Representatives of municipalities in Latgale explore innovative approaches to school catering in Estonia: from chocolate hummus to “hour-long” lunches

From 27 to 30 April 2026, the Latgale Planning Region (LPR), as the lead partner in the project “SchoolFood WasteSolutions”, organised a study visit to the Tartu region in Estonia. During the visit, 30 sector specialists from all Latgale municipalities gained first-hand insight into neighbouring Estonia’s smart solutions for reducing food waste and improving nutrition education. They visited eight educational institutions and participated in practical training sessions on communication in change management.

Pilot schools’ experience: creativity and responsibility

One of the most memorable stops was Pala School (82 students), which serves as an excellent example of integrating healthy eating into the learning process. Students, together with teachers, build raised beds for growing vegetables themselves, applying mathematics for material calculations and biology for studying plant compatibility. To encourage vegetable consumption, the school introduced “Carrot” and “Bean” weeks, during which students created a chocolate hummus recipe that is now included in the official school lunch menu. Currently, the school produces only 1 kg of waste per day, and staff are committed to reducing it by a further 30–50%.

At Sillaotsa School, the delegation observed how a self-service cafeteria line helps maintain quality in the context of a growing student population. The school successfully cooperates with parents by organising “open door days” for lunch twice a year, while the chef runs a cooking club once a week.

Iveta Piziča, Head of Development, Investment and Engineering Department of Preiļi Municipality, emphasizes:
“In Estonia, school catering is seen much more broadly—not only as serving meals, but as a moment of wellbeing and an integral part of education and school culture. It was valuable to see the buffet-style approach, a calmer lunch process, and the cafeteria environment as a pleasant and welcoming space. It was especially important to observe how food education is linked to everyday habits. Upon returning home, we will evaluate the lessons learned and consider what is most suitable for each of our schools—how to improve the catering environment, communication, and cooperation. I am convinced that we return from Estonia inspired and with greater confidence in how we can also create a more supportive environment for children in our schools.”

Training: communication as the key to change

In addition to school visits, the delegation took part in a special seminar-workshop titled “Changes in school catering: why communication matters”, led by Kristi Jõesaar, Head of Communications of the Tartu County Municipalities Association. Participants learned principles of change communication, emphasizing that changes in the catering system affect not only practical aspects but also emotions and habits. The skills gained in the workshop will help Latgale specialists better explain and implement new initiatives in their municipalities, making them engaging for students, teachers, and parents alike.

Structural changes and digital communication

At Võnnu Secondary School, participants learned about the concept of a “long break” — an hour-long break dedicated to mindful eating and activities, which has significantly improved the school’s atmosphere. Meanwhile, at Kivilinna School, strong interest was generated by students’ involvement in creating social media content, which has changed young people’s attitudes towards school lunches, making them “cool” in their own eyes.

Gratitude and future vision

“The experience of our Estonian colleagues confirms that purposeful cooperation between municipalities, schools, students, and parents can create real improvements in children’s health and sustainable resource management,” says Ruta Priede, project manager of the Latgale Planning Region and organiser of the visit.

During the study visit, the delegation had the opportunity to explore a wide range of educational institutions—from small rural schools with 80–100 students to large urban gymnasiums with up to 800 students. This contrast allowed participants to conclude that challenges and solutions in reducing food waste differ depending on school size. In smaller schools such as Pala or Võnnu, it is easier to implement a personal approach and a family-like atmosphere, while in larger schools such as Kivilinna or Miina Härma Gymnasium, precise logistics and modern communication play a crucial role. The visit reinforced the belief that, regardless of school size, buffet-style catering and self-service are goals that all modern schools should strive for in order to promote student responsibility and reduce food waste.

The project team and participants express their sincere gratitude to the Tartu County Municipalities Association (Tartumaa Omavalitsuste Liit) for the professional organisation and coordination of the programme. Special thanks are extended to all participating schools—Puhja, Võnnu, Sillaotsa, Miina Härma, Kivilinna, Kureküla, Pala, and Nõo schools—for their warm hospitality, experience sharing, and inspiration.

About the project: The activity is implemented within the “SchoolFood WasteSolutions” project, co-financed by the European Union under the Interreg Central Baltic Programme 2021–2027.