They are not mandatory conditions, but both the Department of Education as the Public Health Agency of the Generalitat They recommend that the administrations in charge of awarding school cafeteria services establish basic criteria in the specifications. The catering companies If these healthy, balanced and sustainable scales are applied, they could obtain some additional points in the awarding competitions.
The objective is, among other things, to promote the consumption of fresh and local products (with the positive impact that this has on the farmers and ranchers of the territory), in addition to promoting the Mediterranean diet and its healthy habits.
A monthly guideline for families
📆 Meal planning must consist of a minimum of menus for four weeks (one month)which can be repeated with small variations corresponding to the adaptation of the food to the season, the type of preparations (colder or hotter, depending on the time of year), the festivities…
🥗 In the planning sent to families, the type of preparation and ingredients of all the planned dishes, varying their presentation. The type of sauces and preparations of pasta, rice, legumes, as well as the type of meat and fish and their preparation must also be explained.
Adequate portions to avoid waste
🚯 They must adapt portion sizes served according to the age and appetite of the children, so that they adapt to their needs and, at the same time, avoid food waste
The frequencies of foods in first courses must be:
🥬 Vegetables: between once and twice a week
🧆 Legumes: once or twice a week (as long as there are no more than six meals a month)
🍚 Rice: once a week
🍝 Pasta: once a week
🌽 Other cereals: 0-1 times a week
🌾 It is necessary that either whole wheat pasta or whole rice be included at least once a week.
Try not to repeat ingredients
🐟 It is preferable that the ingredients are not repeated in the same meal, so if the first dish includes meat, fish or egg, the second should no longer include it.
The frequencies of foods in second courses They must be the following:
🧆 Plant protein foods (legume and derivatives): 1-2 times/week (less than 6 times/month)
🍖 meats: between one and two times/week (as long as they are less than six times/month)
🍗 White meats: 1-2 times/week
🥩 red meat* and processed**: 0-1 times/week
🎣 Fish***: 1 time/week
🥚 Eggs: 1 time/week
* Red meats are beef and lamb.
**Processed meats are sausages, hamburgers, meatballs and ham.
*** You should avoid serving swordfish (emperor), bluefin tuna, shark (dogfish, mako, marlin, catfish and blue shark) and trout or pike on menus for children under 10 years old, due to their mercury content. And the consumption of these four species must also be limited to 120 grams per month in the case of children between 10 and 14 years old.
The frequencies of the fittings They must be the following:
🥗 Salads varied, between three and four times a week
🍄 Other garnishes (potatoes, vegetables, legumes, pasta, rice, mushrooms): between one and two times/week
🍟 You should avoid serving chips more than once per week and, of these, the chips should not be served more than once per monthly schedule
🍕 Pre-cooked foods (cannelloni, lasagna, croquettes, tuna ridges, pizzas, batters, tofu sausages and other industrial preparations) can be a maximum of twice a month. Likewise, it should be avoided that the garnishes that accompany these dishes are also pre-cooked (for example, pre-fried potatoes).
🍤 The fries They can be offered on the menus, but without exceeding the frequency of a maximum of twice a week. The recommended frequency of frying in side dishes is a maximum of once a week.
Fresh products every day
🍅 At each meal it is necessary to provide some fresh product (raw vegetables or fresh fruit). Also at each meal they should be provided vegetablesin the first course, in the second course and/or in the garnishes.
Desserts must include 🍐 fresh fruit at least four times a week and some 🌰 other unsweetened product (yogurt, fresh cheese, cottage cheese, nuts) a maximum of once a week.
Olive oil for dressing
🥗 To dress salads and other dishes (such as boiled vegetables) you should always use virgin olive oil.
What oil is it cooked with?
🍟 In all cooking and frying, the virgin olive oil It is also the most recommended. If it is not virgin olive oil, conventional olive oil or olive oil should be used. sunflower high oleic.
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🧂 The use of salt In the preparations it will be minimal and iodized salt will be used.
And to drink…. 💧 The water It must always be present in food. Tap water, coming from a public distribution network, is suitable and healthy for consumption and avoids the use of single-use containers.