Developing tasty, nutritious, sustainable, and local menus for youth, with youth: A Youth Participatory Action Research (YPAR) project

The goal of this project is to develop tasty, nutritious, sustainable, and local school menus, for youth, with youth. Our project is linked to "Taste and sensory - from farm to fork" as we develop new knowledge about taste and sensory in school-aged children who have a major impact on the Swedish food system now and into the future.

Now with over 260 million meals served every year at a price of ~ 7 billion SEK and later, when they are themselves making buying decisions. This is a collaboration between researchers specialized in nutrition, sensory, gastronomy, and circular economy, with Ahlströms Factory, Warbro Kvarn, Nordisk Råvara, and Frejaskolan.

We develop new menus with chefs in training at Örebro Grythyttan based on Swedish ingredients from our partners. Ultimately, we gain sensory knowledge, and improve food sovereignty.