How can food innovation improve the nutritional value of school lunches?

1 Plant-based alternatives

One of the most popular food innovation trends is the use of plant-based alternatives to replace animal products. These alternatives can provide similar protein, texture, and flavor, while reducing the intake of saturated fat, cholesterol, and hormones. Some examples of plant-based alternatives are soy, pea, or oat milk, tofu, tempeh, or seitan, and burgers, nuggets, or sausages made from legumes, grains, or mushrooms. Plant-based alternatives can also help schools reduce their carbon footprint and water consumption, as animal agriculture is a major contributor to greenhouse gas emissions and water scarcity.

2 Fortified foods

Another way to improve the nutritional value of school lunches is to use fortified foods, which are foods that have added nutrients that are not naturally present or are present in insufficient amounts. Fortification can help prevent or treat micronutrient deficiencies, such as iron, iodine, or vitamin A, that can affect the growth, development, and immunity of children. Some examples of fortified foods are cereals, breads, or flours enriched with iron, folic acid, or zinc, salt iodized with iodine, or oil fortified with vitamin A or D. Fortified foods can also enhance the flavor, color, or texture of school meals, making them more appealing to students.

3 Functional foods

Functional foods are foods that have health benefits beyond their basic nutrition, such as improving digestion, cognition, or mood. These foods can contain natural or added ingredients that have specific physiological effects, such as probiotics, prebiotics, antioxidants, omega-3 fatty acids, or phytochemicals. Some examples of functional foods are yogurt, kefir, or kombucha with live cultures, oatmeal, bananas, or garlic with soluble fiber, berries, nuts, or dark chocolate with antioxidants, or salmon, flaxseed, or walnuts with omega-3 fatty acids. Functional foods can help schools support the mental and physical well-being of their students.

4 Smart packaging

Smart packaging is a technology that can improve the safety, quality, and shelf life of school lunches. Smart packaging can use sensors, indicators, or tags to monitor the temperature, freshness, or spoilage of food products, and communicate this information to consumers or distributors. Some examples of smart packaging are labels that change color when the food is exposed to high temperatures, oxygen, or bacteria, or QR codes that provide information about the origin, ingredients, or nutrition of the food. Smart packaging can help schools reduce food waste, ensure food hygiene, and increase transparency.

5 3D printing

3D printing is a technology that can create customized, complex, and creative shapes and textures of food products. 3D printing can use edible materials, such as dough, chocolate, or cheese, to print layers of food according to a digital design. Some examples of 3D printed food are pasta, cookies, or cakes with personalized shapes, logos, or messages, or meat, fish, or vegetables with realistic appearance, texture, or flavor. 3D printing can help schools cater to different dietary preferences, allergies, or intolerances, and stimulate the curiosity and appetite of students.

6 Vertical farming

Vertical farming is a technology that can produce fresh, local, and organic fruits and vegetables in urban areas. Vertical farming can use hydroponics, aeroponics, or aquaponics to grow plants in stacked layers, without soil, and with controlled lighting, temperature, and irrigation. Some examples of vertical farming are rooftop gardens, indoor farms, or shipping containers that can grow leafy greens, herbs, or strawberries. Vertical farming can help schools source their produce directly from their premises or nearby locations, reducing transportation costs, emissions, and pesticides.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?