In France, school catering is highly regulated: menus follow precise nutritional recommendations, one vegetarian option per week has been on offer since 2023 to reduce the environmental impact of menus, and the use of plastic is banned for cooking, reheating and serving, etc. Several practices included in the Egalim law are based on scientific research by INRAE and its partners.

On a global scale, our current food systems are responsible for a third of greenhouse gas emissions and 70% of drinking water use. Research shows that halving waste and offering flexitarian menus in schools could reduce the environmental impact of the school catering system by 26%. What’s more, some children have no meal other than the one offered at school, increasing the importance of encouraging a balanced and healthy menu.

Sylvie Avallone, a specialist in child nutrition in Global South countries, is helping to strengthen the synergies between public and scientific players to promote healthy, sustainable food in schools. She leads a community of practice as part of the international research consortium on health and nutrition in schools, as well as a French research network on school catering in which many INRAE scientists participate.

In this new video, Sylvie Avallone shows how research into school food can inform public policy in France and around the world to ensure healthy, sustainable food for children at school.