Open call for healthy and sustainable school dinner menus

Schools can now sign up to the programme ‘Healthier and more sustainable dining-rooms’, an initiative shared with the Barcelona Public Health Agency (ASPB) to promote healthy eating at schools in the city.

20/05/2021 10:56 h

Ajuntament de Barcelona

Following a pilot project at six city schools, the municipal initiative ‘Healthier and more sustainable dining-rooms’ is being rolled out citywide through an open call to all schools in the city wishing to offer children and teenagers a healthier and more balanced diet. This is one of several projects by the world sustainable food capital 2021.

What is the sustainable school-dinner menu like?

The dinner menus designed by the Barcelona Public Health Agency (ASPB) reduce the quantity of animal protein and processed foods in favour of vegetable protein, fruit and salads. The initiative also opts for seasonal local products which tie in with the characteristics of the menus.

How can schools sign up?

Any school in Barcelona with a dining-room can sign up by filling in the ASPB form. It is a good idea to check the materials and resources for more information on balanced diets, such as the guide for making school dining-rooms healthier and more sustainable.

Why is healthy and sustainable eating important?

Schools play an important part in feeding children and teenagers, not just in terms of guaranteeing access to a healthy and sustainable diet, but also as a means of learning and as a common link for the whole education community: teachers, students and families.

The project ‘Healthier and more sustainable dining-rooms’ is based around three goals:

  • Promoting healthier diets: scientific evidence shows that calorific diets heavy in animal proteins, saturated fats, sugary products and highly processed foods are bad for health and increase the risk of illness. Current surveys show that children and teenagers eat these in excess and that 80% do not eat the recommended quantity of fruit and vegetables.
  • Combating the climate emergency: the food system is responsible for between 21 and 37% of greenhouse gas emissions, an environmental impact in which the meat industry plays a significant part. Menus with more pulses, fruit and vegetables and less meat promote sustainability.
  • Strengthening the local economy of our farmers and helping towards the good health of our ecosystems, with commercial and consumption circuits that prioritise fresh local seasonal produce which is respectful towards the environment.


Related news