This year, changes seem to be taking place in the school canteen and parents seem very happy with the direction it is taking. Despite the increase in prices, the goal today is to offer sustainable food to students, but also to adjust the quantity of meals according to their age.
School canteen: towards eco-responsible consumption
We remember that break between noon and two o’clock when we had to queue up to be served a very runny palette à la diable, bland steamed carrots or even a very dry cordon bleu schnitzel. Whether we were fans or not, eating à la school canteen marked all of our childhoods. It was both a time of conviviality and community learning.
However, the situation has changed today. This moment has become a topic of debate. Meals are increasingly being singled out for their environmental impact, particularly due to food waste and their sometimes poor nutritional quality.
Between junk food and eco-responsible approaches, the dishes served in the refectory have no choice but to evolve to satisfy a society wanting to eat better and reduce waste.
Parents increasingly concerned about the quality of meals served at school
For several years now, the challenges of the school canteen have multiplied and become more complex. Between nutritional balance, the quality of the ingredients used, the introduction of organic products and the fight against food waste, canteen workers have enough to lose their heads. But fortunately, the start of the school year in September 2024 has taken on these challenges, at least on the side of the parents.
Increasingly concerned about their children’s nutrition, they are ready to support a profound change in the school catering system. What they are demanding? Meals that combine health and sustainability. Dishes prepared from local and quality ingredients, with the minimum of leftovers to reduce food waste as much as possible.
From then on, school stakeholders and catering managers are invited to reinvent a formula that is more respectful of the environment and the well-being of young French people.
Commitment to sustainability difficult to achieve due to rising prices
The goal of offering sustainable meals in school canteens is not new. Ambitious commitments have already been set with the Egalim law. The latter aimed to guarantee that at least 50% of the ingredients used in canteens are “sustainable” and “quality”, with a minimum of 20% organic products.
Despite these promising goals, it is clear that this commitment remains largely unfulfilled. According to a report by the Association of Mayors of France published in early summer 2024, only 18% of school canteens actually reach this threshold.
Among other things, several obstacles are slowing down this transition: difficulties in sourcing local or organic products, as well as a price increase food. Municipalities are struggling to reconcile ecological requirements and budgetary constraints, delaying the expected transformation of catering in schools.
Inevitable changes for more varied and personalized plates
According to a study conducted by OpinionWay for Scolarest, 96% of French people surveyed believe that school canteens should adapt to the needs of students. Indeed, changes seem necessary. It should not only adjust the portions to the appetite of the students, but also consider individual tastes.
Once often synonymous with bland meals and dietary constraints, the perception of school meals has evolved over time. Today, parents and children are much more demanding. They now want more flexible menus that combine variety and personalization.
This study, carried out in June 2024 among 981 parents and 923 children, demonstrates the need for an overhaul of practices.
The importance of adapting the quantity of meals served to students
According to the study, 56% of parents pay particular attention to the quality of ingredients on their plates. They now demand labeled foods, such as Label Rouge or organic.
In addition, 53% of them think that the flavor of the dishes and the portions should match the children’s desires. This is because a third of students believe that the quantity of portions served in the school canteen is often far too generous. This is a finding particularly shared among students from 6 to 10 years old. This mainly concerns vegetables (for 46% of schoolchildren) and starters (44%).
The result of this excess: food waste. 24% of parents say that their children are unable to finish their school meal.
Vegetarian diets on menus are becoming increasingly popular
In this mishmash of practices and preferences, however, one good trend is emerging: the growing adoption of vegetarian meals. Although this may come as a surprise to many, 59% of children want to eat them more frequently. This marks a notable change in their food at school.
That said, this figure contrasts sharply with the opinion of parents, only 20% of whom share this view.
However, this trend among young people reflects an openness to plant-based alternatives, encouraged by ecological and animal welfare concerns. The Egalim law, requiring at least one vegetarian meal per week in canteens, therefore seems to find a favorable response among students.
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With ETX Daily Up
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