Fugnerova Louny Kindergarten joined SchoolFood4Change to be able to collaborate with, and learn from, others across Europe. Their efforts have now earned them silver certification in SF4C, recognizing their commitment to sustainability and healthy eating. We have had the opportunity to talk to Olga who is the headmistress and Hana who is the economist at the kindergarten to hear more about their journey.
What motivated your school to join the SchoolFood4Change initiative?
Since 2018, we have participated in the Skutečně zdravá škola program, which has significantly helped us to develop a more sustainable approach. We started by improving the school food, followed by recycling, minimizing food waste, reducing salt and sugar, visiting farms, sourcing locally, harvesting our own produce, conserving water, and drinking tap water. We joined SchoolFood4Change to collaborate with and learn from others across Europe.
What specific changes has your school implemented to reach the silver level?
- Farm and Harvest Demonstrations: Classes visit family farms during different seasons to observe and participate in planting and harvesting.
- Educational Programs: We organize visits to local farms, a farm shop, a cider house, and a bakery to connect children with food sources and sustainable practices.
- Local Partnerships: We have developed relationships with farmers and businesses that prioritize local products.
- Gardening Projects: Each classroom has it’s own garden bed where children plant, grow, and harvest crops, providing hands-on learning about food production and sustainability.
- Regular Surveys: We conduct surveys to assess food quality and variety, gathering feedback on taste, freshness, presentation, quality of ingredients, seasonal and international variety, and children’s satisfaction and preferences.
- Waste Sorting: We’ve expanded our waste-sorting program to help children identify sorting bins and learn correct sorting practices through play. We also organized visits to local recycling facilities.
- Herb and Crop Gardens: Children grow herbs and vegetables, engaging directly with the food they eat. We’ve also planted fruit trees and berry bushes.
- Cooking and Kitchen Activities: Children participate in food preparation by chopping apples, preparing snacks, decorating salads, and baking healthy treats.
- Farm Afternoon: We hold a Farm Afternoon event in collaboration with local kindergartens and farmers, allowing children to connect with the agricultural community.
- Composting: For three years, we’ve composted organic waste with the children’s help, teaching them how to manage compost bins.
- Celebration Days: We celebrate themed days like Health Day, Milk Day, Apple Day, and Water Day to emphasize the importance of different food groups and sustainable practices.
How did you involve children, parents, and staff in the initiative?
We organize several activities for parents such as a Garden Festival and a Fair Breakfast where we prepare meals with FairTrade ingredients to bring attention to fair-priced quality products. These activities are appreciated by both children and parents.
How did the children react to the changes?
Initially, the children were hesitant to try the new foods, but with regular exposure and involvement in food preparation, they quickly became comfortable. The colors of some dishes, like red beet spread or green pea spread, initially caused reluctance, but the children eventually became curious and willing to taste them. We engage them by letting them smell, taste, and grow herbs and produce, helping them to embrace healthy foods. Patience and gentle encouragement are essential in building these habits. One of our successes has been our buffet-style breakfast club, where each morning, children choose from healthy spreads, baked goods, cottage cheese or yogurt, fresh fruits, vegetables, and two types of drinks. This variety encourages them to try new foods without pressure.
What advice would you give to other schools looking to develop a whole-school food approach?
- Build partnerships with parents, local farmers, and nutrition-focused organizations.
- Use play-based methods to teach children about healthy eating.
- Offer a variety of meal options and allow children to make choices.
- Support local suppliers and food sources.
- Gather feedback from children and parents; adapt and improve based on their suggestions.
- Start a school garden where children can grow their own vegetables and herbs.
- Create a healthy environment with nutritious food, low salt and sugar, and a pleasant dining space.
- Collaborate with other schools and share your experiences.
If you had to choose one sustainable and healthy school meal, which would it be and why?
We would choose the Beluga black lentil salad. Lentils are a great source of plant-based protein, fiber, and nutrients, and the salad can be enhanced with seasonal vegetables like tomatoes, cucumbers, or carrots. The children, however, love whole-wheat tortillas or toast filled with vegetables and either chicken or beans, as they enjoy personalizing their meals.
A big thank you to Olga and Hana and congratulations to Fugnerova Louny Kindergarten for reaching the silver level!