Summary of school meal standards

A summary of the guidelines that the document includes are the following:

Guidelines for good meals

• The school restaurant has competent and committed staff with room for creativity and creation.
• The meals are based on the diners' needs and wishes.
•  Students' curiosity and senses are attracted to colour, shape, smell, taste and a positive educational environment.
• The school restaurant is happy to offer several alternative dishes every day.
• The food is presented in an appealing and inclusive way.

Guidelines for Integrated meals

• The meals contribute to the school's educational mission and are used as a tool in

  teaching.

• There is a consensus at the school about what an educational meal is and the adult's role in the meal.

• There is a trusting dialogue between diners and those who plan and prepare the food, where opinions and ideas are taken into account.

• The competence of the staff in the school restaurant is used in teaching, through collaboration with the school’s teachers.
• The meals create a safe meeting place, social gathering and opportunity for conversation.

Guidelines for enjoyable meals

• The school meal is scheduled so that all students have the opportunity to eat in peace and quiet.
  • Every student eats at approximately the same time every day.
  • Lunch is served between 11 a.m. and 1 p.m.
• All students have at least 20 minutes to sit down and eat, in addition to time to take food and leave the counter.
• Pupils feel welcome and safe and are treated respectfully in the school restaurant.
• The school restaurant is designed in an appealing way and has well-thought-out logistics.

Guidelines for nutritious meals

• The school meals are planned based on the Nordic Nutritional Recommendations and provide approximately 30 percent of the student's daily needs for both energy and nutrients.
• The lunch selection each day consists of:

• One or more cooked dishes, of which at least one vegetarian dish that everyone can take away
• Salad table with at least five different components
• Fat for sandwiches or bread
• Water and possibly milk or fortified plant-based milks
  

• The school measures consumption and follows up on how much of the food served ends up being consumed.

Guidelines for environmentally smart meals

• Food waste in the kitchen, during serving and from plates is minimized.
• Food is chosen that has been produced with consideration to the environment and animal welfare.
• Wild-caught fish that is bought comes from stable stocks and has been fished with care for the environment.
• The proportion of meat is limited and replaced with other protein-rich foods.
• Fruits and vegetables suitable for storage are selected first and varied according to season.
• Waste is sorted at the source, and energy consumption and transport are minimized.

Guidelines for safe meals

• The school restaurant has knowledge of food safety and routines to manage risks.
• The right food is served to the right person; the kitchen has special procedures to ensure that students with allergies and sensitives do not get sick from the food.
• Everyone who stays in the kitchen, adults as well as students, is healthy and follows hygiene routines.
• Cold food is stored cold, no more than +4ºC and hot food is stored warm enough, at least +60ºC.
• The staff can provide clear information about the contents of the dishes when serving.