School meals generally consist of typical Finnish foods. A good school meal consists of 

• a warm main course (dishes with fish, meat, vegetables; beans and sprouts as part of vegetarian diet) 

• a side of vegetables (salad, grated vegetables or fresh vegetables pieces) 

• bread and table spread 

• a drink (skimmed or semi-skimmed milk, buttermilk) 

• water to quench thirst 

Government guidelines offer more detailed support for planning and serving school food.  

School meals are an integral part of national core curricula for basic and pre-primary education, before- and after-school activities as well as schools’ student welfare services and food education. Local and school-level curricula define the central principles of arranging school catering. The curricula also describe the objectives for education in health, nutrition and manners. The health-related and social role of school meals, the objectives of nutritional education and learning of manners as well as the recreational aspect of lunch breaks will be taken into account when arranging school meals and any snacks that may be offered during the school day. Pupils have the opportunity to participate in planning and implementing school meals, which fosters involvement and community spirit.  

Regular meals constitute significantly to children and young people’s wellbeing, their ability to learn and to their healthy growth and development. Meal breaks should allow pupils and students to enjoy their meals in a calm, enjoyable and unhurried manner. Breaks must also give pupils and students a chance to interact with others and take a break from teaching. 

People in Finland are generally proud of the country’s long history of providing free school meals. A good lunch is more than nutrition. It is something that gives pleasure, relaxes, refreshes, maintains the ability to work and helps children grow healthy. A good school meal is seen as an investment in the future.

National and local regulations constitute the basis for school meal practices. Education acts and decrees along with national core curricula and local curricula are central documents governing school lunches. Finnish legislation guarantees pupils and students the right to free meals during school days from pre-primary and basic education until the completion of upper secondary education. 

National Core Curriculum for Basic Education constitutes a norm that specifies that: 

• A pupil attending basic education must be provided with a balanced and appropriately organized and supervised meal on every school day. 

• The lunch break is important for pupils. 

• School meals support pupils’ healthy growth and development. 

• The health-related and social role of school meals, the objectives of nutritional education and learning of manners as well as the recreational aspect of lunch breaks will be taken into account when arranging school meals and any snacks that may be offered during the school day. 

• Pupils will be provided with the opportunity to participate in planning and implementing school meals, which fosters involvement and community spirit. 

• Organization of school meals requires cooperation between the school and personnel responsible for meals. Support needs and monitoring concerning pupils’ individual nutritional and health issues or treatment of an illness are to be agreed in cooperation between the pupils concerned, their parents or guardians and school health care staff. 

School meals, snacks and monitoring special diet students’ health are part of student welfare. Schools and education providers must define the central guidelines for arranging school meals and relevant educational objectives in the curricula. Successful execution of quality school catering calls for multilateral cooperation between head teachers, school management, teachers and staff. 

Evaluating and Developing School Meals 

Schools can best promote active citizenship and participation by creating an operational culture of openness where students can practice using democratic methods to bring about change in their immediate environment and everyday life. Therefore, it is important the quality of school catering can be trusted and affected. 

Municipalities and other education providers are responsible for the practical implementation of school meals. They also allocate both financial and other resources for school catering. Legislation, norms and recommendation require that operations are further evaluated and developed on the school level. The execution, quality and effectiveness of school catering should be monitored continuously as part of the overall evaluation of education. It is important to give students the chance to actively participate in the evaluation and pay attention to their feedback and suggestions. 

Special Diets in Schools 

Students’ allergies, ethics and religion are taken into consideration when planning school activities and meals. The objective is to ensure the basic diet suits as many students as possible as it is or with minor modifications. Organization of school meals requires cooperation between the school and personnel responsible for meals. Support needs and monitoring concerning pupils’ individual nutritional and health issues or treatment of an illness are to be agreed in cooperation between the pupils concerned, their parents or guardians and school health care staff. 

Special diet meals must meet common nutritional guidelines unless the diet specifically differs from recommendations. Special diet meals are served according the student’s diet plan, list of unsuitable food items or medical certificate submitted to school. List of ingredients is generally made available for special diet meals so students can make sure that the meal is suitable for their diet. 

Snacks in Schools 

Children taking part in before- and after-school activities are always entitled to a snack. Snacks are used as a pedagogical tool in teaching children about proper nutrition, table manners and food culture. Snacks are designed to offer variety and take into consideration Finnish nutritional guidelines as well as children’s individual needs. 

A snack may also be offered to children taking part in school clubs. Snacks can either be provided by the school kitchen free of charge or for a fee, or children can bring their snack from home. 

According to Finnish National Board of Education’s recommendations, sweets, sugary drinks and energy drinks should not be made regularly available in schools and educational institutions. Vending machines and school kiosks should offer healthy and nutritious products. Foods that are rich in fat, sugar and salt are not recommended as daily choices. 

Parents and guardians are consulted about acquiring vending machines or setting up school kiosks. Parents also have the right to decide what kind of marketing their under-aged children are subjected to. Cooperation is needed between the pupils, their parents or guardians and school health care staff.