Juan de Lanuza School has its own kitchen, which allows for greater quality and freshness in the dishes, and with a Quality and Improvement Committee formed by teachers, parents and kitchen staff which continuously plans and supervises the school’s nourishment program as well as educational activities related to it.
The school offers menus that give priority to ecological products and ingredients grown locally. This enables us to have fresher products of a better quality; while at the same time diminishing the environmental impact, as a consequence of being transported, and supporting producers of the surrounding rural areas. The project counts with the assessment of Mensa Civica, a European initiative which promotes a collective, sustainable food industry.
Hence, in the school’s programmed menus we find at least one or two sustainable courses in each meal, that is, elaborated with ecological and/or locally grown products. The fundamental basis of this project rests on the choice of food, as a result of which the school’s menus are elaborated with products such as olive oil from the Bajo Aragón, seasonal fruit from different places of the Autonomous Community, vegetables from the Ribera del Ebro, ecological pasta from the fields of Belchite or eggs from Montañana. These products are included in all of the school’s menus, for Pre-School, Primary, Secondary and Upper Secondary, as well as in the menus for the staffl.
At the same time, Juan de Lanuza School has initiated the process to obtain the collective and sustainable food industry quality label in the Slow Food movement, being the first school in Aragón to do so. It is similar to the “Kilometre 0” certificate, which distinguishes restaurants nowadays.
Following the general objectives of Slow Food, this certification promotes an increased percentage of locally grown and ecological products in the menus, whilst raising awareness about ecological agriculture through different foods and encouraging healthy and conscious eating habits.
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