School Chefs’ Masterclasses in Rēzekne Inspire Changes in School Catering
On 23–24 February 2026, school chefs’ masterclasses “Innovative and Healthy Buffet-Style Lunches in Schools” took place in Rēzekne, bringing together chefs from various municipalities of the Latgale region. Together with Swedish experts, participants explored modern approaches to school catering, food waste reduction, and the preparation of healthy meals.
The masterclasses were organised by the Latgale Planning Region within the project “SchoolFoodWasteSolutions”, implemented under the Interreg Central Baltic Programme 2021–2027 and co-financed by the European Union.
The event was led by Alain Grenard, Head of the School Catering Department and Executive Chef of the Karlstad Municipality (Sweden), together with his team – Andreas Maninnerby, Jennie Nord, and Martin Lage. Over two days, participants not only prepared meals using a buffet approach but also discussed work organisation, communication with students, and the role of the chef’s profession in the educational process.
A Shift in Mindset – From Portions to Choice
One of the key takeaways from the masterclasses was the need to change the perspective on school meals – moving away from strictly portioned catering towards trust in children and freedom of choice. As participants emphasised:
“A plate is a child’s small world – by allowing them to create it themselves, we teach responsibility, not just satiety.”
The Swedish experience shows that trusting children’s choices helps reduce food waste while encouraging healthier eating habits.
A Stress-Free Kitchen – A Professional Working Environment
Participants especially appreciated discussions about the working environment and organisation in school kitchens. It was concluded that a calm, well-organised kitchen is not a luxury but the result of professional planning.
“A happy chef cooks tastier food. Calmness in the kitchen is not a luxury, but a professional approach to work.”
During practical sessions, chefs analysed everyday “time thieves,” workflow organisation, and ways to reduce stress through small changes in daily routines.
Reducing Food Waste – A Matter of Creativity
The masterclasses highlighted the idea that food leftovers are not a problem but a resource. The waste bin is the most expensive place in the kitchen. A smart chef does not see leftovers but a new ingredient.
Participants worked in groups, using one product in multiple ways, improving texture, visual appeal, and flavour while reducing waste. Special value was added by student involvement – young people took part in tastings and provided direct feedback on the dishes.
Students from Rēzekne Primary School No. 6 and Rēzekne Polish Gymnasium attended the masterclasses and tasted the meals. Their feedback confirmed that they enjoy creating their own plates and deciding on portion sizes themselves. This approach not only teaches children responsibility but also significantly reduces plate waste. Students of Rēzekne Technical School – future chefs – were also actively involved in the masterclasses.
The Chef as a Health Ambassador at School
An important theme of the masterclasses was professional pride and the changing role of the chef in schools. A school chef is not just a technical worker – they are a teacher of nutrition and a health ambassador for children. Participants discussed ways to build closer cooperation with teachers, students, and parents, as well as ideas for raising public awareness, such as open kitchen days.
The Power of Cooperation and Community Building
Chefs highly valued the opportunity to meet colleagues from other municipalities and share experiences.
A recipe is just paper, but being together is energy. By sharing experience, we grow our collective mastery.
The idea of creating an experience bank was encouraged – an exchange of practical advice and solutions among schools.
Long-Term Benefits for Schools and Children
Ruta Priede, Project Manager at the Latgale Planning Region, emphasised:
“These masterclasses proved that change in schools starts with people – with chefs who are willing to learn, experiment, and inspire. We see great potential for school canteens to become centres of health, education, and sustainability.”
The event was also attended by Daiga Jumburga, Representative of the National Contact Point in Latvia for the Interreg Central Baltic Programme, who noted:
“Chefs from the Latgale region have carefully developed recipes on how to make school kitchens more efficient with as little food waste as possible — this is important for every school, every family, and Europe as a whole.”
Practical Insights for Reducing Food Waste
During the masterclasses, chefs gained several valuable insights to help change everyday kitchen habits:
- Serving order: By changing habits and starting plate service with vegetables (instead of the main dish as usual), vegetables are chosen more frequently and a healthier plate composition is created.
- Visual cues: Even plate colours can be used for education – red dishes can signal more calorie-dense food, while green ones highlight especially healthy choices.
- Monitoring leftovers: On the second day of the masterclasses, the role of a “food leftover supervisor” was introduced to ensure all products were used to the maximum.
- Balance: Responding to chefs’ concerns about calorie content in recipes, Swedish colleagues emphasised that everything depends on portion balance – less main dish, more vegetables.
The masterclasses are a significant step toward achieving the goals of the “SchoolFood WasteSolutions” project – reducing food waste in school canteens by 30–50%, promoting healthy eating habits, and improving students’ well-being and academic performance.
We extend our sincere gratitude to the project cooperation partner Alain Grenard, Head of Nutrition at the Department of Higher and Adult Education of the Karlstad Municipality, and to his team for the carefully designed masterclass concept and its inspiring delivery, which provided valuable experience and practical knowledge for the development of sustainable school catering.
We also express our appreciation to the Nordic Council of Ministers Office in Latvia for their support in organising the travel of the Swedish chefs. Our heartfelt thanks go as well to Rēzekne Technical School for their hospitality and for involving future chefs in ensuring the successful implementation of the masterclasses.
The SchoolFood WasteSolutions project is implemented by partners from Latvia and Estonia with the aim of improving school catering systems, reducing food waste, and promoting healthy eating habits among children.
This activity is implemented with the support of the SchoolFood WasteSolutions project, which is part of the Interreg Central Baltic Programme 2021–2027 and is co-financed by the European Union.
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