Experts for Better School Meals in Koprivnica-Križevci County

At the Elementary School Kloštar Podravski, a professional presentation of examples of school menus was held for all elementary schools in the Koprivnica-Križevci County. The meeting was organized as a continuation of Podravka’s support project aimed at improving the quality of nutrition for school children and providing concrete operational support to schools.

Along with principals, educators, social workers, and school kitchen staff, representatives of the county attended the event, including the head of education with an associate, as well as representatives from the county development agency PORE. This ensured a strong professional and institutional framework for the meeting, as well as a space for the exchange of experiences between the educational and development-strategic sectors.

Podravka’s chefs and nutritionists presented an example of weekly menus designed in accordance with National Guidelines for Student Nutrition in elementary schools, with a special emphasis on their applicability in the real conditions of school kitchens. The menus are structured according to different types of meals throughout the week (dairy, meat, fish, and vegetarian days) and include developed norms, nutritional value calculations, and clearly marked allergens. In this way, schools were offered a concrete and functional tool for planning, organizing, and preparing balanced meals tailored to children’s dietary habits.

Participants were also presented with the booklet School Menus with Podravka, which consolidates a summary of national guidelines, examples of weekly menus, norms, suggestions for soups and salads, ideas for lunch packages, and instructions for using Podravka’s ready-made meals in pouch packaging in school kitchens. The publication is designed as a practical manual that connects nutritional recommendations with the organizational and technical possibilities of school kitchens.

The aim of such presentations is to facilitate daily meal planning for schools, ensure compliance with national guidelines, and encourage the introduction of more diverse, seasonal, and child-friendly dishes into school menus.