How can schools and preschools cut food waste and improve children’s nutrition? The FoodCIRCUS project brought chefs, intendants, and directors together in practical workshops led by expert Sylwia Majcher. Participants cooked, shared ideas, and tested immediate solutions for everyday kitchen work.
From these sessions grew a set of recommendations under the slogan “Small Portion – Big Change.” Key points: serve smaller portions with second helpings, adapt menus to kids’ preferences, improve communication, monitor waste, and strengthen nutrition education.
With input from dietitians and practitioners alike, the project shows how small steps in the kitchen can lead to big impacts for children, schools, and the planet.