Dear families,
During these first few weeks, some students and families have sent us comments regarding the new dining hall menus. We thank you for this and would like to briefly explain what has changed this academic year and why.
A healthier diet
This academic year we have adapted the menus to the new regulatory framework for healthy and sustainable food in educational centers, which establishes, among other measures, a greater presence of vegetables, legumes, and plant-based protein, and a reduction in fried foods, pre-cooked foods, sugar, and salt.
To do so with the maximum guarantees, we have incorporated the external advice of a registered nutritionist, who prepares and supervises the menus on a monthly basis.
Therefore, this change does not respond to a reduction in food quality, but rather to new nutritional and health criteria.
More menus to better serve each student
In addition to the standard menu and the menu for the youngest children, this academic year our kitchen team prepares seven menus adapted to the different allergies and intolerances present at the center.
All menus can be consulted monthly on the Les Alzines Bell-lloc website.
Healthy must also mean appetizing
We are aware that adapting to new tastes and a greater presence of vegetables and plant protein is not always easy. For this reason, we do not want to limit ourselves to complying with regulations: we want students to eat well and enjoy eating.
We are collecting suggestions from families, students, and teachers and working on them with the nutritionist and the kitchen team to introduce improvements over the coming months.
At the same time, we want to take advantage of this change as an educational opportunity to acquire healthier eating habits. In this challenge, we need the school and family to work as a team, positively accompanying students in this adaptation process.
Thank you for your trust, for sending us your observations, and for helping us improve.
Esther Latre and Ramon Homs
Directors of Les Alzines Bell-lloc
