Social and Industrial Foodservice Institute provided technical support to WFP in the development of strategies for sustainable school feeding as part of the school feeding project in Tunisia.
What we did:
  1. Have reviewed the existing program;
  2. Measures were taken to transfer experience in the field of school feeding;
  3. Developed the Sustainable School Feeding Strategy.

We started with the development of a comprehensive assessment methodology, which allowed us to obtain complete information on all aspects of the school meals organization.

As part of the assessment, we conducted desk studies and also went to schools in the country.

Legislative and institutional bases of feeding in educational institutions, supply chain organization, as well as issues of school feeding management were analyzed.

Our experts conducted a series of field visits to assess the current situation: food models, school kitchen management systems, existing forms of procurement for school meals and interaction with the local community.

All the findings of the study were taken into account in the development of the Sustainable School Feeding Strategy.

The overall goal of the Strategy is to make the school feeding system in Tunisia more sustainable.

This implies the definition of:
  • a list of the main participants in the school feeding (stakeholder map);
  • main directions of development;
  • alternative models for the procurement and distribution of food products;
  • plan of action for implementing the Strategy.

In order to encourage healthy eating habits, our specialists have developed a plan to promote the principles of healthy eating, which includes the following activities:
  • Development and broadcasting of short social advertising about school nutrition;
  • Organization of field trips for journalists and representatives of the media in order to get acquainted with the success stories of schools in catering;
  • Development of a media kit for distribution to media representatives during field visits and awareness-raising seminars.
  • Media coverage was an important part throughout the implementation of the program.

PR-events were held to tell more about school meals and all stages of the project. Activities were always supplemented with special contests for children, distribution of T-shirts and other souvenirs with partners' logos.

In addition, the project has developed:
  • A guide to the preparation of twelve balanced menus was tested in Tunisian schools. These menus meet all international standards for the content of nutrients and calorie content. They, among other things, take into account the taste habits and traditions of Tunisian cuisine.
  • The program of trainings for personnel of the department of education at the central and regional level.
  • Update the electronic information management system. It was supplemented with its demo version and developed a new, improved system.
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