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Three kits designed for the National Food Agency to engage High school students in the school meal: cooking, fermenting, designing Friday’s Special.

In Sweden, food education stops before Gymnasium. A case study in Lund revealed a discrepancy between the staff’s effort to cook on-site with organic ingredients, often from scratch, and the students’ lack of awareness of how food is made in the kitchen. Opposite to public recommendations, this disconnect between school meals and education creates a gap in knowledge on sustainable practices and plant-based dishes.

Hence, the strategy includes packages that the kitchen personnel, teachers, and head of school order, equivalent to meal kits for households. They provide instructions and equipment to hold food-related workshops. Integrating food topics into the school’s everyday life creates opportunities for students to learn about cuisine a few years prior to living on their own.