Food provided in schools has a major influence on the quality of children's diets and has the potential to reduce inequalities in dietary intake between children according to their social or economic background. The quality of diet in childhood has been shown to impact on future development, educational achievement, health and well-being outcomes, and also influences diet in adulthood, as well as disease risk (e.g. diabetes, heart disease) in later life. There are differences in how schools arrange their food provision and what they serve, between schools and between countries in the UK, and this is not well understood. We propose a UK school food network (GENIUS), considering the food system across the preschool, primary and secondary schools, and including all school food provision, both within and outside the canteen. The aim of this network will be to work towards a more health-promoting food and nutrition system in UK schools. Objectives include the development of a network of academics and non-academics across the UK actively researching and influencing school food, the use of a range of novel research methods to understand the current UK school food system, and appreciate its complexities, and examination of similarities and differences and areas of best practice between the four nations of the UK. Finally, the network will explore opportunities for interventions that will positively impact on school food, improve the diet quality of children at school and reduce inequalities. The network will bring together researchers from a range of backgrounds including nutrition, epidemiology, public health, sensory science, health economics, health informatics, health psychology, education, planning and policy. Inclusion of project partners who are actively involved in the provision of school food from across the UK, including from local government, catering providers, pupils and parents, will make sure the work of the network is immediately useful and, together, this team of academics and non-academics will ensure the-development of research priorities and questions that are relevant in the school setting. This network will use a combination of workshops, working groups and funding of small projects to map the school food system and work together to develop research questions. Understanding the current food system and building this network of those interested in and working in school food will advance research and policy around the food environment in schools. Findings will be presented widely in both the academic and non-academic setting to make sure the findings have an impact. Funding applications will be developed based on the initial co-production of research questions and priority areas during network activities, working in partnership with policy makers and schools, and will sustain the network in the longer term.

'Raising the Pulse (RtP)' is based on the concept that considerable health and environmental benefit would result if we could make it easier for the UK population to eat more UK grown pulses. The pulse best suited to the UK, the faba bean, is naturally high in protein, micronutrients and fibre, and has the lowest environmental impact of all crops, as it can 'fix' nitrogen from the atmosphere with no need for polluting nitrate fertilizers. However, most of the population will not significantly increase their consumption unless they are successfully incorporated into familiar looking and tasting, economic and convenient staple foods, such as bread. This has not been done to date because economic incentives do not exist for producers to supply raw materials with defined end use quality, nor for processors to reconfigure their processing plant to accommodate a new raw material. A major stimulus such as that provided by this study is required to encourage food manufacturers to use UK pulses to satisfy consumer demand for plant-based and pulse-rich foods rather than importing chiefly soy-based ingredients. RtP addresses this market failure by bringing together a consortium to develop feasible routes to market for UK produced foods with added faba beans. The project includes experts in diverse areas, including environment, agriculture, food, nutrition, health and consumer behaviour, who have a demonstrated track record in this area and who will work with industry, government and civil society to tackle five linked challenges: Challenge 1: how can environmental impacts of faba beans grown to meet specific quality standards be minimised? We will conduct extensive field trials to establish growing protocols to maximise the amount of nutrients produced per unit area using the best available genetics, agronomy and post-harvest technologies while making detailed measurements of environmental impacts. Challenge 2: how can faba beans from Challenge 1 be prepared for incorporation into a variety of food products such that they retain the highest possible nutritional value and minimal change in taste? Following successful pilot breadmaking trials conducted to demonstrate feasibility, we will optimise cultivar selection, pre-processing and milling steps to obtain faba bean flours that can be successfully combined with wheat flour to make RtP bread that is an acceptable alternative to conventional bread, but with added nutritional and environmental benefits. Challenge 3: what effects do eating more pulses have on nutritional intake and human health? A human study will be performed using RtP bread to determine nutrient availability and its effects on hunger and health markers. Furthermore, two consumer studies, one in student halls of residence and one in the catering outlets on the University of Reading campus, will be conducted. These will investigate whether faba beans offered as RtP breads and in other foods result in a healthier diet and better nutritional knowledge when information of their benefits is given. Challenge 4: how can understanding of consumer attitudes, preferences and behaviours be used to achieve optimum increase in pulse intake? Addressing this crucial point will involve reviewing evidence, performing focus groups, surveys, choice experiment and test market launch. This will include determination of how RtP bread and related foods are perceived, whether they are liked and, therefore, chosen and whether knowledge of their benefits promotes their consumption. Challenge 5: will combine all data collected across the project to create an over-arching mathematical model of interactions between pulse (particularly faba bean) production, manufacturing and consumption. This model will be used to determine the influence on environment and health of legislation and consumer behaviour and to predict the outcomes of specific interventions to hasten the transition of the UK population to a diet that contains more pulses.