Practice Note: How to improve the nutritional quality of school meals
In the framework of the Strength2Food project, the Ministry of Education, Science and Technological Development of Serbia, the Faculty of Economics of the University of Belgrade, and the European Training Academy implemented a pilot initiative in Serbia, aimed at formulating a set of strategies and recommendations to improve the nutritional qualities of school meals with food procurement and associated benefits. This practice note provides the key recommendations coming from that pilot initiative: For schools: - Ensure the respect of national nutritional standards - Choose school-made meals instead of catering - Create a standardised set of school meal menus - Review meal pricing policies for parents For teachers: - Engage children in food- and nutrition-related educational activities - Be present with children during mealtime For cooks and kitchen staff: - Improve the nutritional balance of school meals - Adopt strategies to minimize school plate waste For policy makers: - Encourage the use of the Meal Planner tool and other educational resources - Increase support to schools for improved nutritional quality of school meals
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Contribution detail info
Strength2Food
Strengthening European Food Chain Sustainability by Quality and Procurement Policy
- Sijainti
- Serbia
- Kirjoittajat
- Jelena Filipovic
- Steve Quarrie
- Danijela Scepanovic
- Irena Colic Baric
- Rale Bojovic
- Vukasin Kuc
- Käyttötarkoitus
- Communication
- Dissemination
- Tiedostotyyppi
- Document
- Tiedoston koko
- 280 kB
- Luotu
- 27-05-2021
- Alkuperäiskieli
- English
- Hankkeen virallinen verkkosivusto
- –
- Lisenssi
- CC BY
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