July 2019 - April 2020
July – August: Ecological Footprint
Construction of two greenhouses (420 m²) and installation of a large vegetable garden (3000 m²) for the use of local produce at lunch: fruits, vegetables, herbs. Approximately 2,050 people enjoy a healthy lunch.
July – August: Renovation of the student restaurant kitchen and healthy food from September onwards.
Implementation of the “Cook & Chill” principle in the entire food supply
January - June 2018
April: 276 elementary students take a survey in 12 grades: what kind of fruit do you like for breakfast? / class evaluation and suggestions forwarded to Elementary Management / Planning by Elementary Management and Administration.
March: Students’ initiative: Composting.
Students conduct a biowaste composting experiment combined with biochemical analysis.
July 2018 - June 2019
Starting in September: Healthy breakfast.
958 kindergarten and elementary students receive a healthy breakfast with fruits and vegetables.