Here at Storal we are in an exciting time of transformation. The business almost doubled towards the end of last year with the acquisition of the Children 1st nurseries, and bringing two established groups together has been a steep learning curve, but one that is exciting and full of possibilities. The scale of change has encouraged us to look carefully at what we already do well and how we can create even more consistency for children, families and colleagues.

Not only are we navigating our own transformation, but the whole sector continues to evolve. The Early Years Foundation Stage Nutrition Guidance came into effect from September, alongside the updated EYFS framework and impending changes to Ofsted inspections. All of this is keeping us on our toes, and it really is a moment to strengthen what we believe in and to make sure our approach to food and nutrition is robust, inclusive and meaningful for children.

Earlier this year I was excited to join a discussion panel that culminated in the publication of a cross-party report called ‘Early Years Nutrition: Setting the Standards for Change’. It reaffirmed to me just how important our journey towards supporting healthy choices for children is, and the launch at the House of Commons was a welcome chance to meet people who share the same goal. The message was clear. What happens around the nursery table can shape habits and wellbeing for years to come.

We have always been passionate about how we fuel children for their busy days at nursery. The current focus on nutrition in early years has increased our desire to review and improve not only what we offer but how we embed food education in daily life. These are lessons that will hopefully last a lifetime. Mealtimes are a core part of each day and a moment where safety, inclusion and learning meet. Children deserve food that is balanced and tasty, served in a way that helps them feel secure and valued but also helps them to understand the world around them.

To support this, we began working with chef and food consultant Craig McBea in April on Project Zero. For us, Project Zero is an absolute commitment to clarity. Zero confusion about our expectations for high-quality provision and zero misunderstanding about how we uphold food standards in every setting. McBea brings more than 20 years’ experience in the food world, and his knowledge, alongside the EYFS Nutrition Guidance, has helped us ensure that what we serve is balanced and suitable for growing bodies and inquiring minds.

It is important to us that children feel included and valued throughout every part of their nursery journey, and that includes at the meal table. We provide varied options that include fully vegetarian choices which can be adapted to be vegan-friendly. Clear information about ingredients and allergens sits alongside practical ways to make safe adjustments to recipes where appropriate, so that no child is overlooked or made to feel different. We understand the logistics of a busy family life and we want parents to feel confident that their child is safe and well-nourished in our care without the practical challenges that providing food from home can bring.

We have listened carefully to feedback from our teams, and we understand that working at scale when hungry children need nourishment can create pressure points, so we have focused on removing complexity and giving our teams what they need to do their best work. That includes dependable access to fresh, quality ingredients across our nurseries and straightforward guidance that’s easy to follow. Those ongoing challenges of products not being available, inappropriate substitutions being sent and late deliveries are a thing of the past.

Another important development has been equipping our kitchens and leaders with practical tools that make record-keeping straightforward and give a clear, live view of what is happening day to day. Being able to see that checks are completed and having key information that sits in one place helps everyone pull in the same direction. It supports our aim of continual improvement and always raising the bar. McBea’s guidance has given us the reassurance to go ahead and say ‘this will work for us’ – and it does.

Of course, the real work happens in delivery. Our kitchen teams are experts in their roles, and our educators are vital partners at the table. They help children feel safe and develop a healthy relationship with food. We have never believed that food is just fuel. We want food to inspire new learning and to spark joy. When Wednesday of week six comes around and it is vegetable sushi rolls for tea, you can just imagine the conversations that take place.

The past six months has also seen us welcome Lesley Boulton, our food safety advisor at Storal. Boulton has a wealth of experience in nursery kitchens as a cook and team leader, and she has quickly become my right hand in this project. We have worked together to strengthen our approach and have introduced the mealtime lead role in each nursery. Mealtime leads are responsible for ensuring quality and safety at every table and for setting a calm, inclusive tone. They receive support and practical guidance from Boulton, not just to complete checks but to bring food to life for children. Boulton is currently rolling out a new programme of training for teams to be inspired about health, nutrition and the joy of food, so they can feed that (pun intended) into the next little generation of foodies that they get to work with every day.

We are fortunate to have our own Storal curriculum, with cookery as an extracurricular feature and over the coming months we plan to build on this even further. Cookery offers so many rich opportunities for learning and it gives children a sense of pride in what they make.  We want our children to become expert sushi makers and skilled falafel preparers, and the more they understand about how food is grown, prepared and shared, the more confident and adventurous they become.

Parents tell us they value transparency, and we agree. We will continue to share information about our approach, the variety of dishes we serve and the ways we support individual needs. It is so valuable to hear feedback from our children and their families each term and their voices will help us make the right seasonal choices and keep things interesting without losing sight of familiarity and comfort.

There is a huge wellbeing dimension to all of this work. When children sit together, pass bowls and serve themselves and each other, they are learning about autonomy and independence. They observe good manners, develop self-help skills, and gain the confidence to try again if the first taste is not for them. Mealtimes are not a pause from the curriculum, they are a vital part of it.

Looking back over the last year, I am proud of the progress we have made and realistic about the work ahead. Growth comes with its own challenges, and regulation is seemingly forever changing yet our ambition is unwavering. Keep the experience joyful and the rest will follow.

Our message to our teams, our children and our families remains the same. There is no more important job than keeping children safe. At the same time, food should be a source of delight and learning. When we eat well, we feel well and we do well. In a period of transformation for Storal and for the sector, I think that is something we can all agree on.

At Nursery Management Show London 2025, Emma Goodall will be speaking as part of a panel on Food for Thought: The Future of Early Years Nutrition.