Chapter 1 Baseline Measurement - thetasteoflife.eu · Filename TOL Chapter 1 Zero measurement versie 0.3 .docx Current status Draft Current version 0.3 Contact person Hans Blankestijn

Intellectual Output 01: Chapter 1: Base line measurement

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TOL: Taste of Life, regional, healthy food in schools

Project-number: 2014-1-NL01-KA202-001225

Intellectual Output 01: Activity O-1/A-1 Manual Managing Tool

Chapter 1

Baseline Measurement


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Document Information

Project Information

Project name Taste of Life

Project acronym TOL

Project number 2014-1-NL01-KA202-001225

Project web site www.thetasteoflife.com

Document Identification

Document title Manual Managing Tool, chapter 1

Document type Intellectual Output nr 01/Activitiy O-1/A-1

Filename TOL Chapter 1 Zero measurement versie 0.3 .docx

Current status Draft

Current version 0.3

Contact person Hans Blankestijn and Hans Aartsen (Nordwin)

Dissemination level Confidential

Version history

Version Contributor(s) Contribution

0.1 | 04-Apr-2015 Hans Blankestijn and Hans Aartsen (Nordwin)

First draft

0.2 | 04-June-2015 Hans Blankestijn and Hans Aartsen (Nordwin)

Discussed during PM in Prague

0.3 | 18-May-2015 Hans Blankestijn and Hans Aartsen (Nordwin)

Discussed during PM in Oradea

http://www.th/


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Content

1. Summary, conclusions and recommendations

2. Conclusions per country 2.1 Czech Republic

2.2 Finland (on behalf of EUROPEA)

2.3 Germany

2.4 Netherlands

2.5 Romania

3. Annexes 3.1 Empty questionnaire

3.2 Czech republic

3.3 Finland

3.4 Germany

3.5 Netherlands

3.6 Romania

3.6.1 University

3.6.2 Secondary vocational school


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1. Summary, conclusions and recommendations

This chapter gives a description of the situation in the participating countries, at the start of the

project. Each partner has filled in a questionnaire, as prepared by Nordwin. The questionnaire asks

for the financial situation, the legal situation, the organisation of the canteens, the role of parents

and students and the contacts with local producers. The results of these questionnaires are given in

the annexes to this chapter.

Main conclusion is that the questionnaires give an in interesting picture of the situation in the

different countries. However, differences are so big, that it is not possible to have a general

conclusion, which is valid for all participating countries. This is true for the financial aspects, as well

as the educational values of healthy school canteens.

Despite the differences, it was possible to give some recommendations: The project realises, that

decisions about budgets and further legal aspects are beyond the scope of this project. We focus on

some realistic recommendations.

1. The project considers it as important that both students/pupils and parents are actively involved in

this topic,

2. A link between a healthy school canteen and the content of related lessons will make the effect of

these measures more sustainable.

3. An active participation of (local) producers and other actors in the food chain is important, to

create awareness and knowledge, both with students, teachers and canteen personnel.

During the implementation of this project, the partners have used these conclusions and

recommendations already.


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2. Conclusions per country

2.1 Czech Republic

Made by Andrea Pekarkova and Pavel Sladek (UZEI)

Conclusion

Most of the Czech pupils can attend school canteen, but some of them eat outside these facilities.

The issue of school lunches is not only associated with problems of quality and affordability, but also

the social and psychological aspects. In many cases, the weak interest in school meals caused by the

attitudes and prejudices of the participating groups. Students are influenced by fashion and a large

part of the meals served at school canteens is not overly trendy. On the other hand, according to our

respondents from among the staff of the school canteen, kids do not like novelty and for example

legumes, that certainly by experts to include healthy eating. Therefore, an important tool to attract

students into school canteens is eg. a competition for the best school lunch or other events which

have the necessary publicity. System of school canteens in the Czech Republic is among those most

advanced in Europe. However it was created in the previous regime is not focused on modern

communication between a service provider and the customer. In order to change the situation in the

interest of the participants is needed primarily to pupils, parents, school staff and an active approach

of suppliers.

2.2 Finland

Made by Ann-Sofi Ljungqvist (Vocational Collage of Ostrobothnia, on behalf of EUROPEA)

Conclusion

All kinds of education offer school meals, completely subsidised by the government.

Government gives advisory how to offer healthy food.

The importance of biological and regional products is limited. Producers are not organised. Products

are more expensive than regular products

The governments stimulate awareness concerning sustainability and reduction of CO2 footprint.

However, school do not use healthy food for promotion.

2.3 Germany

Made by Marietheres Förster (Andreas Hermes Akademie)

Conclusion

All schools have school canteens.

There is a big variety in types of meals. The government stimulates healthy food and regional

products, by financing all kind of projects for regional and biological meals. Schools do not have

regular contacts with producers.

Involvement of students and parents is possible. Parents pay for the meals. In case they can’t, the


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government gives a subsidy. Awareness for healthy food, eat habits, etc. is not yet very big. But

lessons are given.

Schools use healthy food for promotion.

More information will follow.

2.4 Netherlands

Made by Rob de Vrind (RBG)

Conclusion

Primary education does not offer any food, except some drinks for teachers.

Also for other types of schools, it is not common, excepts snacks. Only for teachers who work in the

evening there is a possibility for a warm meal. Costs are paid by the consumer. Nu governmental

support. This makes also the use of regional products more difficult, because they are more

expensive. Also logistic problems can occur.

VET schools are obliged to become sustainable. But for financial reasons, it is not yet successful. Big

institutions have outsourced their canteens. Caterers pay attention to this topic.

Education about health and food exists. Parents are not regularly involved. Awareness about CO2

and reducing packages is not common, although there are exceptions (Nordwin Heereveen!)

In Koning Willem I College in ‘s-Hertogenbosch, there is a “Food-committee).

2.5 Romania

Two contributions:

1. Made by Delia Mela (Colegiul Tehnic “Mihai Viteazul”)

2. Made by Anamaria Supuran (University of Oradea)

Conclusion 1

The higher the level of education, the lower the offer of school meals.

In VET, meals, including breakfast are offered, but students have to pay for it.

It is common to use regional and seasonal products, via an intermediate. No contacts with producers.

But also products imported from Poland and Hungary.

