Company/Organization

TLC registered dietitian team led by Dr. Yang Min, the School of Public Health at Zhejiang University

Download case analysis report here.

Smart School Canteens for Nutrition and Health: Promoting a Balanced Diet Through Diverse Approaches

Abstract

A Balanced diet, “Three Reductions” (reducing salt, oil and sugar), and food waste minimization are key objectives for the nutritional and health-oriented transformation of catering services. To achieve these goals, catering service operators are working with nutritionists and other stakeholders to drive this transformation. Establishing nutritious and healthy canteens is one of the effective measures to promote the adoption of healthy lifestyles across society. This case study delves into the student dining scenarios, reviewing the actions by TLC registered dietitian team in the process of building smart nutritious and healthy canteens since 2015 at Zhejiang University and Zhejiang Hangzhou No.11 High School. It summarizes the development path and challenges of smart nutritious and healthy canteens. The analysis underscores that smart nutritious and healthy school canteens, characterized by digitalization and informatization, promote healthy dietary patterns among students by employing multiple levers including data, meal planning and education.

Keywords

smart dining, nutritious and healthy canteen, dietary pattern, nutrition education