A sustainable school canteen

Daily cooked on-site, made of local and organic products, LFIR’s kitchen serves more than 350 meals per day.

Montse Méndez, the kitchen’s chef, explains how it works

How is our school’s kitchen sustainable?

Sustainable AND organic! Our fruits and vegetables are organic, and as the rest of our products they are locally grown. Therefore it reduces the transport for our providers.

What about plastics?

We only use reusable ustensiles and no plastic bottles at all.

How do you create the menus?

We have a monthly meeting with our nutrition specialist in order to create the menus, based on our experience and the student’s tastes.

The nutritionist brings her expert opinion and designs balanced and non-repetitive menus, based on the Catalunya Public Health Agency. 

Our goal is that the students can taste everything: fruits and vegetables, meat, fish etc.

Where can we find the menus

Monthly menus is displayed on-site, but also on pronote and daily on instagram (@lyceefrancaisreus)

Is there adaptation for students with specific food requirements?

We adapt the menus for all type of restrictions: allergies (eggs, dairy, dried fruits, gluten) but also specific diets (Vegetarian, vegan or religious ones). One person is in charge of drafting those menus with precaution.

And for the younger ones?

We adapt their menus. Vegetables are mashed so they want to try it and start a transition towards solid food.

Any innovation this year?

For those who stay late or go back on the bus we prepare sandwiches and fruits. 

And every last day of the month we serve a region-based theme menu, our students love it!