The kitchen personal has a strong say in the menu of the school. Schools promote traditional meals,

with the use of regional products, to fight the junk food consumption.

No involvement of parents. Educational support can be improved.

Conclusion 2

In primary education there is a special program “Milk and Bread Roll”, supported by the European

Commission. Still there are financial obstacles.

In higher education, which are bigger institutions, there are facilities for warm and cold meals. The

canteens are outsourced to caterers.

Some of the products are regional, except regionally produced meat. Price is important for the

decision.

No direct contacts exist between the school and the grower. Some growers are united in

organisations. But these are not regional. Obstacles are mainly financial and logistic.

Institutions do not offer lessons about healthy food and eat habits on a regular basis. No

governmental rules.

Involvement of parents is not common. Students only are active during special days, like Christmas.


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Awareness regarding sustainability is related to the type of study program.

Some promising activities have been identified.


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3 Annexes

3.1 Empty questionnaire: Base line measurement

Introduction

In this questionnaire we like to have an impression of the situation in your region and in your

institute about school food and about the use of regional products.

Most of the questions are open. Please limit your answer to 2-5 sentences.

The way of collection of information is up to you, however, we suggest desk research.

Deadline: 28 February.

The results will be analysed by us and presented/discussed in the Core Meeting in Prague.

1. About Food in Schools; what is common in your region, per type of education

(Make an estimation in percentages)

Types

a. Primary education -1.1-99%

b. Secondary education/pre vocational education-1.1-70%,1.2-20%,1.3-10%

c. Secondary vocational education-1.3-80%,1.4-20%

d. Higher education-1.2-80%,,1.3-20%

1.1 Warm meals or snacks

1.2 Warm and/or cold beverages

1.3 Candy, sweet, fruit, etc.

1.4 Availability of food during the school day

1.5 Who pays for the food; the pupil/student/parent or the school (government, subsidy)

In Romania the parents pay for the food.

1.6 Has your region/country a policy concerning food in schools, including healthy food

The government in Romania for the primary school SS and the secondary education SS gives milc

and a croissant each day which have to be under the requests of the healthy food laws

2. The same questions as in nr.1, for your own institute/organisation

In our school the Ss that want to have breakfast or/and a hot meal and/or dinner our cafeteria

offers traditional food .Ss pay for the meals. No regulations imposed for healthy food, just to

be appropriate from the calorically point of view.

3. How important is the use of regional and/or seasonal products

3.1 Does your school already use regional/seasonal products. If yes: Give examples of used

products.

-seasonal vegetables from the open air markets

3.2 Did you meet problems with the introduction of it. If yes: How did you solve it.

-problems related to the price of the vegetables,no direct connection between farmers and

schools

3.3 Is there a direct contact between the producer/grower and your school


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Not yet

3.4 Does the producer adjust his products/crops to the demands of the client (the school)

Not yet,through this project this is the intention to facilitate this connection

3.5 How are the logistics organised, intermediates?

Our administrator purchases everything through his connections mainly intermediates.

3.6 In general: Are there organisations of regional producers

-not all of them,there are also imported product from Poland and Hungary,Italy and Spain

3.7In general: Are regional products also biological products

Not all of them only the certified ones as biological are but in Romania the birocracy and the

costs are very high to certify them as biological

3.8 Does the regional government stimulate the use of regional/biological products. If yes, how

As theory yes,practically it is up to the institution,no regulations imposed.

3.9In general: Which obstacles you could identify related to (the stimulation of) the use of

regional/biological products

Lower prices from the external products ,better quality

3.10 How can these obstacles be minimised.

By regulations imposed by the Gouvernment related to stimulating the regional producers

through different programmes.

4. Education and healthy food

4.1 Does your institute have a policy regarding health and food

Not yet.

4.2 If yes, can you describe it (special lessons, learning materials, projects, stage, etc.)

We tend to debate this theme tnhrogh the classess that may have relation to this theme (food

and bevaraage,English lessons,small local projects)

4.3 Is there involvement of parents, if yes, what kind of involvement

No involvement

4.4 Is there an involvement of pupils/students in the preparation of food in the school, if yes,

what kind of involvement

They practice preparing food at our canteen as attending a class(food and beverage profile)

4.5 Awareness about reducing packaging materials, for teachers and the students

Our Environmental Protection profile has different small projects regarding it

4.6 Knowledge about CO2 footprint, for teachers and the students

Not totally.Need for further practice and study

4.7 Knowledge about sustainability, for teachers and the students

Selecting garbage is imposed in our school as part of a local project

4.8 Do you identify a need for further training of your staff (teachers and canteen/kitchen

personal)

Yes,as much as possible they are looking forward the improvement

5. Healthy Food as a promotion tool

5.1 Is your school aware of the potential of healthy food as a promotion tool

6. Yes. and they are trying to maintain and to make more and more appealing traditional food in

the canteen in order to attract students to eat it in stead of junk food

5.2 If yes: how do you use it. Best practices are welcome

5.3 Do you have suggestions to use TOL for this promotion, also in an international context.


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We have already applied for a mobility Erasmus plus project for Ss having the theme of Healthy food

with the German partner of this project

5.4 Does your school already have a network of stakeholders within this context

Through this project we intend to make a fair where we are going to invite the stakeholders in order

to start a collaboration

5.5 Does this questionnaire help you to develop ideas for your own National Multiplier Event. If yes:

please mention it.

We have already had pre meetings and discussions at our institution level about it and yes it helped

us clarify our institution situation and things to be done.

Hans Aartsen and Hans Blankestijn


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3.2 Questionnaire Czech Republic

In 2014 took place the 70th anniversary of school meals in the Czech Republic. School meals in the

Czech Republic were established 71 years ago and 50 years is an organized system controlled by the

authorities. Although it is sometimes tempting someone to criticism that it is an outdated system,

the opposite is true. In neighbouring countries in the last century had a similar system, but let him

fall apart and now they are again building laboriously, because they realized the importance of

children having a regular balanced nutrition. Czech Republic has a well-developed system of food in

schools, which is mandatory for the school canteens.

The advantage of school meals is also the fact that students have a cooked meal during the day,

which is certainly not automatic for every family. In most schools, school kitchen is upgraded as well,

which is not only beneficial for maintaining nutrition and vitamins, but also to facilitate the work of

cooks. Typical Czech food from the cafeteria contains a main dish (usually meat and side dish), soup

and tea or other beverage according to the offer. A part of food is sometimes salad and dessert. This

dish by its composition resembles more a dinner in other countries.

