Co-creation of actionable knowledge for sustainable and health-promoting school canteens: challenges and action areas in the food value chain

Sammendrag

Introduction: School canteens represent strategic arenas for promoting healthier and more sustainable food systems, yet their transition faces multiple challenges spanning the entire food value chain. This study explores current challenges and action areas to advance sustainable, health‑promoting canteens in upper secondary schools in Østfold County, Norway.Methods: We used a living lab approach, establishing the “FATE living lab.” Drawing on document analysis, conversational interviews, and two co‑creative workshops with stakeholders from the county, municipalities, schools, farming, regional and business development member organizations, science centers, food start-ups, and other value chain actors, we mapped the current situation, explored desired futures, and identified actionable pathways for systemic change.Results: Four interconnected action areas were identified along the food value chain: (i) from farm to kitchen; (ii) from kitchen to canteen; (iii) from canteen to students; and (iv) food culture and awareness. Across these areas, stakeholders highlighted gaps in procurement flexibility, limited infrastructure and capacity in school kitchens, weak connections between producers and canteens, insufficient food literacy, and socioeconomic and cultural barriers influencing students’ food choices. Desired futures included strengthened producer–canteen collaborations, improved ordering and logistics systems, increased competence in scratch cooking, inclusive and appealing plant‑based menus, reduced food waste, and stronger student participation.Discussion: The findings demonstrate that transitions toward sustainable school canteens require aligned political frameworks, coordinated value‑chain efforts, and cultural shifts beyond school environments. By synthesizing challenges and aspirations into concrete action areas, this study provides a systemic foundation for subsequent co‑creation and experimentation within the living lab and offers insights applicable to regions pursuing school food system transformation.

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DOI : doi.org/10.3389/fsufs.2026.186...
NVA : hdl.handle.net/11250/5531516