Spojená škola Pohronská Polhora

Organizing the monitoring of waste from the school cafeteria. The goal is to reduce the amount of food thrown away. At the beginning, we recorded an average of about 25 kg of leftovers per day. However, we gradually introduced various measures to help minimize this waste. A significant turning point came in June when we involved the students themselves in creating the menu. After consulting with the cafeteria management and adapting the menu to their suggestions, we saw a noticeable reduction in the amount of leftovers. It turned out that when children have the opportunity to express their opinions and participate in decision-making, they are much more likely to eat their food with greater appetite. We believe that together we can make school meals not only tastier but also more sustainable.