Menu 2020. Transform the menu to transform the model

Project that promotes the improvement of food in school canteens through the incorporation of organic, seasonal and local products. The initiative connects producers, management companies and kitchen teams to review menu planning, adjust the organisation of collective kitchens and facilitate schools’ access to food from local agriculture. The project is promoted by Menjadors Ecològics, an entity specialising in healthy collective catering. Its work is materialized in the publication of the Menu 2030 guide, which collects experiences developed in more than 170 schools and offers nutritional criteria, kitchen organization and guidelines for the public purchase of food. The initiative has the support of the Daniel and Nina Carasso Foundation, within its Sustainable Food axis.