Despite the fact that most students have the opportunity to eat in the school cafeteria not all use it.

Number of students, who use the school canteen decreases in connection with age. Older students

are more independent in terms of availability to ensure a meal outside of school.

The following tables illustrate the situation in 2010, when the Chief Public Health Office conducted a

survey in primary schools, where and how pupils eat. In the graph “Where pupils eat a lunch (%)”

pupils could ticked more options. Therefore, the sum of columns is higher than 100%. 1.

Number of pupils in % who have breakfast, snack

2nd class 4th class 6th class 8th class

breakfast 85 72 69 51

snack 90 81 74 61


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0

10

20

30

40

50

60

70

80

90

100


Number of pupils in % who have breakfast, snack

breakfast snack

Where are made snacks in %


home made 88 82 65 46

bought at the buffet 12 18 35 54

0

10

20

30

40

50

60

70

80

90

100


Where are made snacks in %

home made bought at the buffet

Where pupils eat a lunch (%)


in school 75 88 76 69

at home 26 16 10 4

fastfood 0 2 10 19

not have a lunch 1 2 4 8


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(Source Chief Public Health Office of the Czech Republic)


Our institute not edified students and is not operated staff canteens. Therefore it was necessary to

reach schools. We contacted the staff canteen of the Czech Agricultural University and a school

cafeteria of an agricultural secondary school. We also used the answers of agricultural secondary

schools from the survey, which took place earlier this year. Furthermore, we used secondary sources

from literature and websites of institutions and societies dealing with this issue.

1. Warm meals or snacks

a. 98% can attend

b. 90%

c. 90%

d. 80%

2. Warm and/or cold beverages

a. 98% can attend

b. 90%

c. 90%

d. 80%

3. Candy, sweet, fruit, etc.

a. 98% can attend

b. 90%

c. 90%

d. 80%

1.4 Availibility of food during the school day a. 90% can attend

0

10

20

30

40

50

60

70

80

90

100


Where pupils eat a lunch (%)

in school at home fastfood not have a lunch


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b. 90% c. 90% d. 88% 1.5 Who pays for the food, the pupil/student/parent or school (goverment subsidy)

a.b.c. parents 25% - 35% + subsidy 75% - 65% with a resolution of prices according to the age of the

child.

d. University subsidizing the price of food.

Price of school meals are regulated by law on school and food is on average 25 CZK (Czech currency)

lunch (with a resolution of prices according to the child's age). These prices are only prices for food.

With the overheads price can climb up to lunch 70 to 100 CZK for lunch, which is the price of food in

a normal restaurant.


Czech Republic has an elaborate system of food in schools, which is obligatory for school canteens.

The advantage of school meals is also the fact that students have a cooked meal during the day,

which is certainly not automatic for every family. In most schools, school kitchen is upgraded as well,

which is not only beneficial for maintaining nutrition and vitamins, but also to facilitate the work of

cooks.



University: Yes, in our school, students have the choice of several warm dishes. (Interview with the

head of the canteen done by a member of CoP, who is an university employee )

Secondary school: Yes, but pupils generally refuse „healthy food", it is classified as a second choice

to prevent wastage.

Comment: The majority of schools have its own cafeteria or their pupils/students attend cafeteria in

another nearby school. Pupils usually receive a lunch containing soup, main dish and dessert or

compote or salad. Part of the menu is often a dessert or salad. In the Czech Republic, these food

components are the rules.


University: Yes, warm and cold

Secondary school: Warm and cold

Comment: The majority of schools in the Czech Republic are trying to offer warm and cold drinks (or

lukewarm).


University: Confectionery offered as desserts, as well as various packaged wafers and other

confectionery, for lunch and dinner offered as standard vegetable and fruit salads.

Secondary school: School cafeteria manager stated that from time to time a school cafeteria offer

sweet.


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Comment: Some educational institutions have initiated debate on the removal of vending machines

for sweets, in terms of fruit is included with lunch. Alternatively students can buy it during the day.


University: They don´t have information on where everywhere in the university campus is a grocery

store. Eurest, the operator of university canteen, offers only usual additional sales.

Secondary school: Yes, during the day, students can eat.

Comment: On the majority of schools there is a possibility to buy snacks during the day, unlike the

lunch is not so bound to the standards.

2.5 Who pays for the food; the pupil/student/parent or the school (government, subsidy)?

University: Students receive subsidized meals every day.

Secondary school: Parents and region

Comment: Food is subsidized in some way and student pays a discounted price. Lunches for socially

weak students are subsidized in some regions by city/municipality. For example some parts of Prague

(Praha No 5 and 7) contribute cooked lunches for pupils from socially disadvantaged families.

2.6 Has your region/country a policy concerning food in schools, including healthy food?

Yes, the Czech Republic has for school meals mandatory standards. These standards are determined

by legislation and are mandatory for school canteens. They are divided into groups of foods

consumed and indicate how many grams of food in each group must boarder on average per month

to get. For the mechanism of calculating consumption and compared with standards is being called

"market basket" - that has become an important indicator of the quality of canteens and subject to

controls.

In the context of consumption is counted shopping weight of food (eg. potatoes or onions with the

skins, including trimmings or meat bones, etc.) is involved as well as waste generated from cleaning,

working, etc.

Consumption standards are set for each age category (eg. 3-6 years, 7-10 years).

Consumption standards for each category are established either only for lunch or even on full board.

When pupils are taking the another diner meals daily combination (eg. afternoon snack and lunch), determines the standard so that the total daily nutritional doses are calculated on an average of 18% for breakfast, snack at 15%, 35% at lunch, 10% in the afternoon snack and 22% for dinner. The standards are determined by the classical nutrition (including meat), one for lacto-ovo vegetarian nutrition.


3.1 Does your school already use regional/seasonal products? If yes: Give examples of used

products.

University: No, EUREST (Eurest is part of a multinational British company Compass Group, which

controls part of the Czech market in the field of catering) company has its own contractors.


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Secondary school: Potatoes, dairy products, meat.

3.2 Did you meet problems with the introduction of it? If yes: How did you solve it.

Secondary school: School cafeteria manager did not mention any problem.

