How educational staff in European schools reform school food systems through ‘everyday practices’

Figures & data

Table 1. Summary of the programme of activities.

Date	Activity
Oct 2017	Programme inception meeting
	Training webinar on "School farmers markets"
Feb 2018	Exchange visit in Denmark: including practical cooking education; school-farm visits; food sustainability education; school food gardens; student councils; staff training; pedagogies for food education; group reflection exercises.
	Post visit educational materials and follow-up webinar Training webinar on "Pupil participation in cooking"
Oct 2018	Exchange visit in England: including practical cooking education; healthy and sustainable school food procurement; school-meal standards; school-farm visits; school food gardens; food sustainability education; student councils; after-school farmer and community markets; staff training and networking; pedagogies for food education; group reflection exercises.
	Post visit educational materials and follow-up webinar Training webinar “School gardening”
Apr 2019	Exchange visit in the Czech Republic: including school meal systems; school food gardens; procurement through local farms; parental engagement; food sustainability education; staff training; pedagogies for food education; group reflection exercises.
	Training webinar on "Involvement of parents in integrated school food" Post visit educational materials and follow-up webinar Dissemination to colleagues about learning and outcomes from the project
Sept 2019	Final programme meeting and dissemination

Table 2 . Activities that characterize the Integrated School Food System (ISFS) model in the England, Denmark, and the Czech Republic.

Domain	Activity
1. Practical cooking education	Practical cooking education within school hours
	Practical cooking education outside school hours (extra-curricular)
2. Practical food growing education	Practical food growing (gardening) within school hours
	Practical food growing (gardening) outside school hours
3. Farm, community and food business links education	Educational visits to farms or other food businesses
	School or community-based markets for food produced by farmers, local businesses, or the school community
4. Food health and sustainability education	Education on healthy nutrition and diet
	Education on food, sustainability, and environmental issues (such as organic, fair trade, animal welfare, waste, local food issues)
	Work to involve school cooks or catering staff in mainstream educational activities
3. School mealtime experience	Work to improve the meal-time experience of school students
	Work to procure school meal ingredients from local, organic, or other food producers with high standards for sustainability
	Breakfast clubs and out of school hours provision of food
4. Engagement, co-production and policy change	Engaging with parents and families on food related issues in school (such as surveys, consultations, working groups)
	Engaging with students on food related issues in school (such as surveys, consultations, working groups)
	Developing school policies, rules, and guidance on food in schools (such as rules on high sugar drinks in school)
	Developing a ‘whole school’ and ‘integrated’ strategy for healthy and sustainable food in school
	Using digital tools to promote accessibility and inclusion in food education and planning