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Sustainable Food

Area of Economy, Employment, Competitiveness and Tax

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Menu navigation instructions

Instructions for keyboard users

This menu requires arrow keys to be able to use it. The menu has up to three levels:

  • First level: main menu options
  • Second level: sub-options for elements from the first level
  • Third level: sub-options for elements from the second level

Browsing instructions:

  • Browse using the vertical arrow keys on the first level of the menu.
  • Use the right arrow key to display the second level.
  • Browse on the second level using the vertical arrow keys.
  • Use the Escape key to get back to the first level.
  • Use the right arrow key to display the third level.
  • Browse the third level by using the vertical arrow keys.
  • Use the Escape key to get back to the second level.
  • Alternatively, use the Enter key to display any level.
  • Urban food policies
    Urban food policies
    • Urban food policies
      • Urban food policies
      • Urban food policies
      • Linking places
      • The Milan Pact
      • State and international networks
      • Documents
  • Strategy for 2030
  • What we do?
    What we do?
    • What we do?
      • What we do?
      • What we do?
      • Agròpolis
      • Public Food Procurement Guidelines
      • Healthier and more sustainable school canteens
      • Educational projects
      • Food Project
      • The Cistelles Programme, part of the Neighbourhood Plan
      • Urban agricultural strategy
      • Biomarket
      • Local Food Exchange Centre: Terra Pagesa
      • Green Commerce
      • Foodback
  • What is sustainable food?
    What is sustainable food?
    • What is sustainable food?
      • What is sustainable food?
      • What is sustainable food?
      • The sustainable food test
      • Eating well
      • Strengthening local economies
      • Protecting the planet
      • Food waste and recycling
      • Urban agriculture
  • What can you do?
    What can you do?
    • What can you do?
      • What can you do?
      • What can you do?
      • Do you need support for your sustainable food project
      • Where to buy sustainable food?
  • 2021 Capital of Sustainable Food
    2021 Capital of Sustainable Food
    • 2021 World Capital of Sustainable Food
      • 2021 World Capital of Sustainable Food
      • 2021 World Capital of Sustainable Food
      • Sustainable Food Citizen Week
      • 7th global forum of the milan urban food policy pact
      • Now, here schools
      • The Seasons Menu
  • News
    News
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  1. Home
  2. / What we do?
  3. / What we do?

Healthier and more sustainable school canteens

The “Healthier and more sustainable school canteens ”, project, in which 42 primary schools in Barcelona are already participating, has been developed jointly with the Barcelona Public Health Agency and the Barcelona Education Consortium. The initiative aims to make school diets more sustainable and healthy and to improve children's health, while at the same time supporting local economies and combating the climate emergency. To achieve this goal, school menus are being transformed by increasing the consumption of fresh vegetables and vegetable protein, promoting the use of olive oil and reducing the consumption of animal protein. In addition, local and seasonal products are starting to be included.

Per aquest projecte també es compta amb la col.laboració de la fundació Gasol, complementant alguns cursos de formació al monitoratge i les famílies, i amb l'organització d'un esdeveniment a fi de curs amb totes les escoles participants en el programa. 

The 102 kindergartens with 8,500 daily menus are already a benchmark: they have increased the percentage of organic produce used from 3% in 2008 to 95% in 2021. The issue of local and short-circuit products was subsequently incorporated in a pioneering way, tackling the legal difficulties of European regulations that do not allow differentiation by origin in public procurement.

Transversal skills training plays a key role in achieving the aforementioned objectives, and work is being done to boost support in all areas. This change in diets involves a cultural change, a change in consumer habits, and a culinary and gastronomic change. For this reason, training is needed for the stakeholders involved, such as teachers, organic and local farmers and catering companies, as is monitoring. Finally, it is also necessary to provide guidance to families, who need to understand why measures such as reducing the consumption of animal protein are urgent and necessary in the context of the climate emergency.

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