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To See the Full Report Strengthening European Food Chain Sustainability by Quality and Procurement Policy Deliverable 9.1: Report evaluating the pilot initiative to improve the nutritional qualities of school meals catering procurement and assessment of benefits March 2021 Contract number 678024 Project acronym Strength2Food Dissemination level Public Nature R (Report) MPNTR, EUTA, BEL, ARILJE, BARILLA, Responsible Partner(s) UNED S. Quarrie, D. I. J. Author(s) Z. M. Bituh, R. R. A. V.Šćepanović, , I. Colić -Herceg.Barić, Filipović, Aničić, Bojović, SchoolBrečić, meals,Ilić, publicKuč sectorVuksanović food Keywords procurement, healthy nutrition innovation programme under grant agreement No 6780241. This project has received funding from the European Union’s Horizon 2020 research and 1 This document reflects the views only of the authors, and the Agency cannot be held responsible for any use which may be made of the information contained therein. Strength2Food D9.1. Nutritional qualities of school meals Academic Partners 1. UNEW, Newcastle University (United Kingdom) 2. UNIPR, University of Parma (Italy) 3. UNED, University of Edinburgh (United Kingdom) 4. WU, Wageningen University (Netherlands) 5. AUTH, Aristotle University of Thessaloniki (Greece) 6. INRA, National Institute for Agricultural Research (France) 7. BEL, University of Belgrade (Serbia) 8. UBO, University of Bonn (Germany) 9. HiOA, National Institute for Consumer Research (Oslo and Akershus University College) (Norway) 10. ZAG, University of Zagreb (Croatia) 11. CREDA, Centre for Agro-Food Economy & Development (Catalonia Polytechnic University) (Spain) 12. UMIL, University of Milan (Italy) 13. SGGW, Warsaw University of Life Sciences (Poland) 14. KU, Kasetsart University (Thailand) 15. UEH, University of Economics Ho Chi Minh City (Vietnam) Dedicated Communication and Training Partners 16. EUFIC, European Food Information Council AISBL (Belgium) 17. EUTA, European Training Academy (Serbia) 18. TOPCL, Top Class Centre for Foreign Languages (Serbia) Stakeholder Partners 19. Coldiretti, Coldiretti (Italy) 20. ECO-SEN, ECO-SENSUS Research and Communication Non-profit Ltd (Hungary) 21. GIJHARS, Quality Inspection of Agriculture and Food (Poland) 22. FOODNAT, Food Nation CIC (United Kingdom) 23. CREA, Council for Agricultural Research and Economics (Italy) 24. Barilla, Barilla Group (Italy) 25. MPNTR, Ministry of Education, Science and Technological Development (Serbia) 26. Konzum, Konzum (Croatia) 27. Arilje, Municipality of Arilje (Serbia) 28. CPR, Consortium of Parmigiano-Reggiano (Italy) 29. ECOZEPT, ECOZEPT (Germany) 30. IMPMENT, Impact Measurement Ltd (United Kingdom) 2 | P a g e Strength2Food D9.1. Nutritional qualities of school meals Table of contents EXECUTIVE SUMMARY .............................................................................................................. 6 PART 1. PILOT SCHOOL MEALS INITIATIVES IN SERBIA TO STIMULATE SFSC ...................... 10 LIST OF TABLES ....................................................................................................................... 11 LIST OF FIGURES...................................................................................................................... 12 LIST OF ABBREVIATIONS AND ACRONYMS ............................................................................. 14 LIST OF APPENDICES ............................................................................................................... 15 1. INTRODUCTION................................................................................................................... 16 2. COLLECTING INFORMATION ON ALL SERBIAN PRIMARY SCHOOLS ................................. 17 2.1 Methodology .................................................................................................................. 17 2.2 Findings from the questionnaire ..................................................................................... 17 3. COLLECTING INFORMATION ON PRIMARY SCHOOLS' FOOD PROCUREMENT ................... 25 3.1 Methodology .................................................................................................................. 25 3.2 Findings from food procurement searches ..................................................................... 26 4. COLLECTING INFORMATION ON PRIMARY SCHOOLS FROM VISITS .................................... 33 4.1 Methodology for school visits ........................................................................................ 34 4.2 Findings from school visits ............................................................................................ 34 5. SELECTING SCHOOLS TO TAKE PART IN THE PROJECT ....................................................... 37 6. SERBIAN STRENGTH2FOOD WEBSITE AND BARILLA VISITS ............................................... 38 6.1 Strength2Food website in Serbian .................................................................................. 38 6.2 BARILLA cookery demonstrations for schools ............................................................. 40 7. MONITORING INSTRUMENTS FOR CHILDREN AND PARENTS ............................................... 42 7.1 Methodology for developing and using monitoring instruments ................................... 42 7.1.1 Monitoring instrument for children ......................................................................... 42 7.1.2 Monitoring instrument for parents .......................................................................... 43 7.1.3 Monitoring procedure and data processing ............................................................. 44 7.2 Monitoring instrument results ...................................................................................... 45 7.2.1 Children's instrument .............................................................................................. 45 7.2.2 Parent's instrument .................................................................................................. 58 7.2.3 Association of parents' views with their children's food preferences ..................... 64 7.3 Conclusions from the monitoring instruments ............................................................... 71 8. NORMATIVES AND FOOD DIARIES - ESTABLISHING WHAT CHILDREN ACTUALLY EAT ....... 72 3 | P a g e Strength2Food D9.1. Nutritional qualities of school meals 8.1 Normatives (recipes) and menus for school meals ......................................................... 72 8.2 Food diaries for a week .................................................................................................. 74 9. CHILDREN'S NUTRITIONAL KNOWLEDGE ............................................................................ 77 9.1 Methodology to assess children's nutritional knowledge ............................................ 77 9.2 Analysis of children’s nutritional knowledge .............................................................. 79 10. EXCEL MEAL PLANNER TOOL ............................................................................................ 83 10.1 Background to the Excel Meal Planner and sources of information ........................... 83 10.2 Meal Planner input information ................................................................................... 84 10.3 Meal Planner output information ................................................................................. 86 10.4 The Meal Planner in practice ....................................................................................... 87 11. STANDARDISED WINTER AND SUMMER LUNCH MENUS ..................................................... 88 11.1 Justification for standardising menus........................................................................... 88 11.2 Background information on the standardised menus ................................................... 90 11.3 Structure and content of the standardised menu document .......................................... 93 12. IMPACT OF COVID-19 PANDEMIC ON THE SCHOOL MEALS PILOT SCHEME IN SERBIA .... 97 13. OVERALL PROGRESS AND ACHIEVEMENTS ....................................................................... 99 13.1 Overall progress and achievements from action research described above ................. 99 13.2 Dependence of progress and achievements on other S2F project activities .............. 102 13.2.1 Interactions with other Strength2Food WPs ....................................................... 102 13.2.2 Cross-fertilisation with WP9.5.1 ......................................................................... 103 13.3 Overall progress and achievements against objectives .............................................. 103 14. RECOMMENDATIONS FROM OUR FINDINGS ..................................................................... 105 14.1 Recommendations for schools and administrative staff ............................................. 106 14.2 Recommendations for teachers .................................................................................. 106 14.3 Recommendations for children .................................................................................. 106 14.4 Recommendations for their parents ............................................................................ 107 14.5 Recommendations for cooks and kitchen staff .......................................................... 107 14.6 Recommendations for policy makers ......................................................................... 107 15. SUMMARY AND CONCLUSIONS ........................................................................................
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