leads the way in understanding the effects of nutrition on brain development in children. The Institute will gain understanding of the practical application of their findings and how best to influence the health of pupils in the UK. This will also help them with their mission to influence parents and the government about changing eating habits and nutritional recommendations.

Meanwhile, Holroyd Howe will have access to research and advice that can help them to shape the best food offering for their client schools, whilst educating both pupils and teachers about nutrition. 

Managing Director of Holroyd Howe, Ronan Harte, comments: “We are very excited about our collaboration with the Institute for Food, Brain and Behaviour and this will further cement our commitment to supporting the schools in maximising the health, academic and sporting performance and potential of every child.” 

The Holroyd Howe operations team will be drawing on the research and working with the IFBB’s scientists, supervised by the Chair of the IFBB Science Advisory Council, Professor John Stein. Amongst the IFBB advisory panel is renowned chef and presenter Rick Stein.   

Chief Executive of the IFBB, Dr Richard Marsh, says: "Our relationship with Holroyd Howe gives us the opportunity to see how nearly 100 years of scientific research into the relationship between nutrition and neuroscience can be put into practice. We will be drawing on the results of this partnership in other strands of our work, looking to offer policy solutions to pressing problems that will be robust and effective."

www.holroydhowe.com