Gastronomic interventions completed in school canteens

Ten schools participating in the project have implemented a gastronomic intervention to assess its impact on reducing food waste

Over the past few months, gastronomic interventions have been carried out in ten schools participating in the GUSTOS project, which had quantified food waste in their school canteens at the beginning of the school year.

The gastronomic interventions, coordinated by GOe Tech Center, have been developed through the introduction of practical improvements to the menus, including redesigned recipes, adjustments to portion sizes and new ways of serving food.

These actions have been defined through collaboration between chefs, nutritionists and the kitchen staff of the educational centres, adapting the solutions to the operational reality of each canteen. In addition, the opinions of pupils, families and teachers have been taken into account, with the aim of encouraging greater acceptance of the changes introduced.

After measuring food waste at the beginning of the school year, each educational centre also monitors food waste during the implementation of the interventions, over a two-week period. This process makes it possible to assess the real impact of the changes introduced and generate useful learning for future actions.

By the end of the project, these interventions are expected to contribute to reducing food waste by at least 15% in the participating school canteens, moving towards a more sustainable, efficient and replicable school canteen model.

For more information about the GUSTOS project, write to gustos@ausolan.com