Adapted menus have transformed school canteens forever

The increase in intolerances and allergies, thedemand for  or vegetarian menus have significantly increased the number of special menus served in school canteens in Hego Euskal Herria. If 15 years ago they accounted for 2% of all menus, today 9% dira are special dishes to be prepared by school cooking companies.

In the Autonomous Community of the Basque Country, for example, more than 10,000 of the 88,524 students attending the canteens need a bat special menu, or 1 in 8 students, according to data provided by the Department of Education of the Basque Government.

In Navarre, 404 of the 6,074 pupils in Children's, Primary, Special and Secondary Education in public schools in the region who use the dining service need a special menu for health, cultural, ethical or religious reasons, as indicated by the Department of Education. 

Unlike a few years ago, any food today is potentially allergenic, which is what increases special menus. "Today we have children who are also sensitive to rice or zucchini, so we have seen an evolution in the types of allergies," explains Amaia Txakartegi , Ausolan's quality manager.

Ausolan, who serves in thousands of schools in Hego Euskal Herria, points out that the number of special menus has increased significantly in the last 15 years: "15 years ago, 2% of children ate a special menu; today, about 9%," he says.  

From Ausolan it has been pointed out thatexcessive hygiene  eta hasincreased exposure to microorganisms allergies and the risk of autoimmune diseases. Today also changes in society's diet  (ultra-processed, additives, new components) can affect this growth, and can also causehereditary  factors  and genetic and A0

In this context, management in school canteens is becoming increasingly complex today, and due to increased allergies, school cooking companies have put in placevery strict protocols to avoid surprises, such as separate kitchensfor special diets.