How can schools ensure that not only lessons but also school meals become a source of inspiration? This is the goal of the “Whole School Food Approach” (WSFA), which aims to make healthy, sustainable food an integral part of school life. A powerful food policy plays a crucial role in this effort. Schools and cities across Europe have already been experimenting with the implementation of such a food policy, which yields inspirational examples.
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What children eat every day influences their growth, academic performance, and long-term health. However, simply offering healthier meals in the school cafeteria is not enough. We need to make healthy choices the easiest and most natural ones in every aspect of school life. The “Whole School Food Approach” focuses on integrating healthy and sustainable food into school culture. This approach is based on four key pillars: a powerful food policy, a healthy food supply, food education, and a supportive school environment.
From classrooms to cafeterias and playgrounds, students are encouraged to engage with food in a conscious and sustainable way. They do not only learn about healthy eating, but they also actively participate in shaping their food environment and school meals. This way, healthy and sustainable food becomes the most obvious choice for everyone.
It focuses on creating a powerful school food policy. This starts with building broad support: healthy and sustainable food should be seen as a fundamental part of school culture so that teachers, students, and parents can fully embrace the policy. Students are central to this process, as they are the direct beneficiaries. By involving them in discussions about school meals, they not only develop a deeper understanding of healthy eating but also help shape a more relevant and effective policy. The result is a dynamic approach that improves student health, enhances learning outcomes, and embeds sustainability in the school culture.
Rikolto developed the Whole School Food Approach (WSFA). Meanwhile, that approach is also part of the European SchoolFood4Change project. Schools and cities from 12 countries learn from each other and make recommendations for better policies so that healthy and sustainable food becomes the easiest choice for everyone. The approach focuses not only on the food supply in schools but also on food education, policy, and the overall school environment. Its goal is to create a healthy eating culture, promote sustainability, and address issues like inequality, community health, and education.
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In Nuoro, the SchoolFood4Change project has been instrumental in developing a unified school food policy. A city-wide working group was formed, bringing together all schools into a single consultative body. This group consists of teachers, school leaders, health professionals, and parents who meet regularly to discuss and organise (food-related) activities. The goal is to expand the group further, involving students, chefs, and caterers to make the transition to sustainable food systems in schools as effective as possible.
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At the Johannesskolan school in Malmö, students are actively shaping the future of food at school. The school joined the SchoolFood4Change project with a clear vision: students should have a say in their school meals. Together with the school staff, they are developing an action plan that reflects their priorities and perspectives. The outcome is a well-defined plan with concrete goals and guidelines that both students and teachers can stand behind.
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In Vienna, schools are working together to promote healthy and sustainable food for all. Through peer counselling, schools support each other in addressing shared challenges and finding creative solutions. The members meet regularly online to exchange experiences and tackle current issues. By aligning each challenge with a WSFA criterion, schools make measurable progress. This collaborative approach has already generated numerous ideas and solutions, leading to real improvements in school food programmes.
At the Kniežaťa Pribinu Primary School in Nitra, students, parents, and school staff are working together to improve school menus. By conducting surveys and collecting feedback in the school cafeteria, they gain insights into students' food preferences. These findings are then used to refine the menu. The aim is to involve more students, better understand their food choices, reduce skipped meals, and minimise food waste.
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At the Georges Pompidou School in Lyon, students actively participate in shaping school meals. Throughout the school year, they take part in tasting sessions where they sample different dishes and provide feedback. This input is then used to compose the school menu. At the end of the school year, students get to taste the final selection of new dishes proposed by the school kitchen, ensuring that their preferences are truly reflected in what is served.
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This article was edited by the intern Coline Hock.
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