Comment: This issue is devoted to seminar Bio schools - place the sales of your products. This

seminar was held in 2010. At the seminar, where was potential supplier to introduce the project Bio

Schools and the possibilities offered by eight representatives of organic farms and companies

producing organic food.

Among school facilities that would like to purchase bio was especially interest on vegetables, fruit

and dairy products, less interest then the meat, legumes and potatoes. Schools would like to use bio

not only in school cafeterias, but also possibly in vending machines and school cafeterias.

Prerequisites for successful use of organic food:

1. If they are affordable.

2. If they retain the desired quality.

3. If they are fresh.

4. If you meet the requirement for the bio economy, ie. that regional farmers supply local

schools.

Bio foods should be included in education for gentle coexistence with nature. Their use in school

meals must take place in cooperation with the school children to learn everything essential about the

origin and production of food and gained positive attitude to food, nutrition and protect their own

health.

Bio products to kindergarten

Trying to introduce foods into bio meals was in kindergarten long supported by the founder and

school staff. Then there was also a number of meetings with the nursery staff, food experts and

parents meeting with an expert on environmental agriculture. The parents were given a

questionnaire. The questionnaire survey showed that all parents are interested in introducing

organic foods into meals, and that 54% of them are willing to pay 20-30% higher price for meals.

Problems were also finding suppliers, the sum was very narrow and required involvement of all

stakeholders. In the months went kindergarten through gradual steps and adding more organic and

increased it their amount, but thanks to a suitable selection contractor did not need any further

increase in per diems.

To the introduction of organic food have been involved children, who had the opportunity to see the

ecological farming in practice on an organic farm yard Ratibořice (small town in Bohemia) also where

they tasted organic food. Currently, kindergarten reached almost 50% share of raw materials in

organic quality, and price from initial increase unchanged.

For kindergarten is important weekly delivery, new product offerings, administrative organization,

individual approach and of course organic quality.

3.3 Is there a direct contact between the producer/grower and your school?


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Comment: Examples of good practice of a direct relationship between the school and suppliers from

other schools. Professional School and Secondary School of Agriculture - The selection process of

taking food into school canteen won the local firm.

Cooperation with local suppliers of regional food from the meat industry, the growing of vegetables

and potatoes, bakery and smoked products.

In the school cafeteria we use the vegetables from our own garden. In previous years, we used also

fruit (during last year we cut down an old orchard and we planted a new fruit trees).

Cafeteria uses raw materials for further processing eg. meat and sausages from the local

slaughterhouse, or bread from local company.

3.4 Does the producer adjust his products/crops to the demands of the client (the school)?

Secondary school: Yes, the manufacturer has adapted their offer to the needs of the school.

Comment: Described in the case: Bio products to kindergarten.


Secondary school: Everything is a matter of agreement.

3.6 In general: Are there organisations of regional producers?

Secondary school: School cafeteria manager is not able to answer this question. Most farmers are

organized in the Agrarian Chamber.

3.7 In general: Are regional products also biological products?

Secondary school: School cafeteria manager is not able to answer this question.

3.8 Does the regional government stimulate the use of regional/biological products? If yes, how

Secondary school: Government can stimulate regional products promotion.

3.9 In general: Which obstacles you could identify related to (the stimulation of) the use of

regional/biological products?

University: Organic foods are usually more expensive as raw materials in school canteens.

Secondary school: Price.

Comment: It is mainly the price, which limits the availability of organic food in schools and similar

facilities. Another problem we can identify as the stereotypical thinking staff in education. On the

other hand, similar restrictions are sometimes on the supply side.


A similar project like this could help. New project of our Institute, which helps farmers in marketing

may also help because is directed to local and organic food too.


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University: Yes, Czech University of Agriculture has its own Catering Committee that regularly

communicates with the operator of the canteen in this case Eurest, in other cases canteen manager

is not in a position to be able to answer.


Comment: Our Institute provides teaching aids for elementary school. These aids are divided

according to the age of the child. Our staff is involved in the solution of thematic tasks for the

Ministry of Education to ensure the education of pupils of primary schools and students of secondary

schools in the area of nutrition. In the context of this topic we edited and printed educational

materials, on our Institute there are also projects that are focused on awareness and education of

different groups of the population. These actions are supported by the Ministries of Agriculture and

Health.


Comment: In most of the schools parents are involved through the school Boards. These Boards

consist of representatives of students, parents, employees of the school and founder.

4.4 Is there an involvement of pupils/students in the preparation of food in the school, if yes, what

kind of involvement?

University: Yes, but only students of secondary schools and vocational programs (cook, waiter), are

helping in the kitchen and when dispensing food. (That is not the case in the university where they

study these disciplines).

Comment: The involvement of students in the preparation of meals is used primarily on the issue of

schools with professional focus on agriculture or food.

4.5-4.6 -4.7. Knowledge about CO2 footprint, for teachers and the students

Comment: Regarding pupils depends on the type of school. In the case of teaching is the main criteria

of training and specialization. In general we can say that this knowledge improves.


personal)?

University: Eurest employees are regularly trained and informed about new trends and ongoing

routine matters.

Secondary school: I would definitely appreciate this (various seminars or. introduction meetings

leading to).


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The answer of a member of CoP ( a parent of a pupil):

Yes, primary school in Kladno (town near Prague) is involved in the Healthy School (Initiative of the

World Health Organization Europe) project as it related to healthy nutrition. We realize that a

healthy diet is for our children very important. Promoting healthy eating takes place in the school

cafeteria, where are used the principles of healthy eating for lunch.

Comment: Our institution is aware of the potential of a healthy diet even though more in terms of

food safety and other more technical parameters. In marketing, our institute is increasingly involved

in marketing for small farmers. This issue, however, is essentially linked with local food.

5.2 If yes: how do you use it? Best practices are welcome.

Examples of good practice and local food as a marketing tool (competitive advantage) are in the areas of specialty shops and some restaurants. At this point, are not known examples of school marketing and local food in the Czech Republic.


Though at first glance to contradict this point, it is certainly possible to use local food in case of

border trade (local border traffic), another interesting perspective on this issue is the involvement of

immigrants who, through this action may be more involved in developments in the region and can

enrich the supply to schools. Local food is of course appropriate to supplement the products from

other areas even though they are not local. Alternatively, it is possible to add local products from

partner regions eg. in our program.


