How food culture and eating habits in schools can promote commitment to healthier, sustainable food and culinary traditions: By implementing the holistic concept ‘Whole School Food Approach’ (WSFA), schools, can positively influence children’s eating habits and thus promote their long-term commitment to sustainable food and good health. It’s not just about what food they are served in schools, but also to learn about where the food comes from and how production impacts our environment and our health. Putting the WSFA into practice requires teamwork from school staff, cooks, schoolchildren and all other stakeholders. 

How school meals can be sustainable, healthy, tasty, more nutritious and in season. By training cooks and canteen staff to compile and prepare weekly menus and dishes that are tasty, fresh, nutritious and seasonal, the quality and sustainability of school meals can be improved. The impact of what is consumed at the schools’ premises and children’s health becomes measurable. Kitchen teams become more confident and creative in their work. 

How school meals can support sustainable agriculture, support small farmers and strengthen social inclusion: By purchasing school meal ingredients according to sustainability and social criteria, it is possible to protect biodiversity, support sustainable agriculture and organic farming—especially from smaller farms—and promote short supply chains, while also paying attention to seasonality and nutritional value without increasing costs. 

How scientific studies, impact assessment and the implementation of good practices can influence policy: Scholars from universities and research centres have been active partners in the project designing activities and following the effects in implementing cities. By drawing on research and proven experience, we have developed policy recommendations to influence policy at the local, regional and international levels.