ZS a MS Citoliby

Children had the opportunity to become part of our healthy kitchen – yesterday, the second audit took place, allowing us to assess the level of food waste in our nursery school. Based on the results, we have drawn up specific measures that will help us improve and further reduce the amount of food thrown away. The measures we have set ourselves are as follows:

Option to choose a smaller portion at the child's request

• Children are offered a smaller portion with the option of adding more – this makes it easier to estimate their actual appetite.

Keeping a record of the most frequently returned dishes

• Regular monitoring of what children leave behind helps us adjust the menu and plan meals.

Inclusion of more familiar and popular ingredients

• Meals are more often prepared from ingredients that children know and like – they accept them better.

Motivational approach to trying new foods

• Children are encouraged to at least try new foods, without pressure – this helps to reduce resistance to new foods.

Better food consumption planning by the kitchen

• More accurate estimation of the number of portions and adjustment of ingredient purchases based on actual daily attendance.

Ensuring a more pleasant dining environment both outdoors and indoors

• Food served in the fresh air or in a group of friends is perceived more positively and less likely to be thrown away.

Feedback from children and staff

• Regular surveys to find out which dishes children like and subsequent adjustments to the menu based on this information.

Limiting the serving of larger quantities of soup

• Soup portions have been adjusted to reflect their lower popularity – children can add more if they wish, thus avoiding unnecessary waste.