Pudding for breakfast, pizza for lunch, pasta for dinner. Children have minds of their own when it comes to food. Rightly so! But well-balanced meals are crucial: they provide the energy children need to learn, play and grow. Our nutrition education programme teaches parents, day care centres and schools the basics. Through play, it inspires children to develop healthy eating habits, adopt a low-waste lifestyle, and appreciate sharing meals with others.
This colourful educational game teaches even the youngest tots a lot about food, from variety and origins to how ingredients are used. Colourful wooden tiles come into play, enriching activities such as puzzles, games, songs, recipes and crafts. They also inspire field trips and outings.
There’s not a dry eye in the house when the chubby bunny Paule give tips on healthy food choices. In amusing pieces suitable for children aged three to eleven, puppeteer Alfred Büttner stirs interest about good nutrition and physical activity. Olga the cow talks about sustainability and Tom the Sheep also weighs in.
Too many cooks spoil the broth? Not when Cook@School turns a classroom into a kitchen, and children into cooks. Following a professional chef’s lead, they whip up kid-approved recipes for the whole class to enjoy. After setting and decorating the table, they eat the dishes together. In these courses, the joy of cooking meets sensory experiences like tasting and identifying new foods. The Sugar Olympics raises awareness about hidden sugar in everyday foods.
Eating healthy, well-balanced meals can be fun! In creative workshops held onsite at schools, our customer outreach team teaches children about healthy breakfast choices, the ABCs of good nutrition, and others related topics.
ALFRED BÜTTNER, Creator of “Korbtheater” puppet shows
The children love it When Paule, the chubby bunny, can’t keep his paws off sweets. It also teaches them a thing or two about healthy food choices.
Where do peas comes from and, more importantly, how did they end up in the risotto? Children should see for themselves that food doesn’t grow in a glass jar or tin can.
Field trips to farms, vegetable growers, dairies and other producers open their eyes to the origins of different foods. Children learn about food cultivation and processing – and how it ultimately goes from a field to their plates.
Let’s cook a tasty 3-course meal that saves kitchen scraps from the bin
Lip-smacking plant-based snacks for day care and school
Ask Andreas: Our school cook explains two methods for removing seed from a pomegranate