School Menu Design Handbook

The school menu design handbook is the reference text used in the training of trainers (4.3. In-person and online training for trainers of healthy and sustainable meal cultures) and in the cascade training (4.4. Designing and implementing training for replicability) within the SF4C project. The objective of the manual is to provide a systemic tool for the design, preparation and acceptance of healthier and sustainable meals in schools for training participants and for those who in turn will have to design and implement training in national contexts. It is organised in three chapters, corresponding to three relevant dimensions of the transition to healthier and sustainable nutrition: food preferences, progressive exposure and circular cooking and active learning. Each chapter brings is approached from theoretical, methodological and practical perspectives. The text was designed and developed by UNISG with the contribution of several experts to provide the most comprehensive and multifaceted perspective to support the design and promotion of tasty, healthy and sustainable meals in school canteens.