Could I just ask for some comments from those of you where your school provides ingredients. If we were to do it what is the best way of organising it and what other costs are needed to be added to the budget - more chilled and frozen space, dry goods store and weighing out area, trollies for transporting to rooms, packaging for individual weighed out quantities, boxes/bags to take food home? Anything else? Do you get technicians to do the calculating and administrating orders and weighing out? Also does anyone ask for a voluntary contribution if they take home what they have made? Is there a lot of waste? Any other issues - related to the provision of ingredients? It has apparently been "advised" by DATA. Seems like a good idea in principle, I just want to make sure all bases are covered.