Sustainable school meal model in Sweden

A pilot program at Mariebergsskolan High School in Karlstad is showing how small changes in food and space can reshape students' eating habits.

Every morning, the school cafeteria welcomes students with an "energy" bar offering ginger and lemon juice, strawberry and orange juice, or turmeric milk; along with oatmeal soaked in caramel milk. Notably, all the vegetables and fruits are donated from local supermarkets to reduce food waste.

This model has been implemented since 2018 by Vinnova, Sweden's national innovation agency, in collaboration with seven other government agencies, including the Swedish Food Agency.

This model is based on the spirit of "folkhem" (the Swedish welfare state), which originated in the 1930s, in which schools not only teach knowledge but also care for the holistic development of health. Since 1946, public schools have provided free lunches, and by 2011, national law required meals to be nutritionally adequate.

However, in 2018, a report warned that school meals were not contributing as much to improved health and sustainability as expected. That's why a reform program was launched to transform meals into a lever for changing the entire food system.

Beyond just focusing on food, the project also aims to transform the cafeteria into a space where students feel comfortable and free to choose. Soundproof curtains, warm color tones, and various types of tables and chairs were all adjusted based on student feedback through design workshops.

Linnea Olsson Lee, a culinary strategy expert at Karlstad, shared: “Sometimes students want to sit alone without being seen, and sometimes they prefer to chat in large groups. After the interior design change, students feel more connected to the dining space, instead of looking for sweets at shops near the school.”

One notable aspect is the program's close collaboration with local farmers. Thanks to support from the Swedish Environment Agency, school chefs can now more easily order locally sourced ingredients, thereby reducing emissions and promoting sustainable production.

However, the underlying challenge remains. Scaling the model to a national level requires stable funding, commitment from local authorities, and additional design capacity building – elements not always readily available within the administrative system.

Alexander Alvsilver, Head of Future Society at Vinnova, emphasized: “No single organization can solve the problem of food waste and school nutrition alone. We need collaboration between schools, local authorities, businesses, and the community.”

Nevertheless, the initial results are very promising. A new program aimed at reducing food waste has been financially rewarding classes that excel at saving, and so far, the rewards have reached nearly 100,000 SEK thanks to a reduction of 1.7 tons of food in a year. This shows that students not only benefit but also play an active role in the change process.

The school meal model in Sweden demonstrates how small changes, from food to space, can improve students' health and habits. This is not just about free meals, but a long-term investment in equality, sustainability, and the future of the community.

Linnea Olsson Lee, a culinary strategy expert at Karlstad, shared: “We sometimes forget that for many children, this may be the only quality meal of the day.”

But that underscores why school meals should be seen as a social investment, not an expense. Because when students feel cared for, have choices, and are trusted, they will proactively build healthy habits that are good for themselves.”

According to The Guardian

Source: https://giaoducthoidai.vn/mo-hinh-bua-an-hoc-duong-ben-vung-tai-thuy-dien-post756306.html