WP 2E: Food service and supply chain for WP 5

Aim:

Development of a food service and supply chain program for NND in collaboration with the food service manager and the home economics teachers at two Danish representative schools with experience in school meal system innovation. In addition, to develop and test a series of outcome measurement variables in collaboration with WP 5.

 

Milestones:

• Application of the School Food Garden approach to NND.
• On site development of food services and training of staff in NND principals by a qualified cook (with WP 1).
• Development of a student involvement in point-of-serve food service package (with WP 2 + WP 5).
• Development of a food safety management package tailored to student involvement (with WP 2 + WP 5).
• Development of a lounge-style eating facility for optimal serving and eating conditions (with WP 2 + WP 5).
• Capacity building and competence development of professionals, including teachers and food service staff.

Milestones related to the dietary school intervention (WP 5):

• Measurement of waste of food at kitchen and at plate level.
• Evaluation of cost effectiveness of the NND in the school setting.
• Assessment of the CO2 impact of food service.
• Completion of nutrition calculations of recipes and menu plans.
• To assess availability of foods by calculation of offered (not intake) foods based on electronic cash register inputs.
• To assess nutrition and food knowledge in a subsample of 600 children, with focus on NND principals, using mobile phone technology.