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Knorr and FERL’s School Feeding Programme: Improving flavour and nutritious meals, while reducing plate waste

School children taking food out of their lunch boxes.

A simple plate of food can do more than just feed a child – it can shape habits, improve health, and even protect the planet. That’s the vision behind a bold partnership between Knorr, the Food Evolution Research Laboratory (FERL) at the University of Johannesburg, and South Africa’s Department of Basic Education (DBE).

Together, they’ve launched a pilot programme within the National School Nutrition Programme (NSNP) aimed at improving meal quality in schools, reducing food waste, and encouraging sustainable eating – all while keeping young learners happy and well-fed.

The Problem with Plate Waste

South Africa’s NSNP plays a crucial role in combating food insecurity and malnutrition by providing daily meals to millions of learners. But recent research by FERL has highlighted a major issue: much of the food served is being uneaten, sometimes leading to plate waste. The reasons? Poor flavour, inconsistent portion sizes, unfamiliar ingredients, and lack of variety.

Knorr: A Flavour-First Approach

Knorr, a Unilever brand known for its commitment to nutritious and delicious food, stepped in to help bridge the gap between the school children’s nutritional needs and food acceptance.

As part of the pilot, Knorr chefs developed five flavourful, mostly plant-forward recipes specifically for school environments. Think lentil and kidney bean con carne, saucy pilchard, spicy soya mince, and hearty samp – all crafted to delight young taste buds while meeting the nutritional standards.

The goal? More empty plates and fewer leftovers.

To bring the recipes to life, 92 food handlers from 20 Gauteng schools received hands-on training from Unilever Food Solutions (UFS) chefs. The training covered:

  • Culinary techniques
  • Safe food handling
  • Health and safety protocols
  • Preparation of the new Knorr-developed meals

A Sustainable Food Future Starts at School

One of the pillars of the programme is the belief that plant-based, locally sourced ingredients can benefit both people and the planet. It also supports the United Nations Sustainable Development Goals, particularly those targeting Zero Hunger, Good Health and Well-being, and Responsible Consumption.

To assess the real impact of the new recipes, FERL conducted an in-depth analysis during the initial trial of the programme, focusing on learner acceptance and food waste reduction. This included:

  • Pre- and post-intervention interviews
  • Plate waste observations
  • Feedback from food handlers and learners

The goal is to understand how taste, presentation, and food variety affect consumption. If learners enjoy the food, they’ll eat more of it – and that means better nutrition and less waste.

Looking Ahead

With the first trial complete, all eyes are on the road ahead. If the programme continues to show positive results, it could serve as a blueprint for school feeding across Gauteng and eventually the country. FERL’s findings may lead to changes in the NSNP menu and demonstrate how public-private partnerships can create long-lasting change in food systems.

With innovative thinking, hands-on support, and a clear commitment to change, the Knorr Schools Programme is proving that reducing food waste doesn’t have to come at the cost of flavour. In fact, it might just start with it.

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