A sustainable school cafeteria

Purpose and goal:

The project´s objective was to create a scalable method to change the range of school cafeterias to more sustainable and healthy alternatives. By developing new snacks that are cost-effective, nutritious and sustainable, the project has shown how schools can follow guidelines and at the same time promote students´ health and learning. The developed prototype offers concrete tools and materials that can be used by other schools for similar changes.

Expected results and effects:

The project has delivered a method that can be implemented in other school cafeterias, but the material needs further development to reach its full potential. The new healthy and sustainable snacks have been well received, and the nudging methods have proven effective in influencing student choices. Cafeteria staff have been trained and involved, creating a basis for long-term change.

The prototype and materials are scalable, but some parts, such as information and classroom materials, need to be fine-tuned before the next step to ensure even better results and dissemination. Approach and implementation:

The project was carried out with a structured method where nudging and education were used to influence students´ choices and improve the cafeteria´s offerings. Staff and students were involved in co-creative processes, which strengthened their participation and understanding of the changes. While the method proved efficient and was appreciated by students and staff, the need for further adjustments has emerged.

Materials and support for continued change work need to be improved before the next phase, which will help to ensure greater impact and sustainability in the results.