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Speaker 1: You wouldn't guess it from the headlines, but some parts

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Speaker 1: of the school lunches program are actually working well. In fact,

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Speaker 1: most parts are working well. You just hear a lot

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Speaker 1: about the moldly school lady from christ Church. However, Kids Can,

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Speaker 1: which provides meals to around ten thousand early childhood centers,

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Speaker 1: is as set students, I should say, is getting some

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Speaker 1: great feedback. Ninety seven percent for consistency, hygiene, ninety eight percent,

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Speaker 1: ninety five percent for service as a whole. Dame Julie Chapman,

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Speaker 1: as the Kids Can founder with me, Dame Julie, good.

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Speaker 2: Evening, Good evening, Ryan, how are you very well?

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Speaker 1: Thank you? Things are going well at your.

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Speaker 2: In then, Yeah, I mean it's amazing to get that feedback,

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Speaker 2: and I think that it's a real testament to the

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Speaker 2: team at kids Can and the work that they've put in.

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Speaker 2: And I guess the way that we actually run that

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Speaker 2: particular food program, which is quite separate from the school

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Speaker 2: lunches and it's a bit more bespoke in the way

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Speaker 2: that we do it. We're super proud of it.

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Speaker 1: What yeah can tell us about what you're doing because

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Speaker 1: I'm imagining because the younger kids you're not doing hot

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Speaker 1: meals all the time? Is it more basic stuff than that?

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Speaker 2: Well, what we do is, essentially we've worked with a

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Speaker 2: group of nutritionists, the Heart Foundation in the past to

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Speaker 2: develop a range of nutritious, wholesome, you know, kid friendly,

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Speaker 2: I guess, recipes for children under five. Those ingredients for

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Speaker 2: those recipes are delivered on a weekly basis through our

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Speaker 2: supply partner, and they go to each individual center and

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Speaker 2: then within the center, depending on the menu that they've chosen,

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Speaker 2: they will prepare and cook those recipes. A lot of

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Speaker 2: them are hot meals, but they're prepared from scratch using

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Speaker 2: the ingredients on site. And I guess the point I

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Speaker 2: would make is, you know, we're talking about a lot

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Speaker 2: smaller kind of role numbers. You're talking thirty to fifty

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Speaker 2: kids as opposed to you know, hundreds, potentially thousands of kids.

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Speaker 2: So that bespoke model for early childhood works really well.

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Speaker 1: More of my food bag situation where you seend the

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Speaker 1: stuff and then but you've got to cook it yourself.

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Speaker 2: Yeah, and a lot of early childhood centers they are

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Speaker 2: already set up to have kitchen facilities, so it's kind

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Speaker 2: of ingredients that can be put together. Kids love it,

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Speaker 2: and I guess the results that we're seeing from that

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Speaker 2: in terms of, you know, our service, but importantly more

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Speaker 2: importantly kids participation, trying new foods, eating more veggies. We're

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Speaker 2: just loving that as well.

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Speaker 1: Awesome, don't judy. What does a meal cost?

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Speaker 2: On average? It costs us around two dollars to provide

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Speaker 2: the meal, so that's the ingredients, the distribution, everything included.

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Speaker 2: And I guess you know, we're not for profits, so

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Speaker 2: we're able to do that and we have some amazing

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Speaker 2: partnerships with suppliers of food.

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Speaker 1: Keep it up, don Julie, keep up the good work.

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Speaker 1: Don Julie Chapman. Kids Count founded with founder with us.

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Speaker 1: Tonight's for more from Hither Duplessy Allen Drive. Listen live

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