On Friday, the 28th of December, Lorenzo A,  president of student council and an honorary member of the school’s food committee, met with other committee members to discuss student opinions and possible improvements to the school lunch. The food committee, which includes representatives from the student council, kitchen staff, and school management, listened to the concerns and suggestions that students had raised and worked together to find solutions. Lorenzo and Oliver M, the vice president of the student council, had collected information from students before the meeting. 

The discussion resulted in several changes that aim to make school meals more enjoyable and nutritious.

One of the main points agreed upon was to increase the availability of the most popular meals. Dishes such as fried chicken, which often run out quickly, will be ordered in larger quantities so that more students can be served. The committee also decided to improve the salad bar by adding berries every few weeks. This is intended to increase the vitamin intake of students and encourage healthier eating.

Another important topic was food variety. The kitchen staff and caterers agreed to make a greater effort to introduce more diverse and international dishes. Lorenzo suggested adding ramen as one of these new options, and this idea was well-received. To add on to that idea, the Nepal group is currently working with the caterers to bring traditional Nepali food to SIS for the upcoming Nepal New Year’s celebration in April. In addition, the staff acknowledged that the fish, which must be served according to Swedish law, is not always popular, and they promised to work on improving its quality and preparation.

Themed food days were also discussed. Following the success of burger day, the caterers plan to introduce a hotdog day this term, likely to be served with roasted potatoes. To give students more choice, soup will also be reintroduced as a second option, with tomato soup expected to return.

Finally, the issue of dairy products was brought up. Due to rising food costs, bringing back milk may be difficult. However, the caterers will try to introduce yogurt and cereal alongside bread, although this is not yet guaranteed.

Overall, the meeting showed that student voices are being taken seriously. With plans to improve popular meals, add healthier options, and introduce more international food, as well as to follow national nutritional and environmental guidelines, the changes agreed upon by the food committee suggest that school lunches at SIS are set to improve in both quality and variety.