Latvian Partners’ Recipes Tested in Two Estonian Schools as Part of Sustainable School Catering Project
As part of the “SchoolFoodWasteSolutions” project, Estonian project partners and nutrition experts visited two pilot schools—Sillaotsa School and Pala School—in January to continue developing sustainable school catering solutions. The Latgale Planning Region, as the lead partner, is pleased with this excellent model of cross-border cooperation being implemented through these activities.
One of the project’s key activities is the creation of a recipe book designed to support a six-week buffet-style menu in schools. A particular highlight of this process is the active involvement of students: every month, they provide feedback on the lunches, evaluating both taste and menu choices.
In January, another round of meal testing took place at both pilot schools, featuring lunches prepared according to recipes developed by the Latvian project partners. The menu included chicken fillet in curry sauce, pearl barley with green peas, and a variety of salads—carrot and pineapple salad, beetroot salad, green peas with cottage cheese—alongside rice. Students not only enjoyed the meals but also submitted digital feedback. The compiled results indicate that the offered menu was very positively received, and these recipes are planned to be included in the upcoming recipe book.
Kaidi Randpõld, Development Specialist at the Tartu County Association of Municipalities, shared her impressions of the testing day at Pala School:
*”I am always impressed by Pala School’s chefs’ sense of taste and aesthetic vision. Laura Tõnisson arranges the dishes very carefully and precisely, creating a visually appealing and inviting presentation. While a full buffet will be implemented during the project, Tiia Nõmm and Laura Tõnisson have already found a way to trial the buffet principle in a simplified form, and the result is very convincing.
It was especially important that students were calmly and supportively encouraged to taste the dishes and make their own choices. The children were guided by the chefs, nutrition specialist Triin Muiste, and the facility manager Krista Vadi, while teachers set a good example by participating in the meal selection and tasting alongside the students.”*
Kaidi Randpõld also expressed gratitude to Sillaotsa School chefs Silver Ulm and Ljudmilla Roosimäe, as well as the entire team, for preparing high-quality lunches, and to Kastre Municipality project manager Kētlin Tatar and project nutrition expert Triin Muiste for organizing the testing day.
The “SchoolFoodWasteSolutions” project continues to develop solutions for sustainable school catering by engaging students in meal choices, reducing food waste, and promoting healthy and tasty lunches in every school.
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