More fruit and vegetables, plant-forward menus, less ultra-processed food and reduced food waste. But also greener public procurement and stronger local supply chains to transform school meals into a powerful tool for public health and environmental sustainability.
This is the vision behind SchoolFood4Change, one of Europe’s largest initiatives exploring the links between nutrition, public health and environmental sustainability. The EU-funded project—coordinated by ICLEI – Local Governments for Sustainability and implemented with an international network of cities, institutions and partner organisations—was presented by Fondazione Ecosistemi at Forum Compraverde Buygreen 2026 in Rome.
The project involves almost 4,000 schools across 22 countries, reaches more than one million children and serves over 100 million school meals every year. Over the past four years, SchoolFood4Change has developed 42 new plant-forward recipes, trained more than 5,000 school catering professionals and measured the tangible impacts of healthier school food systems—from improved nutrition and reduced greenhouse gas emissions to a social return on investment of up to €2.69 for every euro invested.
The project is built on a simple premise: school meals are far more than a catering service. They can simultaneously improve children’s health, reduce emissions, cut food waste, strengthen local food systems and promote food education.
To achieve these objectives, SchoolFood4Change has increased the use of fruit, vegetables and legumes in school menus, expanded plant-based meal options, reduced ultra-processed foods, promoted organic and locally sourced products, trained catering staff, introduced food education programmes and supported greener public procurement practices.
Healthier diets: pilot schools report lower rates of overweight and obesity
One of the project’s main priorities is children’s health. Across Europe, almost one child in three is overweight or obese, making schools a strategic setting for improving eating habits.
Data collected in pilot schools show encouraging results. In Dordogne and Vienna, the prevalence of overweight and obesity fell from 51.5% to 15.2% and from 17% to 4.1%, respectively. Compliance with national dietary guidelines also improved significantly: in Madrid it increased from 28.5% to 61%, while in Milan it rose from 47% to 65%, highlighting positive changes in eating habits in the Italian schools participating in the project.
According to SchoolFood4Change, tackling childhood obesity requires more than individual responsibility. The quality of school meals, nutrition education and public policies all play a decisive role.
Plant-based menus and less food waste reduce emissions
Environmental impact is another key focus of the project. Across the 765 schools included in the climate impact assessment, SchoolFood4Change recorded an average 33% reduction in greenhouse gas emissions associated with school meals.
These results were achieved through a combination of measures: increasing plant-based menus, sourcing organic and local products, reducing food waste and integrating environmental criteria into public procurement.
Today, 39% of meals served in the schools analysed are plant-based. In Leuven, Belgium, where 61% of meals are plant-based, emissions linked to school food have been reduced by 92%.
Among the Italian examples, Milan stands out for expanding plant-based menus, while Nuoro has been recognised for its extensive use of organic products and its commitment to strengthening local food supply chains.
The research also shows that 34% of the overall climate impact of school catering is linked to food waste, highlighting the importance of improving portion sizes, kitchen organisation and surplus management.
Public procurement as a driver of food system transformation
One of the project’s most innovative aspects is the role of public procurement. More than 3,200 schools across Europe are testing new food procurement models based on nutritional quality, environmental sustainability, local supply chains and food waste prevention.
According to SchoolFood4Change, school catering is one of the most effective ways public spending can shape food markets and support more sustainable agricultural systems.
Every euro invested generates at least €2.50 in social value
The project also measured the social return on investment in five European case studies—Tallinn, Ghent, Copenhagen, the Czech Republic and Nuoro—assessing the benefits generated by the transition towards more sustainable school food systems.
The results show that every additional euro invested generates at least €2.50 in social value, taking into account health, environmental, educational and economic benefits.
Nuoro is highlighted as one of the most advanced examples of integrating short supply chains and environmental criteria into public catering procurement, generating positive impacts both on local economies and on the nutritional quality of school meals.
The findings demonstrate that school meals should not be viewed merely as a service cost, but as a public investment capable of delivering measurable benefits for public health, environmental sustainability and local development.
42 new recipes and more than 5,000 professionals trained
The transformation also started in school kitchens. SchoolFood4Change has trained more than 5,000 chefs, catering professionals and school staff, while developing 42 new plant-forward recipes designed to increase the use of plant ingredients without compromising children’s acceptance.
More than 2,300 students from 12 countries participated in sensory testing of the new menus, while over 1,200 schools have adopted the Whole School Food Approach, integrating food education, school gardens, practical workshops, farm visits and family engagement into everyday school life.
Through Forum Compraverde Buygreen, Fondazione Ecosistemi has brought school food systems to the centre of the European debate, highlighting school catering as one of the most effective areas where public health, environmental sustainability, food education and strategic public procurement come together.
