Catering Systems

Different food systems are appropriate for a school, depending on the spatial and material conditions. They are defined by the place where the food is prepared and the degree of processing of the used food. There are many differences between the various food systems from a nutritional point of view (Table 2).

The four main food systems are the following:

The food is prepared in an externally located kitchen (remote kitchen) and it is delivered to the school while still warm.

In case of kitchen cooking (fresh food system), the dishes are prepared in the kitchen and served directly.

In case of freezer preparation, the food is delivered to the school frozen, as it is stored frozen and thermally processed before consumption and served directly.

In case of kitchen mixer preparation, some of the food consists in ready components, the extent of home-cooked food varying greatly (usually side dishes, salads, desserts).

The so-called Cook & Chill process has gained a lot of popularity in recent years. Chilled meals are delivered to schools and heated prior to serving. This system is based on kitchen processing.

The condition for any of the systems mentioned above is that trained staff qualified in the field of child nutrition is available.

Table 2: Characteristics of different catering systems for hot lunch at school

Food distribution

Benefits          
Low demand for personnel, space and kitchen facilities

Long holding times result in a reduction of the nutritional and sensory quality.

Remote kitchen supply is often not suitable for children but primarily for adults, i.e. meals and food plans
Disadvantages
The meal times, special requests and short-term changes in the dinner plan are not flexible

The food plan is limited since not all the food can be transported.
The food should be placed in the transport container that takes it to the nursery or school within a very short period of time.

Raw vegetables or fresh fruit are recommended to compensate for the nutrient losses.

The remote kitchen should have personnel who are qualified in child nutrition.

Food preparation

Benefits
The processing of fresh, less processed food results in a variety of nutritional offers and sensory quality food.

The direct contact of the kitchen staff with the students allows for flexible adaptation to the children's wishes.

The holding times can be kept low and food can be freshly prepared for later dinners.
Disadvantages
High demand for personnel, space and kitchen facilities

High costs for small food counts (<100)
Note
The best conditions for needs-based care for children and young people

Personnel who are qualified in child nutrition must be available

The quality of the food is also dependent on the quality of raw materials, kitchen equipment and personnel capacity

Kitchen preparation

Benefits
Low demand for staff

The food provider can adapt to the target group of children (seasoning, portion size)

New foods (e.g. foreign courts) can easily be offered (success is guaranteed)

The holding times can be kept low

The dishes for different meal times are flexible
Disadvantages
Limited variety in the food plan

Uniformity of taste by standardized recipes

Little effect on the sensory quality of frozen meals
Note
Sufficient space is required for the storage of frozen products

Special equipment is needed for regeneration

This method is only recommended for children and adolescents if the complemented by freshly prepared food (kitchen mixer preparation)

Kitchen mixer preparation 

Benefits
Supplementation of the frozen products by freshly prepared food makes the food plan more diverse

The provider can adapt to the target group of children (seasoning, portion size)

New foods (e.g. foreign courts) can easily be offered (success is guaranteed)

The holding times can be kept low

The dishes for different meal times are flexible
Disadvantages
The staff and kitchen facilities requirements are smaller than in kitchen cooking

Taste uniformity with standardized recipes

Little effect on the sensory quality of frozen meals

This method is only recommended for children and adolescents if the complemented by freshly prepared food

Personnel who are qualified to care for children and good kitchen facilities are essential