Growing up, my school lunch experience was a bit unconventional, and perhaps a testament to resourcefulness. Instead of opting for a standard meal, a few friends and I would visit the economic rice stall – a treasure trove of diverse dishes. We’d creatively request a selection of 5-6 dishes, sharing them to maximize variety without stretching our budget. This early experience highlighted the appeal of variety and choice, even in school Catered Food.
Reflecting on school lunches globally, Japan and Taiwan stand out for their comprehensive systems. A video showcasing Japanese school lunches, emphasizing the use of premium Niigata Koshihikari Rice, recently caught my attention. However, the reliance on disposable cutlery is a concern. Taiwan offers a contrasting approach where food is served per class, and students utilize and wash their own metal cutlery – a sustainable practice worth emulating. This fosters responsibility and environmental awareness, habits students can bring home.
The comparison underscores a critical point: catered school food can be more than just sustenance. It’s an opportunity to introduce variety, quality ingredients, and sustainable practices. By learning from international examples, we can enhance school catering to better serve students’ needs and instill valuable life lessons.
