Malmö took their national event to the EFAD congress
Malmö’s national event took place at the international conference EFAD – The European Federation of the Associations of Dietitians, where 400 participants gathered for an annual conference 24th-25th October 2025. The theme for their congress was “Rethink. Reform. Sustain: Dietitians at the Forefront of Change”. Focus was accordingly on the vital role dietitians play in building a sustainable future – a perfect opportunity for SF4C and the city of Malmö to connect to dietitians from all over Europe.
During the event, a presentation was held by the SF4C project group in Malmö. Louise Dahl Gottberg, leading the work, what was your main messages to the participants about SF4C, and what was their reactions?
– Above all, many were curious about the Swedish school meal system, as this is exotic for many foreign participants. The WSFA method aroused great enthusiasm and many had questions about the practical work around the implementation of the method and how schools and preschools in Malmö work with it.
Apart from the presentation, they made a study visit to a nearby school and all visitors were treated to a Swedish school lunch. Louise, please tell me a little about this.
– We planned for the lunch to feel as authentic as possible, which meant buffet service, tight timeslots for each group to eat, the lunch recipe was taken directly from Malmö school restaurants and on the tables there were table talkers with information about ingredients, the project and other exciting food pairings. The lunch was extremely appreciated and many were impressed by the taste and how it was organized. A fun feature at the conference!
“Remember, in Sweden, school lunches are more than just food – they are a vital part of learning. Nourish your brain and enjoy a real-life Swedish experience with us!”
From the invitation to the fully booked study visit to the upper secondary school Citadellsgymnasiet.
I heard that you also had an exhibition at the EFAD event.
– Yes, we had a small exhibition where we showed examples of activities carried out during the project using the Yearly state of play. It was a much appreciated continuation of the conversations that took place during our presentation.
Umeå – celebrating their participating schools
Umeå’s final conference brought together 130 people in different roles and positions: teachers, educators, principals and meal staff, but also elected representatives and officials from various administrations.
To make it possible for staff in both preschools and schools to participate, the program was divided into two overlapping blocks. In the joint part, there was a diploma award ceremony where participating preschools and schools received a diploma on stage, and mingling in the exhibition of the schools’ and preschools’ work.
The conference included a lecture with WWF, panel discussions and group discussions. Participants were also able to take part in a guest exhibition “Degrees of a School Lunch” – an interactive, touring exhibition and future prototype that explores what school meals could look like in 2060. By showing scenarios based on 1.5 and 3 degrees of global warming, the project highlights the impact of climate change on the food system.
Märta Streijffert, project manager for SF4C in Umeå, what did the participants think of the final conference?
– Most participants were very satisfied with the conference, and many gave the highest rating (5 out of 5) for the overall experience. Several highlighted the positive atmosphere, the commitment and that it was inspiring to meet colleagues from different schools and preschools. The panel discussions with representatives from all professional categories where they were able to speak from their perspective and what opportunities they saw in working more with sustainable and healthy food were especially appreciated. The schools’ and preschools’ exhibitions received much praise for their inspiration and creativity.
The participants were served a vegetarian lunch prepared by the school’s catering staff, who were encouraged to test and develop existing and new dishes. How was the food perceived by the conference participants?
– The lunch received very high ratings throughout. The participants described the food as “fantastically good”, “luxurious”, and appreciated that there were vegetarian options. Some mentioned that it was nice to have table chatter and that it felt inspiring to try new dishes.
