A Deep Dive into Finnish School Meals

The first day of the symposium catered primarily to international guests, who were introduced to Finland's innovative and holistic approach to school meals and food education. The day began with a warm welcome and a brief introduction to the Finnish school system by Marjaana Manninen, special advisor at the Finnish National Agency for Education. Meri Mathlin, a sustainability specialist from Palvelukeskus Helsinki, provided valuable insights into Helsinki’s sustainable school meals programme, emphasizing the connection between education and environmental responsibility.

One of the key highlights was a visit to Vattuniemi Primary School, where participants observed a typical school lunch hour. This immersive experience allowed us to see how school meals are integrated into the educational environment, supporting students' overall well-being. Presentations from the school’s teachers showcased how food education is interwoven into everyday learning.

The afternoon sessions featured workshops focusing on school meals as learning environments. Professor Bent Egberg Mikkelsen from the University of Copenhagen shared experiences from the Danish SESAM programme, illustrating how scientific and digital insight among young people at school can contribute to solving some of the urgent and complex sustainability challenges. SESAM uses the interplay between the city's green transformation and food production/consumption to illustrate the role of science in society. Kristiina Janhonen from the Finnish Institute for Health and Welfare also presented a conceptual framework positioning school mealtime as a pedagogical event. Her perspective was complemented by researcher Aija Laitinen, who introduced the "Tasty School" model, a feasible food education approach for primary schools.

Bridging Sustainability, Health, and Education

The second day, held at the Finnish Institute for Health and Welfare, welcomed in-person and online participants. The morning session opened with a keynote by Kremlin Wickramasinghe from WHO Europe, addressing the challenges and opportunities of promoting children’s nutrition across Europe. This was followed by Professor Maijaliisa Erkkola from the University of Helsinki, who explored the intersection of food education, sustainability, and health.

One particularly engaging session focused on sensory-based food education, led by Anna S. Olafsdottir, Professor in Nutrition Science at the University of Iceland. She discussed how sensory experiences with food can enhance family well-being and foster a deeper appreciation for healthy eating. Representatives from TastEd, including Jane Lockie and Fran Box, also shared their experiences from the UK, highlighting the impact of sensory-based food education in schools over the past five years.

In the afternoon, participants could choose between multiple interactive sessions. Session A centered on digital tools in food education, where we had an opportunity to present FoodEducators programme. In this session, Aliisa Hyvönen also discussed how digital platforms reshape how we engage children in nutrition learning. Session B focused on sustainable and healthy school food programmes worldwide, with speakers including Heli Kuusipalo and Liselotte Schäfer Elinder presenting data on optimizing school meals for better health outcomes.

The day also featured hands-on workshops, where participants explored the SAPERE method, a sensory-based food education model that encourages children to engage with food through touch, smell, and taste. The session offered practical strategies for implementing sensory-based education in schools and homes.

Key Takeaways

The Helsinki Food Education Symposium offered valuable lessons for all attendees. Key themes that emerged include:

  • The essential role of school meals in shaping children’s understanding of nutrition and sustainability.
  • The potential of sensory-based food education, like the SAPERE method, to engage children and families in healthy eating.
  • The growing importance of digital tools and international collaborations in promoting nutrition education.

As FoodEducators, we left the symposium inspired by the innovative approaches presented and excited to apply new ideas to our programme. The enthusiastic exchange of knowledge reaffirmed our belief that educational tools that improve food literacy are crucial in building healthier, more sustainable communities.

We look forward to continuing this important work and engaging with educators, policymakers, and communities to enhance food education for the next generation.

Inspiring Encounters

The conference also provided ample opportunities to forge new connections and explore other projects and programmes focused on the food literacy framework; you should also check out these:

Activities run under the EU School Scheme presented during the symposium: