How Youth-led initiatives Are Transforming School Food Environments Across Europe
Children and young people are not just the leaders of tomorrow—they are already changemakers today. In the SchoolFood4Change project, schools are proving that when youth are meaningfully involved in shaping their food environments and making food choices, this leads to positive results in the short and long term. This article explores how meaningful youth participation is put into practice in school food systems, and showcases inspiring examples from SF4C schools.
Meaningful participation in school food programmes goes beyond occasional surveys and themed lunch days. It is about giving young people real opportunities to lead, co-create and see the real impact of their ideas. When students are invited to the table literally and figuratively, they bring fresh perspectives, creativity and a sense of ownership.
Below are six principles for meaningful youth participation, translated into concrete actions for school food in and around the school environment.
1. Co-create, Don’t Just Consult
Involve youth in shaping decisions!
Youth Food Councils are forums where students can meet regularly with kitchen staff and school leadership to discuss menus, portion sizes, and sustainability goals. These councils can participate in developing new dishes, propose cultural food days, and advise on food waste initiatives. Invite youth to the meetings or let them lead their own with authorities and decision-makers to make their ideas heard.
Examples from SF4C:
In Umeå, Sweden, student food councils meet regularly with kitchen staff, teachers, and school principals to discuss menus, sustainability goals, and how school lunch can be part of the curriculum. Their ideas are not symbolic, but actually implemented.
At Redingenhof School in Leuven, students participate in a “boarding council” where they rate meals, suggest improvements, and even nominate a “dish of the month.” Their feedback directly influences the kitchen’s recipe choices.
In Copenhagen’s Madskoler (Food Schools), students are involved in preparing and sharing meals. Each day, 3–8 students work in the school kitchen, cooking under the guidance of the school chefs. Meals are shared in communal dining areas, where students and staff eat together, talk, and reflect on the food they’ve made.
2. Start With What Matters to Them
Link school canteen menus and campaigns to causes students care about – like climate, sport, well-being and movies. For example, a themed “Fuel for the Match”-week could feature meals designed by the school’s athletes, whereas the “Feed the Marvel Superheroes”-theme allows to explore creative ideas for cooking nutritious meals for heroes.
Examples from SF4C:
At Tallinn English College, Estonia, students celebrated cultural diversity through food. They prepared dishes from eight countries, hosted a sushi-making workshop, and explored global cuisines as part of their coursework.
In Bratislava, Slovakia, the “Masterchef” cooking class gave students a chance to express their culinary creativity in a fun, competitive format—making food education exciting and relevant.
3. Create Real Roles, Not Symbolic Seats
Give young people responsibilities with clear impact. Appoint Student Food Ambassadors who help with taste-testing, lead peer-to-peer education on nutrition, or create videos about where school ingredients come from. Recognise their contributions publicly, whether in assemblies, newsletters, or the school’s social media.
Examples from SF4C:
In Mahtra School, Estonia, students renovated their canteen, painted walls, and grew herbs on windowsills. This hands-on project gave them ownership of their food space and turned mealtime into a joyful, shared experience.
In Primary School De Mozaïek, Ghent, Belgium, students became Soup Heroes, customizing their soup with herbs, cheese, and croutons. Teachers joined in with capes, turning the initiative into a joyful celebration of vegetables. This playful role helped increase soup consumption and gave students a sense of pride and visibility.
4. Make It Hands-On
Active participation beats passive consumption. Organise student-led cooking challenges where teams develop healthy, affordable, and tasty recipes for the menu. Involve them in school gardens or local farm partnerships so they can plant, harvest, and cook with seasonal produce.
Examples from SF4C:
In Vienna, Austria the FoodTrailer brought cooking workshops to schools without kitchens. Students learned about the carbon footprint of burgers, cooked sustainable versions, and discussed supply chains—all in a mobile kitchen.
At Randvere School in Estonia, students designed and presented their own salad recipes for the school’s birthday celebration. These recipes were compiled into a school-wide cookbook.
In Kindergarten Lobelka, Slovakia, children prepared food for events like the Gala Evening and Bike-to-School Breakfast. These hands-on experiences built culinary confidence and strengthened family-school ties.
5. Show Real-World Impact
Participation is meaningful when students see results.
At Het Kompas School in Ghent, Students and parents are involved in a two-year project called La Brújula, which includes cooking workshops, harvesting activities, and community dinners. The school invites external guests—such as principals from other schools—to dine with them, creating a ripple effect of influence across the education system.
In Tallinn Südalinn School, Estonia, students helped design themed canteen days like “Stars on the Plate” and “Asian Cuisine Week.” Their feedback was used to adjust recipes and introduce new ingredients. These changes were celebrated during festive lunches and school-wide events.
6. Ensure Transparency and Access to Information
Empower youth with knowledge about food systems, nutrition, and decision-making processes. Host sessions where students learn about procurement, sourcing, and kitchen operations. Share data on food waste, carbon footprint, and menu planning openly. This builds informed participation and trust.
Examples from SF4C:
In Elementary School Važecká, Prešov, Slovakia, students engaged in discussions with the head of the canteen and cooks to learn about the rules that are guiding meal preparation. This demystified the canteen’s operations and positioned cooks as educators. Students gained insight into sourcing, nutrition standards, and the logic behind menu choices.
In Vienna’s Sensory Testing Workshops, Austria, students participated in blind tastings of legumes and sweet potatoes, followed by workshops on their nutritional and environmental benefits. Later, they retested the same recipes, allowing them to reflect on how knowledge influenced their preferences. This approach linked education directly to food acceptance.
In Dordogne, France, the region’s school catering system is built on contracts with local organic farmers and student visits to the farms. Students learn about food sourcing and sustainability through meals made from scratch with seasonal ingredients. Farmers are part of the educational process, helping students understand where their food comes from.
Why does it matter?
With this article, SchoolFood4Change celebrates International Youth Day on 12 August 2025. Beyond this one awareness day, when we pay special attention to this topic, it is important to involve young people in our thinking and decision-making every day, throughout the whole year.
When students feel heard and empowered, they are more likely to embrace healthier, more sustainable food choices — and carry those habits into adulthood. They learn negotiation, teamwork, and problem-solving while contributing to a food system that supports both people and the planet.
Would you like to learn even more about meaningful youth engagement? Under the motto ‘Nourish to Flourish’, more than 20 cities participating in the SchoolFood4Change project are placing a special emphasis on empowering students from disadvantaged backgrounds through healthy school meals and food education activities. Learn more here.