5.5 Does this questionnaire help you to develop ideas for your own National Multiplier Event. If

yes: please mention it.

Yes, questionnaire was inspiring. This questionnaire although it was designed especially for schools,

forced us to look at this issue from different perspectives. I look forward to a similarly inspiring

discussion at a meeting in Prague.

The best school lunch

Last year took place in Brno (town in Moravia) Competition for the best school lunch. Lunches are

normally classified into the menu and be among the favorite dishes of pupils. Menu will consists of

soup, main course and dessert. The price of one portion will not exceed 34 CZK (approximately 1.30

€).

Competition prevailed menu poultry, fish, less pork or beef. Soups and vegetables were often in all

gaits appeared different types of legumes.

The winning menu for 2014 is soup with tomatoes and mozzarella, natural pork, potato puree with

carrots and rosemary, mushrooms and creamy dessert chocolate cream. 2.


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Food vending machines

The situation is starting to get better in terms of food vending machines, in some schools is to

replace unhealthy foods vending machines with healthy. The Ministry of Education wants to spread

awareness about healthy eating at Czech schools and is also preparing a decree that bans the sale of

unhealthy foods and beverages in vending machines and in cafeterias. Among the policy also talks

about the possibility of these vending machines prohibit by law

Conclusion

Most of the Czech pupils can attend school canteen, but some of them eat outside these facilities.

The issue of school lunches is not only associated with problems of quality and affordability, but also

the social and psychological aspects. In many cases, the weak interest in school meals caused by the

attitudes and prejudices of the participating groups. Students are influenced by fashion and a large

part of the meals served at school canteens is not overly trendy. On the other hand, according to our

respondents from among the staff of the school canteen, kids do not like novelty and for example

legumes, that certainly by experts to include healthy eating. Therefore, an important tool to attract

students into school canteens is eg. a competition for the best school lunch or other events which

have the necessary publicity. System of school canteens in the Czech Republic is among those most

advanced in Europe. However it was created in the previous regime is not focused on modern

communication between a service provider and the customer. In order to change the situation in the

interest of the participants is needed primarily to pupils, parents, school staff and an active approach

of suppliers. Concerning the supply of local food it is possible to find information at the Czech

websites of regional suppliers that supply schools. This system, however, is still at the beginning, with


21

only a few tens of suppliers. This website includes also advice for school facilities. 3. There is also

information about past and planned seminars and workshops.

1. http://www.mzcr.cz/Soubor.ashx?souborID=20278&typ=application/vnd.ms-

powerpoint&nazev=Prezentace+doplnkove+stravovani.ppt

2. http://www.vyzivaspol.cz/rubrika-aktuality/soutez-o-nejlepsi-skolni-obed-2014.html

3. http://www.countrylife.cz/bioskoly/

http://www.mzcr.cz/Soubor.ashx?souborID=20278&typ=application/vnd.ms-powerpoint&nazev=Prezentace+doplnkove+stravovani.ppt

http://www.mzcr.cz/Soubor.ashx?souborID=20278&typ=application/vnd.ms-powerpoint&nazev=Prezentace+doplnkove+stravovani.ppt

http://www.vyzivaspol.cz/rubrika-aktuality/soutez-o-nejlepsi-skolni-obed-2014.html

http://www.countrylife.cz/bioskoly/


22

3.3 Questionnaire Finland



Finland YA – Vocational Collage of Ostrobothnia

Types

a. Primary education

Warm meals (100%) , government pays for the food

b. Secondary education/pre vocational education

Warm meals (100%), government pays for the food

c. Secondary vocational education

Warm meals (100%) , government pays for the food

d. Higher education

Warm meals (100%) , government subsidy for the food


In Finland we have country policy that give advice for how to build up healthy food in school


Our own institute = YA – Vocational Collage of Ostrobothnia =Secondary vocational education=

Warm meals , government pays for the food. In Finland we have country policy that give advice for

how to build up a healthy food in school



products. Regional milk- and meat products. Regional and seasonal potatoes, vegetables and fish

3.2 Did you meet problems with the introduction of it. Yes. Procurement, menu planning

3.3 Is there a direct contact between the producer/grower and your school. Yes: a little

with fish- and potato producers


No

3.5 How are the logistics organised, intermediates? In many ways. Producer, intermediates

…


No


23

3.7 In general: Are regional products also biological products

In Finland we have regional products, organic products and products that are both organic

and regional

3.8 Does the regional government stimulate the use of regional/biological products. If yes,

how

The Finnish government has a) organic program and b) a regional program that supports the

growth of both (small amount)



menu planning in the canteens, higher prices and smaller production volumes of regional

products


-



Yes. YA – Vocational Collage of Ostrobothnia has a optional study module called “ health path”


Lessons, projects and training


No

4.4 Is there an involvement of pupils/students in the preparation of food in the school, if

yes, what kind of involvement.

The catering/chefs students are training in the school restaurant/ canteen


Yes, YA – Vocational Collage of Ostrobothnia has a environment certificate that demands

that students and teachers to take in to account and work/study in a sustainable way



that students and teachers to learn about CO2 footprint



that students and teachers to take in to account and work/study in a sustainable way


personal) . -


24



No


-


-


-

5.5 Does this questionnaire help you to develop ideas for your own National Multiplier Event.

Yes.

A European Taste of life day – event


25

3.4 Questionnaire Germany (Andreas Hermes Akademie)

1, About Food in Schools; what is common in your region, per type of education


Types

4. Primary education

5. Secondary education/pre vocational education

6. Secondary vocational education

7. Higher education

Every types are offering school canteens one of our best practice example, we are regarding in this

questionnaire: “Fritz-Winter-Gesamtschule” Ahlen, NRW secondary education,







1.1 – 1.4: Every type of meals and availabilities are possible

in Germany: National campaign/ National concept for activities concerning healthy living, including,

food and especially food in schools (see: “Nationaler Aktionsplan” https://www.in-form.de)

1.5: usually one part the parents, and one part a subsidy by the government

1.6: no legislative, but a form of self-commitment, established in the “Nationaler Aktionsplan”

with some common rules/ proposals for food-quality (whole Germany)

recommendation for using regional/ healthy foods

and many projects (regional) published 24 regions for best practice focussed in “Nationaler

Aktionsplan; https://www.in-form.de)


AHA doesn`t have a canteen;



products.

