School Cooks from Latgale and Tartu Regions Gain Inspiration in Karlstad – Study Visit to Sweden within the “SchoolFood WasteSolutions” Project

The Latgale Planning Region, as the lead project partner, organized a study visit for school cooks to Sweden. From October 20 to 23, school cooks and project partners from the Latgale and Tartu regions visited Karlstad, Sweden, to gain practical experience and ideas for improving the efficiency of food service, enhancing school catering systems, and reducing food waste. The visit was organized within the Interreg Central Baltic programme project “SchoolFood WasteSolutions.”

Visiting Schools in Sweden
The Latgale delegation, together with partners from Estonia, visited Hultsbergsskolan in Karlstad, where they learned about Sweden’s approach to school catering—from buffet layout and dietary menus to communication with students and parents on social media. Participants worked in both large and small kitchens, gaining insight into ergonomic kitchen equipment and food preservation solutions that help minimize food waste.

Karlstad Municipality’s Head of Nutrition, Alain Grenard, emphasized:
“This is not just a study trip – it is an exchange of knowledge. We have expertise, and so do you. We learn from each other – how to feed many people without generating food waste.”

Practical Insights and Inspiration
Delegation members were impressed that bread is baked fresh in every school and served warm, and that schools have themed food days—meat, fish, vegetarian, and soup days—giving cooks creative freedom. A unified menu program allows schools to instantly track food costs and budget performance. The main principle in food preparation and serving is that meals must be colorful, tasty, and adapted to students’ preferences. Achieving this requires both professional cooks and high-quality kitchen equipment.

Experts’ Impressions
Dzintra Kokta, a food technologist and nutrition specialist from Daugavpils University, emphasized that the experience was very valuable for every cook:
“We can learn a lot from Sweden’s experience—in food presentation, menu variety, and communication with children. It helps create a more homely and pleasant dining environment in schools.”
Meanwhile, Estonian nutrition therapist and cook Triin Muiste highlighted the importance of social media:
“I really liked how schools make short videos about what will be for lunch today—it builds trust and connection with children and parents.”

Networking and Sense of Community
The study trip also served as an important platform for experience exchange and cooperation. Many cooks from Latgale admitted that they had never before participated in joint activities with cooks from other schools, and this was the first opportunity to share daily challenges, compare working methods, and inspire each other. Communication with colleagues from the Tartu region confirmed that the challenges are similar—from reducing food waste to ensuring balanced menus. This mutual cooperation became a valuable experience and motivation for future joint work.

Effective Solutions to Reduce Food Waste
Participants appreciated that cooling cabinets and modern ovens allow for longer food use, thereby reducing waste. Trust in the cooks’ expertise—to use ingredients while they are still safe for consumption—is a practice the participants would like to introduce in Latvia and Estonia as well. An educational element is also needed to encourage students to try new foods. It would be highly beneficial if lunch were called a “Food lesson” – a meal that is part of the learning process.
At Tuggeliteskolan, participants observed a practice where, during the first 15 minutes of lunch, students must sit quietly, remain seated, and eat calmly. This approach improves both eating habits and concentration.

Inspiration for Future Work
The cooks from Latgale agreed that the ideas they saw can also be implemented at home, even with limited resources—it all starts with a change in attitude and habits.
The insights gained during the study visit will help improve school catering practices in the Latgale and Tartu regions, as well as prepare for the introduction of buffet-style catering and the purchase of new kitchen equipment within the project at four pilot schools in Latgale and two in the Tartu region.

The SchoolFood WasteSolutions project is co-financed by the European Union. The Interreg Central Baltic Programme 2021–2027 strengthens cross-border cooperation to promote sustainable, innovative, and inclusive regional development.

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