Edgar Sewter identified that some children don't eat school dinners because they don't like the look of it or are uncomfortable with trying new foods. To combat this they plan to interview the school cook about menus and food waste along with pupil voice questionnaires with class discussions about school dinners.

Following the results they will set up tasting sessions for school dinners with some of the ingredients coming from the school gardens as they plan to grow more vegetables in the school garden for students to try. This should encourage the students to be more adventurous in what they are eating as well as making them feel more involved in the process as they will help grow the vegetables themselves.