This term, we are excited to propose a vibrant, food-focused initiative inspired by Around the World in 80 Days, designed to celebrate global cultures while promoting sustainability and healthy eating.
Over ten weeks, students would embark on a culinary journey around the world, exploring one country per week through thoughtfully designed school-friendly dishes. Each day would spotlight a different destination along the route, introducing pupils to traditional flavours reimagined for a modern, nutritious school menu.
Learning Through Food
At the heart of this initiative is a focus on beans and pulses — affordable, nutritious, and environmentally friendly sources of protein. By centring menus around these ingredients, students will:
Discover how food choices can support sustainability
Learn about global food cultures and traditions
Enjoy balanced, plant-forward meals that support wellbeing
This approach connects food education with geography, culture, and environmental awareness in a way that is engaging and practical.
Our Global Route
United Kingdom → France → Italy → Egypt → India → Hong Kong → China → Japan → United States → United Kingdom
Weekly Menu Highlights
🇬🇧 United Kingdom
Baked Beans on Toast: Haricot beans in a rich tomato and molasses sauce
Lentil Shepherd’s Pie: Green lentils with vegetables, topped with mashed potato
Pea & Mint Soup: A light, fresh starter using green peas and mint
🇫🇷 France
Vegetarian Cassoulet: White beans slow-cooked with tomato, garlic, herbs, and vegetarian sausages
Lentil Soup (Lentilles Vertes): Puy lentils with carrots, leeks, and thyme
White Bean Salad: Dijon dressing with shallots and parsley
🇮🇹 Italy
Pasta e Fagioli: Pasta and borlotti beans in a tomato and rosemary broth
Ribollita: Tuscan vegetable and cannellini bean stew
Macco di Fave: Creamy Sicilian fava bean purée served with bread
🇪🇬 Egypt
Ful Medames: Stewed fava beans with olive oil, lemon, and cumin
Shorbat Ads: Red lentil soup with onion, garlic, and turmeric
Ta’ameya (Falafel): Herb-packed falafel, baked or lightly fried
🇮🇳 India
Chana Masala: Chickpeas in a gently spiced tomato gravy
Tadka Dal: Yellow lentils with cumin, garlic, and mild chilli
Rajma Masala: Red kidney bean curry with ginger and tomato
🇭🇰 Hong Kong
Mung Bean & Coconut Soup: Light and naturally sweet
Tofu & Black Bean Stir-Fry: With peppers and spring onions
Soybean Congee: Comforting rice porridge with ginger
🇨🇳 China
Dou Sha Bao: Steamed buns filled with adzuki bean paste
Vegetables in Black Bean Garlic Sauce: Savoury and aromatic
Adzuki Bean Soup: Mildly sweet with dried tangerine peel
🇯🇵 Japan
Miso Soup with Tofu & Edamame: A classic soy-based soup
Natto Rice Bowl: Soybeans served with rice and spring onions
Kinako Mochi with Red Bean Paste: A traditional Japanese treat
🇺🇸 United States
Three-Bean Chilli: Kidney, black, and pinto beans in a tomato sauce
Southern-Style Black-Eyed Peas: Simmered with vegetables and paprika
Boston Baked Beans: Slow-baked with a touch of molasses
🇬🇧 United Kingdom (Return Home)
Lentil Cottage Pie: Brown lentils with seasonal vegetables
Split Pea Soup: With carrots and leeks for a hearty finish
Bean & Barley Stew: Mixed beans, pearl barley, and herbs
All recipes have been carefully adapted to be school-friendly, ensuring they meet nutritional standards while remaining accessible and enjoyable for students. This initiative offers a unique opportunity to connect classroom learning with the dining hall, making sustainability and global citizenship part of everyday school life.
Students will have access to collectible recipe cards so they can try cooking the meal at home with their families, and send us photos of their creations. These photos will then be posted on CFBL social media channels, highlighting family participation, cultural diversity, and sustainable food choices. This initiative will fully support our nutrition and sustainability goals, while encouraging families to discover healthy, global cooking together.
We look forward to taking our students around the world - one delicious, sustainable meal at a time. 🌍🥣