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Healthy, Inclusive and Sustainable Catering in Secondary Schools—An Analysis of a Transformation Process with Multiple Tensions

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  • Benjamin Hennchen

    (Center for Technology and Society (ZTG), Technische Universität Berlin, 10553 Berlin, Germany)

  • Martina Schäfer

    (Center for Technology and Society (ZTG), Technische Universität Berlin, 10553 Berlin, Germany)

Abstract

Interest in catering for public sector schools is increasing due to its potential role in addressing the prevailing problems of malnutrition, food insecurity and non-sustainable food habits. Based on the case of secondary schools in Berlin, this study aims to explore this potential by focusing on the process of transformation towards healthy, inclusive and sustainable school catering. It employs a multi-perspective analysis based on the two concepts of food environment and social cohesion. Results are based on quantitative and qualitative data collected via an online survey of pupils from 25 secondary schools in Berlin as well as field notes from six stakeholder events. The survey findings were analyzed by descriptive means and provide explanations for the fact that most of the pupils (66.7%) never eat lunch at school. Based on the qualitative analysis of the stakeholder events, key tensions between actors from the federal state, municipal, school and private levels could be identified. Major areas of conflict arise due to (1) a lack of public funding and catering standards, (2) incompatible demands and preferences, (3) a lack of resources and opportunities for complementary education and participation, and (4) peer and parental influence. Transforming school food environments requires integrative strategies with interventions introduced by multiple actors operating on different levels.

Suggested Citation

  • Benjamin Hennchen & Martina Schäfer, 2024. "Healthy, Inclusive and Sustainable Catering in Secondary Schools—An Analysis of a Transformation Process with Multiple Tensions," IJERPH, MDPI, vol. 21(3), pages 1-19, March.
    • Handle: RePEc:gam:jijerp:v:21:y:2024:i:3:p:370-:d:1360031
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    References listed on IDEAS

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    1. Francesca Galli & Gianluca Brunori & Francesco Di Iacovo & Silvia Innocenti, 2014. "Co-Producing Sustainability: Involving Parents and Civil Society in the Governance of School Meal Services. A Case Study from Pisa, Italy," Sustainability, MDPI, vol. 6(4), pages 1-24, March.
    2. Cayley E. Velazquez & Jennifer L. Black & Monique Potvin Kent, 2017. "Food and Beverage Marketing in Schools: A Review of the Evidence," IJERPH, MDPI, vol. 14(9), pages 1-15, September.
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