Italy: Jessica Haynes (Learning on Excursions)

Program: UW Sustainable Food Systems in Italy and the World, Summer

During my study abroad program on sustainable food systems in Italy, one of my favorite excursions was to a public school in Rome. We got to learn about how the Italian school’s food system works firsthand. We were greeted with enthusiasm by the kitchen staff, who welcomed us in and promptly offered us the same snacks students receive. Along with the kitchen staff, we meet with a nutritionist who works with the school to ensure students’ nutritional needs are met. The system is structured very differently from what I have experienced in my rural hometown. They were all very excited that we were interested in learning about their system.

We were shown their kitchen and the planned-out calendar of which meals were to be served when, along with the thick binder of meals and requirements. One of the surprising differences I learned while there was that they do not reuse meals often and typically have months in between having the same dish. Every meal is planned out in advance, and the binder includes everything needed to make sure each day’s lunch meets the students’ nutritional needs and restrictions.

After getting the behind-the-scenes tour of the kitchen and how things work, we got to speak with some middle school students about their opinions on the meals. I found their opinions about the food super interesting since they weren’t overly enthusiastic and seemed to believe it was similar to the food we were served in public schools in the U.S. They didn’t say super negative things about it either. After a brief discussion with the students, we got to experience what the kids do on a daily basis.

Even the structure of the lunch period was far different than what I am used to. I was expecting to walk up to people serving lunch with a tray but instead discovered that at this school in Rome, the tables are set up for a meal with plates and silverware. Then the ladies who work in the kitchen bring the pots of food to you, serving it in courses. We got to see how excited the staff were about their work. We sat down at tables near the kindergarteners, who were eating the same meal as us. It was far better than I was expecting after our talk with the students. It was shocking to find out that they thought it was not good food. We were served bread, pasta, vegetables, and fruit. Altogether, the meal was impressive and far better than expected.

This excursion was tied directly to our course’s focus on sustainable food systems, particularly how schools structure meals around nutritional needs and seasonal ingredients. In Rome, they focus heavily on using ingredients that are in season and local. They also do not allow students to bring their own food to school due to potential allergens, which means the school has full control over what the kids are eating during the day. The nutritional specialist we met with explained how seriously they take each student’s individual needs.

 This experience showed me how different priorities are in Italy versus the U.S. In the U.S., cost is more important than the nutritional value. While in Rome the meals are typically still inexpensive but have more focus on nutrition. They definitely put more intention behind the meals and make sure the kids get the nutritional value they deserve. The whole system was exciting to see because it was so well planned and thought out.

All in all, this excursion was eye-opening. It showed me how different countries view how lunchtime should be treated.