AHA: for giving an impression of one example, we show, how it works in the secondary school in

Ahlen:

3.1: p.e. Ahlen: yes vegetable



26

3.2: financial problems ist`s a very important question, p.e. Dr. Hoppe, one partner, who

delivered the products, failed


We will ask this in an interview with the school in Ahlen;

in general all forms are possible, but the direct contact to the producer would be rar


We will ask this in the interview


- all kinds of preparing the meals: fresh prepared, cook & chill, holding the warm temperature till

eating = “Warmküche” (60 % of all meals), deep-frozen meals; mixed forms of all of this

- all kinds of involving the families/ children:

-- children and parents are involved in preparing, serving, cleaning

-- committee of parents, children, caterer school, teachers, government will decide

concerning the school-meal

-- no possibility for involving parents/ students -> the school decides


Yes, in different regions organized in different ways;


No both are target of the “National Aktionsplan”; there are many project one the one

hand, concerning regional products and on the other hand on biological products


Via the “National Aktionsplan” as a form of a “master” recommendation for using regional

and biological products




AHA:

- mostly: financial reasons, some families can`t pay official sponsoring, subsidies

prices are between 2,40 to 3.50 €/meal

- families are not interested in healthy food improve and arise awareness for the impact fo

healthy food in health awareness for their own health, awareness for the health and well-

being of their children; positive effects on learning ability , improve other (better) eating habits


27


4.1 Does your institute have a policy regarding health and food concerning the school in

Ahlen: yes

4.2 If yes, can you describe it (special lessons, learning materials, projects, stage, etc.) --

we will ask this in the interview


AHA: in many schools there is a committee of parents, children, caterer school, teachers,

government, that will decide concerning the school-meal


what kind of involvement yes


AHA: yes, in many schools and lessons the pupils learn about


AHA: yes, in many schools and lessons the pupils learn about


AHA: yes, p.e. in Bonn the importance of sustainability is distributed on many different ways in

nutrition, in industrie, in the government, in schools, in hotels


personal)

AHA: yes continually education



AHA: yes, when schools work in projects for school canteens, they use it naturally for promotion


AHA:see: www.schulentwicklungspreis.de = a campagne for schools, for innovative ideas and for

getting better and better a good PR for the the schools, to get the price, and they use their

efforts in their PR


AHA: yes Tol as one international project ( networking, international partnes; because in

Germany there are so many projects, that the aim of healthy school meals wouldn`t be enough)


AHA: we will ask this in the interview



AHA: yes,

- for our aim to involve more partners from the agriculture and

- yes concerning the combination of healthy living/ nutrition and sustainability and rural circles

for arguments for ToL

- nutrition for life

http://www.schulentwicklungspreis.de/


28

3.5 Questionnaire Netherlands



Types

o Primary education

o Secondary education/pre vocational education

o Secondary vocational education

o Higher education


These are two questions

Snacks not at primary schools

Warm meals not for students


Not at primary schools only for teachers


Not at primary schools


?


The pupil pays for the food sponsored by the parents


Not that I know



These are two questions

Snacks yes

Warm meals not for students only for teachers who teach in the evenings


Yes


Yes


Yes


The pupil pays for the food sponsored by the parents


Yes. All educational institutes in vocational education and training signed an agreement to

purchase 100 % sustainable. Our catering is an external one but they have to be a sustainable

catering. 50 % of the sellings mst have an eco label or must be fair trade or Ut capé

3 How important is the use of regional and/or seasonal products


products.


29

No. Only the catering of our hospitality department


The problem is we want as less suppliers as possible and the local farmers can deliver what we

want or we are not interested because the amount of food we ask for. That is not enough for

them to supply us. Our hospitality department works with a semi-national supplyer specialised in

regional biological food from the season (Lindehof). Ours we worked with went bankrupt.


No


No


Lindehof


Not that I know


No


There were all kinds of attempts but they all failed due to the reasons above



Our demand is not big enough. The quality is not good enough. What can be delivered is not

stable enough. The price is too high.


Increase the demand by cooperation with others.

4 Education and healthy food


yes


Healthy school leads to better learning performances and improves well being and satisfaction.

Our healthy school approach is a practical way of working to improve health in a planned way.

lessons are given at citizenship and by me.

I ask students to stand up and go and stand in a row at the figure you give yourself with regard to

how healthy you eat. Then the students are asked why the stand there. Why they find

themselves eating healthy or not. Then we go the the canteen and they have to write which

healthy and not healthy products are in the canteen. Finally they have to come up with ideas

how the caterer can promote healthy food better for students. The ideas are talked over in

groups of four. They have to pick the best one and to present that to the group. The best idea

(choosen by the class) wins a piece of fruit.


No



No


No



30

No but we show healthy or not with smileys of we show calories


When the food is from the season (no greenhouses or long distance flight). from the region

(fresh and no transport energy) of biological (no energy in the production of fertilisers and no

pesticides) the answer is there.


personal)

Healthy Food as a promotion tool


Yes


we want to achieve a new labelling system

we want to present healthy food as good as possible

teachers should set a good example

dialogue with students themselves

one or two events a year


Do the same


Yes we have a team working on it

The facility manager

One from HRM

External advisor

Students councel

Director of sports

Employee of the catering



yes..problems with regional food supply

how to overcome

Due to the project we developed lessons as described involving the catering..


31

3.6.1 Questionnaire Romania 1 (University)



Types

Primary education

Answer: Since 2002, there is a national programme called “Milk and Bread Roll”

addressed to pupils attending the primary school. Every day, the pupils receive 30 g. of

bread roll and 200 ml of milk that is meant to replace the lunch. This programme started

as a social programme, thus, the government succeeding to provide the minimum

nutritional needs of a child during the day. The programme is supported by the European

Union (8 million euro). Beneficiaries: almost 2 million children. These days, the European

Commission asked the Romanian government to change the programme because the

money that support such programmes are intended to support the health and welfare of

the children and not to be just a social programme. Thus, the government must rethink

the whole programme and come with a solution in 2 months from now on. The EC

encourages the Romanian government to improve the nutritional value of the

programme and to replace the milk and the bread roll with yogurt, fresh fruits, etc.

