Our Mission & Story

At Little Lunch Co, we saw an opportunity to do things differently. School canteens and catering have often been run “the same old way”, convenient, but not always healthy or exciting. We wanted to change that.

Our mission is simple: to make healthy food the easy choice for schools and their communities. By putting nutrition first, working in partnership with parents and principals, and creating menus kids actually love, we bring a fresh perspective to canteens. And when it comes to catering, we carry that same philosophy into every event food that’s fresh, balanced, and made to bring people together.

Two women dressed in chef uniforms and aprons preparing salads in a commercial kitchen, smiling and working at a counter with ingredients and containers around them.

The People Behind the Plates

Meet Taniya & Penny

Little Lunch Co is led by two women who know food and service inside out.

Together, Taniya and Penny combine decades of professional experience with a shared mission: to take the stress out of school canteens and catering while never compromising on health, taste, or service.

A woman in a white chef's coat and black apron, smiling while preparing a salad with tongs in a commercial kitchen.

  • Taniya ran her own food business in New Zealand before moving to Sydney, where she became a head chef across cafés, restaurants, and hotels.

    Her passion for children’s nutrition drives every menu she creates.

Four children and a woman in a kitchen behind a table with sandwiches and snacks.

  • Penny, has overseen food service for groups ranging from 50 to 2000.

    As a mum of three, she knows firsthand how important balanced meals are for children’s growth and development, and she brings that care into every school and event we serve.

Our Commitment to Sustainability

We believe healthy food should never come at the expense of the environment. That’s why sustainability is woven into everything we do.

We use compostable, eco-friendly packaging across all our canteens and catering services, and we carefully manage food quantities to minimise waste. By designing menus that are both nutritious and efficient, we ensure every meal is made with care, for the students, the staff, and the planet.

Because a healthier future starts with the choices we make today.

Four meal trays with various salads, vegetables, boiled eggs, and cooked salmon fillets placed on a wooden table.