QKFN for tuckshop conveners

QKFN is a comprehensive promotional and educational program designed to increase the awareness and consumption of fresh fruit and vegetables by primary school-aged children.

Tuckshop conveners from schools in Queensland can register their schools for FREE and gain access to:

• The Fresh for Kids internet site which is a comprehensive and fun internet site created to educate children about fruit and vegetables
• Tuckshop education materials including the 'Canteen Fresh' brochures, which are designed to provide tuckshop managers with seasonal ideas and information to help them increase sales of fresh produce
• Posters
• Colourful seasonality guides and recipe brochures
• Bookmarks, tattoos, stickers and other materials
• Use of the F & V Gang characters

The campaign is themed around the 'F & V Gang', six bright and colourful fruit characters that have been specially designed to appeal to primary school aged children. The main thrust of the program is to promote fruit and vegetables as 'fun' and 'cool'. 

The QKFN program also includes for teachers:

• Either a class tour of the Brisbane Produce Market or a visit from a QKFN team member to your school (within a 1 hour radius of the Brisbane CBD only for school visits)

This section covers the following areas

• Canteen Fresh magazine
• Buying fruit and vegetables from your Fresh Tastes retailers
• Workflow and storage tips

Canteen Fresh magazine

QKFN registered schools receive Canteen Fresh, a colourful and informative publication distributed each term to all registered primary schools throughout Queensland.

The publication provides tuckshops with quick, tasty and easy to prepare recipes using fresh fruit and vegetables.

Click here to download past copies of Canteen Fresh.

Fresh Tastes retailers

Creating a relationship with your retailer

Your local greengrocer can provide you with friendly, personal service - just ask them!

Independent greengrocers:

• Are experts on the storage, selection, handing and presentation of fresh fruit and vegetables.
• Love helping schools provide healthy fruit and vegetables for Queensland kids.
• Can provide you with market fresh produce at reasonable prices.
• Can ensure you are getting good quality product that is suitable for children and can order specifically for your needs.
• Can advise you on menu planning to take advantage of seasonal products so you get the best value for money.
• Are more likely to support your school with fundraising, fruit drives and product donations once you have built a relationship with them.
• Are hardworking local business people who are passionate about fruit and vegetables.

Find your local independent retailer, and get to know them and use their expertise.

Workflow and storage tips

Fresh tips

• Always use seasonal fruit and vegetables, it is cheaper, of better quality and will have a longer shelf life.
• Rotate fresh stock as it is delivered; insure all incoming fresh stock is placed behind older stock to ensure proper rotation.
• Store fruit and vegetables properly. Ensure cases of soft fruits, for example strawberries, stone fruit and kiwifruit, are not stored under heavy cases like apples, potatoes or pumpkin.
• Ensure fruit and vegetables are not stored on the floor or on lower shelves under raw meats or seafood to avoid cross contamination.
• Communicate with your fruit and vegetable supplier the importance of obtaining the best prices possible whilst maintaining top quality.
• Using second grade product can sometimes be good value, but also consider the amount of usable product obtained (the yield). Often second grade produce will have more wastage, which will mean less yield and a higher cost per kg.
• Always carefully check stock as it arrives and note/send back any product not of acceptable quality.
• Only order what you need to get through to the next delivery. Try for frequent deliveries if possible.

Work flow planning

• Always break down tasks into lists of priority. Ensure all tasks that require a longer cooking time are started first. This will allow for some tasks to be progressing whilst others can be commenced.
• If washing/rinsing salad/vegetables ensure it is done at one time. This will reduce doubling up on time spent filling/empting sinks and reduce water consumption.
• If one ingredient is required for several recipes prepare all of that ingredient at once instead of coming back and handling more of the same ingredient several times. For example, if onions are used in two recipes peel/ chop for both at the same time.
• If fridge/storeroom is located any distance from your workspace, use a trolley and a list to ensure minimal trips between are necessary.
• When making a recipe ensure all ingredients/ equipment are at your work area before commencing. This will increase productivity and decrease mistakes.
• If labour/ skills are short enquire about the possibility of getting some products supplied semi prepared. For example, peeled potatoes and onions. Always compare costs between unprocessed and semi processed produce.
• If working in a team ensure effective communication to minimise doubling up on preparation.

Handy tips provided by James Street Cooking School.