There are no other programmes at a regional level. In Bihor area there was an attempt to

replace the milk with an apple (2010) but there were many conflictual problems caused

by the acquisition procedure. The programme is not very popular because the

government offers only 16.5 ron (3-4 euro) per month for each child.

The parents pay for any other kind of meal for their children, either to catering

companies or they just prepare the meal at home.

The food is not available in school all day long.

Secondary education/pre vocational education

Answer: The national programme mentioned above is also addressed to the gymnasium

schools.

Children bring their own lunch at school or they have the possibility to benefit of catering

services offered by a restaurant that the parents agreed upon in advance. In the past the

the pupils could buy snacks and drinks from a shop that usually operated within the

school. This situation disappeared because of the new regulations adopted by the

government (such shops are forbidden to operate within a school and the fast-foods in

the neighbourhood of schools are not allowed to sell only soft-drinks and snacks to

children but they also must sell in a certain percentage fresh fruits and sandwiches with

fresh vegetables.

The food is not available in school all day long.

Secondary vocational education


32

Answer: Besides the possibilities mentioned above, in the case of vocational schools, there is

the possibility that they have their own canteens (vocational schools also have hostel

facilities for the students from the rural area). The number of the vocational schools

decreased lately and in some cases those that remained gave up on their own canteens. The

food is not available in school all day long.

Higher education

Answer: The Universities have their own canteen and they serve both warm / cold meals and

beverages. They usually have 2-3 menus of the day at a lower price and some other meals

that can be bought at a different price (usually a little bit higher). The menu includes a soup,

a second dish (potatoes/rice/pastas, etc and a piece of meat). The canteen also provides

dessert (cakes, bakery products) but they are bought separately. The price of food in the

canteen is usually lower in comparison to other canteens, due to the subsidies offered by the

government.

The country/ region does not have any policy concerning food in schools. All the regulations in this

field should be made by the Romanian government.


Answer: In the canteen of the Universities there are served 6-7 types of soup, three of them being

included in the menu of the day. There are also 4 types of garnishes and meat prepared in different

ways. There is always a type of menu for vegetarians. The beverages served in the canteen can be

either cold or warm (cold: water, soft drinks, natural juice; warm: coffee, tea, milk). The sweets

(cakes, bakery products) are present under the form of dessert for lunch or dinner. No fruits served

in the canteen – only if requested in advance by groups of visiting students or teachers. The students

pay for the food but the University due to the subsidies received from the government pays part of

the total cost. The cost of a menu is 2 euro. There is no institution/ region/country policy concerning

food in schools. The canteen is opened from 7 a.m. to 8 p.m, so the food is available all day long.

The canteen doesn’t belong to the University anymore, but it is assigned to a private catering

company called Select Catering.



products.

Answer: Some of the products used by the canteen are regional and seasonal according to their

price on the market at the moment of their acquisition. Regional products used: onion, carrots,

parsley, red beet, cucumbers, tomatoes; fruits: apples, cherries, plums, apricots, peaches, water

melons, grapes. No meat bought on the local market.


Answer: As long as the provider of meals in the University is a private catering company, it can

buy any products from the market. The same catering company has several other canteens in

Oradea – in the City Hall of Oradea and in the Regional Offices of Finances from Oradea

If the price of the regional/seasonal products is attractive, the company will not have any

problem in introducing these products. One disadvantage can be that they prepare large

quantities of food and there is no such local producer to fulfil all the needs of this company.


33


Answer: There is no direct contact. The small producer will usually go in the en-gross local market

and sell its products to a company/companies that will re-sell the products collected from

individual small producers. Select Catering may acquire its products directly from this market

place in large quantities. Select Catering also import most of their food products (potatoes, meat,

vegetables that are not seasonal)


Answer: This situation doesn’t happen at present. There are no communication channels opened

for these producers so that they could consider to adjust their production to the needs of the

interested parties. In case of a reliable partner, the producers would adjust their production.


Answer : The producers will either sell their products directly in the market place at a higher

price or will sell (at a lower price) all the production to a company (usually located in the en-gross

market place) that will re-sell the products.

Last year, the Association of Bihor Companies organized a market place only for small regional

producers in a private district where they can sell their products directly to population. The

frequency of this market was at the beginning once a week but now it is twice a week. Two

private kindergartens decided to contact directly these producers for a further co-operation.


Answer: There are 15 groups of producers in the field of cereals, meat (pork and chicken)

recorded in Bihor county and some cooperatives which include many small young producers

(Agrar Bihor – 154 members)


Answer: If the products come from a small producer – the products are mostly biological (mainly

vegetables and fruits). It is not the case of the intensive farms where chemicals are always used

for better productions.

3.8 Does the regional government stimulate the use of regional/biological products. If yes, how?

Answer: The regional government doesn’t have any policy regarding the regional/biological

products. At a national level, the government offers subsidies to the producers if they comply

with all the regulations.



Answer: Obstacles: not sufficient regional/biological products; higher price for local/biological

products; different regulations and costs for biological products; soil, climate not proper for all

the crops; lack of knowledge/ equipment/money in producing products; small plots of land that

cannot provide large yields; costs of certification as biological product


34


Answer: The association of small producers to have larger surfaces that can be cultivated; a

better planning of crops; more updated information; competitive prices; subsidies from the

government to obtain the certification; selection of crops according to the local soil/climate;

trainings for farmers and other stakeholders on the importance of biological products.



Answer: No, there is no policy. The canteen doesn’t belong to the University anymore but to a

private company. Thus, it is difficult to impose a policy to a different entity. Maybe in the future

when signing a future contract, some stipulations can be introduced (a percent of the meals

served in the canteen to be made from local/regional products or even from the farm of the

University).

Within the Faculty of Environmental Protection, Department of Food Industry, teachers and

students were and are involved in several projects promoting regional/biological products. The

students are aware of the importance of these products and they are encouraged to approach

topics in their diploma papers that include the nutritive value of the local products.


