The overarching objective of the project, \u00c9couveulla, is to incorporate and acknowledge environmental criteria in the sourcing and preparation of school meals, before renewing the call for tenders, thus making the children\u2019s meals healthier. The aim is to implement a nutritious school canteen menu which promoted healthy eating habits, including reducing the consumption of red meat and heavily processed meals. Instead, the focus is on incorporating vegetables and pulses, and minimising the use of foods high in salt and sugar. The goal is to offer a diverse range of sustainably sourced meals that are inclusive and cater to the dietary and religious needs of all students.<\/p>\n\n\n\n
This project was introduced in 2021.<\/p>\n\n\n\n
The school menu in Aosta heavily featured red and white meat, with only limited inclusion of legumes and vegetables, favouring processed foods detrimental to both youth health and the environment. A study by the independent observatory FoodInsider regarding the quality of school canteens in Italy place Aosta in 42nd place, which instigated the project to improve the health of the children.<\/p>\n\n\n\n
The project, \u00c9couveulla, was initiated by the City of Aosta with the support of the University of Valle d\u2019Aosta. It is part of an educational programme that incorporates the importance of a sustainable culture within food. Teachers and canteen staff are provided training and parents are included as they have a crucial role in teaching children healthy behaviour. <\/p>\n\n\n\n