Meals

The meal design is based on:

1. WHO’s Food and Nutrition Policy for Schools (Copenhagen, 2006)
2. EFSA’s latest recommendations on nutritional needs during childhood and adolescence
3. The National Dietary Guidelines for Infants, Children and Adolescents in Greece (www.diatrofikoiodigoi.gr)

The Program establishes strict technical specifications to ensure quality and nutritional value. Specifically:

• All baked goods are made with at least 60% wholegrain flour
• Only olive oil is used as an added fat
• Added sugars, sodium, and saturated fats are strictly limited
• No preservatives or artificial additives are allowed (only minimal use when legally required)
• Products are mostly of Greek origin (except bananas)

1) Typical Daily Meal Options:

• Wholegrain sandwich with chicken, semi-hard cheese, or egg, vegetables, and olive oil dressing
• Wholegrain vegetable pies (with or without cheese)
• Wholegrain vegetable pizza (with or without chicken)
• Wholegrain baked snacks (e.g., mustokoulouro, raisin bread, breadsticks)

2) 3–4 times/week: low-fat milk, yogurt, or yogurt with honey
3) Daily: seasonal fresh fruit (apple, pear, orange, or banana)

Alternative Meal Distribution (e.g., during school closures)

In cases of school closures (e.g., due to natural disasters or COVID-19), the Program delivers biweekly food packages to students.

These cover students’ needs for two weeks and include:

• Toast bread
• Evaporated milk
• Eggs
• Seasonal fruits
• Seasonal vegetables
• Wholegrain baked snacks (e.g., mustokoulouro, raisin bread, breadsticks)

4th Grade Student