Projects:

1. Green Cultivation Actions, 510226-LLP-1-2010-1-GR-GRUNDTVIG-GMP,

http://www.dian.gr/e-u-programmes-2/implemented-projects/eco-agr

2. Researches regarding the influence of some technological elements over the wheat and

corn grains quality stored in Bihor and Hajdu Bihar counties, Cross-Border Cooperation

Programme Romania-Hungary, http://www.grainssafety.ro/en/

3. Food industries and agriculture prospective in the 3rd Millennium GRU 12 GRAT 40 BH,

http://www.foodprospective.ro/

4. Food Industry - Food Legislation, Impact Analysis, Training and Cooperation Network in

Europe-E-Learning 2012-1-TR1-LEO05-35116

The results of these projects are training/learning materials, guides, examples of good

practices. More details can be found on the websites of these projects.


Answer: In the case of students, there is no involvement of parents except the situation when

one parent has a farm or food producing company and we are invited to visit the facilities or to

co-operate in common activities.



Answer: Students are involved in the preparation of food only with special occasions – for

Christmas, Easter and Erasmus days when they cook traditional meals prepared with local

products. These kinds of events are annually and became traditional in our institution.

http://www.dian.gr/e-u-programmes-2/implemented-projects/eco-agr

http://www.grainssafety.ro/en/

http://www.foodprospective.ro/project-presentation/1-food-industries-and-agriculture-prospective-in-the-3rd-millennium-grat-12-40-bh

http://www.foodprospective.ro/


35


Answer: The students are asked to find solutions for reducing the packaging materials, their

studies being included in several research papers presented with the occasions of Students’

International Symposium at home or abroad. They are also asked to find solution to replace the

plastic packages with better ones that have no negative impact upon the human’s health.


Answer: The students are aware of the footprint that each individual may have but they have

never estimated it. There is still a need to work harder on this topic.


Answer: All the students in the Faculty of Environmental Protection have knowledge in the field

of sustainability, being involved by their teachers in several projects whose main objectives are

related to sustainability.


personal)

Answer: Yes, definitely. Teachers, parents, students, staff of the canteens should get more

information on a healthy way of living to make better choices.



Answer: Yes, it is aware. This is why, teachers and students organize annual activities regarding

healthy food or get involved in projects having this topic. The students also study Marketing and

they learn how to use different instruments and techniques to promote different categories of

products.


Answer:

1. A website that will make the connection between the smaller producers( that do not have

enough money for advertisement where they can post the types of products they produce,

contact details and quantities that can be produced) and the catering companies

(restaurants, hotels, school canteens, etc) interested to buy these products. Promotion of

these products in the virtual world.

2. Identification of a group of local small producers that would like to further certify their

products as biological and their monitoring for the use of chemicals. Offering support

(consultancy) to this group of producers.

3. Organization of a meeting between producers and catering companies together with the

Federation of Companies’ Owners from Bihor area (about 600 members)


Answer: TOL will be other example of good practices that can be explained to our students. TOL

will also offer us the chance to be the linking part between the producers and catering

companies at a local level. Due to the existence of this project, we identified also other problems

that could find a solution in a future project – the need to monitor the small individual producers


36

regarding the use of chemicals used in the garden. There are small producers that do not have

the knowledge how to cultivate some vegetables or fruits and they should be assisted regarding

the use of pesticides, insecticides, fertilizers.

Due to Erasmus teaching/training mobility programme for teachers, the results of TOL can be

disseminated in an international context.

Further trainings can be organized together with the interested parties.

5.4 Does your school already have a network of stakeholders within this context.

Answer: The Faculty already identified a few catering companies (11) in Oradea and many

regional producers either individuals or associations (Agrar Bihor- 154 producers; 15 groups of

producers in the field of cereals and meat) etc



Answer: Creation of a network of small producers and canteens/restaurants that can collaborate

in the future by supporting themselves and the local economy and environment.


37

3.6.2 Questionnaire Romania 2



Types

o Primary education -1.1-99%

o Secondary education/pre vocational education-1.1-70%,1.2-20%,1.3-10%

o Secondary vocational education-1.3-80%,1.4-20%

o Higher education-1.2-80%,,1.3-20%

o Warm meals or snacks

o Warm and/or cold beverages

o Candy, sweet, fruit, etc.

o Availability of food during the school day

o Who pays for the food; the pupil/student/parent or the school (government,

subsidy): In Romania the parents pay for the food.

o Has your region/country a policy concerning food in schools, including healthy food?

The government in Romania for the primary school SS and the secondary education

SS gives milk and a croissant each day which have to be under the requests of the

healthy food laws


In our school the student that want to have breakfast or/and a hot meal and/or dinner our

cafeteria offers traditional food. Students pay for the meals. No regulations imposed for healthy

food, just to be appropriate from the calorically point of view.


3.1 Does your school already use regional/seasonal products. If yes: Give examples of

used products.

-seasonal vegetables from the open air markets


Problems related to the price of the vegetables, no direct connection between

farmers and schools


Not yet


Not yet, through this project this is the intention to facilitate this connection


Our administrator purchases everything through his connections mainly intermediates.



38

-not all of them,there are also imported product from Poland and Hungary,Italy and Spain

3.7In general: Are regional products also biological products

Not all of them only the certified ones as biological are but in Romania the birocracy and the

costs are very high to certify them as biological


As theory yes,practically it is up to the institution,no regulations imposed.

3.9In general: Which obstacles you could identify related to (the stimulation of) the use of


Lower prices from the external products ,better quality


By regulations imposed by the Gouvernment related to stimulating the regional producers

through different programmes.



Not yet.


We tend to debate this theme tnhrogh the classess that may have relation to this theme (food

and bevaraage,English lessons,small local projects)


No involvement



They practice preparing food at our canteen as attending a class(food and beverage profile)


Our Environmental Protection profile has different small projects regarding it


Not totally.Need for further practice and study


Selecting garbage is imposed in our school as part of a local project


personal)

Yes,as much as possible they are looking forward the improvement

5 Healthy Food as a promotion tool


Yes. and they are trying to maintain and to make more and more appealing traditional food in

the canteen in order to attract students to eat it in stead of junk food



We have already applied for a mobility Erasmus plus project for Ss having the theme of Healthy food

with the German partner of this project


Through this project we intend to make a fair where we are going to invite the stakeholders in order

to start a collaboration

5.5 Does this questionnaire help you to develop ideas for your own National Multiplier Event. If yes:

please mention it.


39

We have already had pre meetings and discussions at our institution level about it and yes it helped

us clarify our institution situation and things to be done.

Documents

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