- For years, in many places in Euskal Herria, struggles have been set in motion around the school dining model and its diet, as is the case of Dena Platera, the wide initiative CincAukera and an endless number of associations that have joined it. However, food is not the only meal made by students at school: every day children and young people have a lunch, and the association of parents of the Herri Eskola de Elgeta, in collaboration with Ereindajan de Bergara, has wanted to pay special attention to this meal. Since last November, a project has been launched to guarantee healthy lunches to all students, using organic food and food from nearby producers.
In the report by Goiena Telebista on the experience of Elgeta, Ikuska, member of the Lizarralde Fathers and Mothers Association, comments on the importance of setting an example to the school: “In the parent association we already had the doubt or concern about this issue, because we want the school to be the model of food we want.” The proposal from Ereindajan members came to them when they were already doing a job at school around the dining room, why not start transforming lunches? “We are collaborating with them and they are a great basis for us in the day-to-day organization of this project,” his father explained.
One of the objectives of the project is to boost the primary sector, local production and nearby consumption, of course, but not the only one. In fact, from the parent association they realized that there were big differences between students at lunch, and their intention was to extend the possibility of eating healthy foods to all children. And not only that: reduce the amount of garbage that's generated. “One of the most important advances has been the reduction of waste, especially plastic,” said Lizarralde at Goiena Telebista.
Fruit, bread and organic oil
These foods are the basis of the activities that since November have been carried out by students at the Herri Eskola in Elgeta. Depending on the time, the fruit is changing and, as far as possible, the fruit of the nearest producers is used. “We bring fruit and oil from your producer network through Ereindajan, depending on season and time resources. Bread is brought to us by a baker from Iurreta,” his father explains. However, this general scheme is adaptable, and on special days cheese and yoghurt from local producers have been included.
Although there are things to improve, in general, students, parents and school workers are satisfied with the project’s trajectory so far. “These kinds of initiatives are very important, both in schools and outside of them, and not only from the health point of view, but also from the economic point of view, to gain autonomy as a people,” said Monika Irazola, from the hamlet Patxikobaso, a baker who supplies the school.