Climate Smart School Food

Recipes and tips that help you prepare climate smart meals where food joy is a key ingredient.
VALUE CREATION

How taste prevents waste

Many kids are hesitant to try new food. But flavouring can make a big difference. Familiar flavours help you introduce unfamiliar dishes more smoothly. You get more kids to try and you avoid a lot of waste. For example, “Fajita-flavoured Cauliflower” can be a great way to introduce an all-vegan dish with everything it takes to become a new favourite.

Tasty and climate smart school recipes

Kid-friendly dishes made with sustainable ingredients and exciting flavours from around the world.

3 ways to trigger food joy in school

  • 1. Serve fascinating trivia

    Kids want to know the difference between black and white pepper, what Garam Masala literally means and how many tastings it takes to turn a coriander hater into a coriander lover. Serve this kind trivia to spark interest.

  • 2. Mix the meals with classes

    Use flavourings to create educational meals and interactive lessons. Add history to a lunch by telling the story of the Dutch nutmeg monopoly or try chillies on a science class to teach what capsaicin does to our bodies, for example

  • 3. Co-create the menu

    Increase the cooking hit rate by involving the kids somehow. Wish weeks and workshops where you name the dishes are simple yet powerful actions. Student councils or specific food councils could be the perfect forums for such.

INSPIRATION BOOST

Dear school chef, this one’s for you

With limited resources, high demands and picky guests you still manage to serve healthy and sustainable meals that end up in bellies instead of waste bins. In many ways being a school chef must be harder than working in a three-star restaurant. We deeply admire what you do, and we’ve created this piece of inspiration to support your work.

Great flavours make simple ingredients amazing

Explore the exciting salad bar

More sustainable recipes for schools

Cost-efficient lunch dishes that do good for pupils, school chefs and the planet we all share.

Climate smart actions for school kitchens

  • Use versatile ingredients

    Multi-purpose ingredients allows you to do more with less, cut costs and reduce waste. By using the same spice blend for several dishes you make sure none of it stays on the shelf until the wastebin is the only option.

  • Try taste spoons

    A little taste before plating makes a new dish less of an obstacle. The portions will be more accurate and there will be less waste. A container for clean teaspoons and another for used ones is all you need.

  • Give away the leftovers

    You cannot reuse prepared food, but it’s hard to avoid leftovers completely. So, let’s offer the staff members to put excess food in boxes (which they bring themselves). It’s a perk and a waste-reducing action.